This light and fluffy chocolate snack cake is straight from my childhood. If you've never used a can of soda to make a cake, be prepared for the lightest, fluffiest cake ever! This Chocolate Dr Pepper Cake is made entirely from scratch (no cake mix here), and when you pour the warm chocolate frosting on top, you can dig in immediately!
The truth is, you can use your favorite can of soda for this cake with identical results. My soda of choice is Dr Pepper, but this recipe has been tested with regular Coca Cola and Root Beer, too! The only caveat is: do not use diet soda.
The reason we're using a can of soda to make cake today is because the carbonation in a can of soda aerates the cake batter and makes the most amazing fluffy cake. The sweet flavors of the soda lightly flavor the cake.
This is a super simple chocolate cake to pull together. I love that it's one layer and one bowl to make! The warm chocolate icing that you pour on top is the type that sets and shatters when a fork cuts through it. It's even better than buttercream, in my opinion.
Dr Pepper Cake Recipe ingredients
- Butter. Be sure to soften your unsalted butter at room temperature for about an hour. It doesn’t need to be fully warm at room temperature, just slightly softened (and not cold from the fridge).
- Sugar. Granulated white sugar is what I’m using here.
- Egg. One large egg (whole egg) at room temperature. The fastest way to warm up an egg from the fridge is to place it in a bowl of warm water for about 10 minutes.
- Vanilla. We’re using a lot of vanilla extract here (1 ¼ teaspoons) because it mimc the vanilla flavor in Dr Pepper!
- Flour. Regular all-purpose flour, not pastry flour or cake flour.
- Cocoa Powder. A small amount of cocoa powder, as this is a chocolate Dr Pepper cake.
- Baking Soda. The fizziness of the baking soda reacts with the soda to make the cake rise.
- Salt. One-quarter teaspoon of fine sea salt.
- Milk. I always bake with whole milk, never skim milk which lacks fat.
- Dr. Pepper. Do not use Diet Dr Pepper with this cake! If you can find the mini cans that have 7.5 ounces of Dr Pepper, you will need one whole one for the cake and an extra ¼ cup from a second can.
- Powdered Sugar. This is only for the icing, not the actual cake.
How to make Dr Pepper Cake
You can use an 8 or 9-inch round pan for this recipe. Or, you can use an 8-inch square pan. It's totally your choice--use whatever you have!
In a medium bowl, combine the butter and sugar. Beat with an electric mixer on HIGH until light and fluffy, about 2 minutes.
Add the egg and vanilla, and beat just until combined. Do not overmix and add too much air to the cake batter, because we're adding soda next!
In a small bowl, whisk together the flour, cocoa powder, baking soda and salt. Then, stir together the Dr Pepper and milk in a mixing cup.
Add one-third of the flour mixture to the butter mixture, and beat lightly to combine. Then, add half of the soda mixture, and continue beating. Add another third of the flour mixture, floured by the last of the soda mixture. Finally, end with the last third of the flour.
Scrape the batter into the prepared cake pan, and bake on the center rack for 27-30 minutes, testing with a toothpick before removing from the oven.
It's so important that you do not start making the frosting up the cake is done cooking. Once you pull the cake from the oven, you can star the next steps.
Add the butter, cocoa powder, and Dr Pepper to a small sauce pan. Turn the heat to low and melt everything together.
Turn off the heat, stir in the powdered sugar until smooth and then pour on the warm cake. Let the frosting set fora few minutes, and then slice the cake and serve.
What makes this Dr. Pepper Cake special
This Dr Pepper cake isn't a new recipe; making cake with soda is an old thing. The soda makes for an unbelievably moist and tender cake! It has milk, which makes the best chocolate cake, in my opinion. Plus, you only need a small can of Dr Pepper to make this cake. You won't use the whole can; enjoy the rest while the cake bakes.
This Chocolate Dr Pepper Cake has the BEST frosting
I love chocolate cakes that feature a warm frosting to pour on top right when it comes out of the oven. It reminds me of my Texas Chocolate Sheet Cake. The frosting you use for a warm glaze like this has a high percentage of powdered sugar so that it sets almost into a flaky fudge style frosting. It's perfection.
How to Make a Mini Dr Pepper Cake in a 6-inch Round Pan
I bake this cake in this 6" round pan to make a small cake that serves two with 4 mini slices.
Here are the measurements for a small 6-inch round cake: 4 tablespoons unsalted butter, ¼ cup + 2 tablespoons granulated sugar, 1 egg yolk only, ½ teaspoon vanilla, ½ cup flour, 1 tablespoon plus 1 teaspoon cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, 2 tablespoons milk, and ¼ cup Dr Pepper. For the frosting: 1 tablespoon of butter, 2 teaspoons cocoa powder, 2 tablespoons Dr Pepper, 1 cup of powdered sugar, and ¼ teaspoon vanilla.
