Dr. Pepper Cake
The Dr. Pepper Cake is an easy-to-make treat that’s perfect for chocolate lovers. This quick recipe combines the unique taste of Dr. Pepper with a soft and airy cake, topped with homemade creamy frosting.
It’s a simple yet delicious dessert that’s sure to impress everyone without taking much time to prepare. Perfect for a sweet treat at any time.
INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.
- German chocolate cake mix: I used Betty Crocker brand german chocolate cake mix, however you can also use any other chocolate cake mix for this recipe. The texture of the cake may change slightly depending on the brand that you use.
- Large eggs
- Dr Pepper: You can substitute another type of soda pop if desired such as pepsi, root beer or cream soda. It may affect the flavor slightly but the texture will turn out the same.
- Vegetable oil: Melted butter can be substituted instead.
- Mini chocolate chips: Regular sized semi-sweet, milk or dark chocolate chips can be used instead, if desired.
- Salted butter: Unsalted butter and pinch or two of salt can be used as a substitute in the frosting if desired.
- Milk: Substitute half and half or heavy cream for a thicker frosting.
- Cocoa powder
- Powdered sugar
- Vanilla
- Chopped walnuts: Substitute chopped pecans, peanuts or almonds if desired. Or omit completely.
Dr Pepper Cake can be stored covered at room temperature for up to 2-3 days. For longer storage, refrigerate the cake in an airtight container for up to 5-7 days. If you want to freeze it, wrap the cake tightly in plastic wrap and aluminum foil or place it in an airtight container, and it should stay good for 2-3 months in the freezer. Keep in mind the texture of the frosting may vary depending on storage time and method.
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The carbonation and sweetness of Dr Pepper contribute to the cake’s texture and taste, making it slightly richer and more flavorful than a standard cake made with just water. The Dr Pepper also interacts with the other ingredients to create a tender and moist crumb in the cake, resulting in a delightful combination of chocolate and subtle soda flavors. Dr Pepper Cake is light, fluffy, moist and irresistible.
Dr. Pepper Cake
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, beat together the cake mix, eggs, Dr Pepper and vegetable oil, just until combined, about 1 minute.
- Fold in the mini chocolate chips and then pour the cake into the prepared pan and spread into an even layer.
- Bake for 27-35 minutes or until a toothpick comes out clean, the cake bounces back when tapped or the cake reaches 210 degrees Fahrenheit internally.
- Allow the cake to cool for 10-15 minutes while you make the frosting.
- Place the melted butter in a medium sized mixing bowl and slowly whisk in the milk until a creamy mixture forms. If the butter starts to clump, warm the bowl with a hot towel while whisking.
- Add in the cocoa powder and whisk until smooth and combined, 1-2 minutes. If the butter clumps, you can warm the bottom of the bowl with a hot towel or slowly heat the frosting in 10 second increments until it melts and you get a smooth mixture.
- Add the powdered sugar, ½ cup at a time, whisking continuously until smooth and completely incorporated. Slowly mix in the vanilla until smooth.
- Spread the frosting over the cake and then sprinkle on the nuts.
- Slice and serve warm with vanilla ice cream or whipped topping, optional.
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Dr. Pepper Cake
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Ingredients
Cake:
- 13.25 ounce german chocolate cake mix
- 3 large eggs
- 1 ¼ cup Dr Pepper
- ⅓ cup vegetable oil
- ½ cup mini chocolate chips
Frosting:
- ½ cup salted butter melted
- ⅓ cup milk
- ½ cup cocoa powder
- 2 ½ cup powdered sugar divided
- 1 teaspoon vanilla
- ¼ cup chopped walnuts
- Vanilla ice cream or whipped topping optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, beat together the cake mix, eggs, Dr Pepper and vegetable oil, just until combined, about 1 minute.
- Fold in the mini chocolate chips and then pour the cake into the prepared pan and spread into an even layer.
- Bake for 27-35 minutes or until a toothpick comes out clean, the cake bounces back when tapped or the cake reaches 210 degrees Fahrenheit internally.
- Allow the cake to cool for 10-15 minutes while you make the frosting.
- Place the melted butter in a medium sized mixing bowl and slowly whisk in the milk until a creamy mixture forms. If the butter starts to clump, warm the bowl with a hot towel while whisking.
- Add in the cocoa powder and whisk until smooth and combined, 1-2 minutes. If the butter clumps, you can warm the bottom of the bowl with a hot towel or slowly heat the frosting in 10 second increments until it melts and you get a smooth mixture.
- Add the powdered sugar, ½ cup at a time, whisking continuously until smooth and completely incorporated.
- Slowly mix in the vanilla until smooth.
- Spread the frosting over the cake and then sprinkle on the nuts.
- Slice and serve warm with vanilla ice cream or whipped topping, optional.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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