If you’re ready to wow your friends and family with a dessert that’s utterly unique and decadently delicious, look no further than this Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe. This cake masterfully blends the nostalgic fizz and cherry notes of Dr Pepper Cherry soda with moist, chocolatey goodness that gets elevated by a rich, glossy chocolate frosting. Every bite is a delightful balance of fruity, fizzy, and deep chocolate flavors wrapped in a tender crumb. Trust me, once you try this cake, it will become your go-to dessert for celebrations and cozy nights alike!
Ingredients You’ll Need
Gathering simple, everyday ingredients that pack extraordinary flavor is key to this recipe. Each component plays a vital role in bringing out the sweetness, moisture, and signature cherry-chocolate fusion in the cake.
- 2 cups all-purpose flour: The foundation that creates a tender yet sturdy crumb for your cake.
- 2 cups granulated sugar: Adds sweetness and helps achieve that beautiful caramelized crust when baked.
- 1 teaspoon baking soda: Acts as a leavening agent to keep the cake light and fluffy.
- 1 cup butter: Provides richness and moisture, essential for the dense yet tender texture.
- 1 cup Dr Pepper Cherry: The star ingredient injecting a subtle cherry flavor with fizzy sweetness straight from the soda.
- 5 tablespoons unsweetened cocoa powder: Delivers deep chocolate intensity to complement the cherry notes perfectly.
- 1/2 cup buttermilk: Adds tanginess and reacts with baking soda to create lift and softness.
- 2 eggs: Bind the ingredients together while contributing to a moist crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors, tying the chocolate and cherry together beautifully.
- 4 cups confectioners’ sugar: The sweet base for the rich chocolate frosting that finishes the cake.
- 6 tablespoons milk: Helps achieve that smooth, glossy texture in the frosting.
How to Make Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) so it’s perfectly ready to bake your cake evenly. Grease a 9×13-inch pan with nonstick spray; this little prep step ensures your cake will come out cleanly without any sticking and look picture-perfect.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, and baking soda. This even distribution helps your cake rise uniformly and lends a tender texture that melts in your mouth.
Step 3: Heat the Wet Ingredients
In a small saucepan, combine the butter, cocoa powder, and Dr Pepper Cherry soda. Heat this mixture to boiling, stirring constantly, which melts the butter smoothly and infuses the soda’s cherry flavor deep into the chocolate base. This step is what makes this recipe so special.
Step 4: Combine Mixtures
Pour the hot soda and chocolate mixture over the dry ingredients right away. Stir thoroughly until everything comes together into a silky-smooth batter that’s bursting with flavor.
Step 5: Add the Rest of the Wet Ingredients
Mix in the buttermilk, eggs, and vanilla extract until the batter is fully combined with no streaks—this ensures your cake will be moist and fluffy with a tender crumb.
Step 6: Bake the Cake
Transfer your batter evenly into the prepared pan, spreading it out gently. Bake for about 30 minutes or until a toothpick inserted comes out clean. The result will be a gorgeously risen cake, rich in chocolate and cherry aroma, with a moist texture that’s hard to resist.
Step 7: Prepare the Rich Chocolate Frosting (Part of Your Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe)
While the cake bakes, it’s time to whip up the frosting. Place confectioners’ sugar in a mixing bowl. On the stove, melt the butter with cocoa powder and milk in a small saucepan. Bring to a boil, whisking constantly until silky and smooth, then stir in vanilla. Pour this luscious hot chocolate mixture over the sugar and whisk until glossy and spreadable. This frosting is just pure indulgence.
Step 8: Frost the Cake
While your cake is still warm, pour the frosting gently over the top. Use a spatula to spread it so every bite will be coated in decadent chocolate goodness. The warmth helps the frosting to sink in ever so slightly, melding the flavors perfectly before it sets.
How to Serve Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe
Garnishes
Adding fresh garnishes like a sprinkle of chopped maraschino cherries or a dusting of cocoa powder can elevate the presentation and add visual appeal. A few chocolate shavings also add texture and a beautiful contrast.
Side Dishes
Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy touch that balances the rich chocolate and cherry flavors beautifully.
Creative Ways to Present
Try layering this cake with fresh cherries or drizzling a cherry syrup over each slice to emphasize the cherry notes even more. For a party, cut into small squares and offer on a decorated dessert tray with fresh berries.
Make Ahead and Storage
Storing Leftovers
Keep your Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe fresh by storing leftovers covered tightly in the refrigerator. It will stay moist and delicious for up to 5 days.
Freezing
You can freeze the cake without frosting for up to 3 months wrapped in plastic wrap and foil. Once thawed, freshen it up with the chocolate frosting just before serving for best taste and texture.
Reheating
For a warm treat, microwave a slice for about 15 seconds or place in a low oven for 10 minutes. This helps melt the frosting slightly and brings out the cherry-chocolate flavors anew.
FAQs
Can I use regular Dr Pepper instead of Dr Pepper Cherry?
Absolutely! While Dr Pepper Cherry adds a subtle cherry twist, regular Dr Pepper will still give you that classic soda-infused moistness and a slightly different but equally yummy flavor profile.
Is this cake very sweet?
This cake strikes a wonderful balance; the soda’s sweetness blends with the sugar and cocoa, while the buttermilk adds a gentle tang to keep it from being overly sweet. The frosting adds a rich finish but isn’t cloying.
Can I make this cake gluten-free?
With a good gluten-free all-purpose flour blend that replaces regular flour cup for cup, you can absolutely make a delicious gluten-free version. Just be sure the baking soda and other ingredients are gluten-free as well.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using. The acidity is important for texture and rise.
How thick should the frosting be?
The frosting should be thick enough to spread but still pourable when hot. Once cooled, it will set to a wonderfully shiny, rich coating that complements the cake’s texture perfectly.
Final Thoughts
I hope you’re as excited as I am to dive into this Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe. The combination of familiar soda bubbles and cherry twang with luscious chocolate makes it truly special and memorable. This cake isn’t just a dessert; it’s a celebration of flavor that’s sure to bring smiles at any gathering. Give it a go and watch it become a cherished favorite in your recipe arsenal!
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Dr Pepper Cherry Cake with Rich Chocolate Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich and flavorful Dr Pepper Cherry Cake, a moist chocolate cake infused with the unique sweetness of Dr. Pepper Cherry soda. This 12-serving dessert combines a luscious cocoa-infused batter with a smooth, glossy chocolate frosting, perfect for any occasion or gathering.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup Dr. Pepper Cherry soda
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 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 soda. 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 over medium heat, stirring continuously.
- Add Vanilla and Mix: Remove the saucepan from heat and add 1 teaspoon vanilla extract. 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
- Ensure continuous stirring when heating the butter, cocoa, and Dr. Pepper mixture to prevent burning.
- Use room temperature eggs and buttermilk for better batter consistency.
- The cake is best served after frosting has set but can also be enjoyed warm.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- For added texture, consider mixing in chopped cherries or chocolate chips into the batter.
