Cherry Dr Pepper Cake is my go to move when I need a dessert that feels fun, nostalgic, and basically guaranteed to get people hovering around the kitchen. You know those days when you promised to bring something sweet, but you also have errands, laundry, and zero patience for complicated steps? This cake is for that exact moment. It is soft, chocolatey, and has this sweet cherry vibe that tastes like a retro soda fountain in the best way. Plus it uses simple ingredients you can find anywhere, and it bakes up like a dream even if you are not a confident baker. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Cherry Dr Pepper Cake is a keeper: big on flavor with no weird tricks. Cherry Dr Pepper Cake is my go to move when I need a dessert that feels fun, nostalgic, and basically guaranteed to get people hovering around…
How To Make Cherry Dr Pepper Cake
I have made this cake for potlucks, birthdays, and one very random Tuesday when I just needed a little joy. The method is straightforward, and it is mostly about mixing, baking, and pouring on a warm frosting that sinks into the top like magic.
Step by step directions
Here is how I do it at home with minimal fuss and maximum payoff.
- Preheat your oven to 350 F. Grease a 9×13 pan well, especially the corners.
- In a saucepan, warm the Dr Pepper and butter until the butter melts. Do not boil it hard, just get it hot and smooth.
- In a large bowl, whisk together your dry ingredients. Pour the hot soda mixture in and stir until it looks like glossy chocolate batter.
- Add eggs, buttermilk, and vanilla. Stir until combined. Do not overmix, just make it smooth.
- Gently fold in the cherry pie filling. I like leaving some cherries in bigger pieces so you get little pockets of fruit.
- Pour into the pan and bake about 30 to 35 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
- While it bakes, make the frosting. You pour it on warm, so do not wait until the cake is fully cool.
One little tip from my own trial and error: let the cake rest about 10 minutes after it comes out, then pour the warm frosting over the top. If you pour it instantly, it can soak in too fast and look uneven. Ten minutes is the sweet spot.
And if you are on a cherry kick lately, you might also like these cherry cheesecake brownies for a fudgy, tangy option that still feels super casual.
Ingredients for Cherry Dr Pepper Cake
This is one of those recipes where the list looks familiar, but the combination tastes special. The Dr Pepper gives sweetness and depth, and the cherry pie filling makes it feel like more than just a chocolate sheet cake. It is a crowd pleaser without being fussy.
What you will need
- Dr Pepper (regular, not diet) for the best flavor
- Unsalted butter
- All purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk (or a quick homemade swap, see below)
- Vanilla extract
- Cherry pie filling
For the frosting, I keep it classic and simple:
- Butter
- Cocoa powder
- Milk
- Powdered sugar
- Vanilla
If you do not have buttermilk, you can fake it in a pinch. Add 1 tablespoon lemon juice or vinegar to 1 cup of milk, stir, and let it sit for 5 minutes. It is not fancy, but it works.
If cherries are your thing (same), I also keep these bookmarked for parties: heavenly cherry pistachio cheesecake bars. Different vibe, but people go wild for them.
Tips for Perfecting Your Cherry Dr Pepper Cake
I have learned a few things making Cherry Dr Pepper Cake more times than I can count. None of this is hard, but these small details really help the cake come out moist, rich, and not overly sweet.
Use regular Dr Pepper. Diet versions do not behave the same in baking, and the flavor ends up kind of flat. Regular gives you that caramel cherry pop that makes this cake taste like itself.
Do not overbake. This is the big one. Start checking at 28 minutes if your oven runs hot. The cake keeps cooking a little after you pull it out, so you want moist crumbs on the toothpick, not totally dry.
Warm frosting is the whole point. I know it sounds strange if you have never done it, but pouring warm frosting over a warm cake is what makes that smooth, slightly glossy top. It also helps the frosting set like a soft fudge layer.
Stir the cherry filling gently. If you mix it too hard, you end up with pinkish batter and fewer cherry pockets. I like a few swirls and some visible fruit pieces.
I made this for my dad because Dr Pepper is his favorite soda and he asked for seconds before I even finished my slice. The cherries make it feel special, and the frosting is dangerously good.
If you want another super easy, cozy cake for your rotation, this lemon condensed milk drizzle cake is a totally different flavor, but it is also the kind of recipe that disappears fast.
Variations and Substitutions for the Recipe
Cherry Dr Pepper Cake is pretty forgiving, so you can adjust it based on what you have. I do not think you need to reinvent it, but it is nice to know your options.
