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Delicious Cherry Dr Pepper Cake topped with cherry buttercream frosting.

Cherry Dr Pepper Cake

A soft, chocolatey cake infused with the nostalgic flavor of Dr Pepper and cherry pie filling, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Dr Pepper (regular) For the best flavor, do not use diet.
  • 1/2 cup Unsalted butter Melted.
  • 1 3/4 cups All purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 cup Buttermilk Can substitute with milk and lemon juice.
  • 1 teaspoon Vanilla extract
  • 1 can Cherry pie filling
Frosting Ingredients
  • 1/2 cup Butter Melted.
  • 1/4 cup Cocoa powder
  • 1/4 cup Milk
  • 2 cups Powdered sugar
  • 1 teaspoon Vanilla

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan well, especially the corners.
  2. In a saucepan, warm the Dr Pepper and butter until the butter melts. Do not boil it hard, just get it hot and smooth.
  3. In a large bowl, whisk together your dry ingredients.
  4. Pour the hot soda mixture into the dry ingredients and stir until it looks like glossy chocolate batter.
  5. Add eggs, buttermilk, and vanilla. Stir until combined, but do not overmix.
  6. Gently fold in the cherry pie filling, leaving some cherries in bigger pieces.
  7. Pour the batter into the prepared pan and bake for about 30-35 minutes. A toothpick should come out with a few moist crumbs.
  8. Let the cake rest about 10 minutes after it comes out, then pour the warm frosting over the top.
Frosting
  1. While the cake bakes, make the frosting by mixing melted butter, cocoa powder, milk, powdered sugar, and vanilla until smooth.
  2. Pour the warm frosting over the cake once it has rested for 10 minutes.

Notes

The cake keeps cooking after pulling it out of the oven, so be sure to check doneness at 28 minutes. Store the cake covered at room temperature for 2 days, or in the fridge for 5 days.