Dr. Pepper Cake Recipe

Introduction

Dr. Pepper Cake is a moist and flavorful dessert combining rich cocoa, warm spices, and the unique taste of Dr. Pepper soda. This cake is perfect for those looking to surprise guests with a creative twist on a classic chocolate treat.

Ingredients

• ½ cup prunes, roughly chopped
• ½ cup dried cherries, roughly chopped
• 1 cup Dr. Pepper soda
• 1 cup (2 sticks, 226g) unsalted butter, room temperature
• ¼ cup (30g) cocoa powder
• ½ cup (118g) boiling water
• ½ cup (120g) buttermilk
• 3 large eggs, room temperature
• 1 teaspoon baking soda
• 1½ teaspoons vanilla extract
• 2 cups (256g) all-purpose flour
• 1⅓ cups (267g) granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon allspice
• 4 cups Dr. Pepper soda (for frosting)
• 1½ cups (3 sticks or 339g) butter (for frosting)
• 1 teaspoon ground ginger (for frosting)
• 2½ cups (312g) confectioners’ sugar (for frosting)
• 1 teaspoon vanilla (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Prepare two 8-inch round cake pans by greasing and flouring them or using pan release spray.
2. Step 2: In a medium saucepan, combine the prunes, dried cherries, and 1 cup of Dr. Pepper. Bring to a slow boil over medium heat. Cook for 5 minutes, then remove from heat and let cool for about 20 minutes.
3. Step 3: Boil ½ cup of water. In a microwave-safe dish, melt the butter. Stir in the cocoa powder and boiling water, whisking until smooth. Set aside.
4. Step 4: In a small bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract until well combined.
5. Step 5: In the bowl of a stand mixer fitted with a paddle attachment, add the flour, granulated sugar, nutmeg, ginger, and allspice.
6. Step 6: With the mixer on low speed, pour in the cocoa mixture and blend until combined.
7. Step 7: Pour in the buttermilk mixture and mix until combined.
8. Step 8: Slowly add the cooled Dr. Pepper, prune, and cherry mixture, blending until fully incorporated.
9. Step 9: Divide the batter evenly between the two prepared pans (about 2½ cups each).
10. Step 10: Bake for 30 to 34 minutes, or until the cake pulls away slightly from the edges and cracks a bit on top. Allow to cool completely before frosting.
11. Step 11: For the frosting, pour 4 cups of Dr. Pepper into a saucepan and boil over medium heat until it reduces to about ½ cup (this can take 20-25 minutes or longer depending on heat). Remove and let cool completely.
12. Step 12: In a mixing bowl, beat the butter until creamy. Add ground ginger, confectioners’ sugar, and vanilla, and mix on medium-high speed for 3 to 5 minutes, scraping down the bowl as needed.
13. Step 13: With the mixer on low, gradually beat in the cooled Dr. Pepper reduction until the frosting is smooth and spreadable.
14. Step 14: Spread the frosting evenly over the cooled cake layers. Stack and serve.

Tips & Variations

• For extra moisture, wrap leftover cake tightly in plastic wrap and store it at room temperature.
• Substitute dried cherries with dried cranberries or raisins for a different fruity note.
• If you can’t find buttermilk, mix ½ cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes before using.
• Use a stand mixer or hand mixer for the frosting to ensure it is smooth and fluffy.

Storage

Store the frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Bring refrigerated cake to room temperature before serving for the best taste and texture. Leftover cake can also be frozen, tightly wrapped, for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different soda instead of Dr. Pepper?

Yes, other dark sodas like cola or root beer can be used, but the unique flavor of Dr. Pepper adds a special depth that might be missed with substitutions.

Why do I need to reduce the Dr. Pepper for the frosting?

Reducing the soda concentrates its flavor and removes excess liquid, which helps create a thick, flavorful frosting that spreads easily and holds its shape.

Dr. Pepper Cake Recipe

---

★★★★★

4.9 from 55 reviews

• Author: Harper
• Total Time: 59 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Dr. Pepper Cake is a moist, richly-flavored chocolate cake infused with the unique taste of Dr. Pepper soda and enhanced by a medley of warm spices and dried fruits. This decadent dessert features a boiled fruit and soda base, combined with cocoa and spices, baked to perfection, and topped with a creamy, ginger-spiced Dr. Pepper frosting made from a reduced soda syrup and confectioners’ sugar. Perfect for celebrations or any occasion to satisfy a sweet tooth with a delightful twist.

