Calling all Dr. Pepper® lovers! This soda-infused Chocolate Cake is a favorite of both kids and adults alike! You’ll love this moist chocolate batter that’s full of flavor with simple ingredients like cake mix, pudding, and Dr. Pepper® soda – the perfect balance to make your mouth water in anticipation for dessert time!
Dr Pepper® is a popular beverage that many people enjoy on a daily basis. Surprisingly, it also makes for one of the best cake recipes you’ll ever try! This tasty cake has moist texture from the soda, and comes out rich with flavor; perfect for any occasion!
When I get a rare craving for something sweet, nothing satisfies me more than an occasional diet Dr. Pepper®. The bubbles tickle my mouth and the cherry taste is like eating dessert! It is especially tasty when baked into this decadent cake. In fact, you could also even used a cola-based soda, but we like the hint of cherry in this cake.
One of the most amazing things about making a semi-homemade cake like this Dr. Pepper® cake, is that you can make it so easily. You do not need much skill to bake this cake because you use a boxed chocolate cake mix. For this recipe version, your cake with be very springy and moist.
- Cake mix – 15.25 ounce box of Betty Crocker Devil’s Food Cake mix works best for a rich, chocolaty flavor.
- Pudding – A 3.4 ounce packet of instant chocolate pudding adds more flavor to this cake.
- Soda – While this cake features Dr. Pepper® soda, you can also use any cola-based soda. You will be following the cake mix instructions to include 1 1/4 cups of soda instead of the water.
- Eggs – Adds extra moisture to the cake and allows it to to get a nice springy, moist crumb. This recipe uses 3 eggs.
- Oil – You will need 1/2 cup of vegetable oil for this recipe.
Preheat oven to 350 degrees Fahrenheit.
Mix all of the above ingredients together in a bowl until batter is creamy and lump-free. Pour batter into a greased and lightly floured Bundt cake pan.
Cook for 42-45 minutes (depends on the boxed cake mix instructions). The cake will be springy and feel firm once done. A toothpick inserted into the center of the cake will come out clean.
Allow this cake to cool for at least one hour before removing it from the pan. You can also bake this in an 11 x 9 sized, greased, and lightly floured pan.
The cake is sweet enough that a light dusting of powdered sugar is all it needs on top.
- Keep it in the fridge to keep it fresh and moist.
- Wrap it tightly with plastic wrap or aluminum foil before storing.
- Store cake on a plate or tray, not directly on the shelf – this will prevent any condensation from forming on top of the cake.
- Place a piece of wax paper between layers of chocolate cake for easy removal when you want to eat them.
- Don’t store chocolate cakes near other foods that give off strong odors like garlic, onions, or fish because these can cause your chocolate cakes to taste funky!
- If you’re going to be storing your cakes for more than 2 days, freeze them instead! This will help preserve their flavor and texture better than refrigeration alone would do.
- Slice cooled cake and place slices on a parchment-lined baking sheet.
- Freeze slices for 2 hours or until frozen.
- Transfer slices into an airtight container.
- To serve, allow cake to thaw in the refrigerator or heat in the microwave until thawed and warm.
More Cakes to Bake
We hope you enjoyed this recipe post and that it inspires you to make your own Dr. Pepper® Cake! If you liked this recipe, please share it with others by clicking on the social media icons below. Remember to subscribe for more recipes like these in our next newsletter!
Dr. Pepper® Chocolate Cake Recipe
- 10-cup Bundt pan
- Hand mixer
- large mixing bowl
- Measuring cups and spoons
- 15.25 ounces Betty Crocker Devil's Food Cake Mix
- 1¼ cups Dr. Pepper® soda diet or regular
- 3.4 ounces instant chocolate pudding
- ½ cup vegetable oil
- 3 large eggs
- 2 tablespoons powdered sugar optional*
- Preheat oven according to box temperature requirement. Our cake baked at 350°F.
- Grease a Bundt pan with nonstick baking spray and a light dusting of all-purpose flour.
- In a large mixing bowl, beat all ingredients over medium speed until batter is lump-free.
- Fill Bundt pan with cake batter.
- Bake on the center oven rack according to box instructions temperature. Cake will be firm, and springy when done. A toothpick inserted into the center of the cake should come out clean.