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Soda in a cake? Sure, it sounds like a silly question, but if you’ve ever had a slice of old-fashioned Coca-Cola cake, you know it’s a resounding yes. The flavor of Dr. Pepper, that bold, mysterious blend of 23 flavors, has long made its way into dessert land. But my take on a Cherry Dr Pepper Cake? It’s flipping the script.

{{ This post and the Cherry Dr Pepper Cake recipe that goes with it were made in partnership with California Prunes! We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

We’re not cracking open a can of Dr. Pepper here. We’re crafting the flavor from scratch. We’re swapping high-fructose for high flavor. And we’re baking something that feels both nostalgic and next-level at the same time. This Cherry Dr Pepper Cake isn’t made with just any soda—it starts with a homemade Cherry Dr Pepper syrup built from California prune juice, tart cherry juice, real citrus, natural extracts, and a brown sugar molasses simple syrup that’ll knock your oven mitts off.

A Brief (and Bubbly) History of Soda Cakes

Back in the day, a soda cake was the kitchen rebel of the dessert world. Toss in a can of cola, bake, and boom—you had a moist cake that felt like magic. Boxed mix culture exploded in the mid-20th century, and folks started cracking open cans of Dr. Pepper or Coca-Cola to whip up chocolate cakes with a light texture and bold flavor.

But here’s the catch: most of those cakes were more sugar than substance. This cake? It’s built different.

pouring cherry dr. pepper syrup into iced glass from pitcher

A New Kind of Dr Pepper Cake Recipe

This Dr Pepper cake recipe leans into what makes the soda great—but does it in a smarter, tastier way. The key? That homemade syrup. Forget artificial flavorings and technicolor cherries. This one’s made with the real stuff, including:

California Prune Juice: Naturally sweet, rich, and complex. California grows 99% of the nation’s prunes, and they’re not just for snacking—they make cakes moist and add depth to all sorts of recipes that you just can’t fake.
Tart Cherry Juice: For a bold cherry punch that balances out the molasses.
Orange Juice: Brings the brightness and cuts through the richness.
Brown Sugar Molasses Simple Syrup: This is the game-changer. Adds warm, cola-like notes without the cloying sweetness.
Almond and Vanilla Extracts: The backbone of that classic Cherry Dr. Pepper flavor you crave.

single glass of cherry dr. pepper with skewer on top with three cherries on it

Together, they create a syrup that delivers on the unique flavor of your favorite soda, minus the crash and burn.

How the Syrup Works Its Magic

The syrup pulls double duty here—first in the cake batter, then in the homemade frosting. It brings richness and that signature Cherry Dr. Pepper-y vibe without tipping into overkill. You’ll taste cherry, cola, spice, citrus. You’ll get moist, tender crumbs that hold their own. The flavor lingers, but not in a “what did I just eat?” kind of way—in a “wait, I need another bite” kind of way.

And about that crumb? Yeah. Tender cake that practically melts on your tongue, thanks to the California prune juice. It's natural sugars help create that perfect cake texture that doesn’t dry out, even days later.

What You’ll Need (And What to Expect)

This is one of those easy recipes that looks fancier than it is. You’ll need:

Two large bowls for mixing your dry ingredients and your wet.
Large eggs at room temperature.
Vegetable oil, because we’re going full-on moisture mode.
Unsweetened cocoa powder for rich chocolate flavor.
An electric mixer to beat things together on medium speed.
Nonstick cooking spray, because sticking is not the vibe.
And an airtight container to store what little is left... if anything.

Once you pour the batter into the pan and bake, the smell alone will bring people to the kitchen. That first slice—still a little warm, maybe with a scoop of vanilla ice cream on the side—is the moment you realize you’ve found a fun recipe to keep on repeat.

That Frosting, Though…

The chocolate frosting is glossy, thick, and loaded with flavor. A little more of that syrup finds its way in here, too, swirling through the powdered sugar and cocoa to create a rich, smooth finish that plays beautifully with the cake beneath it. Once it’s slathered across the top of the cake, it sets just enough to slice clean but stays soft and dreamy.

How Long Will It Keep?

Stored in an airtight container, this yummy recipe stays moist for 2-3 days. It’s great for individual slices to stash away for midnight cravings—or let’s be honest, breakfast.

The Verdict? It’s the Best Part of Baking Season

This cake brings together everything we love about classic chocolate cakes, but gives it a fresh, real-food twist. It's decadent, nostalgic, and undeniably modern. A Cherry Dr Pepper cake with heart, history, and a whole lot of California flavor.

So the next time you're scrolling through easy cake recipes for your next gathering, forget the boxed mix. This cake—with its real fruit, bold taste, and sweet tooth–satisfying finish—is the best part of any celebration.

💬 Talk to Me

Are you a fan of Dr. Pepper? Grew up on coca-cola cake? Obsessed with all things California prunes? Let me know what you think in the comments. And if you bake it, tag @thismessisours so that I can see your masterpiece.

Homemade Cherry Dr Pepper Cake

Print Recipe

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This easy Cherry Dr Pepper Cake recipe is made with a homemade Cherry Dr Pepper syrup featuring California prune juice, tart cherry juice, and molasses. A rich, moist cake with deep flavor and creamy homemade frosting—perfect for fans of classic soda cakes with a modern twist.

Author: This Mess is Ours
Prep Time: 20 min
Cook Time: 35 min
Total Time: 55 minutes
Yield: 24 pieces
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

For the cake:

2 ½ cups all-purpose flour or gluten free cup for cup flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

2 ½ teaspoon baking powder

½ teaspoon coarse kosher salt

1 cup vegetable oil

1 ½ cups granulated sugar

½ cup brown sugar

2 large eggs

2 teaspoon pure vanilla extract

1 ½ cups homemade Cherry Dr Pepper syrup

½ cup plain Greek yogurt

For the frosting:

¼ cup unsalted butter

3 cups powdered sugar

¼ cup unsweetened cocoa powder

⅓ cup homemade Cherry Dr Pepper syrup

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Instructions

To make the cake:

Preheat the oven to 350F. Grease a 9x13-inch baking pan and line it with parchment paper.

To a large mixing bowl add the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine. Set aside.

In another mixing bowl, whisk together the oil, sugars, eggs, and vanilla extract. Once everything is incorporated whisk in the homemade Cherry Dr Pepper syrup until combined. Then add the Greek yogurt and whisk until no lumps remain. The mixture should be thin.

Add the wet ingredients to the dry ingredients and mix with an electric mixer until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, until the center has risen and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

To make the frosting:

Once the cake has cooled, make the frosting. Cream the butter with an electric mixer until smooth.

Add in the powdered sugar and cocoa powder and mix again to combine.

Add in the homemade Cherry Dr Pepper Syrup, and mix again until the frosting reaches a smooth and creamy consistency.

Frost the cake directly in the pan or invert the cake onto a flat surface, remove the parchment, then frost.

Notes

Store this cake tightly covered with plastic wrap at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to one month.