Follow the recipe instructions, using the ingredient amounts listed here, and then reduce the baking time to 25-30 minutes.
How to serve this Dr Pepper Dessert
Once the frosting sets on this cake, it’s time to slice and serve it. It’s great at room temperature or even slightly chilled. Do you see how the frosting starts to seep into the top few centimeters of the cake? This is why you have to make this recipe!
Storing Dr Pepper Chocolate Cake
Store leftover cake in an air-tight container at room temperature on the counter for up to 1 day. Beyond that, consider moving the air-tight container to the fridge for up to 3 days. You can also freeze individual slices of cake. Defrost overnight in the fridge and serve.
Dr Pepper Dessert
Makes a chocolate Dr Pepper cake in a round or square cake pan! See Notes for instructions on making a 6-inch round mini cake.
Ingredients
For the cake:
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 ¼ teaspoons vanilla
- 7.5 ounce mini can of Dr Pepper*
- ¼ cup whole milk
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the frosting:
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- ¼ cup Dr Pepper
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350-degrees F, and line a 8 or 9-inch round or square cake pan with a piece of parchment paper, trimming to fit inside the bottom of the pan. Brush a light layer of oil on the exposed sides of the pan.
- In a medium bowl, combine the butter and sugar. Beat with an electric mixer on HIGH until light and fluffy, about 2 minutes.
- Add the egg and vanilla, and beat just until combined.
- In a small bowl, stir together the Dr Pepper and milk. Set aside.
- In another small bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Add one-third of the flour mixture to the butter mixture, and beat lightly to combine. Add half of the soda mixture, and continue beating. Add another third of the flour mixture, floured by the last of the soda mixture. Finally, end with the last third of the flour.
- Scrape the batter into the prepared cake pan, and bake on the center rack for 27-30 minutes, testing with a toothpick in the center before removing from the oven. The toothpick should come out mostly clean with no obviously wet batter. (Some fudgey crumbs are okay).
- Do not start making the frosting up the cake is done cooking. Once you pull the cake from the oven, add the butter, cocoa powder, and Dr Pepper to a small sauce pan. Turn the heat to low and melt everything together.
- Turn off the heat, stir in the powdered sugar until smooth and then pour on the warm cake.
Let the frosting set until firm and then slice the cake and serve.
Notes
*Do not use diet soda with this recipe.
To make a small 6-inch cake, use these measurements: 4 tablespoons unsalted butter, ¼ cup + 2 tablespoons granulated sugar, 1 egg yolk only, ½ teaspoon vanilla, ½ cup flour, 1 tablespoon plus 1 teaspoon cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, 2 tablespoons milk, and ¼ cup Dr Pepper. For the frosting: 1 tablespoon of butter, 2 teaspoons cocoa powder, 2 tablespoons Dr Pepper, 1 cup of powdered sugar, and ¼ teaspoon vanilla. Reduce the baking time to 25-30 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 417Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 255mgCarbohydrates: 66gFiber: 1gSugar: 46gProtein: 4g
Janice Bradsher says
Well, I went back to Weight Watchers so I'll see if I can fit this cake into my dessert list. :-) I don't do a very good job with my food tracking so it won't matter too much. :-( I usually drink diet sodas, and I don't remember ever having a Dr. Pepper at all. The cake does look delicious, and I will try to make it, and let you know how it turns out. Thanks for sending the recipe. :-)
Estelle says
Don't have Dr Pepper in South AFRICA. Would like to know what kind of Soda do I use. Cream Soda or Soda Water
Please help!
Christina Lane says
Do you have any soda that is brown? Like plain coca cola? That would be great :)
Margee Moore says
I just made this cake and it is so yummy! I was born and raised in Texas and Dr. Pepper and Big were my soda's of choice. Thanks for this recipe.
Tamara Pearis says
I drank a Big Red every lunch all three years of High School. Drank water the rest of the time.
Ah... Texas
Anyone remember the Dublin Dr. Peppers were the only ones with cane sugar for a while. So sad.
Sherry says
My husband is a Dr Pepper lover since his teens and he went crazy for this cake. He loved the taste and the moistness of the cake. The size is great for the two of us. I have made other of your cakes and I appreciate your sharing with us.
KT says
My husband and I met at Baylor and are celebrating our 35th wedding anniversary, so I HAVE to make this! Thanks so much for this fun and nostalgic recipe!
PattiAnn says
I make soda stream Dr Pepper ( self made carbonated water with flavoring).
Will that work for this cake ?
And why is diet soda out? Just curious.
Thanks for your response.