Description
This Cherry Dr. Pepper Cake is a moist, flavorful chocolate cake infused with fizzy cherry Dr. Pepper and maraschino cherries, topped with a luscious cherry buttercream frosting and finished with chocolate shavings. Perfect for parties or special occasions, this cake is easy to make using a boxed cake mix and comes together with simple steps for a delicious, crowd-pleasing dessert.
Ingredients
Units
Scale
Cake
- 1 box chocolate cake mix (dry mix for best results)
- 1 1/2 cups Dr. Pepper Cherry soda
- 1 jar maraschino cherries (no stems; reserve 24 cherries for topping, halve the rest for the batter)
Cherry Frosting
- 1 cup unsalted sweet cream butter, softened
- 3 cups powdered sugar, plus up to 2 additional cups if needed
- 3-4 tablespoons maraschino cherry juice (from the jar, as needed for consistency)
Topping
- Chocolate shavings (as desired; found at hobby or baking supply stores)
- Reserved maraschino cherries (about 24 for decorating)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray and set aside.
- Make the Cake Batter: In a large mixing bowl or stand mixer, combine the dry chocolate cake mix with the Dr. Pepper Cherry soda. Mix until fully incorporated, about 1–2 minutes. Halve the maraschino cherries (reserving 24 whole for garnish) and fold the cherry halves into the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to ensure the frosting does not melt.
- Prepare the Cherry Frosting: Using a stand mixer, beat the softened butter until creamy. Gradually add the powdered sugar and a few tablespoons of cherry juice from the maraschino cherry jar. Mix until smooth and stiff. If the frosting is too thin, add additional powdered sugar a little at a time until the desired consistency is reached.
- Frost the Cake: Spread the cherry frosting evenly over the cooled cake using an angled spatula for a smooth finish.
- Decorate: Sprinkle chocolate shavings over the frosting and arrange the reserved maraschino cherries on top as desired.
- Chill and Serve: Place the cake in the refrigerator for at least one hour to set the frosting before slicing. Enjoy!
Notes
- For best results, use a standard-size chocolate cake mix (about 15.25 oz).
- If you prefer a richer cherry flavor, use extra cherry juice in the frosting.
- Chocolate shavings can be made at home using a vegetable peeler and a chocolate bar.
- The cake can be made a day ahead and chilled overnight for even easier slicing.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 45g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
