Dr Pepper Cake
Say hello to the Dr Pepper Cake that tastes like a soda-shop throwback. Warm fudge and even more Dr Pepper soak into a chocolate poke cake, then a cherry frosting and drizzle finish it off. It’s easy, a little outrageous, and the pan comes back empty every time.
Servings 24
Ingredients
Cake
- 1 box Chocolate Cake Mix 13.25 ounces
- 1 can Dr Pepper 12 ounces
- 1 jar Hot Fudge 11-12 ounces
- ½ Cup Dr Pepper
Frosting
- 1 Cup Unsalted Butter softened
- 2½ Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Maraschino Cherry Juice from the jar
- Maraschino Cherries for garnish
Instructions
- Preheat the oven to 350℉.
- Grease a 9"x13" baking dish and set aside.
- Combine cake mix and the 12 ounce can of Dr Pepper in a large bowl. Mix until well combined.
- Pour the batter into the pan.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooking, combine the hot fudge and ½ cup of Dr Pepper in a small saucepan over medium heat. Let it simmer for 5 minutes, stirring frequently.
- Remove from the heat and set aside.
- After letting the cake cool for 10 minutes, poke the holes in a neat grid and stop just shy of the bottom so slices hold together.
- Pour the hot fudge mixture into the holes, reserving a small amount of the hot fudge mixture for drizzling.
Frosting
- Beat butter, powdered sugar, vanilla, and Maraschino cherry juice together in a mixing bowl using an electric mixer.
- Spread the frosting on the cooled cake and decorate it with Maraschino cherries and hot fudge drizzle.
Notes
Helpful Tips
Use a freshly opened, super fizzy Dr Pepper. Flat soda = flatter flavor and less lift. Pour it down the side of the bowl to keep the fizz.
This recipe calls for 13.25 ounces of cake mix. If you have a 15.25-ounce box, add 2 more Tablespoons of Dr Pepper to account for the extra 2 ounces of cake mix.
Give the dry cake mix a quick whisk to break up clumps before adding soda.
Poke in a neat grid and stop just shy of the bottom so slices hold together.
Cool the cake completely before frosting, or the buttercream can slide.
Chill the cake for at least an hour before slicing. Warm a knife under hot water, wipe, and repeat for neat squares.