Dr Pepper Cake
This Dr Pepper cake recipe is a semi-homemade chocolate cake made with Dr Pepper soda and topped with a rich, warm chocolate frosting. It's an easy family favorite that's perfect for gatherings.
Ingredients
For the Cake
- 15.25 ounces chocolate fudge cake mix 1 box
- 3.9 ounces instant chocolate pudding small box
- 3 eggs large
- 1/3 cup vegetable oil
- 1 cup Dr Pepper soda make sure it's fresh and fizzy, not flat
For the Frosting
- 1/2 cup salted butter
- 3 tablespoons unsweetened cocoa powder
- 4 to 6 tablespoons heavy cream or half and half
- 2 cups powdered sugar confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional (walnuts are also a good option)
Instructions
Prep the Pan
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with nonstick cooking spray.
Mix the Cake Batter
- In a large mixing bowl, combine the chocolate fudge cake mix, instant chocolate pudding, eggs, oil, and Dr Pepper soda. Beat with an electric mixer until the batter is smooth and well combined, with no dry streaks remaining.15.25 ounces chocolate fudge cake mix, 3.9 ounces instant chocolate pudding, 3 eggs, 1/3 cup vegetable oil, 1 cup Dr Pepper soda
Bake the Cake
- Pour the batter into the prepared baking pan and spread into an even layer.
- Bake according to the package directions. The cake may have a slight dip in the center, which is completely normal. The cake is done when a toothpick inserted into the center comes out clean.
- While the cake is still warm, prepare the frosting.
Make the Frosting
- In a heavy-bottomed saucepan over medium-low heat, melt the salted butter. A heavy-bottomed pan, like an enameled cast iron sauce pot, keeps the butter and cocoa from scorching.1/2 cup salted butter
- Whisk in the unsweetened cocoa powder and heavy cream. Start with the smaller amount of cream, adding more as needed until the frosting reaches a smooth, pourable consistency.3 tablespoons unsweetened cocoa powder, 4 to 6 tablespoons heavy cream
- Whisk in the powdered sugar until the frosting is smooth with no lumps. Tip: I like to sift in my powdered sugar when making the frosting. I have found that it makes it easier to have a lump-free frosting.2 cups powdered sugar
- Remove the saucepan from the heat and stir in the vanilla extract and 1/2 of the chopped pecans.1 teaspoon vanilla extract, 1 cup chopped pecans
Frost and Finish
- Pour the warm frosting evenly over the warm cake and spread into an even layer.
- Sprinkle the rest of the chopped pecans over the top.
- Let the cake cool before serving. The frosting will continue to set as it cools.
Notes
- Make Ahead: This cake can be made a day ahead for a party or gathering. Let it cool completely before covering.
- Storage: Store in the refrigerator for up to 4 days, in a covered container or wrapped tightly with aluminum foil. Let the cake come to room temperature before serving.
- Substitutions: Any soda works in place of Dr Pepper, such as Coke or Sprite, the carbonation is what acts as the leavening agent. Devil's food or plain chocolate cake mix can be used in place of chocolate fudge. Walnuts can be used in place of pecans. Nuts can be left off completely, or sprinkled over just half the cake
Nutrition
Serving: 1slice | Calories: 435kcal | Carbohydrates: 58g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 511mg | Potassium: 183mg | Fiber: 2g | Sugar: 42g | Vitamin A: 370IU | Vitamin C: 0.03mg | Calcium: 69mg | Iron: 2mg
