Description
This Cherry Dr. Pepper Cake is a moist and delicious chocolate cake infused with the unique flavor of Dr. Pepper soda and studded with maraschino cherries. Topped with a creamy cherry frosting that includes a hint of almond extract for a bakewell-style twist, this dessert is perfect for parties or any special occasion.
Ingredients
Scale
Cake
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) Dr. Pepper (regular, not diet)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped maraschino cherries (plus extra for garnish)
Cherry Frosting
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup maraschino cherry juice
- 1/2 teaspoon almond extract (optional)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Mix the batter: In a large mixing bowl, combine the chocolate cake mix, Dr. Pepper soda, vegetable oil, eggs, and vanilla extract. Beat the mixture until smooth, about 2 minutes, ensuring all ingredients are well incorporated.
- Add cherries: Gently fold in the chopped maraschino cherries into the batter, distributing them evenly.
- Bake the cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Make the frosting: Beat the softened butter until creamy using a mixer. Gradually add powdered sugar one cup at a time, mixing well after each addition to avoid lumps.
- Add flavor to frosting: Stir in the maraschino cherry juice and almond extract (if using), then beat the frosting until smooth and fluffy. Add a pinch of salt to balance the sweetness.
- Frost the cake: Spread the cherry frosting evenly over the cooled cake using a spatula or knife.
- Garnish and serve: Decorate the frosted cake with extra maraschino cherries on top for a beautiful finish. Refrigerate until ready to serve to keep the frosting set.
Notes
- This recipe can also be made as cupcakes; bake them for 18–20 minutes instead of the full cake’s baking time.
- The almond extract in the frosting is optional but adds a delightful cherry bakewell-style flavor.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
