This Cherry Dr Pepper Cake is made with chocolate cake mix, cherry Dr Pepper, maraschino cherries, and a sweet, buttery cherry frosting.
Okay. I wasn’t planning to make a cake that day.
I had a half-drunk bottle of Cherry Dr Pepper sitting on the counter—flat, warm, and basically doomed. You know that weird, late-afternoon moment where you just need something sweet but can’t face a grocery run or a complicated recipe? That was me.
I remembered seeing some post online (maybe Pinterest? Maybe a Facebook group full of midwestern grandmas?) about cakes made with soda. It sounded a little unhinged, but I was bored and had chocolate cake mix in the cupboard and cherries in the fridge. So, why not?
Let me just say: this Cherry Dr Pepper Cake is way more than a “use what you have” recipe. It’s a legit good cake. Like, “text your friends a picture and then immediately eat a second slice standing over the sink” kind of good.
It’s soft and chocolatey, but with this pop of bright cherry flavor that’s somehow nostalgic and weirdly grown-up at the same time. And the frosting? I mean… it’s pink. It’s buttery. It tastes like the inside of a cherry cordial—but in a good way. Like if Valentine’s Day and diner cake had a baby.
Why You’ll Love This Cherry Dr Pepper Cake Recipe?
Here’s the thing: this cake shouldn’t work. It uses soda instead of eggs. It starts with boxed mix. The cherries come from a jar. And yet—it totally works.
Maybe it’s the texture. The soda does something to the batter that makes it extra soft and moist without being heavy. Or maybe it’s the way the cherries melt into little pockets of sweet-tart surprise. I don’t know. I’m not a food scientist. I just know I took a bite and said whoa out loud, alone in my kitchen.
It’s the kind of recipe you make once just for fun, and then it ends up being your go-to when you need something quick but don’t want it to taste like a shortcut. And you don’t even have to pretend it’s fancy. The cherry on top makes it look like you actually planned ahead. (Even if you didn’t.)
Ingredient Notes:
Let’s talk ingredients for this Cherry Dr Pepper Cake—because the ingredient list looks simple, but each part plays a role. Here’s what you’re working with:
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Maraschino cherries (10 oz): The little red gems of my childhood. You’ll chop some for the batter and save the rest—with stems—for garnish. Honestly, I could write a love letter to these things.
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Devil’s food chocolate cake mix (1 box): Yes, boxed. No shame. It gives the perfect dark chocolate base.
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Cherry Dr Pepper (1½ cups): The wild card. It’s sweet, fizzy, a little weird—but it pulls everything together.
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Unsalted butter (1 cup, softened): For the frosting. Room temp makes your life easier, trust me.
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Powdered sugar (3–3½ cups): Depends on how thick you want your frosting. I overshot the sugar once and ended up with a frosting you could tile a bathroom with. Still good, though.
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Chocolate shavings (¼ cup): Totally optional. But they make people think you tried harder than you did.
How To Make Cherry Dr Pepper Cake?
Step 1: Preheat the oven to 350°F.
Grab a 9×13 baking dish and spray it with whatever nonstick spray you’ve got. I use Baker’s Joy, mostly because I like the name.
Step 2: Deal with the cherries.
Pull 15 cherries out of the jar. Take off the stems, and cut each one into little bits—halves, then quarters. Try not to eat more than, say, three while doing this. (Or do. It’s your kitchen.)
Step 3: Make the batter.
In a big bowl, dump in the cake mix and pour in the Cherry Dr Pepper. Mix it gently on low until it looks like cake batter. That’s it—no eggs, no oil. Then fold in your chopped cherries with a spoon. The color? Deep, mysterious, a little chaotic. I love it.
Step 4: Bake.
Pour the batter into your prepared pan and bake for about 28–30 minutes. Mine was done at 29, but your oven is probably moodier than mine. Let it cool completely before frosting, or you’ll have a frosting disaster on your hands. Been there.
Step 5: Make the frosting.
Beat the butter until it looks whipped and light. Slowly add ¼ to ⅓ cup of the cherry juice from the jar. (It turns pink—swoon.) Add powdered sugar a little at a time until the texture is thick but spreadable. If it starts looking like paste, you went too far. Add a splash more juice.
Want To Save This Recipe?
