Cherry and Dr. Pepper Cake (Printer-Friendly)

Moist chocolate cake meets cherries and Dr. Pepper for a nostalgic, crowd-friendly treat with cherry cream.

# What You'll Need:

→ Cake Base

01 - 1 package chocolate cake mix (approx. 14 ounces)
02 - 1 1/2 cups Dr. Pepper Cherry soda
03 - 1 jar pitted cherries in syrup, reserve 24 whole cherries for decoration

→ Cherry Cream

04 - 1 cup unsalted butter, softened
05 - 3 cups powdered sugar, sifted, plus 2 additional cups as needed
06 - 3–4 tablespoons reserved cherry juice

→ Decoration

07 - 1 package chocolate shavings
08 - Reserved cherries

# Steps to Follow:

01 - Set oven to 350°F (175°C). Grease a 9x13-inch baking dish with oil or butter, then dust with flour.
02 - In the bowl of a stand mixer, combine the cake mix and Dr. Pepper Cherry. Mix on medium speed for 2–3 minutes, ensuring a smooth batter.
03 - Drain the cherries, reserving juice for later. Set aside 24 whole cherries for decoration, halve the remaining, and gently fold into the cake batter.
04 - Pour batter into prepared baking dish. Bake 30–35 minutes until a toothpick inserted in the center emerges clean. Avoid overbaking.
05 - Allow the cake to cool completely in the baking dish before frosting to prevent the cream from melting.
06 - In a clean mixing bowl, beat softened butter until fluffy, about 3–4 minutes. Gradually incorporate 3 cups powdered sugar, then beat on high for 2–3 minutes. Add 3–4 tablespoons cherry juice and continue beating until the frosting is smooth and spreadable. Add extra powdered sugar if a stiffer consistency is desired.
07 - Once the cake is cool, spread the cherry cream evenly over the surface using an angled spatula.
08 - Evenly sprinkle chocolate shavings over the frosted cake and garnish with the reserved whole cherries, spacing them uniformly.
09 - Refrigerate the cake for at least 1 hour to allow the cream to firm before slicing and serving.

# Extra Suggestions:

01 - For best results, use a high-quality cake mix and allow the cake to cool completely before applying the cream.
02 - Store covered in the refrigerator for up to 5 days, or freeze the uniced cake for up to 3 months.
03 - For an individual presentation, bake in muffin tins for 18–20 minutes.