This Chocolate Cherry Dr. Pepper Cake is one of those joyful treats that bridges childhood memories and grown up indulgence. I first made this version at a potluck when a friend brought a similar soda sweet cake, and the idea of using cherry flavored soda felt cheeky and delightful. The result was a tender, almost fudgy crumb that absorbed the cherry soda, producing a cake that is sticky, bright with cherry notes, and deep with chocolate comfort. It is the sort of dessert that invites laughter, seconds, and long conversations over coffee.

I return to this recipe when I want something easy to share yet memorable. It takes pantry staples and one jar of cherries to become something special. The texture is soft and moist, with little pops of cherry and a glossy buttercream that tastes like the best maraschino juice. When I bake it for family gatherings or birthdays, everyone notices the cherry brightness first and then the familiar chocolate reassurance. It is playful and grown up at the same time, and always disappears quickly.

Ingredients

• Chocolate cake mix: One standard box of dry chocolate cake mix works well. I usually reach for Duncan Hines or Pillsbury as both give a reliable fudgy crumb. Using the dry mix only is essential here so the soda can do the lifting and moistening.
• Cherry flavored cola: One and one half cans of Cherry Dr Pepper, about eighteen ounces total. The cherry cola adds liquid, sweetness, and aromatics. Use a full flavored soda for the best cherry intensity.
• Maraschino cherries: One jar, drained but reserve the juice for the frosting. Halve most of the cherries so they disperse through the batter. Luxardo cherries are lovely but classic maraschino yield the nostalgic color and sweetness this cake needs.
• Butter for frosting: One cup of unsalted butter softened to room temperature. It creates a stable, glossy buttercream when beaten with powdered sugar and a splash of cherry juice.
• Powdered sugar: Three to four cups depending on how sweet and firm you want the frosting. Start with three cups and add more to thicken or for a stiffer finish suited to piping.
• Garnish options: Extra halved cherries and chocolate curls make a dramatic finish. Use a vegetable peeler on a chilled chocolate bar to create quick curls for topping.

Instructions

Prepare the oven and pan: Preheat the oven to 350 degrees F. Spray a nine by thirteen inch baking pan with non stick spray and set aside. Lining the pan with parchment across the short length makes removal easier but is optional if you plan to serve from the pan. Mix the batter: In a large mixing bowl combine the dry cake mix, one and a half cans of Cherry Dr Pepper, and half of the halved maraschino cherries. Stir until just combined and there are no dry pockets. The batter will be thinner than conventional boxed mix batter because of the soda. This fluid batter is what yields that tender, soaked crumb. Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake on the center rack for thirty to thirty five minutes. Test with a toothpick in the center; it should come out mostly clean with a few moist crumbs but not wet batter. If the center still seems underbaked give it another three to five minutes and test again. Cool completely: Move the pan to a wire rack and allow the cake to cool completely before frosting. Cooling fully is important because warm cake will melt the buttercream and make the top runny. While it cools you can prepare the frosting and reserve extra cherry halves for decoration. Make the cherry buttercream: In a stand mixer or with a hand mixer beat one cup of softened unsalted butter until creamy. Add three cups of powdered sugar and two to three tablespoons of the reserved maraschino cherry juice. Beat on low to incorporate then on medium for two to three minutes until light and smooth. Add more powdered sugar to thicken or an extra teaspoon of juice if the frosting is too stiff. Adjust until spreadable. Frost and garnish: Evenly spread the buttercream over the cooled cake using an offset spatula for a smooth finish. Garnish the top with remaining cherry halves and chocolate curls if desired. Place the cake in the refrigerator for one hour to two hours to let the frosting set which will make slicing cleaner.

Storage Tips

Store the cake covered in the refrigerator for up to five days. Use an airtight cake container or wrap the pan tightly with plastic wrap to prevent the cake from absorbing fridge odors. For the best texture keep the cake chilled until thirty minutes before serving so the buttercream softens just slightly. To freeze, cut into portions and wrap each piece in a layer of plastic wrap and then foil. Thaw overnight in the refrigerator before bringing to room temperature for serving. If you plan to freeze the whole pan allow it to set in the fridge first so the frosting firms up.

Ingredient Substitutions

If you do not have Cherry Dr Pepper you can use a similar cherry cola or even a cherry flavored sparkling water plus a tablespoon of sugar to reach the same sweetness. For a darker chocolate profile choose a devil s food mix. To make a lighter frosting use half butter and half cream cheese for a tangy flavor and a more stable spreadable finish. For a dairy free option substitute vegan buttery spread and use non dairy powdered sugar replacements, though the texture will vary slightly.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the sweetness. Garnish with flaked dark chocolate or toasted almond slivers for texture contrast. This cake is perfect for casual celebrations so present it on a simple white platter with fresh cherries around the edge for color. Pair with coffee or a simple dessert wine for an extra festive touch.

Cultural Background

Soda cakes are a playful part of American home baking where carbonated beverages are used to replace liquids and leaveners. The practice goes back to simple, resourceful baking where boxed mixes and soft drinks combined to create easy treats for community gatherings. The Cherry Dr Pepper variation adds a regional twist by celebrating the brand s unique cherry cola profile that many people associate with summer soda fountains and nostalgic snacks.

Seasonal Adaptations

In summer emphasize fresh cherries by folding a few sliced fresh cherries into the batter in addition to the maraschino pieces. For winter serve the cake with warm cherry compote spooned over each slice. Around the holidays add a splash of bourbon to the frosting for depth and warmth and replace chocolate curls with candied orange zest for a festive contrast.

Meal Prep Tips

Make the cake a day ahead and refrigerate overnight so the flavors settle and the frosting firms. Prepare the frosting the morning of serving and spread just before guests arrive for the best texture. Pack individual portions in airtight containers for grab and go desserts. If you are feeding a crowd bake two pans and freeze one unfrosted; thaw and frost on the day you need it to save time while keeping quality high.

This cake is an invitation to play in the kitchen and share something unexpectedly bright with friends and family. It is forgiving, nostalgic, and reliably delicious. I encourage you to make it your own by adjusting the frosting sweetness and trying different cherry garnishes. Enjoy every sticky, chocolatey bite.