Introduction

This Cherry Dr Pepper Cake is a delicious twist on a classic chocolate cake, featuring the unique flavor of cherry soda and maraschino cherries. It’s moist, rich, and topped with a creamy cherry frosting that perfectly complements the cake’s sweetness. Ideal for gatherings or a special treat at home.

A slice of chocolate cake is being lifted with a spatula, showing two layers: the bottom dark brown, moist cake layer with a dense texture, and the top layer of light pink frosting that looks smooth and creamy. The top of the cake is covered with chocolate curls and several bright red cherries with stems, one cherry on the slice itself and more on the cake below. The cake is placed on a white marbled surface. In the background, a dark can with red writing is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces maraschino cherries (remove stems from 15 cherries and reserve the juice for frosting)
1 box Devil’s food chocolate cake mix (dry)
1½ cups cherry Dr Pepper
1 cup butter, softened
Maraschino cherry juice (about ¼ to ⅓ cup, reserved from cherries)
3 cups powdered sugar (plus ½ cup extra if needed)
¼ cup chocolate shavings

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9 x 13 inch baking dish with baking spray such as Baker’s Joy or Wilton’s Bake-Ease.
Step 2: Remove the cherries from the jar, reserving the liquid for the frosting. Remove stems from 15 cherries, slice each in half, then slice the halves again. Keep remaining cherries with stems to garnish.
Step 3: In a large bowl, combine the dry cake mix and cherry Dr Pepper using a stand or handheld mixer on low speed until just combined.
Step 4: Gently fold the sliced cherries into the batter with a large spoon.
Step 5: Pour the batter into the prepared baking dish and bake for 28 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cake to cool completely set aside.
Step 7: In a clean bowl, cream together the softened butter and reserved cherry juice on medium speed.
Step 8: Reduce mixer speed to low and gradually add powdered sugar ½ cup at a time until the frosting reaches a firm, spreadable consistency. Add up to ½ cup more powdered sugar if too thin.
Step 9: Spread the frosting evenly over the cooled cake.
Step 10: Score the cake gently to mark serving pieces.
Step 11: Place a reserved stemmed cherry in the center of each piece. If cherries are limited, remove stems, slice them, and use to garnish the tops.
Step 12: Chill the cake in the refrigerator for 30 minutes to 1 hour to help the frosting set before serving.
Step 13: Sprinkle chocolate shavings evenly over the frosting. To make your own shavings, use a vegetable peeler on a chocolate bar.

Tips & Variations

Replace cherry Dr Pepper with any cherry-flavored soda for a similar flavor.
Use fresh cherries if maraschino aren’t available, and reduce added sugar in frosting accordingly.
For extra cherry flavor, fold in a few tablespoons of maraschino cherry juice into the batter.
Try adding a handful of chopped nuts to the batter for texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent drying out. When ready to serve, allow it to come to room temperature for about 20 minutes. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of soda instead of Cherry Dr Pepper?

Yes, you can substitute any cherry-flavored soda or even plain cola for a similar effect, though the final flavor will vary slightly.

How do I know when the cake is fully baked?

Insert a toothpick or knife into the center of the cake. If it comes out clean or with only a few crumbs attached, the cake is done baking.