I’m kind of obsessed with soda cakes– you know the cake hack where you add a bottle of soda and literally nothing else to boxed cake mix and somehow get a perfect cake every time?! My brain can’t comprehend how that works, but I think it’s amazing. This Dr Pepper cake follows a similar principle, but the cake is homemade! I combined a rich, chocolatey sheet cake with Dr Pepper soda (I added it to the frosting, too!) to create a crave-able chocolate cake that’s just what the doctor ordered!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I may not know what the 23 flavors in Dr Pepper are, but I love them nonetheless. They taste so good in this chocolate cake, and the carbonation makes the cake so light and fluffy! Making it sheet cake-style was a good call on my part. It’s so unfussy and easy to whip together whenever the craving strikes. My kids love seeing me use their favorite soda to make cake!
What’s in This Dr Pepper Cake Recipe?
- Flour: All-purpose flour gives this cake structure.
- Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor to both the cake and the frosting.
- Baking Soda: Helps the cake rise to become light and fluffy.
- Salt: Kosher salt enhances the chocolate flavor of the cake.
- Oil: Vegetable oil adds moisture to this cake.
- Sugar: A combination of granulated and brown sugar sweetens the cake and enhances the molasses flavor contributed by the soda, while powdered sugar sweetens the frosting without making it gritty.
- Eggs: Give this cake additional structure and moisture.
- Vanilla Extract: Enhances the sweet flavor of this cake.
- Dr Pepper Soda: While this classic soda doesn’t contribute an overpowering taste to the cake, it does help keep it super moist and fluffy thanks to its carbonation. I added some to the frosting so you do get a touch more of those 23 flavors!
- Greek Yogurt: My secret weapon for a super rich and moist cake. It adds just a hint of tanginess, too, that helps cut the sweetness of this cake, and the acid makes it tender. Sour cream also works well.
- Butter: Unsalted butter forms the base of the rich frosting.
Tips for Success
- Make sure your eggs and dairy are at room temperature so the batter combines evenly and doesn’t end up chunky.
- If you don’t have access to Dr Pepper, any kind of dark cola or root beer will work.
- I have not tried this recipe with diet soda, so I cannot comment on whether or not that will work.
- Once you add the Dr Pepper, don’t overmix the batter or you will knock out all the air bubbles you just added, defeating the purpose of adding the soda.
- To make cupcakes instead, fill lined cupcake tins ⅔ full and bake for about 15 minutes.
- Insert a toothpick into the center of the cake to check for doneness. The toothpick should come out clean or with a few moist crumbs.
How to Store
Store leftover Dr Pepper cake tightly covered with plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month, and let thaw overnight in the refrigerator before enjoying.
Dr Pepper Cake Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Cake
- 2¼ cups all-purpose flour 270 grams
- ⅓ cup unsweetened cocoa powder 28 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 1 cup vegetable oil 200 grams
- 1½ cups granulated sugar 300 grams
- ½ cup brown sugar 107 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1½ cups Dr Pepper soda 341 grams
- ½ cup plain Greek yogurt or sour cream; 57 grams, room temperature
For the Frosting
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- 3 cups powdered sugar 339 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ⅓ cup Dr Pepper soda 76 grams
Instructions
For the Cake
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper.
- Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined.2¼ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a separate bowl, whisk together the oil, sugars, eggs, and vanilla extract. Whisk in the Dr Pepper. Then, whisk in the Greek yogurt.1 cup vegetable oil, 1½ cups granulated sugar, ½ cup brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1½ cups Dr Pepper soda, ½ cup plain Greek yogurt
- Add the wet ingredients to the dry ingredients and mix with an electric hand mixer until just combined.
- Pour the batter into the prepared baking pan, and bake for 33-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely before frosting.
For the Frosting
- Once the cake has cooled, make the frosting the frosting: cream the butter with an electric hand mixer until smooth.¼ cup unsalted butter
- Add in the powdered sugar and cocoa powder and mix to combine.3 cups powdered sugar, ¼ cup unsweetened cocoa powder
- Add in the Dr Pepper, and mix again until the frosting reaches a smooth and creamy consistency.⅓ cup Dr Pepper soda
- Frost the cake in the pan or invert the cake onto a rack or flat surface. Then, frost.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Dr Pepper Cake Step by Step
Mix the Batter: Preheat the oven to 350°F, grease a 9×13-inch baking pan, and line it with parchment paper. Add 2¼ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt to a large bowl and whisk until combined. In a separate bowl, whisk together 1 cup of vegetable oil, 1½ cups of granulated sugar, ½ cup of brown sugar, 2 large eggs, and 2 teaspoons of pure vanilla extract. Whisk in 1½ cups of Dr Pepper, the whisk in ½ cup of plain Greek yogurt. Add the wet ingredients to the dry ingredients and mix with an electric hand mixer until just combined.
Bake the Cake: Pour the batter into the prepared baking pan, and bake for 33-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely before frosting.
Frost the Cake: Once the cake has cooled, make the frosting the frosting: cream ¼ cup of room temperature unsalted butter with an electric hand mixer until smooth. Add in 3 cups of powdered sugar and ¼ cup of unsweetened cocoa powder and mix to combine. Add in ⅓ cup of Dr Pepper, and mix again until the frosting reaches a smooth and creamy consistency. Frost the cake in the pan or invert the cake onto a rack or flat surface. Then, frost.
More Cake Recipes To Try
- Vanilla Cake with Strawberry Filling
- Black Magic Cake
- Gooey Butter Cake
- Gooey Texas Chocolate Sheet Cake
- Banana Pudding Poke Cake
- Strawberry Pound Cake
- Yellow Cake with Milk Chocolate Buttercream
I made this cake because my Besty all she drinks is Dr Pepper. So my daughter is moving so I thought I would kill two birds with one cake. She had workers all over. I just made it out with one piece, my friend took some the worker he ate two and I gave him a piece to take home. When I got home, I gave my neighbor a piece cause I just moved in a new place. The rave on the RAVE on the cake was”IT’S THE BEST CAKE I HAVE EVER TASTED” I was ask to make it again . Thanks for the recipe 🥰
Back in the 60’s we made Dr Pepper cake. We used butter in the cake batter and added mini marshmallows before we baked it. They floated up to the top and were a little crispy. I’ve got to try this recipe.