Dr Pepper Cake
Dr Pepper Cake recipe is made with bubbly soda for a unique flavor combination! Topped with delicious icing and candied pecans, this is the perfect way to upgrade classic chocolate cake into a fun new dessert.
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Looking for a fun new dessert? This Dr. Pepper cake takes simple ingredients and turns them into a decadent and comforting dessert loaded with chocolate flavor.
Why this Recipe Works
Great for special occasions, family gatherings, or whenever you need something sweet and delicious, this recipe turns your favorite soda into a gourmet treat. It's not difficult to make and will turn out even better than a boxed cake mix!
Can't get enough delicious cake recipes? Try my White Texas Sheet Cake or this Oreo Poke Cake!
Ingredients Needed
- Dr. Pepper: This will be used in the cake batter and for the pecans.
- Butter: Unsalted or salted will work here.
- Eggs: Room temperature is always recommended.
- Vanilla Extract: For a sweet and warm flavor.
- Pecans: Add a fun crunch and some nutty flavor that balances out the chocolate.
- Sugar
- Cinnamon, Ground Cloves and salt
- Unsweetened Cocoa Powder: You'll want a nice dark cocoa powder, but not a Dutch process cocoa powder.
- All Purpose Flour
- Baking Soda
- Whole Milk: 2% can also be used.
- Confectioner's Sugar: Also called powdered sugar, this is different than granulated sugar and will be used for the icing.
How to Make this Dr Pepper Cake
- Step 1: Start by making the pecans. Bring Dr Pepper to a rolling boil over medium heat in a small saucepan and reduce the heat by about half, then cook 5 to 7 minutes.
- Step 2: Add the butter and whisk until combined with the soda.
- Step 3: Pour in vanilla and pecans and mix until they're well coated in the mixture. Stir in sugar, cinnamon, and cloves.
- Step 4: Remove from heat and pour the pecans out onto a parchment paper lined sheet to come up to room temperature.
- Step 5: In a large saucepan, melt butter.
- Step 6: Whisk in soda and cocoa powder until combined. Remove from heat and cool slightly, stirring often.
- Step 7: In a large bowl, combine flour and granulated sugar.
- Step 8: Pour the cooled soda mixture into the dry ingredients.
- Step 9: Add eggs, milk, vanilla, baking soda, cinnamon and salt, then mix well.
- Step 10: Pour batter into a prepared pan and bake.
- Step 11: Let the cake cool, and meanwhile, melt butter and whisk in cocoa powder.
- Step 12: Add the powdered sugar one cup at a time, stirring well until you're happy with the texture of the frosting. Add vanilla with the final cup of sugar and mix until smooth.
- Step 13: Add cinnamon and whisk, then remove from heat and fold in a cup of the pecans. Allow the frosting to sit for 15 to 20 minutes to set up slightly.
- Step 14: Pour homemade frosting over the warm cake and spread evenly. Top with the remaining pecans, then set at room temperature or in the fridge until the frosting sets.
Recipe Tips
- The icing may settle in the corners a bit, but this is normal! The icing is thinner than a typical whipped frosting so it's normal to settle strangely. Even after you've let it cool, it will still be somewhat thin and pourable.
- Make this a super special treat after family dinners, and add a scoop of vanilla ice cream
- Skip the candied pecans and just add regular pecans or walnuts.
- Cherry twist – since Dr Pepper has cherry notes, garnish with maraschino cherries.
- Simmering the Dr Pepper down help's it become more concentrated for a deeper flavor.
Recipe FAQ's
Can I substitute regular unsweetened cocoa powder?
Yes, you can, your resulting cake may seem just slightly lighter in brown color than the video or photos. The dark chocolate unsweetened cocoa adds more depth in flavor without the added sugar. It is not recommended to use Dutch-processed cocoa.
What flavor is Dr Pepper?
The flavor of Dr. Pepper soda is often referred to as a blend of 23 distinct flavors. Some of the more obvious ones you might taste are cherry, almond, and licorice, with some notes of vanilla and pepper.
What does Dr Pepper do to the cake?
It adds moisture, a touch of sweetness, and a subtle cherry-cola flavor that enhances the chocolate.
