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.
It’s ok if these don’t taste like Dr Pepper. The chocolate frosting makes up for the flavor. :-). These are great. Love your pictures.
Thanks! I agree!
Love the new look, by the way. Sharp.
Elizabeth @ SugarHero.com says
Yum! These cupcakes look perfect. I’ve added soda to cake batters before, but I’ve never tried it in a buttercream–I am curious now to add a splash of root beer to frosting! Thanks for the fun recipe.
Thanks! Let me know what you think!
Terri Davis says
Making this today for a get together with friends, and its my Birthday so this is the cake I want took try, and they always say if you want something done right do it yourself , So I am making my own cake.
Happy Birthday! No shame in making your own cake – I actually prefer to!! Hope you enjoy it – I’d love to know how it works out for you!
Diane Padrnos says
My son asked for a Dr. Pepper cake for his graduation this week… guess what’s gonna be cookin’ in MY kitchen this week! Thanks for such a great site, it’s wonderful!
Thank-you!! Congrats to your son – I hope the cake doesn’t disappoint!
I’ll have to make these for my soon to be husband. I’m not a big fan of Dr. Pepper, but he loves it. With this subtle flavor maybe we’ll both like these. Thanks!
I think you’ll both enjoy it; no compromises needed 🙂
I’ve made this recipe 4x already in about the last 2 months. I’m generally the designated maker of cakes for friends and family gatherings. I have gotten a lot of requests for this cake, in fact I have a batch in the oven for a friends birthday at work tomorrow. Thanks a million for sharing this recipe. Its quickly become my favorite!!
Awesome presentation! Trying to scratch and sniff the screen! 🙂
BTW, Hansen’s makes Dr. Becker natural soda..
and here is a vegan substitute for buttermilk: “Add 1 tbsp vinegar to 1 cup of non-dairy milk. Let it stand for 5 minutes.”
Love the pics! How did you make the frosting look so professional???
Thanks! The decorating is incredibly easy for how nice it turns out. I used Wilton 2D closed star tip, started in the center of the cupcake and piped in a circular motion all the way to the outside of the cupcake. If you do a search on decorating rose cupcakes there should be several videos you can look at.
Everything about these cupcakes was great – from the light, fluffy, perfectly-textured cupcake to the frosting my boyfriend wanted to eat by the spoonful! Thanks for the recipe!
Glad you enjoyed them 🙂