Yes. Dr. Pepper Cake to be exact. Yes, I’m going to use corny, pun-filled titles here. So I made this cake back in September for a certain bestie’s birthday, purely because she loves Dr. Pepper. It turns out you don’t really TASTE the Dr. Pepper in the cake, but what you do taste is fantastic chocolatey-goodness. Yeah… I’m also going to make up words on this blog. Anyways, the cake was such a hit I decided to make it for a book release party last weekend to celebrate another certain someone’s newly published book.
Okay, the public relations person in me says I must insert a plug here…. Go buy The Light of the Moon by David James. Then bake this cake, and read whilst eating said cake. Do it! Alright, PR plug over.
Seriously though, this cake is pretty fantastic, and the frosting might be even better. Like eat it with a spoon and then feel guilty because it has so much damn butter in it kind of good. The recipe is pretty straight-forward…except the second time I made the cake, I made the frosting way too soon and decided I needed to refrigerate it while I waited for the cake to cool. This made the frosting really hard and thick, so then I had to wait some more for it to come back to room temperature. My recommendation is to bake the cake, and whip up the frosting (it really is easy) right before you are ready to frost.
Note, if you don’t normally stock Dr. Pepper, I was able to use one 20 oz. bottle to make both cakes (frosting and all). Also, the recipe calls to use round cake pans, or cupcakes, but I baked mine in a 13 x 9 glass pan, I think the baking time was a little longer but otherwise it turned out perfect. So here you have it… Dr. Pepper Cake (as found on The Sisters Cafe)
2 cups flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup semi-sweet chocolate chips
2 large eggs
1 cup buttermilk
1 cup canola oil
1 1/2 teaspoons vanilla extract
Pre-heat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 9×13 or prepare cupcake liners). Sift (yeah I never sift… I stirred) together the flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.
1 cup + 2 tablespoons butter
4 cups powdered sugar
1/4 cup cocoa
1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better. However it did make the frosting thinner…)
1 1/2 teaspoons vanilla extract
Using an electric mixer, beat the butter until light and fluffy. At low speed, gradually beat in the powdered sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy.
The first time I made this treat I used red frosting to go with the Dr. Pepper theme… the second time I used blue sprinkles. Unfortunately, I forgot to document the second cake. So I will leave you with a picture of the frosting… because who doesn’t love frosting!?