If you’re a fan of classic soda cakes, this Cherry Dr. Pepper Cake is about to become your new favorite dessert. With its rich, moist texture and bold cherry flavor, this easy-to-make cake is a nostalgic treat that brings back memories of vintage Southern baking. The secret? A can of Dr. Pepper! This iconic soda infuses the cake with a deep, caramelized sweetness while enhancing the tart cherry notes.

Perfect for potlucks, birthdays, or any time you crave a dessert with a twist, this cherry-infused Dr. Pepper cake is both unique and incredibly easy to prepare. Made with a simple cake mix and a few pantry staples, it’s a fuss-free dessert that delivers bakery-quality results. Plus, the luscious cherry glaze drizzled on top makes it irresistibly delicious. If you love soda cakes, this Dr. Pepper cherry cake recipe is a must-try!

Whether you’re a longtime fan of soda cake recipes or just looking for an easy, crowd-pleasing dessert, this Cherry Dr. Pepper Cake is guaranteed to impress. The carbonation in the Dr. Pepper creates a light and airy texture, while the cherry flavor pairs perfectly with the rich, moist crumb. Topped with a glossy cherry glaze or a dollop of whipped cream, this cake is as beautiful as it is delicious.

So, if you’ve been searching for the best Dr. Pepper cake recipe, look no further. With just a handful of ingredients and minimal prep time, you’ll have a show-stopping dessert that tastes like it came straight from a bakery. Whether you’re baking for a special occasion or just want to satisfy a sweet craving, this Cherry Dr. Pepper Cake is sure to be a hit!

WHY YOU’LL LOVE THIS CHERRY DR. PEPPER CAKE

• Moist and Tender Texture – The carbonation in Dr. Pepper makes this cake incredibly soft and fluffy, ensuring every bite melts in your mouth.
• Rich Chocolate-Cherry Flavor – The combination of chocolate cake mix and Dr. Pepper’s cherry essence creates a deep, slightly fruity richness that’s hard to resist.
• Easy to Make – With just a few simple ingredients, this cake comes together quickly—no need for fancy techniques or extra steps.
• Perfect for Any Occasion – Whether it’s a casual treat, birthday celebration, or potluck dessert, this cake is always a crowd-pleaser.
• Pairs Well with Frosting – Top it with cherry buttercream, whipped cream, or a silky chocolate ganache for the perfect finishing touch.
• A Fun Nostalgic Twist – If you love the classic taste of Dr. Pepper, this cake brings a playful and delicious way to enjoy it in dessert form!

INGREDIENTS FOR CHERRY DR. PEPPER CAKE

Cake:

• Devil’s Food Chocolate Cake Mix (dry): Provides a deep, rich chocolate base for the cake.
• Cherry Soda (Dr. Pepper): Acts as the sole liquid, adding moisture and a unique cherry twist.
• Maraschino Cherries: Some are de-stemmed and finely sliced to mix into the batter, while a few are kept whole (with stems) for garnishing the finished cake.

Frosting:

• Butter: Use softened butter (not melted) to ensure a smooth, creamy texture.
• Powdered Sugar: Added gradually to achieve a firm, yet spreadable consistency similar to canned frosting.
• Reserved Cherry Juice: The liquid from the jar, used to infuse the butter with a subtle cherry flavor.
• Chocolate Shavings: Use either pre-made shavings or create your own by gently scraping a plain chocolate bar with a vegetable peeler for a decorative finish.

HOW TO MAKE THIS CHERRY DR. PEPPER CAKE

Step 1: Preheat and Prepare

• Preheat the oven to a moderate temperature suitable for baking a rich chocolate cake.
• Lightly spray a large, rectangular baking dish with non-stick baking spray.

Step 2: Prepare the Cherries

• Empty the jar of maraschino cherries, reserving the liquid for the frosting later.
• From the collected cherries, de-stem a portion and slice them finely (first in halves, then into smaller pieces).
• Set aside the remaining whole cherries (with stems) to use as a garnish on the finished cake.

Step 3: Make the Cake Batter

• In a large mixing bowl, combine the dry chocolate cake mix with the cherry soda. Mix gently until the ingredients are just combined (no extra liquids or fats are added).
• Stir in the finely sliced cherries to ensure an even distribution throughout the batter.

Step 4: Bake the Cake

• Pour the batter into the prepared baking dish, ensuring it is spread evenly.
• Bake until a knife or toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely.

Step 5: Prepare the Frosting

• In another large bowl, beat the softened butter with a portion of the reserved cherry juice until well combined.
• Reduce the mixer speed and gradually add the powdered sugar until the frosting reaches a firm, yet easily spreadable consistency. Adjust by adding a bit more powdered sugar if needed, but avoid making it too thick.

Step 6: Assemble the Cake

• Evenly spread the frosting over the completely cooled cake.
• Lightly score the cake to mark individual serving portions.

