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.
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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.