Dr. Pepper Cake Is the Retro Dessert of My Dreams

Simply Recipes / Ciara Kehoe

This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.

The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear.

Tips for Making Dr. Pepper Cake

• Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
• You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
• For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.

Simply Recipes / Ciara Kehoe

Retro Cakes

• Lazy Daisy Cake
• Texas Sheet Cake
• Bumpy Cake
• Gooey Butter Cake
• Hummingbird Cake

Preheat oven to 375°F.

Lightly grease a 9x13-inch metal baking pan with cooking spray.

Combine the dry ingredients:

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.

Simply Recipes / Ciara Kehoe

Make the cake batter:

Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat. 

Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Bake:

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Simply Recipes / Ciara Kehoe

Make the icing:

About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes. 

Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute. 

Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Ice the cake:

Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.

Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

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