Swap the soda. If you cannot find Dr Pepper, you can use a similar dark soda. The flavor changes a bit, but you still get that moist texture. That said, if you want the true Cherry Dr Pepper Cake taste, Dr Pepper is the one.
Change the fruit. Cherry pie filling is classic, but I have tried it with blackberry filling too. It was good, just more jammy and less bright. If you do use a different fruit, keep it to pie filling, not fresh fruit, because it adds moisture in a predictable way.
Make it a little lighter. You can use a slightly smaller amount of frosting if you prefer a less sweet cake. I will not judge either way, but I personally love the full frosting pour.
Buttermilk workaround. If you already did the milk and lemon juice trick, you are good. Yogurt thinned with a bit of milk also works, but keep it plain and unsweetened.
Add a little almond extract. Just a tiny splash with the vanilla can make the cherry flavor feel stronger. Do not overdo it, almond extract can take over fast.
And if you ever want a fun handheld cherry dessert for a party table, these air fryer cherry cheesecake egg rolls are a total conversation starter.
Serving Suggestions and Pairings
This is the kind of cake that works for basically any gathering because it is easy to transport and easy to slice. You can serve it warm, room temp, or chilled. I have done all three, and honestly it is great every time.
- Classic slice on a plate with a cold glass of milk or iced coffee.
- Warm with ice cream, especially vanilla or cherry vanilla.
- Chilled squares for a picnic style dessert that holds together well.
- Birthday style with extra cherries spooned on top right before serving.
- Holiday tray with other bar desserts so people can sample a little of everything.
If you are serving a mixed dessert table, I like to pair chocolate cherry flavors with something tropical and light. This pineapple coconut dream cake is a great contrast and makes the whole spread feel more fun.
Storage wise, cover the pan tightly. It will keep at room temperature for about 2 days, or in the fridge for around 5 days. I actually like it straight from the fridge because the frosting gets a little fudgier.
Common Questions
Can I make Cherry Dr Pepper Cake ahead of time?
Yes. I usually bake it the night before and cover it. It tastes even better the next day because the flavors settle and the frosting firms up.
Do I have to use cherry pie filling?
No, but it is what gives the cake its signature look and flavor. If you swap it, use another pie filling so the texture stays right.
Can I use a boxed cake mix instead?
You can, but the homemade version has a richer chocolate flavor and that classic soft crumb. If you do use a mix, still add the cherry pie filling and consider using Dr Pepper in place of some liquid.
Why pour the frosting on while it is warm?
Because it spreads easily and sets into a smooth layer without needing perfect frosting skills. It is one of the easiest ways to get a bakery style finish at home.
Can I freeze it?
Yes. Cut into squares, wrap well, and freeze. Thaw in the fridge overnight. The texture holds up surprisingly well.
A sweet final note before you bake
If you need a reliable dessert that feels playful but still tastes like real comfort food, Cherry Dr Pepper Cake is the one I would tell you to try first. It is simple, it feeds a crowd, and the cherry chocolate combo is just plain happy. If you want to compare versions, I found helpful inspiration from Cherry Dr Pepper Cake – Kitchen Fun With My 3 Sons and also enjoyed the extra guidance from Cherry Dr Pepper Cake + Video – The Slow Roasted Italian. Bake it once, and I honestly think it will end up on your repeat list too. Let me know if you serve it warm with ice cream, because that is my favorite way to eat it.
Cherry Dr Pepper Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan well, especially the corners.
- In a saucepan, warm the Dr Pepper and butter until the butter melts. Do not boil it hard, just get it hot and smooth.
- In a large bowl, whisk together your dry ingredients.
- Pour the hot soda mixture into the dry ingredients and stir until it looks like glossy chocolate batter.
- Add eggs, buttermilk, and vanilla. Stir until combined, but do not overmix.
- Gently fold in the cherry pie filling, leaving some cherries in bigger pieces.
- Pour the batter into the prepared pan and bake for about 30-35 minutes. A toothpick should come out with a few moist crumbs.
- Let the cake rest about 10 minutes after it comes out, then pour the warm frosting over the top.
- While the cake bakes, make the frosting by mixing melted butter, cocoa powder, milk, powdered sugar, and vanilla until smooth.
- Pour the warm frosting over the cake once it has rested for 10 minutes.
