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This cherry cake with Dr Pepper is the sort of nostalgic treat that fills a kitchen with laughter and sweet aroma. What started as a picnic experiment quickly became my family’s request for reunions and birthdays alike. The cherry’s tartness balances perfectly with the rich Dr Pepper undertone and a creamy topping makes every bite special. If you want a dessert that is both fun and surprisingly easy, you will love this recipe.
When I first baked this cake on a rainy Saturday for a family gathering everyone raved about the flavor and not a crumb was left. I still bake it for birthdays and am always asked for the recipe.
Ingredients
- Chocolate cake mix: Use a good quality dry cake mix for the best texture and rise
- Dr Pepper Cherry: This is the secret depth bring it to room temperature before mixing for a fluffy batter
- Maraschino cherries without pits: Bright flavor and color reserve some whole for decoration and chop the rest to fold into the cake
- Unsalted butter: Soft at room temperature makes a smooth classic cherry frosting
- Powdered sugar: Gives body and structure to the frosting sift for a lump free texture
- Maraschino cherry juice: Adds natural pink color and tangy sweetness use leftover juice from your cherry jar
- Chocolate shavings or curls: For a bakery finish use a bar of real chocolate and shave it fresh for the best flavor
Instructions
- Prepare the baking pan:
- Grease a 23 by 33 centimeter ovenproof pan with soft butter or a little oil then dust it lightly with flour to prevent sticking. Make sure to coat all the corners.
- Mix the cake batter:
- In a large bowl add the cake mix powder and pour in one and a half cups of Dr Pepper Cherry. Beat together on medium speed for about three minutes until the batter is completely smooth and slightly fluffy.
- Fold in cherries:
- Drain maraschino cherries saving the juice Add twenty four whole cherries to a small bowl for decorating. Slice the remaining cherries in half. Gently fold the cherry halves into the cake batter using a spatula to distribute them evenly throughout.
- Bake the cake:
- Pour the cherry-studded batter into your prepared pan. Smooth the top with a spatula. Bake in a preheated oven at 175 degrees Celsius for thirty to thirty five minutes. Test by inserting a toothpick in the center. The cake is done when the pick comes out clean with a few moist crumbs clinging to it.
- Cool the cake:
- Let the cake rest in its pan for fifteen minutes. Then transfer to a wire rack or leave in the pan until completely cool. The frosting must not be added to warm cake or it will melt away.
- Whip the cherry frosting:
- In a large mixing bowl beat the softened butter until pale and light about four minutes. Add powdered sugar gradually while beating on low. When all the sugar is incorporated pour in three to four tablespoons of cherry juice. Beat the frosting until very smooth and fluffy. Taste and adjust by adding more sugar for thickness or more juice for tang.
- Frost and decorate:
- Use a small angled spatula to spread the cherry frosting thickly and evenly over the cooled cake. Scatter chocolate shavings in a generous handful over the top. Place the reserved whole cherries at even intervals for a bakery style finish.
- Chill for serving:
- Place the finished cake in the fridge for at least one hour to set the frosting. This step helps the flavors meld and makes slicing much easier.
Cherry is my favorite childhood fruit and the flavor always reminds me of my grandma’s kitchen. My kids insist on sneaking extra cherries off the top before the cake even hits the table. This cake always brings out smiles and happy nostalgia.
Storage Tips
Keep leftover cake covered in the refrigerator for up to five days. The frosting may firm up but softens quickly at room temperature for serving. If you want to freeze the cake do so without the frosting and wrap slices tightly in plastic then add fresh frosting after thawing.
Ingredient Swaps
Regular Dr Pepper works if you can’t find Cherry version just add extra cherry juice to the frosting for more flavor. Fresh sweet or sour cherries can replace maraschino if pitted and tossed in a touch of flour to prevent sinking. If you need a dairy free frosting swap plant butter and use non dairy milk for thinning.
Serving Suggestions
Serve slices chilled for clean lines and a cool refreshing feel on summer days. For something decadent accompany every piece with a scoop of vanilla ice cream or a swirl of whipped cream flavored with cherry or almond extract. You can adapt this recipe as cupcakes or dessert bars for potlucks.
Background
This cake is a playful twist on old fashioned dump cakes plus a nod to the American love for cherry cola flavors in sweets. Cherry cakes are popular in Polish kitchens and adding Dr Pepper makes it a sweet cross cultural treat that tells a fun story at the table.
Seasonal Adaptations
Use pitted fresh cherries in summer for the juiciest filling For winter serve the cake slightly warmed and top with spiced whipped cream In spring add edible flowers for extra color and celebration
Success Stories
My neighbor once made this for her daughter’s dance recital and it became the star of the dessert table. Another friend uses this recipe for bake sales and always runs out long before the event ends. If you bake it for family gatherings expect requests for the recipe every time.
Freezer Meal Conversion
Bake the cake base in advance and cool completely. Double wrap portions in plastic and freeze for up to three months. When ready to serve thaw in the fridge overnight and top with freshly whipped cherry frosting.
This cherry cake is easy enough for a weeknight and festive enough for a celebration. Every bite brings a mix of nostalgia and pure delight.
Common Recipe Questions
- → Czy można użyć zwykłego Dr. Pepper zamiast Cherry?
Tak, klasyczna wersja również się sprawdzi. Smak będzie mniej wiśniowy – możesz dodać więcej soku z wiśni do kremu.
- → Dlaczego ciasto może wyjść suche?
Zbyt długie pieczenie często powoduje suchość. Zalecamy sprawdzać patyczkiem już po 25 minutach pieczenia.
- → Czy możliwe jest przygotowanie ciasta bez miksera?
Możesz wymieszać ręcznie, jednak masa będzie mniej puszysta. Warto użyć miksera ręcznego dla lepszej struktury.
- → Jak długo zachowuje świeżość w lodówce?
Schłodzone pod przykryciem pozostaje świeże do 5 dni. W temperaturze pokojowej do 2 dni.
- → Czy można użyć świeżych wiśni?
Tak, usuń pestki i lekko obsyp mąką, aby nie opadły na dno ciasta podczas pieczenia.
- → Czym zastąpić wiórki czekoladowe do dekoracji?
Można użyć startej czekolady, pokruszonego ciastka lub pominąć dekorację według uznania.