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Dr Pepper Cake
Made with Dr. Pepper, this rich chocolatey cake is the perfect dessert to satisfy your sweet tooth!
Equipment
Ingredients
Dr Pepper Pecans
- ⅓ cup Dr Pepper
- ¼ cup unsalted butter cut into small cubes
- ½ tablespoon vanilla extract
- 2 cups chopped Pecans
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground clove
Cake
- 1 cup unsalted butter
- 1 cup Dr Pepper soda
- ¼ cup unsweetened cocoa powder I like dark cocoa powder like the one from Hershey (not Dutch-processed)
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 eggs lightly beaten
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- ½ teaspoon ground cinnamon
Icing
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder not Dutch-processed
- ½ cup whole milk
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
- ½ Tablespoon ground cinnamon
- 2 cups Dr Pepper pecans whole and roughly chopped and divided if desired
Instructions
Pecans
- In a 10 inch non stick skillet over medium heat add the Dr Pepper soda and bring to a rolling boil to reduce by half, about 5-7 minutes. Add the cubed butter and whisk into the reduced Dr. Pepper, another 3 minutes.
- Add the vanilla and pecans then mix using a spatula or wooden spoon until the pecans are well coated in the mixture. Stir in the sugar, cinnamon, salt and clove and saute for 4 minutes. Remove from heat and pour the spiced pecans on a quarter sheet tray. Set aside in a ventilated area to cool to room temperature while you make the cake.
Cake Batter
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick spray or shortening. Set aside.
- In a large saucepan, melt the butter. Once melted, whisk in the Dr Pepper soda and Cocoa and bring to a boil over medium heat while stirring.
- Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals.
- Note: Pouring this mixture into a shallow dish can help allow it to cool evenly and quickly even while stirring in intervals.
- In a large mixing bowl, combine the flour, granulated sugar and mix well to combine.
- Pour the slightly cooled cocoa mixture into the bowl and mix well with a spoon or rubber spatula.
- Add the eggs, buttermilk, vanilla, baking soda, salt and cinnamon and mix with a spoon or spatula and stir to combine.
- Continue mixing by hand, and make sure to scrape the bottom and sides of the bowl.
- Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 20-25 minutes until the cake is cooked. As soon as you remove the cake from the oven, place in a ventilated area and start the icing.
Chocolate Icing
- In a medium saucepan over low heat, melt the butter. Once melted, whisk in the cocoa powder and milk until combined.
- Start adding 1 cup of confectioner sugar at a time, whisking each time after adding until it is combined. Add the vanilla extract with the final cup of powdered sugar, and then mix until smooth and blended.
- Add the cinnamon and whisk until combined. Remove from the icing heat and fold in 1 cup of the chopped spiced pecans. Allow it to sit for 15-20 minutes, stirring occasionally with a spatula, so it starts to thicken slightly.
- Pour the frosting over the cake and spread evenly over the top using the back of a spoon or spatula. Garnish the cake with the remaining Dr. Pepper Spiced pecans.
- The cake can either set at room temperature or be refrigerated, your choice!. (If you refrigerate, remove from the fridge and allow to sit at room temperature for about 20-30 minutes).
Notes
- Leftovers can be wrapped by plastic wrap or in an airtight container and left at room temperature for up to 3 days.
- Can I substitute regular unsweetened cocoa powder? Yes, you can, your resulting cake may seem just slightly lighter in brown color than the video or photos. The dark chocolate unsweetened cocoa adds more depth in flavor without the added sugar. It is not recommended to use Dutch processed cocoa.
- Don’t worry if the icing settles into the corners of the cake- (I call it “icing lava)- its a classic result for this recipe! Since the icing is made with melted and additional ingredients whisked in, it is a thinner icing than that of a whipped frosting. Even after sitting off heat for 15-20 minutes, it is still pourable and may flow towards the corners of the 9x13 pan (due to gravity).
Nutrition
Serving: 1sliceCalories: 491kcalCarbohydrates: 94gProtein: 6gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 101mgSodium: 223mgPotassium: 205mgFiber: 4gSugar: 32gVitamin A: 914IUVitamin C: 0.2mgCalcium: 68mgIron: 2mg
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