Time 45m Yield 1 cake Number Of Ingredients 15 Steps:
Heat 1 Cup of butter and Dr Pepper. Add the cocoa, cinnamon, flour and sugar to the butter mixture. Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture. Pour into prepared 8 or 9 inch pans. Bake 30 minutes at 350 degrees. DR PEPPER ICING Heat butter, Dr Pepper and cocoa stirring until well blended. Stir in remaining ingredients. Frost cake.
Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside. In a large bowl combine cake mix and soda. Whisk until combined. Set aside. Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined. Pour batter into prepared baking pan. Smooth with spatula so cake is even. Place cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean. Place baking pan on a cooling rack and allow cake (still in pan) to cool, about 2 hours. If you need to rush that you can pop it in the fridge or the freezer. Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer). Beat butter until light and fluffy, about 3 minutes. Add sugar 1 cup at a time until it is all incorporated (beating between each addition). Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy. Frost the cake with all of the icing and garnish with remaining cherries. COOK’S NOTES: Do not add the ingredients that the cake mix calls for. This recipe is just for the dry mix. If icing is too thick, add more cherry juice 1 tablespoon at a time until you reach your desired consistency, beating in between each addition. If it is too thin add powdered sugar 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.
Time 50m Yield 12 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake and pudding mixes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla., 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., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners’ sugar and vanilla; beat until creamy., Place 1 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.
Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F and grease a 9x13-inch cake pan. In a large mixing bowl, mix together all cake ingredients until fully incorporated, then pour into the prepared baking sheet. Bake cake for 35-40 minutes or until a toothpick comes out clean. While the cake is baking, melt butter in a medium sized saucepan. On medium heat,whisk in sugar, Dr Pepper, cocoa, and vanilla. Stir constantly until brought to a boil. Reduce heat and boil for 1 minute. Remove from heat and cool for 25 minutes. Pour the warm frosting over the warm cake and allow it to sit for a minimum of 30 minutes before slicing and serving. This cake can be stored in an airtight container for up to 3 days at room temperature.
Number Of Ingredients 16 Steps:
Preheat the oven to 325 degrees F. Generously butter and flour a 10-inch bundt pan. You may also use a 9 x 12 inch pan. In a small saucepan, heat the Dr. Pepper, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not over-beat. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the cake comes out clean. Cooking time may be less for the 9 x 12 inch pan. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Ice cake when almost cool. For icing: heat butter, cocoa and Dr. Pepper over medium heat until gently boiling. Make sure to whisk to remove any lumps. Remove from heat and add vanilla and sugar. Mix until smooth. Pour over cake and let cool completely.
Time 1h Yield 1 cake Number Of Ingredients 6 Steps:
Mix well, pour into a bundt cake pan, bake at 350 for 50 minutes or until toothpick comes out clean. While cake is warm glaze with:. 1 cup of powdered sugar. 1/4 teaspoon vanilla and remaining Dr. Pepper. Drizzle over cake – .
More about “dr pepper cake recipes”
Time 32m Yield 24 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, baking soda and cinnamon. In a small saucepan, combine Dr Pepper, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. Add eggs, whisking constantly., Transfer to prepared pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, 18-22 minutes., Meanwhile, for icing, combine butter, Dr Pepper and cocoa in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar, cinnamon and vanilla until smooth., Remove cake from oven; place on a wire rack and let cool completely. Spread frosting evenly over cake; sprinkle with pecans.
