Cherry Dr. Pepper Cake

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If you love moist, rich chocolate cakes with a twist of fruity goodness, the Cherry Dr. Pepper Cake will be your new obsession. This indulgent dessert is not just any chocolate cake—it’s infused with the iconic flavor of Dr. Pepper and cherries, delivering a deep, sweet complexity that makes each bite unforgettable. The pairing of cherry and chocolate is a timeless duo, but when you introduce Dr. Pepper into the mix, it adds a nostalgic soda-shop vibe with a delightfully unexpected zing.

Topped with a luscious chocolate ganache and garnished with fresh cherries, this cake is as visually stunning as it is decadent. Whether you’re serving it at a celebration or just baking to treat yourself, this cake is sure to turn heads and satisfy every craving. Perfect for those who enjoy bold, fun flavor combos that feel both retro and gourmet, the Cherry Dr. Pepper Cake is more than just dessert—it’s a full-on experience.

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Ingredients for Cherry Dr. Pepper Cake

For the Cake:

• 1 box chocolate cake mix (Devil’s Food or classic chocolate)
• 1 cup Dr. Pepper (room temperature)
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3/4 cup chopped maraschino cherries (drained and patted dry)

For the Filling:

• 1/2 cup cherry preserves or jam
• 1/2 cup butter (softened)
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Garnish:

• Fresh cherries with stems (optional but beautiful)

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, combine the chocolate cake mix, Dr. Pepper, oil, eggs, sour cream, and vanilla extract. Mix until smooth and well blended—about 2 to 3 minutes on medium speed. Gently fold in the chopped maraschino cherries, making sure they’re evenly distributed without overmixing.

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Step 2: Bake the Cake

Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.

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Step 3: Make the Cherry Chocolate Filling

While the cakes are cooling, prepare the filling. In a medium bowl, beat the softened butter until creamy. Add the cherry preserves, powdered sugar, cocoa powder, and vanilla extract. Mix until light and fluffy. If the consistency is too thick, add a teaspoon of milk at a time to loosen it up.

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Step 4: Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread the cherry chocolate filling generously over the top, smoothing it out evenly. Place the second cake layer on top and press down gently to secure.

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Step 5: Prepare the Ganache

In a small saucepan, heat the heavy cream over medium heat until just beginning to simmer. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until glossy and smooth. Let the ganache cool for 5–10 minutes until it thickens slightly but is still pourable.

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Step 6: Glaze and Garnish

Pour the ganache over the assembled cake, letting it drip down the sides for a rich, dramatic finish. Use a spatula to gently spread the ganache if needed. Top with fresh cherries for a stunning final touch.

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Storage Instructions

To keep your Cherry Dr. Pepper Cake fresh and moist, store it in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or humid, refrigeration is recommended—just be sure to bring the cake to room temperature before serving to enjoy the full richness of the ganache and filling.

For longer storage, you can refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or place it in a cake carrier to prevent drying out. You can also freeze individual slices or the entire cake. To freeze, wrap tightly in plastic wrap followed by aluminum foil, and store in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before enjoying.

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Estimated Nutrition (Per Slice – yields approx. 12 slices)

• Calories: ~450 kcal
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 58g
• Sugar: 42g
• Protein: 4g
• Fiber: 2g
• Sodium: 300mg

Note: Nutritional values may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use diet Dr. Pepper instead?

Yes, you can substitute with diet Dr. Pepper, though the flavor and texture might vary slightly due to the difference in sugar content.

2. Do I have to use maraschino cherries?

You can use fresh or frozen cherries, but maraschino cherries add that classic soda-shop flavor that pairs beautifully with the Dr. Pepper.

3. What if I don’t have sour cream?

You can replace sour cream with plain Greek yogurt or even buttermilk. It helps retain moisture in the cake.

4. Can this be made into cupcakes?

Absolutely! Just adjust the baking time to 18–22 minutes and check with a toothpick for doneness.

5. How do I make the cake extra moist?

Don’t overbake it, and be sure to include the sour cream. You can also brush the cake layers lightly with cherry syrup before frosting.

6. Is the ganache necessary?

The ganache adds a rich, luxurious finish, but if you’re short on time, a simple chocolate frosting or even a dusting of powdered sugar will work.

7. Can I make this cake ahead of time?

Yes! Bake the cake layers a day ahead and store them wrapped tightly. Assemble and frost the next day for best results.

8. What’s the best way to slice it cleanly?

Use a long, sharp knife dipped in hot water and wiped dry before each cut for clean, professional-looking slices.

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