Dr Pepper Cake

Why You’ll Love This Recipe

Dr Pepper Cake is a unique twist on traditional chocolate cake. The soda not only adds flavor but also helps create a super moist texture. It’s easy to make with simple ingredients and always a conversation starter. Whether you’re a fan of Dr Pepper or just love trying new dessert ideas, this cake is guaranteed to impress with its deep flavor and soft crumb.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Unsweetened cocoa powder
• Salt
• Dr Pepper soda
• Unsalted butter
• Eggs
• Buttermilk
• Vanilla extract
• Optional: mini marshmallows or chocolate chips for added texture
• Frosting (optional): powdered sugar, cocoa powder, butter, milk, and vanilla extract

Directions

1. Preheat the oven and grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
3. In a saucepan, heat Dr Pepper and butter over medium heat until the butter is melted. Remove from heat and cool slightly.
4. Pour the soda mixture into the dry ingredients and stir to combine.
5. Add eggs, buttermilk, and vanilla extract. Mix until smooth.
6. If using marshmallows or chocolate chips, fold them in gently.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake until a toothpick inserted in the center comes out clean.
9. Let the cake cool before frosting or serving.

Servings and timing

This recipe serves about 12 to 16 people. Total time is approximately 45–55 minutes, including 15 minutes for prep and 30–40 minutes for baking. Additional time may be needed if you frost the cake.

Variations

• Cherry Dr Pepper Cake: Use Cherry Dr Pepper and add chopped maraschino cherries to the batter.
• Dr Pepper Cupcakes: Bake in a muffin tin for single-serve treats; adjust baking time accordingly.
• Spiced Version: Add a pinch of cinnamon or nutmeg to complement the soda’s flavor.
• Layer Cake: Divide batter between two round pans and stack with frosting between layers.
• Bundt Cake: Bake in a Bundt pan for a more elegant presentation; increase baking time slightly.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw at room temperature before serving. You can reheat individual slices briefly in the microwave to restore softness.

FAQs

Can I use diet Dr Pepper?

Yes, but the flavor and sweetness may be slightly different. Regular Dr Pepper is recommended for the best taste and texture.

Do I need to use buttermilk?

Buttermilk helps create a tender crumb. You can substitute with milk plus a splash of vinegar or lemon juice if needed.

Can I use boxed cake mix?

Yes, you can use a chocolate cake mix and replace the water with Dr Pepper for a quick version.

What kind of frosting goes best with this cake?

A simple chocolate glaze or cocoa buttercream works well. Cream cheese frosting can also be a delicious option.

Can I make this cake ahead of time?

Yes, it stores well and can be made a day in advance. Just keep it covered to maintain freshness.

Can I make this recipe without eggs?

Yes, substitute with egg replacers like applesauce, mashed banana, or commercial egg substitutes.

Why add Dr Pepper to cake?

The soda enhances moisture and adds a unique depth of flavor with its subtle cherry and spice notes.

Is the Dr Pepper flavor strong?

It’s not overpowering. It adds a hint of flavor that complements the chocolate without making it taste like soda.

Can I use this recipe for cupcakes?

Yes, just reduce the baking time to 15–20 minutes and check for doneness with a toothpick.

How do I prevent the cake from drying out?

Don’t overbake, and make sure to cover the cake well once cooled to keep in moisture.

Conclusion

Dr Pepper Cake is a fun, flavorful dessert that brings a creative twist to classic chocolate cake. Moist, rich, and easy to make, it’s perfect for casual get-togethers or special celebrations. Whether you’re a longtime Dr Pepper fan or simply looking for a new dessert idea, this cake is sure to be a favorite.

Dr Pepper Cake

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Dr Pepper Cake is a moist and rich chocolate cake infused with the unique flavors of Dr Pepper soda. With hints of cherry and spice, this fun dessert is topped with a luscious chocolate glaze and perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12–16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 cup Dr Pepper soda
• 1 cup unsalted butter
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Optional: 1 cup mini marshmallows or chocolate chips
• Frosting (optional): 2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup butter, 1/4 cup milk, 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In a saucepan over medium heat, combine Dr Pepper and butter. Heat until butter is melted. Remove from heat and let cool slightly.
4. Pour the warm Dr Pepper mixture into the dry ingredients and stir until combined.
5. Beat in the eggs, buttermilk, and vanilla extract until the batter is smooth.
6. Fold in mini marshmallows or chocolate chips if using.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before frosting or serving.
10. Optional frosting: In a saucepan, melt butter with milk. Remove from heat and whisk in cocoa powder, vanilla, and powdered sugar until smooth. Pour over cooled cake and spread evenly.

Notes

• Don’t overbake—check early to keep the cake moist.
• You can make your own buttermilk by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk.
• Frost the cake once completely cool for best texture.
• Freeze leftover slices for up to 2 months.

Nutrition

• Serving Size: 1 slice (1 of 16)
• Calories: 320
• Sugar: 30g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg