Description
This Dr Pepper Cherry Cake is a moist and flavorful chocolate cake enhanced by the unique taste of Dr Pepper Cherry soda. It offers a rich combination of cocoa and cherry soda flavors, topped with a creamy chocolate frosting that perfectly complements the cake’s softness. Perfect for gatherings, the cake is easy to prepare and yields a delicious dessert that delights all ages.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup Dr. Pepper Cherry soda
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure even baking of the cake.
- Prepare the Pan: Spray a 9×13-inch cake pan with nonstick spray to prevent sticking and ensure easy removal of the cake.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, and baking soda. Whisk them together until evenly distributed.
- Heat Wet Ingredients: In a small saucepan, combine 1 cup butter, 5 tablespoons cocoa powder, and 1 cup Dr. Pepper Cherry. Heat the mixture to boiling, stirring continuously to prevent burning and ensure it is fully blended.
- Combine Mixtures: Carefully pour the hot Dr. Pepper mixture over the flour mixture. Mix thoroughly until well combined and the batter is smooth.
- Add Remaining Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the bowl. Continue mixing until the batter is fully incorporated and smooth.
- Bake the Cake: Pour the prepared batter evenly into the greased 9×13 pan. Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake bakes, place 4 cups confectioners’ sugar in a mixing bowl. In a small saucepan, combine 1/2 cup butter, 4 tablespoons cocoa powder, and 6 tablespoons milk. Whisk together and bring to a boil, stirring continuously.
- Add Vanilla and Mix: Remove the saucepan from heat and add 1 teaspoon vanilla. Pour this hot mixture over the confectioners’ sugar, then mix well with a whisk until smooth and glossy.
- Frost the Cake: While the cake is still warm, slowly pour the frosting over the entire surface. Use a spatula to spread the frosting evenly, making sure it reaches all the edges. Allow the cake to set before serving.
Notes
- Ensure the Dr. Pepper mixture is hot when poured over the dry ingredients for the best texture in the cake batter.
- Use room temperature eggs and buttermilk to help blend the batter smoothly.
- If you don’t have buttermilk, you can substitute it by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
- Let the frosting set completely before slicing for a cleaner cut.
- This cake can be stored at room temperature, covered, for up to 3 days or refrigerated for up to 5 days.
- For best results, allow the cake to cool slightly but frost while still warm to ensure frosting spreads easily.
