Cherry Dr Pepper Cake Delight

This decadent Cherry Dr Pepper Cake combines the rich flavors of chocolate fudge with the unexpected tang of cherry soda for a dessert that never fails to impress. The maraschino cherries add bursts of sweetness throughout the cake, while the vibrant pink frosting makes it as beautiful as it is delicious.

I first made this cake for my daughter's birthday party when she requested something "chocolate but different," and it's been our go-to celebration cake ever since. The reactions when people take their first bite make it worth making again and again.

Ingredients

• Box of super moist chocolate fudge cake mix: creates the perfect base with minimal effort
• Dr Pepper Cherry soda: replaces traditional liquids for incredible moisture and flavor
• Maraschino cherries: provide both color and sweet bursts of flavor throughout
• Salted butter: creates a rich frosting base with better flavor balance than unsalted
• Powdered sugar: gives the frosting its perfect sweetness and structure

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 350°F. Take time to thoroughly spray your 9x13 baking pan with cooking spray, ensuring you get the corners and sides well. This prevents any sticking issues later.

Mix the Batter:

Combine the dry cake mix with room temperature Cherry Dr Pepper in a large bowl. The temperature matters here whisk vigorously until completely smooth with no dry pockets of cake mix remaining. The carbonation in the soda helps create a tender crumb.

Add the Cherries:

Select 24 plump cherries from your jar, remove all stems carefully, and cut each one into fourths. Gently fold these cherry pieces into your batter until they're evenly distributed. Don't overmix once the cherries are added or they might bleed too much color.

Bake to Perfection:

Pour the batter into your prepared pan, using a silicone spatula to smooth the top evenly. Position the pan in the center rack of your oven and bake for 30 minutes. Check for doneness by inserting a toothpick in the center it should come out clean or with just a few moist crumbs.

Make the Frosting:

While the cake bakes, beat your butter in a stand mixer with the whisk attachment for a full 3 minutes until it becomes noticeably lighter in color and fluffy in texture. Add powdered sugar gradually, one cup at a time, fully incorporating each addition before adding more.

Flavor the Frosting:

Add exactly 6 tablespoons of the bright red maraschino cherry juice to your buttercream mixture. Beat for another 2-3 minutes until the frosting becomes light, fluffy and takes on a beautiful pink color. The juice adds both color and flavor.

Finish and Garnish:

Once your cake has completely cooled, spread the cherry buttercream evenly across the top in generous swirls. Garnish with the remaining whole cherries, placing them strategically across the cake for maximum visual impact.

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My favorite part about this cake is watching people try to guess the secret ingredient. The Dr Pepper Cherry gives it such a unique flavor that's familiar yet impossible to identify unless you know what's in it. My husband, who typically avoids "fancy" desserts, requests this one specifically for his birthday every year.

Make-Ahead Instructions

This cake actually improves with time, making it ideal for preparing in advance. The flavors meld together beautifully overnight, with the cherry notes becoming more pronounced. You can bake the cake up to two days ahead, storing it covered at room temperature. Wait to frost until 24 hours before serving for best results. Once frosted, store in the refrigerator but bring to room temperature before serving for the best texture.

Flavor Variations

While Cherry Dr Pepper creates the signature flavor of this cake, you can experiment with different soda variations. Regular Dr Pepper works wonderfully for a more subtle cherry flavor. For chocolate lovers, try using Coca-Cola Cherry and adding ½ cup mini chocolate chips to the batter. You can also create a Black Forest inspired version by using chocolate cherry cake mix as your base and folding in 1 cup of chopped dark chocolate.

Serving Suggestions

This rich cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra special presentation, warm individual slices for 10 seconds in the microwave and drizzle with chocolate sauce before serving. At parties, I like to cut this into smaller squares and serve on a tiered platter surrounded by additional maraschino cherries for guests to enjoy as finger food.

Frequently Asked Questions

→ What type of cake mix should I use?

Use a super moist chocolate fudge cake mix for the best results. It provides the rich chocolate base needed for this dessert.

→ Can I use regular Dr Pepper instead of Dr Pepper Cherry?

Yes, you can use regular Dr Pepper, but the Cherry version adds an extra layer of fruity sweetness to the cake.

→ How do I ensure the cherries are evenly distributed in the batter?

Chop the cherries into smaller pieces and gently fold them into the batter to avoid sinking to the bottom during baking.

→ Can I use unsalted butter for the frosting?

Yes, unsalted butter works, but you may need to add a pinch of salt to balance the sweetness of the frosting.

→ How do I test if the cake is baked through?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.