Dr. Pepper Cake
This Dr Pepper Cake recipe has a light and airy crumb that isn't overly sweet. It's a quick and easy recipe with a simple chocolate fudge frosting that has Dr Pepper in it, too!
Servings: 15 people
Calories: 403kcal
Cost: $5.47
Equipment
- 9x13-inch pan
- mixing bowl
- measuring cups
- Liquid measuring cup
- Measuring spoons
- handheld mixer
- medium saucepan
- whisk
- rubber scraper
- Wooden mixing spoon
Ingredients
DR. PEPPER CAKE:
- 15.25 oz Betty Crocker chocolate cake mix
- 3.4 ounce box chocolate instant pudding mix
- 3 large eggs
- ¾ cup vegetable oil
- 1 cup Dr Pepper at room temperature
CHOCOLATE FROSTING:
- ½ cup salted butter
- 2 ½ cups powdered sugar
- ⅓ cup Dr Pepper at room temperature
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Grease a 9x13-inch cake pan with nonstick cooking spray.
MIX CAKE BATTER:
- In a large mixing bowl, mix together all of the cake ingredients until fully incorporated.
- Pour the cake batter into the prepared pan and smooth into an even layer.
BAKE CAKE:
- Bake cake for 35-40 minutes or until a toothpick inserted comes out clean.
MAKE FROSTING:
- While the cake is baking, melt butter in a medium saucepan over medium heat.
- Whisk in sugar, Dr Pepper, cocoa powder, and vanilla.
- Stir constantly until the mixture comes to a boil. Then, reduce the heat and boil for 1 minute.
- Remove the frosting from the heat and cool for 25 minutes.
TO FINISH:
- Pour the warm frosting over the warm cake and allow the frosted cake to sit for a minimum of 30 minutes before slicing and serving.
Notes
● Cherry Dr Pepper could be used for a fruity flavor twist.
● Chocolate frosting could be substituted for a whipped cream or buttercream frosting.
● The cake is not overly sweet - the frosting is what makes this cake sweet.
● Nuts or sprinkles can be added on top of the frosting before it cools.
● This cake can be stored for up to 3 days at room temperature.
● Chocolate frosting could be substituted for a whipped cream or buttercream frosting.
● The cake is not overly sweet - the frosting is what makes this cake sweet.
● Nuts or sprinkles can be added on top of the frosting before it cools.
● This cake can be stored for up to 3 days at room temperature.
Nutrition
Serving: 1piece | Calories: 403kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 401mg | Potassium: 169mg | Fiber: 2g | Sugar: 37g | Vitamin A: 237IU | Calcium: 55mg | Iron: 2mg