Homemade Cherry Dr Pepper Cake
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.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 minutes
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
For the cake:
2 ½ cups all-purpose flour or gluten free cup for cup flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
2 ½ tsp baking powder
½ tsp coarse kosher salt
1 cup vegetable oil
1 ½ cups granulated sugar
½ cup brown sugar
2 large eggs
2 tsp 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
1/3 cup homemade Cherry Dr Pepper syrup
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.
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 31.6 g
- Sodium: 92.6 mg
- Fat: 12.1 g
- Carbohydrates: 45.6 g
- Protein: 2.8 g
- Cholesterol: 21.4 mg
Find it online: https://thismessisours.com/dr-pepper-cake/
