The first time I saw a Dr Pepper Cake I knew I had to create my own. The shiny, fudgey frosting on top of a decadent chocolate cake with a slight hint of Dr. Pepper? Who wouldn't want to try that?! Go grab yourself a soda and let's make it together!
Recipe Ingredient Notes
Cake Mix
- Cake mix - Feel free to use any chocolate boxed mix of around 15.25 to 16 ounces. We use a chocolate fudge mix to really drive that taste home!
- Pudding mix - It's important to use instant mix, not the Cook and Serve mix.
- Dr. Pepper - You don't need a lot - a 12-ounce can is enough to divide between the batter and frosting cream. Any cola will have the same effect, but we really recommend sticking to the classic Dr. Pepper for this recipe.
- Vegetable oil - Can substitute with olive or avocado oil. And we recommend oil over butter for an even, reliable moisture distribution.
Frosting
- Powdered sugar -granulated sugar will not have the right texture for frosting, you can DIY powdered sugar with cornstarch.
- Vanilla extract - can experiment with other extracts, peppermint might be a fun one!
Ways to Enjoy Every Bite
While this can stand alone due to its richness, it pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Serve it chilled for a fudgier bite or slightly warmed for a gooey texture that melts in your mouth.
It's a fun and unique cake that looks impressive so it's perfect for a birthday cake or to bring for a potluck. This impressive cake is perfect for a birthday or potluck, and would be a delightful dessert following a hearty meal like Frito pie casserole, Carnitas, or Jiffy cornbread dressing.
How to Make this Dr Pepper Cake Recipe
Step 1: Preheat oven to 350°F. Grease a 9×13-inch cake pan with butter or non-stick baking spray and set aside. In a large mixing bowl, whisk together all cake ingredients.
Step 2: Pour batter into the prepared pan and smooth into an even layer. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 3: While the cake bakes, melt butter in a saucepan over medium heat. Add powdered sugar, Dr. Pepper, cocoa, salt (if needed), and vanilla; whisk to combine. Bring to a boil, then lower heat and boil for 1 minute. Remove from heat and let cool while the cake finishes baking.
Step 4: Pour warm frosting over the warm cake and spread evenly with an offset spatula. Garnish with sprinkles, if desired. Let cool for at least 30 minutes before slicing and serving. The frosting will slightly harden as it cools making it easier (and cleaner) to cut.
How does using Soda in Cake Work?
All of the best light, fluffy cakes have some sort of leavener. You'll usually see baking soda or baking powder fulfilling this role.
But in this recipe, the soda acts as that rising agent! It's all possible due to the carbon dioxide in the recipe.
Recipe Tips from Mrs. G
- Use room-temperature soda.
- Make the frosting while the cake bakes.
- Keep the frosting at a gentle boil.
- Spread the frosting quickly.
Storing Leftovers
Keep leftover Dr. Pepper cake in the refrigerator to maintain the texture and keep the frosting solid. It will last 3 to 4 days in an airtight container.
If you'd like to place it in a freezer and preserve it for up to 3 months, wrap it very well in a few layers of plastic wrap.
Dr Pepper Cake
Equipment
- 9x13-inch cake pan
- non-stick baking spray
- large mixing bowl
- balloon whisk
- offset spatula
- 2-quart saucepan
Ingredients
Cake ingredients
- 15 ounces chocolate fudge cake mix *see notes
- 3.4 ounces instant chocolate pudding mix not the "Cook and Serve" variety
- 3 large eggs
- 8 ounces Dr. Pepper soda at room temperature, divided (the remaining 3-4 ounces of the can are for the frosting).
- ¾ cup vegetable oil or other neutral flavor cooking oil
Dr Pepper Frosting ingredients
- 4 ounces salted butter 4 ounces = ½ cup = 1 stick
- 2 ½ cups powdered sugar
- 3 ounces Dr. Pepper soda room temperature, use the remaining 1 ounce from the can in case you need to thin the frosting.
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
Cake prep
- Grease a 9x13-inch cake pan with butter or non-stick baking spray (the spray with flour is best for this recipe) and set aside.
- Add all cake ingredients to a large mixing bowl; whisk well to combine. Pour batter into the prepared pan; Using an offset spatula, smooth the batter into an even layer.
- Transfer pan to the center rack of the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of cake comes out clean or with a few moist crumbs. Meanwhile, make the frosting (see instructions below).
Frosting prep
- Melt butter in a 2-quart (or larger) saucepan over medium heat. Add powdered sugar, Dr Pepper, cocoa, salt (if needed), and vanilla extract, then whisk to combine.
- Increase heat to medium-high and stir constantly until mixture comes to a full boil. Immediately reduce the heat to low and boil frosting for one minute.
- Remove saucepan from the heat, and allow the frosting to cool in the pan while the cake finishes baking.
Final steps
- Remove cake from the oven and leave it in the pan. Pour the warm frosting over the top of the warm cake, then use an offset spatula to spread frosting into an even layer.
- Allow the frosted cake to cool for at least 30 minutes before slicing and serving. If desired, garnish the top of the cake with sprinkles or powdered sugar.
Notes
- Feel free to use any chocolate boxed mix of around 15.25 to 16 ounces. We use a chocolate fudge mix to really drive that taste home!
- When it comes to using soda in a cake mix recipe, it's best to begin with room-temperature soda. Once it warms up a bit, there's less carbonation which makes it easier to incorporate with the other ingredients. However, you don't want it to be flat. Flat soda won't have the same bubbly effect, and it will end up much more dense.
- Add pecans or walnuts to the frosting for crunch and a bit of Southern charm.
- Swap in buttermilk for added richness and tenderness in the batter.
- For a warm, spicy note, add a pinch of cinnamon to the batter, it pairs beautifully with the soda's flavors.
- Keep leftover Dr. Pepper cake refrigerated to maintain the texture and keep the frosting solid. It will last 3 to 4 days in an airtight container.
- If you'd like to freeze and preserve it for up to 3 months, wrap it very well in a few layers of plastic wrap.
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