Dr Pepper Cake
This recipe uses box cake mix for ease and Dr. Pepper for flavor, combine that with a fudge-y frosting for a decadent chocolate cake.
Servings: 12
Calories: 397kcal
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.