---

Ingredients

Scale 1x2x3x

Fruit & Soda Mixture

• ½ cup prunes, roughly chopped
• ½ cup dried cherries, roughly chopped
• 1 cup Dr. Pepper soda

Cake Batter

• 1 cup (2 sticks, 226g) unsalted butter, room temperature
• ¼ cup (30g) cocoa powder
• ½ cup (118g) boiling water
• ½ cup (120g) buttermilk
• 3 large eggs, room temperature
• 1 teaspoon baking soda
• 1½ teaspoons vanilla extract
• 2 cups (256g) all-purpose flour
• 1⅓ cups (267g) granulated sugar
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon allspice
• 1 cup Dr. Pepper soda (from fruit mixture step)

Frosting

• 4 cups Dr. Pepper soda
• 1½ cups (3 sticks or 339g) unsalted butter
• 1 teaspoon ground ginger
• 2½ cups (312g) confectioners’ sugar
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat and Prepare Pans: Preheat oven to 350°F. Prepare two 8-inch round cake pans by greasing them with pan release, butter, or flour to ensure the cakes do not stick.
2. Make Fruit and Soda Mixture: In a medium saucepan, combine chopped prunes, dried cherries, and 1 cup of Dr. Pepper. Bring to a slow boil over medium heat and cook for 5 minutes. Remove from heat and set aside to cool for approximately 20 minutes.
3. Prepare Cocoa Mixture: Boil ½ cup water. In a microwave-safe dish, melt 1 cup (2 sticks) of unsalted butter. Stir cocoa powder into the melted butter, then whisk in the boiling water until smooth. Set aside.
4. Mix Wet Ingredients: In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla extract until combined.
5. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, add the flour, granulated sugar, nutmeg, ground ginger, and allspice.
6. Add Cocoa and Wet Mixtures: With the mixer on low speed, slowly add the cocoa and butter mixture to the dry ingredients until just combined. Then, pour in the buttermilk mixture and blend gently to combine.
7. Add Fruit and Soda Mixture: Slowly pour the cooled fruit and Dr. Pepper mixture into the batter. Mix until fully incorporated but do not overmix.
8. Divide and Bake Batter: Evenly divide the batter into the two prepared 8-inch pans (approximately 2½ cups batter per pan). Bake for 30 to 34 minutes or until the cakes have pulled away slightly from the edges and the tops are cracked. A toothpick inserted in the center should come out clean or with moist crumbs.
9. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting.
10. Make Dr. Pepper Reduction: In a small saucepan, boil 4 cups of Dr. Pepper over medium heat until it reduces to about ½ cup, which will take around 20 to 25 minutes; alternatively, a lower temperature for about an hour is acceptable. Remove from heat and allow the reduction to cool completely.
11. Prepare Frosting: In the bowl of a stand mixer, beat 1½ cups (3 sticks) unsalted butter. Add ground ginger, confectioners’ sugar, and vanilla extract, and mix on medium-high speed for 3 to 5 minutes, scraping the bowl as needed until light and fluffy.
12. Add Dr. Pepper Reduction to Frosting: With the mixer on low speed, gradually add the cooled Dr. Pepper reduction and blend thoroughly to incorporate into the frosting.
13. Frost the Cake: Once the cake layers are completely cool, spread the Dr. Pepper frosting evenly over the top of one layer, place the second cake layer on top, and frost the top and sides of the cake. Serve and enjoy.

Notes

• Make sure the fruit mixture cools completely before combining with other ingredients to avoid cooking the eggs prematurely.
• Use room temperature eggs and butter for better emulsification and smoother batter.
• The Dr. Pepper reduction intensifies the soda flavor and sweetness in the frosting, so reduce it slowly to avoid burning.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• This cake pairs wonderfully with a scoop of vanilla ice cream or fresh whipped cream.

• Prep Time: 20 minutes
• Cook Time: 39 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Dr. Pepper cake, soda cake, chocolate cake with soda, fruit and spice cake, Dr. Pepper frosting, unique chocolate cake