Maybe You Can Help…

Dr Pepper Cake

Here are the facts:

I had grand plans to make a Dr Pepper cake for a certain cute red headed boy for his birthday.

I had these grand plans because I wanted to impress this certain boy with my ninja-like baking skills.

I found a book.  I found a recipe.  I bought Dr. Pepper.  I whipped up the batter.  I threw together the frosting.  I married the cake and frosting.


Dr Pepper Cake

Dr Pepper Cake

Gross.  Icky.  Yuck.  Creepy moist.  Too sweet.  Thumbs down.  Not good.  Not cute.  Not any way to celebrate a birthday.

Maybe the addition of marshmallows should have been a red flag.

Dr Pepper Cake

I had to go with the ‘it’s the thought that counts’ defense… sort of unacceptable when your name is Joy the (freaking) Baker.

Now you know the facts.  Now maybe you can help.

What’s your favorite soda pop cake recipe?  I’ve got to redeem myself.  Any suggestions?

Dr Pepper Cake

165 thoughts on “Maybe You Can Help…

  1. I am not sure if it works with regular soda…and I am not sure you want to go the route of a cake mix …BUT if you mix one 12 oz can of diet soda (any flavor) with one box of cake mix (again..any flavor) and bake according to direction on the box you get a light moist delicious cake! No eggs or oil required.
    My mother in law LOVES this recipe and her favorite is a lemon cake with 7-up. Once the batter is misxed and in the pan she adds a cup or so of blueberries. Just sprinkle them all around. Then when the cake is all done she drizzles it with a powdered sugar glaze. It is yummy, pretty and SUPER easy!
    Other good flavor combos are white cake mix with orage soda and chocolate cake mix with cola.

  2. Aww! Sad day! Sorry you had a baking fail… Dr. Pepper cake sounds so good in theory. I love the Root Beer Bundt from Baked and also Pioneer Woman’s Perfect Pound Cake uses sprite/7-up/whatever and is indeed pretty darn perfect (although perhaps not quite special enough to be birthday-worthy). I do believe it’s the thought that counts, though!

  3. I love the Coca-cola cake with broiled peanut butter frosting from The Blue Willow Inn cookbook. It’s very sweet, but I think the frosting makes this delectable. It would probably work with Dr. Pepper, but since the soda is sweeter than Coke, the cake will probably turn out a bit too sweet. I’m not sure the best way to balance that out. Good luck!

  4. I haven’t made this particular recipe, but everything else that I have made out of Sky High: Irresistible triple layer cakes had been amazing. It’s supposed to be kind of German chocolatesque, but uh, Southern.

    Chocolate Cola Cake with Toasted Coconut-Pecan Frosting

    Cake Batter:

    1 ½ ounces (about 3/8 cup) unsweetened chocolate, coarsely chopped
    2/3 cup buttermilk
    3 eggs
    1 ¾ cup plus 2 tbsp vegetable oil
    1 ½ tsp vanilla extract
    2 cups sugar
    2 ¾ cups cake flour
    ½ cup unsweetened cocoa powder
    1 ¼ tsp baking soda
    ¼ tsp ground cinnamon
    2/3 cherry cola or Dr Pepper

    1. Preheat the oven to 350 degrees F. Butter 3 9-inch round cake pans or coast with vegetable cooking spray. Line the bottom of each with a round of parchment or waxed paper and grease the paper.

    2. Combine the chocolate and buttermilk in a double boiler or a metal bowl set over a pan of simmering water. Heat, stirring often, until the chocolate melts, about 7 minutes; do not let the buttermilk come near a boil, or it will curdle. Remove fro the heat and whisk until smooth.

    3. In a large mixing bowl, whisk the eggs lightly. Beat in the oil and vanilla. Gradually whisk in the sugar until well blended. Stir in the melted chocolate mixture and whisk until smooth and homogenized.

    4. Sift together the flour, cocoa powder, baking soda, and cinnamon. Set these dry ingredients aside. In a 2 or 3 alternating additions, add the dry ingredients and cola to the chocolate mixture, beating between additions. Divide the batter among the 3 prepared cake pans.

