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.