It’s almost been a month since I last posted, and I feel extremely guilty about it. I suppose I could go into a long drawn out explanation of vacation, house guests, and work, but who really want’s to hear a rambling list of excuses? So why don’t we just move onto something sweet and chocolaty?
I instantly fell in love with this cake when my mom made it for my birthday many years ago. It’s chocolaty, and super tender with a delicate crumb. Plus as a kid – Dr. Pepper in a cake just sounds fun! However, if you’re hoping that this will have a strong Dr. Pepper flavor, it really doesn’t.
This cake turns out great as a layer cake or cupcakes. I’ve even dressed it up by adding fresh raspberries in the middle of the cake layer and topping it with chocolate ganache. You could probably even turn this into a sheet cake too.
Other great recipes from the Dinosaur…The Best Bar-B-Que Sauce Ever Drunken Spicy Shameless Shrimp Potato Salad with Red Pepper and Asparagus Perfect Black Beans
Dr. Pepper Texas Chocolate Cake or CupcakesAdapted slightly from Dinosaur Bar B Que An American Roadhouse Makes 1, 9-inch 2-layer cake or 26-32 standard cupcakes I have actually been using all-nautural root beer lately, because it has real sugar in it. If making cupcakes, I recommend making a batch and a half of frosting to be safe; leftover frosting can be stored in the fridge or freezer.
Cake1 cup dark brown sugar 2 cups sifted flour 1 cup sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 cup Dr. Pepper* 1/2 cup chocolate chips 2 large eggs 1 cup buttermilk 1 cup vegetable oil 1 1/2 teaspoons vanilla
Frosting12 tablespoons (3/4 cup or 1 1/2 sticks) butter 6 tablespoons vegetable shortening (or 6 more tablespoons of butter) 4 cups sifted confectionary sugar 1/4 cup unsweetened cocoa powder 1/4 cup Dr. Pepper 1 1/2 teaspoons vanilla
Heat oven to 350 degrees-F. Grease and flour 2, 9-inch pans or line muffin pans with paper liners.
In a medium mixing bowl, add brown sugar and stir to break up well. Sift together flour, white sugar, cocoa and baking soda into bowl with brown sugar. Stir quickly to combine. Set aside.
Pour Dr. Pepper into a small sauce pan and add chocolate. Heat on low, stirring often until the chips are just melted. Pull off heat and set aside.
In the bowl of a stand mixer (or large mixing bowl), combine eggs, buttermilk, oil and vanilla. Mix on medium speed for about two minutes or until well combine. With mixer running, slowly drizzle in Dr. Pepper/chocolate mixture, and then continue beating for one minute. Drop mixer to low and gradually add dry ingredients. When dry ingredients are incorporated, return speed to medium and beat for two additional minutes. Divide batter between round cake pans or prepared muffin pans. If making cupcakes, a spouted measuring cup works really well, as the batter is very fluid – fill each tin a little over half way as cake puffs up quite a bit.
CAKE – Bake 9-inch rounds 30 to 35 minutes, or until a toothpick inserted in center comes clean. Remove from oven to cooling rack. Cool in pans for 10 minutes, and then remove to a wire rack to finish cooling.
CUPCAKES – Bake cupcakes 18 to 24 minutes or until a toothpick inserted in center comes clean. Cool in pan for five minutes; remove to wire racks to cool completely.
For Frosting, add butter and shortening to a mixing bowl and beat until soft and fluffy. Stop mixer, and add confectionary sugar and cocoa. Continue to mix on medium speed until combine. Increase speed to high, and drizzle in Dr. Pepper and vanilla very slowly, to thin frosting. Continue beating until light and fluffy, about one additional minute. Frost cake or cupcakes.