    5. Bake for approximately 25 minutes, or until a cake tester or a wooden toothpick inserted in the center comes out almost clean. Let the layer cool in their pans for 10 minutes. Then turn out onto wire racks to cool completely, at least 1 hour.

    6. To assemble the cake, place one layer, flat side up, on a cake plate or stand. Cover the top with about ¾ cup of the Toasted Coconut-Pecan Frosting, spreading it evenly to the edge. Repeat with the second layer and another ¾ cup frosting. Finally, spread the remaining frosting over the top of the cake, allowing the excess to drip decoratively down the sides.

    7. Refrigerate the cake, uncovered for at least 1 hour until the frosting sets. The cover with a cake dome, large bowl or plastic wrap until ready to serve. This allows the moisture to even out and prevents the frosting from forming a crust. Chilling also makes the cake easier to cut, something that’s best done with a hot, wet serrated knife.

    Toasted Coconut Pecan Frosting (makes about 4 cups)

    1 cup sweetened flaked coconut (I used unsweetened)
    1 cup chopped pecans (about 4 ounces)
    2 cans (14 oz each) sweetened condensed milk

    1. Preheat the oven to 350 degrees F. On a large baking sheet spread out the coconut and pecans separately. Toast in the oven for 5-7 minutes, tossing the coconut once, until the coconut is very lightly browned and the pecans are fragrant. Transfer to a dish and let the cool. Let the oven on.

    2. Spoon the condensed milk unto a heatproof glass baking dish, cover tightly with foil, and set the dish in a roasting pan or larger baking dish. Fill the pan with enough hot water to reach about halfway up the side of the smaller baking dish. Bake for 2 hours, stirring once or twice, until the milk is a light caramel color. Carefully remove the foil with caution, the hot steam can burn.

    3. Transfer the caramelized milk to a bowl and whisk until smooth. Stir in the toasted coconut and pecans. Let cool slightly. Cover the frosting with plastic wrap, pressing it directly unto the surface, then refrigerate until cool but not set, 1 to 1 ½ hours.

    1. I made that last week for a wedding! Except I did three batches of the original (hers was halved)…totally awesome!

      I think a lot of boys would be impressed by a cake made with stout, maybe more so than by one made with Dr. Pepper. Sending red-headed good luck vibes… :)

  5. Yeah I made a cocacola recipe once, two bites in I had to stop cause my teeth hurt too much. Sugar. Wow. I think that’s just how these babies are, you need to live your sugar! I’m sure your fella will forgive, one dud bake amongst millions of awesome ones, who wouldn’t!

  6. This recipe is from my mother-in-law. Any dark soda, including Dr. Pepper, can be substituted. It is sweet, but good.

    Coca Cola Cake

    2 C. flour
    2 C. sugar
    ½ C. butter
    ½ C. shortening
    3 Tbls. cocoa
    1 C. Coca Cola
    ½ C. buttermilk
    1 tsp. baking soda
    2 eggs, beaten
    1 tsp. vanilla
    1 ½ C. mini marshmallows

    In a large bowl, stir together the flour and sugar. Melt the butter, shortening, Coca Cola and cocoa in a small saucepan. Pour over the flour and sugar; stir well. Add remaining ingredients and pour into a greased and floured 13 X 9 inch pan. Bake at 350* for 45 minutes. Frost while hot.


    ½ C. butter
    6 Tbls. Coca Cola
    3 Tbls. cocoa
    4 C. (1 lb.) powdered sugar
    1 tsp. vanilla
    1 C. chopped pecans

    Heat butter, Coca Cola, and cocoa in a large saucepan until they just come to a boil. Stir in remaining ingredients; pour over hot cake.

  7. I’ve never tried baking with soda….or pop (it’s soda :)). Looking at the photos is giving me this weird sweet taste in my mouth though. Perhaps you can bake a traditional cake and then add in spices to emulate the Dr. Peppers taste?

  8. I saw the 1st picture and thought, “Oh WOW! What has Joy concocted now??” Sorry to hear that it didn’t turn out well. Never made a soda pop cake myself, but will stay tuned for a good recipe to try.

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