Cherry Dr Pepper Chocolate Cake (Print-Friendly Version)
Cherry soda and a measured chocolate cake mix make the base of this sheet cake with cherry buttercream. Reserve cherry juice before draining the fruit. This specific soda-mix formula does not call for the eggs or oil printed on a standard cake-mix box.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cake
01 -
1 box (15.25 oz) super moist chocolate fudge cake mix
02 -
355 ml Dr. Pepper Cherry, room temperature
03 -
510 g maraschino cherries, divided
→ Frosting
04 -
230 g salted butter, softened
05 -
850 g powdered sugar
06 -
6 tablespoons maraschino cherry juice
# How to Make It:
01 -
Heat the oven to 350°F and grease a nine-by-thirteen-by-two-inch pan.
02 -
Reserve six tablespoons of cherry juice. Remove stems from twenty-four cherries and quarter them, draining away excess liquid.
03 -
Mix the specified dry cake mix with the measured soda until combined.
04 -
Fold in the quartered cherries. Spread the batter evenly in the prepared pan.
05 -
Bake about thirty minutes, continuing until a center tester has no wet batter.
06 -
Cool completely in the pan. Beat softened butter until creamy.
07 -
Add powdered sugar gradually on low speed, then the reserved juice.
08 -
Beat until evenly spreadable and frost the fully cooled cake. Drain the remaining cherries and use them as decoration, then refrigerate the finished cake.
# Extra Suggestions:
01 -
Use a 15.25-ounce chocolate fudge cake mix with 355 milliliters of Cherry Dr Pepper.
02 -
Remove stems and quarter twenty-four cherries for the batter. Check the cake-mix weight before opening it: this formula uses 15.25 ounces of dry mix, not an unspecified box size. The soda replaces the usual box-preparation additions in this version; do not add the box eggs, oil and water as well. Reserve six tablespoons of cherry liquid before draining the jar. Remove stems and cut twenty-four cherries for the batter, keeping the rest for decoration. Add powdered sugar to the frosting gradually on low speed to reduce dust and scrape the bowl between additions. Frost only after the cake is completely cool, then drain the decorative cherries so their syrup does not pool across the frosting.