Step 6: Frost and make it cute.
Spread the frosting on the cooled cake. Score squares with a knife and plop a cherry with a stem on each piece. Sprinkle chocolate shavings like you’re on a cooking show. Step back and admire your work. (Or eat a corner piece right away—I won’t judge.)
Storage Options:
This cake stores well in the fridge for about 4–5 days. Just cover it so the frosting doesn’t get crusty. Honestly though, it rarely makes it that long in my house. I once found myself slicing off “just a sliver” six separate times in one afternoon.
You can freeze it too—preferably without frosting. Just wrap slices in plastic wrap and foil, label them (unless you like dessert roulette), and freeze up to 2 months.
Variations and Substitutions:
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No cherry Dr Pepper? Use regular Dr Pepper or even Cherry Coke. You’ll survive.
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More cherry flavor? Add a few drops of cherry extract to the frosting. Boom. Extra.
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Want to make cupcakes? Totally doable. Just cut the bake time to 15–18 minutes.
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Need it gluten-free? Use a GF chocolate cake mix. Just check your soda and cherries for hidden gluten-y weirdness.
What to Serve with Cherry Dr Pepper Cake?
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Coffee. It cuts the sweetness and makes you feel slightly more adult.
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Vanilla ice cream. Obviously.
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Cold cherry Dr Pepper in a glass with ice. Just commit to the theme.
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A rewatch of Gilmore Girls. Because something about this cake feels Stars Hollow-y.
Frequently Asked Questions:
Can I use a different flavor cake mix?
Sure! Cherry chip or chocolate fudge would work too. But devil’s food is the OG.
Do I have to use maraschino cherries?
You could use fresh or frozen, but the flavor won’t be as punchy or sweet. Also, you’ll miss that bright red pop.
Can I frost it while warm?
You can, but should you? Only if you’re okay with frosting puddles. Chill the cake first if you want it to look cute.
So, are you making this Cherry Dr Pepper Cake or just thinking about it real hard while eyeing your pantry? If you try it, let me know how it goes—send a pic, leave a comment, or just message me and say “I made the soda cake and I have no regrets.”
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cherry Dr Pepper Cake
Ingredients
For the Cake:
- 10 oz maraschino cherries reserve juice; remove stems from 15 cherries
- 1 box Devil’s food chocolate cake mix dry mix only
- 1½ cups cherry Dr Pepper
For the Frosting:
- 1 cup unsalted butter softened
- ¼ to ⅓ cup reserved maraschino cherry juice
- 3 cups powdered sugar plus up to ½ cup extra if needed
- ¼ cup chocolate shavings optional, for garnish
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick baking spray. Set aside.
Prepare the Cherries:
- Remove 15 maraschino cherries from the jar, ensuring stems are removed. Slice each cherry in half, then slice the halves again to quarter them. Reserve the remaining cherries (with stems) in the jar for garnishing after baking.
Mix the Cake Batter:
- In a large mixing bowl, combine the dry cake mix with the cherry Dr Pepper. Using a hand mixer or stand mixer on low speed, blend until just combined. Gently fold in the chopped cherries with a spatula or large spoon.
Bake the Cake:
- Pour the prepared batter into the greased baking dish. Bake for 28–30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, set aside and allow the cake to cool completely in the pan.
Prepare the Frosting:
- In a separate mixing bowl, cream the softened butter with ¼ to ⅓ cup of the reserved cherry juice using a hand mixer or stand mixer on medium speed. Once well blended, reduce the speed to low and gradually add 3 cups of powdered sugar, ½ cup at a time. Mix until the frosting reaches a firm, spreadable consistency. If the frosting appears too thin, incorporate up to ½ cup of additional powdered sugar.
Frost the Cake:
- Evenly spread the cherry frosting over the cooled cake using an offset spatula or spoon. Lightly score the frosting to indicate serving portions. Place one maraschino cherry (with stem) in the center of each slice. If fewer than 12 cherries remain, remove the stems and halve the cherries to ensure even garnish distribution.
Chill and Garnish:
- Refrigerate the frosted cake for 30 to 60 minutes to allow the frosting to set before slicing. If desired, garnish the top with chocolate shavings. For homemade shavings, gently scrape the side of a chocolate bar using a vegetable peeler.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
