Description
This Dr Pepper Cake is a moist and flavorful chocolate cake that uses Dr Pepper soda to give it a unique, slightly fruity richness. Combining cocoa, vanilla, and a touch of tangy Greek yogurt makes for a perfectly tender crumb. Topped with a smooth chocolate frosting infused with Dr Pepper, this cake is a delightful treat perfect for celebrations or whenever you want an indulgent dessert with a twist.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- â…“ cup unsweetened cocoa powder (28 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup vegetable oil (200 grams)
- 1½ cups granulated sugar (300 grams)
- ½ cup brown sugar (107 grams)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1½ cups Dr Pepper soda (341 grams)
- ½ cup plain Greek yogurt or sour cream (57 grams, room temperature)
Frosting Ingredients
- ¼ cup unsalted butter (57 grams, room temperature, ½ stick)
- 3 cups powdered sugar (339 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- â…“ cup Dr Pepper soda (76 grams)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and kosher salt to ensure they are well combined and aerated.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fully incorporated.
- Add Dr Pepper and Yogurt: Stir in the Dr Pepper soda gently into the wet mixture followed by the plain Greek yogurt to add moisture and tenderness to the cake.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet, folding gently until just combined. Avoid overmixing to keep the cake light and fluffy.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually sift in powdered sugar and cocoa powder. Slowly add the Dr Pepper soda a little at a time, beating to achieve a smooth, spreadable consistency.
- Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides evenly.
- Serve and Enjoy: Allow the frosting to set slightly before slicing the cake into 24 pieces and serving.
Notes
- Make sure the eggs and yogurt are at room temperature for a smoother batter.
- You can substitute sour cream for Greek yogurt if preferred; this will also add moisture.
- The Dr Pepper in the frosting helps to maintain the unique flavor and adds a slight fizz that enhances the chocolate taste.
- This cake keeps well if stored in an airtight container in the refrigerator for up to 4 days.
- For a more intense chocolate flavor, you can use Dutch-processed cocoa powder in both the cake and frosting.
