This Dr Pepper cake is a fun way to enjoy the soda’s unique flavor in dessert form. Starting with a cake mix as the base, it’s an easy way to transform a regular chocolate cake into something a little different.
Dr. Pepper Cake With Cake Mix
This Dr Pepper version is definitely one of my favorite takes on the popular soda cakes that use soda to add moisture and flavor. The Dr Pepper adds those classic flavors into the entire cake, and the frosting even gets a Dr Pepper boost too!
I love how simple it is, especially since it starts with a boxed cake mix, just like my Heath Bar Poke Cake and Hot Chocolate Poke Cake, but the end result feels like so much more than your average cake. I love this easy cake recipe, and I know you will too!
Simple Ingredients
- Chocolate cake mix: The base of the cake makes it quick and easy with a rich chocolate flavor.
- Dr Pepper soda: Adds moisture and infuses both the cake and frosting with its signature flavor.
- Eggs: Binds the ingredients and gives the cake structure.
- Canola or vegetable oil: Keeps the cake moist and soft.
- Unsalted butter: Adds creaminess and richness to the frosting.
- Cocoa powder: Adds the chocolate flavor to the frosting.
- Vanilla extract: Enhances the flavor with a warm, subtle note.
- Salt: Balances the sweetness of the other flavors.
- Powdered sugar: Sweetens and thickens the frosting.
Making the Cake
- Prep: Preheat the oven to 350 degrees F and grease a 9×13-inch cake pan.
- Mix the cake batter: Combine the chocolate cake mix, Dr Pepper, eggs, and oil in a large bowl. Beat on medium speed with an electric mixer for 2 minutes until smooth. Pour batter into the prepared pan.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 15 minutes.
- Make the frosting: While the cake is cooling, make the frosting. Melt the butter in a medium saucepan over medium heat. Stir in cocoa, vanilla, and salt, then remove from heat and mix in the powdered sugar until smooth.
- Frost the cake: Pour the frosting over the warm cake and spread it evenly. Add sprinkles if you’re using them. Let the frosting set before cutting and serving.
Variations and substitutions
Poke cake version: Once the cake is baked, poke holes in it and pour a mixture of 1/2 cup of Dr Pepper and 1 can of sweetened condensed milk over the top for a moist, rich variation.
Soda substitutes: If you don’t have Dr Pepper, use another soda like Coca-Cola or Root Beer to achieve similar moisture and flavor.
Store-bought frosting: If you prefer, you can skip the homemade frosting. Heat a 16-ounce tub of chocolate frosting with 1/4 cup of Dr Pepper in a small saucepan until smooth, then pour it over top of the cake.
Add nuts: Stir in chopped pecans or walnuts to the frosting before pouring it over the cake for a bit of texture, similar to a Texas sheet cake.
Tips for Success
- Cool the cake slightly before frosting: Let the cake cool for about 15 minutes before pouring the frosting to avoid it melting too much, but don’t let it cool completely if you want a smooth frosting finish.
- Sift powdered sugar: Sifting the powdered sugar for the frosting will prevent any lumps and ensure a silky, smooth texture.
- Add sprinkles quickly: If you’re using sprinkles, add them while the frosting is still warm so they stick properly.
How to store the cake
Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
The cake can be frozen for up to 2 months. Wrap individual slices in foil or plastic wrap before transferring them to an airtight container or freezer bag for storage. Thaw at room temperature before serving.
Want to be the first to know when the next new recipe is published? Sign up for our newsletter updates below.
Looking for more easy recipe ideas with chocolate cake mix?
Check out these yummy recipes.
Did you love this tasty cake recipe? Let me know what you think in the comments below.
Dr Pepper Cake
Ingredients
Cake
- 1 (15.25 ounce) box of chocolate cake mix
- 1 cup Dr Pepper
- 3 large eggs
- 1/2 cup vegetable or canola oil
Frosting
- 1/2 cup unsalted butter
- 1/4 cup Dr Pepper
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan.
- In a large bowl, combine the chocolate cake mix, Dr Pepper, eggs, and oil. Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 15 minutes.
- While the cake is cooling, melt the butter in a medium saucepan over medium heat. Stir in the cocoa powder, vanilla, and salt. Remove from heat and mix in the powdered sugar until smooth.
- Pour the frosting over the slightly cooled cake and spread evenly. Add sprinkles or chopped nuts if desired.
- Let the frosting set before cutting and serving.
Notes
- Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- The cake can be frozen for up to 2 months. Wrap individual slices in foil or plastic wrap before transferring them to an airtight container or freezer bag for storage. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.