I’ve been wanting to make this cake recipe forever. Mike is the biggest Dr. Pepper fiend I know. It’s bad. Really bad. He almost took his best friend (a Dr. Pepper enthusiast as well) to the Dr. Pepper facorty in Texas for said friend’s Bachelor Party. I’m serious.
As a surprise for Otto’s birthday, I finally made a Dr. Pepper cake. My original inspiration came from the Chocolate Cherry Dr. Pepper Cupcakes over at Key Ingredient. I didn’t have Maraschino cherries, I’m not a huge fan of them to being with, or grenadine, so I left out the cherry part.
Since this cake was for Otto’s and he’s pretty much obsessed with Batman, I had to go there. I had a major mishap morning of the party when I tried to decorate the cake. Thank goodness for Mike and his brilliant suggestion. Everything cake out just fine and I won’t be making that mistake again. {Don’t worry I’ll begrudgingly tell you what happened.}

Chocolate Dr. Pepper Cake
Ingredients
Cake:
- 2 1/4 cups Dr. Pepper
- 2 cups sugar
- 2 1/2 cups cake flour {or 2 1/4 cup all-purpose flour and 1/4 cup cornstarch}
- 2 eggs
- 4 ounces unsweetened chocolate
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter
- Pinch of salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon vanilla
- 1/4 cup sour cream {yum!}
Decorations:
- 2 cans store bought whipped vanilla frosting
- Yellow food coloring {I used Wilton buttercup yellow}
- Chocolate Jimmies
- Yellow Nonpareils
- Batman logo stencil
Instructions
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Preheat oven to 325 degrees F.
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Prepare two 9″ x 13″ baking pans by spreading with Miracle Pan Release or coat with non-stick cooking spray
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In a medium saucepan, bring Dr. Pepper to a gentle boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over top. Cover and let sit for 10 minutes.
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Whisk chocolate mixture until smooth. {Mine wasn’t smooth, but it wasn’t super clumpy}
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Stir in sugar, salt, cinnamon, baking soda, baking powder, vanilla, and sour cream.
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Add flour in 2 additions, alternating with eggs and whisk til smooth. The mixture will be runny.
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Divide batter evenly between prepared baking pans. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Remove from over and cool completely in pan.