Step 7: Garnish the Cake

• Top each serving piece with one of the reserved whole cherries (with stem).
• If there aren’t enough whole cherries, de-stem additional ones, slice them, and use these slices as an attractive garnish.

Step 8: Final Touches

• Chill the frosted cake in the refrigerator briefly to allow the frosting to set.
• Just before serving, sprinkle the chocolate shavings evenly over the top for a final touch of flavor and visual appeal.

STORAGE OPTIONS

Refrigerator Storage

For frosted cakes, especially those with cream cheese or whipped toppings, the refrigerator is the best place to keep them fresh. Store the cake in an airtight container or cover it with plastic wrap to lock in moisture. It will stay delicious for up to five days—just be sure to let slices come to room temperature before serving for the best texture and flavor.

Freezer Storage

Want to make Cherry Dr. Pepper Cake ahead of time? The freezer is your best friend! Wrap individual slices or the whole cake in plastic wrap, then in aluminum foil to prevent freezer burn. Store it in a freezer-safe container or zip-top bag for up to three months. When you’re ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.

VARIATIONS AND SUBSTITUTIONS

• Soda Substitutes – Swap cherry Dr. Pepper for regular Dr. Pepper, Cherry Coke, or even Black Cherry soda for a slightly different taste. Vanilla Coke also works for a smoother flavor.
• Cake Mix Options – Instead of chocolate cake mix, try vanilla, white, or even devil’s food cake mix for a different base. A cherry chip mix enhances the cherry flavor.
• Fruit Filling Alternatives – Replace cherry pie filling with strawberry, raspberry, or mixed berry pie filling for a fruity twist.
• Frosting Choices – A classic chocolate frosting complements the cake, but cream cheese frosting adds a tangy contrast. For a lighter option, use whipped topping.
• Add-Ins for Texture – Stir in chocolate chips, white chocolate chips, or chopped nuts (pecans, walnuts) for added crunch and richness.
• Boost the Cherry Flavor – Add maraschino cherry juice or a few chopped maraschino cherries to the batter for extra cherry goodness.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Cherry Dr. Pepper Cake

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Ingredients

• For the Cake
• 1 box devil’s food chocolate cake mix dry
• 1 ½ cups cherry Dr. Pepper
• 1 jar 10 oz maraschino cherries
• Tip: Reserve the liquid from the jar for the frosting. Remove the stems from 15 of the cherries and set those aside for the batter. The jar should contain about 25–30 cherries total.
• For the Frosting
• 1 cup 2 sticks butter, softened (do not melt)
• 3 cups powdered sugar plus up to an extra ½ cup if needed
• ¼ cup chocolate shavings
• Note: Use store-bought shavings or create your own by gently running a vegetable peeler along the edge of a plain chocolate bar.

Instructions

• Preheat and Prepare:
• Preheat your oven to 350°F.
• Lightly spray a 9×13-inch baking dish with your favorite baking spray (such as Baker’s Joy or Wilton’s Bake-Ease).
• Prepare the Cherries:
• Pour out the cherries from the jar, reserving the liquid for the frosting.
• Remove the stems from 15 cherries. Then, slice these cherries in half, and cut each half in half again.
• Keep the remaining cherries (with stems) aside; these will be used later as a garnish.
• Mix the Cake Batter:
• In a large bowl (or using a stand mixer/handheld mixer), combine the dry cake mix and the cherry Dr. Pepper. (Note: No additional water, milk, eggs, or oil is needed.)
• Mix on low speed until just combined.
• Gently stir in the pre-sliced cherries using a large spoon.
• Bake the Cake:
• Pour the batter into the prepared baking dish.
• Bake for about 28 minutes, or until a toothpick or knife inserted into the center comes out clean.
• Allow the cake to cool completely on a wire rack.
• Make the Cherry Frosting:
• In a clean bowl (or using your mixer), cream together the softened butter and about ¼ to ⅓ cup of the reserved cherry juice.
• Ensure the butter is soft, but not melted.
• With the mixer on low speed, add the 3 cups of powdered sugar in ½-cup increments. Continue mixing until the frosting reaches a firm consistency similar to canned frosting.
• If the frosting is too thin, gradually add up to an extra ½ cup of powdered sugar. Avoid making it too thick, as it should spread smoothly over the cake.
• Frost and Garnish the Cake:
• Once the cake is completely cool, spread the frosting evenly over the top.
• Lightly score the frosting to outline the serving pieces.
• Garnish each piece by placing one of the reserved cherries with its stem in the center.
• If you don’t have enough stemmed cherries for every piece, remove the stems from the extra cherries, slice them in half, and use these halves as a garnish.
• Final Chill and Decoration:
• Place the frosted cake in the refrigerator for 30 minutes to 1 hour to help the frosting set before cutting into individual pieces.
• If desired, sprinkle the chocolate shavings evenly over the top.
• To make your own shavings, gently run a vegetable peeler along the side of a plain chocolate bar as you would peel a carrot.