Dr Pepper Cake Recipe

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This is my favorite "go-to" recipe for any time I have to take food anywhere. Everyone loves it. When it is baked in layers rather than in a single layer, it presences will make people say "wow." It is a crowd-pleaser! —Shannon Parum, Vernon, Texas
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package German chocolate cake mix, regular size
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 4 eggs
  • 1 can (12 ounces) Dr Pepper
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • FROSTING:
  • 1 container (12 ounces) whipped cream cheese, room temperature
  • 1/3 cup butter, softened
  • 1/3 cup baking cocoa
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, combine cake and pudding mixes. Add eggs, one at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla.
  3. Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy.
  5. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Yield: 12 servings.
Originally published as Dr Pepper Cake in Taste of Home Recipes Across America 2013, p377

Reviews for Dr Pepper Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 26, 2014

"This is a very good flavor cake, moist and dense. I don't see how you can get 3 9 inch layers from this amount. I usually add 1 cup flour, 1 cup sugar and 1 cup sour cream to a boxed cake mix. That would increase the quantity for 3 9 inch layers. Thanks for the recipe."

MY REVIEW
Reviewed Aug. 29, 2013

"I tried this recipe for the first time! In fact, I made 2 cakes & baked them both in a greased and floured fluted Bundt pan! I DID make some adjustments in this recipe-Iused one Devil's food cake mix for one cake and the other, I used the German Chocolate cake mix! I also added: 1/4 cupHershey's chocolate syrup & used 1 Tbsp. vanilla instead of 1 tsp. I also added 1packet of Cappuccino mix to the cake mix, eggs, pudding mix, chocolate syrup. Forthe icing, I used a 1 lb. canister of chocolate frosting, 1/4 cup cherry cola, 1-1/2 cups confectioners' sugar and stirredicing ingredients together. I used this chocolate glazing to ice both the cakes after they cooled. I did let cakes cool in the cake pans 15 minutes to allow cakes to settle. Then I turned the cakes out to cool completely on wire racks. I know thisis a recipe which I'll use and I would substitute cherry cola or vanilla cola for theDr. Pepper! Shannon Parum, THANK YOUfor this recipe! I really enjoyed preparing it it! DELowenstein"

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