Description

This Dr. Pepper Cake is a decadent chocolate cake made with Dr. Pepper soda for a unique depth of flavor. The soda enhances the chocolate while adding a subtle caramel-like sweetness. Topped with a rich, fudgy chocolate frosting, this cake is moist, indulgent, and easy to make!

Ingredients

Scale

For the Cake:

1 cup Dr. Pepper soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

For the Frosting:

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons Dr. Pepper soda
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

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Instructions

Preheat & Prep – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Batter – In a saucepan over medium heat, combine Dr. Pepper, butter, and cocoa powder. Stir until melted and smooth, then remove from heat.
Mix Dry Ingredients – In a large bowl, whisk together sugar, flour, baking soda, and salt. Pour the warm Dr. Pepper mixture into the dry ingredients and mix well.
Add Wet Ingredients – In a separate bowl, whisk together buttermilk, eggs, and vanilla. Stir into the cake batter until fully combined.
Bake – Pour batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.
Make the Frosting – In a saucepan over medium heat, melt butter, cocoa powder, and Dr. Pepper. Once smooth, remove from heat and whisk in powdered sugar, vanilla, and pecans (if using).
Frost the Cake – Pour the warm frosting over the warm cake, spreading evenly. Let the cake cool completely before slicing.
Serve & Enjoy – Slice and serve warm or at room temperature. Enjoy the rich, fudgy flavor!

Notes

For extra richness, add ½ teaspoon of cinnamon to the batter.
Store covered at room temperature for 3 days or in the fridge for up to a week.
If you prefer a layer cake, divide the batter into two 9-inch cake pans and adjust the baking time to 25–30 minutes.