Cherry Dr Pepper Cake (Printable Version)
# What You’ll Need:
→ Cake
01 -
1 box (15.25 oz) super moist chocolate fudge cake mix
02 -
355 ml Dr. Pepper Cherry, room temperature
03 -
510 g maraschino cherries, divided
→ Frosting
04 -
230 g salted butter, softened
05 -
850 g powdered sugar
06 -
6 tablespoons maraschino cherry juice
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Coat a 9x13x2 inch baking pan with cooking spray and set aside.
02 -
In a large bowl, combine the dry cake mix and Dr. Pepper Cherry. Whisk until well combined with no lumps.
03 -
Remove 24 cherries from the jar, remove stems, and quarter them. Fold these cherry pieces into the cake batter until evenly distributed.
04 -
Pour the batter into the prepared baking pan, using a spatula to create an even surface.
05 -
Bake in the center rack of the oven for 30 minutes or until a toothpick inserted into the center comes out clean.
06 -
While the cake is baking, use a stand mixer fitted with a whisk attachment (or a hand mixer) to beat the butter until light and fluffy, about 3 minutes.
07 -
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Incorporate 6 tablespoons of maraschino cherry juice and continue beating until the frosting achieves a light, fluffy texture.
08 -
Once the cake has completely cooled, spread the cherry buttercream evenly over the top and garnish with the remaining maraschino cherries.
# Additional Notes:
01 -
Allow cake to cool completely before frosting to prevent melting.
02 -
For best flavor, refrigerate the finished cake for 1 hour before serving.