Dr. Pepper Cake

"This is just a great cake that I learned about from a friend. It seems coke is used in a lot of recipes and also 7-up/Sprite. This is unique in that it uses Dr. Pepper."
photo by lissaplus2 photo by lissaplus2
photo by lissaplus2
photo by Princess Minnie photo by Princess Minnie
photo by Dine  Dish photo by Dine  Dish
Ready In:
1 cake




  • 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.

Questions & Replies

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  1. Very good recipe! I made 24 cupcakes. Since I am the only chocolate lover in my family, I left the cocoa out to make them vanilla Dr. Pepper cakes. I put 1/2t. vanilla and a splash of Grenadine in the icing - delicious!
  2. I've been making this for years and love the uniqueness of it compared to coke/7-up cake. Believe it or not, the recipe I have also includes mini-marshmallows in the batter, just in case there wasn't enough sugar, lol. The frosting is very sweet and oftentimes I just sift powdered sugar over it or make half a recipe of the frosting, heat it and drizzle like a glaze to get a touch of extra flavor without the gooey sweetness. :o)
  3. Made this cake yesterday and thought it was just okay. Would have given it maybe 3. But we tried it again today, and it tastes a lot better. Quite a lot better, in fact. The cake kind of solidified into a denser yet still moist cake. My hubby who absolutely detests Dr. Pepper and claims that he can taste it in the cake loved it. I guess this is one of those cakes that you just have to try for yourself. Didn't use all of the sugar called for in the frosting and I added a little vanilla. With a cooked frosting you just need to make sure you get it on the cake right away. The longer you wait the more difficult it is to spread. I liked the consistency of it after it set.
  4. A box of powered sugar? What type of measurement is that? Where I'm at our powdered sugar is sold in 1 and 2 pound bags...
  5. This is a great recipe. I just mixed it all together in the pot. For a less runny frosting, I beat it on medium with a hand mixer. Air is frosting's best friend unless cream cheese is involved. I've made this recipe several times and its always a huge hit.


  1. Use HEAPING tablespoonfuls of cocoa, instead of buttermilk I use vanilla almond milk with some vinegar added for the sourness. In the frosting, just 3 to 3-1/2 cups of powdered sugar is enough and beat it with a hand mixer on medium speed to thicken it up. Friends beg me every month to make this cake. Oh and I don't put nuts in the frosting.
  2. Today I used unsweetened chocolate almond milk with apple cider vinegar instead of the buttermilk and it is sooooooo chocolaty!!


<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. &nbsp;I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
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