If you’re a fan of Dr. Pepper and chocolate, this Cherry Dr. Pepper Cake is a must-try.
The cake blends the rich, chocolatey goodness of a cake mix with the unique, sweet-tart flavor of Cherry Dr. Pepper, resulting in a moist and indulgent treat.
Topped with a creamy maraschino cherry frosting that melts in your mouth, it’s the perfect dessert for any occasion.
With just five simple ingredients, this easy-to-make cake offers a delightful twist on a classic chocolate cake that’s both flavorful and fun.
Ingredients
- 1 box chocolate cake mix (only the dry mix)
- 1 ½ cups Cherry Dr. Pepper
- 1 jar maraschino cherries (no stems; remove 24 cherries, set aside)
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (plus 2 more cups if needed)
- 1 container of chocolate shavings (found at Hobby Lobby)
Instructions
Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with PAM baking spray and set aside.
Step 2: Using a standing mixer, combine the dry chocolate cake mix and Cherry Dr. Pepper until well combined.
Step 3: Cut the maraschino cherries in half and mix them into the batter.
Step 4: Pour the batter into the prepared baking dish and bake in the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
Step 5: For the cherry frosting, use a standing mixer to cream together the softened butter, powdered sugar, and cherry juice until stiff and well-combined.
If the frosting is too thin, add an extra cup of powdered sugar until it reaches the desired consistency.
Step 6: Spread the frosting evenly on top of the cooled cake using an angled spatula.
Sprinkle with chocolate shavings and top with a few maraschino cherries.
Step 7: Refrigerate the cake for an hour to allow the frosting to firm up before cutting and serving.
FAQs
1. Can I use diet Cherry Dr. Pepper for this recipe?
It’s best to use regular Cherry Dr. Pepper for the recipe as it provides the right amount of sweetness and flavor.
Diet soda may affect the texture and taste of the cake.
2. How do I prevent my fingers from turning pink when handling cherries?
Wear gloves when handling maraschino cherries to avoid staining your fingers with the cherry juice.
3. How should I store the cake?
The cake is best eaten within 3-4 days and can be stored on the counter covered in plastic wrap for freshness.
Cherry Dr. Pepper Cake
Ingredients
- 1 box chocolate cake mix only the dry mix
- 1 ½ cup Dr. Pepper cherry flavor
- 1 jar maraschino cherries no stems; remove 24 cherries, set aside
- 1 cup unsalted butter softened
- 3 cup powdered sugar plus 2 more cups if needed
- 1 container chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with PAM baking spray and set aside.
- Using a standing mixer, combine the dry chocolate cake mix and Cherry Dr. Pepper until well combined.
- Cut the maraschino cherries in half and mix them into the batter.
- Pour the batter into the prepared baking dish and bake in the oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- For the cherry frosting, use a standing mixer to cream together the softened butter, powdered sugar, and cherry juice until stiff and well-combined. If the frosting is too thin, add an extra cup of powdered sugar until it reaches the desired consistency.
- Spread the frosting evenly on top of the cooled cake using an angled spatula. Sprinkle with chocolate shavings and top with a few maraschino cherries.
- Refrigerate the cake for an hour to allow the frosting to firm up before cutting and serving.
