Description
Enjoy a moist and decadent Dr Pepper Cherry Cake, enhanced with rich chocolate flavor and topped with a luscious cocoa frosting—all infused with the unique taste of Dr Pepper Cherry. This simple sheet cake is perfect for gatherings and a delightful twist on classic chocolate cake.
Ingredients
Units
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup Dr. Pepper Cherry
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
Frosting
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla
- 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
- For a stronger cherry flavor, you can add a few drops of cherry extract to the cake batter.
- This cake pairs well with a scoop of vanilla ice cream or fresh cherries on top.
- For easier slicing, allow the cake to cool completely before cutting.
- Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 56g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
