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Chocolate Cherry Dr. Pepper Cake

Chocolate Cherry Dr. Pepper Cake

INGREDIENTS:

For the cake:

  • 1 1/2 cup Dr. Pepper
  • 1/2 cup vegetable oil
  • 8 tablespoons butter (1 stick)
  • 4 tablespoons cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 jar of cherries, sliced

For the frosting:

  • 8 ounces cool whip
  • 1/2 cup powdered sugar
  • 3 tablespoons cherry juice
  • 4-5 tablespoons Dr. Pepper

INSTRUCTIONS:

For the cake:

  1. Preheat the oven to 350 degrees.
  2. Line a 9×13 cake pan with foil and spray with cooking oil.
  3. Combine the Dr. Pepper, oil, butter and cocoa powder in a pan over medium heat. Bring to a boil. Stir well and remove from heat.
  4. In a large bowl mix together the flour, sugar and baking soda.
  5. Add the dry ingredients to the pan. Mix well.
  6. Whisk together the eggs and add to pan. Mix well.
  7. Add 3/4 of the cherries to the cake mixture and mix well.
  8. Pour the cake mix into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
  9. Let the cake cool.
  10. In a large bowl combine the Cool Whip and powdered sugar. Mix well.
  11. Stir in the cherry juice and the Dr. Pepper to the Cool Whip mixture.
  12. Spread the frosting on top of the cake.
  13. Top with the remaining cherries and chocolate curls (optional)
  14. Refrigerate for 1 hour.

Enjoy!

Chocolate Cherry Dr Pepper Cake
Chocolate Cherry Dr Pepper Cake – Mama Bear’s Recipe

Chocolate Cherry Dr. Pepper Cake

Chocolate Cherry Dr. Pepper Cake

Course Dessert

Ingredients
  

For The Cake

  • 1 1/2 cup Dr. Pepper
  • 1/2 cup vegetable oil
  • 8 tablespoons butter
  • 4 tablespoons cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 jar cherries, sliced

For The Frosting

  • 8 ounces cool whip
  • 1/2 cup powdered sugar
  • 3 tablespoons cherry juice
  • 4-5 tablespoons Dr. Pepper

Instructions
 

  • Preheat the oven to 350 degrees.
  • Line a 9×13 cake pan with foil and spray with cooking oil.
  • Combine the Dr. Pepper, oil, butter and cocoa powder in a pan over medium heat. Bring to a boil. Stir well and remove from heat.
  • In a large bowl mix together the flour, sugar and baking soda.
  • Add the dry ingredients to the pan. Mix well.
  • Whisk together the eggs and add to pan. Mix well.
  • Add 3/4 of the cherries to the cake mixture and mix well.
  • Pour the cake mix into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool.
  • In a large bowl combine the Cool Whip and powdered sugar. Mix well.
  • Stir in the cherry juice and the Dr. Pepper to the Cool Whip mixture.
  • Spread the frosting on top of the cake.
  • Top with the remaining cherries and chocolate curls (optional)
  • Refrigerate for 1 hour.
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