Dr. Pepper Chocolate Cake
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This Dr. Pepper Chocolate cake, is similar to a chocolate spice cake, using the Dr. Pepper as a replacement for the spices.
Ingredients:
Cake:
- 2 cups sifted flour
- 1 cup sugar
- 1 cup dark brown 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
Frosting:
- 3/4 cup butter-flavored vegetable shortening
- 6 Tablespoons unsalted butter, softened
- 4 cups sifted powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Dr Pepper
- 1-1/2 teaspoons vanilla
Instructions:
- Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, tapping out any extra flour. Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside.
- Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside.
- Combine the eggs, buttermilk, oil and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes.
- With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute.
- With mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more.
- Divide the batter between the 2 pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.
- To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the powdered sugar and cocoa, and continue mixing until combined.
- Stir together the Dr Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.
- Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread the rest of the frosting on the top and sides of the cake, making attractive swirls.