Dr Pepper Chocolate Cake

By Ben · cooked up in Sprig

Dr Pepper does something unexpected in a chocolate cake — the cherry and vanilla undertones in the soda deepen the cocoa into something almost fudgy, while buttermilk keeps every crumb moist and tender for days. Three tall layers stacked with whipped chocolate buttercream that's beaten so long it turns pale and cloud-light, almost mousse-like when it hits your tongue. The whole kitchen smells like a bakery and a soda fountain at once while this bakes. Bring it to a birthday, a potluck, or any occasion that deserves a showstopper centerpiece.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened Dutch-process cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 cup Dr Pepper soda, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot strong brewed coffee

• 2 cups (4 sticks) unsalted butter, softened to room temperature
• 1 cup unsweetened Dutch-process cocoa powder, sifted
• 5 cups powdered sugar, sifted
• 1/3 cup heavy whipping cream, cold
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 3 tablespoons Dr Pepper soda

Instructions

1. Preheat your oven to 350°F. Grease three 8-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper circles and grease the parchment. Dust lightly with cocoa powder, tapping out any excess.
2. In a large mixing bowl, whisk together the flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, and salt until evenly combined and no lumps remain.
3. In a separate medium bowl, whisk together the eggs, buttermilk, Dr Pepper, vegetable oil, sour cream, and vanilla extract until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until just combined. Do not overmix — a few small streaks are fine at this stage.
5. Carefully pour in the hot brewed coffee and stir gently until the batter is smooth and glossy. The batter will be thin — this is exactly right and is the key to a moist crumb.
6. Divide the batter evenly among the three prepared pans (about 2 cups per pan). Tap each pan firmly on the counter twice to release any air bubbles.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs — not wet batter. Rotate pans front-to-back halfway through baking for even rise.
8. Remove pans from the oven and let the cakes cool in their pans on a wire rack for 15 minutes. Run a thin knife around the edge of each layer, then carefully invert onto the rack, peel off the parchment, and allow to cool completely before frosting — at least 1 hour.

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed for 4–5 full minutes, stopping once to scrape down the sides, until the butter is very pale, fluffy, and nearly white in color.
2. Add the sifted cocoa powder and mix on low speed until fully incorporated, then increase to medium and beat for 1 minute more.
3. With the mixer on low, gradually add the sifted powdered sugar about 1 cup at a time, beating after each addition until incorporated before adding the next.
4. Add the vanilla extract, salt, and Dr Pepper. With the mixer running on low, slowly drizzle in the cold heavy cream. Once added, increase the speed to medium-high and whip the buttercream for 3–4 minutes until it is exceptionally light, fluffy, and spreadable. Taste and adjust salt or sugar as needed.
5. To assemble, place one completely cooled cake layer on your cake board or serving plate. Spread a generous, even layer of buttercream (about 3/4 cup) over the top using an offset spatula. Place the second layer on top, press gently to level, and repeat with another layer of buttercream. Set the final cake layer on top, pressing very gently.
6. Apply a thin layer of frosting all over the outside of the cake — the crumb coat — to seal in any loose crumbs. Refrigerate the crumb-coated cake for 20 minutes until the frosting is set and firm.
7. Apply a generous final coat of buttercream to the top and sides of the cake, smoothing with a bench scraper or offset spatula for a clean finish, or creating decorative swirls with the back of a spoon. Slice and serve at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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