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Dr. Pepper® Cake fuses classic soda with rich chocolate for a unique dessert.
Dr. Pepper® Cake combines the nostalgic fizz of a classic soda with rich chocolate layers, creating a dessert that's both playful and deeply satisfying. The soda imparts a subtle, almost fruity depth, complementing the chocolate’s natural richness. Aromas of cocoa fill your kitchen as the cake rises, signaling the comforting warmth we associate with great bakes.
The texture lies somewhere between a sponge and a fudgy brownie. A tip for optimum texture: ensure the cake cools completely before frosting. This ensures the glaze sets perfectly atop the crumb, creating a polished finish. Each bite is a delightful dance of flavors—chocolate mingling with the unique caramel notes of the soda, punctuated by the occasional sweet crunch of nuts.
Sharing this cake is an invitation to revel in memories of simpler times and shared laughter. It’s the kind of dish best enjoyed with company, perhaps with a side of vanilla ice cream to balance its richness. The frosting is silky, with a velvety mouthfeel, inviting second helpings. A final dusting of powdered sugar adds an elegant touch, making this cake as eye-catching as it is delicious.
Ingredients
For the cake:
- 1 (15-ounce) box chocolate fudge cake mix
- 1 (4-ounce) small box instant chocolate pudding mix
- 3 large eggs
- 1/3 cup oil
- 1 cup Dr. Pepper soda
For the frosting:
- 1 stick salted butter
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons heavy cream plus more, to taste
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans or walnuts chopped
For serving:
- powdered sugar optional, to taste
- vanilla ice cream optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- In the bowl of an electric mixer, add the chocolate fudge cake mix, the instant chocolate pudding, the eggs, the oil, and the soda and beat on medium speed until combined, about 2 minutes.
- Pour the cake batter into the prepared baking dish.
- Bake the cake until a toothpick inserted into the center of the cake comes out clean, about 35-40 minutes.
- Place the cake on a wire rack to cool completely.
- In a medium saucepan over medium-low heat, melt the butter.
- Add the cocoa powder and 4 tablespoons of the heavy cream to the melted butter and stir to combine. Add more of the extra heavy cream as needed to reach the desired thickness.
- Whisk 2 cups of the powdered sugar into the cream mixture, taking care to whisk briskly to break up all the lumps.
- Transfer the cream mixture away from the heat.
- Add the vanilla extract to the cream mixture and stir to combine.
- Pour the frosting over the cake and spread it evenly over the surface of the cooled cake.
- Sprinkle the pecans evenly over the top of the cake. Alternatively, you may pour the nuts on the cake before frosting it.
- While the cake is still warm, dust it with the remaining powdered sugar and serve with the vanilla ice cream.
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