Can I use regular Dr. Pepper instead of Cherry?

Absolutely! Regular Dr. Pepper, cola, or even another cherry-flavored soda will all work, but Dr. Pepper Cherry gives the boldest cherry kick.

Do I have to use chocolate cake mix?

Chocolate pairs beautifully with cherry, but if you prefer something lighter, white or yellow cake mix will create a completely different (but still delightful) cake.

Can I make this recipe as cupcakes?

Yes, just fill lined cupcake tins 2/3 full and bake for 15–18 minutes, or until a toothpick comes out clean. They’re adorable and great for sharing.

How do I keep the frosting from getting too runny?

Be sure your butter is just at room temperature—not melted. If the frosting is thin, add more powdered sugar a little at a time until it’s thick and creamy.

Cherry Dr. Pepper Cake Recipe

Description

This Cherry Dr. Pepper Cake blends irresistible chocolate cake with the bold flavor of Dr. Pepper Cherry soda and sweet maraschino cherries. Topped with a luscious cherry buttercream and chocolate shavings, this easy and fun dessert is perfect for celebrations and family gatherings.

Ingredients

Units Scale

For the Cake

1 box chocolate cake mix (use dry mix for best results)
1 1/2 cups Dr. Pepper Cherry soda
1 jar maraschino cherries, no stem (remove 24 cherries and set aside, halve the rest for the batter)

For the Cherry Frosting

1 cup unsalted sweet cream butter, softened
3–5 cups powdered sugar (start with 3, add more if needed for texture)
Cherry juice (from the maraschino cherry jar, amount to taste for flavor and color)

Toppings

Chocolate shavings (as desired, found at craft or baking stores)
Reserved maraschino cherries (for garnish)

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Instructions

Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick baking spray and set aside.
Mix Cake Batter: Using a standing mixer, combine the chocolate cake mix and Dr. Pepper Cherry soda until the mixture is smooth and fully combined.
Add Cherries: Cut the remaining maraschino cherries (except the 24 set aside) in half and gently fold them into the cake batter for pops of sweet cherry flavor.
Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Once baked, remove the cake from the oven and allow it to cool completely in the pan before frosting.
Make Cherry Frosting: In a clean standing mixer bowl, cream together the softened butter, 3 cups powdered sugar, and a few tablespoons of cherry juice from the maraschino jar. Beat until combined and stiff. If the frosting is too thin, add additional powdered sugar, 1 cup at a time, until you reach the desired consistency.
Frost the Cake: Spread the cherry frosting evenly over the cooled cake using an angled spatula for a smooth finish.
Add Toppings: Sprinkle the chocolate shavings generously over the frosted cake, then decorate with the reserved maraschino cherries for an extra pop of color and flavor.
Chill & Serve: Place the cake into the fridge for at least 1 hour to allow the frosting to set and harden before cutting into slices. Enjoy!

Notes

You can adjust the frosting sweetness by increasing or decreasing the amount of powdered sugar and cherry juice.
Make sure the cake is completely cool before frosting to avoid melting the cherry buttercream.
Chilling the cake in the fridge helps the frosting set, making it easier to slice and serve.
If you prefer, you can use homemade chocolate cake instead of a box mix for a richer flavor.

Nutrition

Serving Size: 1 slice (approx. 16g)
Calories: 311 kcal
Sugar: 41g
Sodium: 157mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg