Rich, moist, and unexpectedly flavorful, this Dr Pepper Cake turns your favorite fizzy drink into a decadent dessert that comes together fast. Starting with a chocolate cake mix infused with Dr Pepper’s distinctive blend of 23 flavors and topped with a sweet cherry frosting, this poke cake delivers a unique twist on dessert!
My husband is a fan of both Dr Pepper and chocolate cake, so I was determined to make him a special treat for his birthday this year. This cake was perfect! The subtle flavor from the Dr Pepper and the cherry topping was a huge hit.
What makes this recipe extra special is how incredibly simple it is to make. I start with a box cake mix and turn it into something that tastes completely homemade. It is a poke cake, which allows the Dr. Pepper and hot fudge to seep into every bite, creating the most incredibly moist cake imaginable.
If you’ve been rotating through the same three desserts for every occasion, this recipe offers something different but still easy. It’s perfect for potlucks, family dinners, or anytime you want something a little different without spending hours in the kitchen.
Ready to turn your favorite soda into your new favorite cake? I’ll walk you through every step to create a dessert that will become a family favorite.
Looking for more easy dessert recipes? Try my recipes for banana pudding icebox cake, air fryer cheesecake, or blueberry kuchen.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chocolate cake mix: Any brand works great here! I typically grab whatever’s on sale, whether it’s Devil’s Food or Classic Chocolate.
- Dr. Pepper: Make sure to use regular Dr. Pepper, not diet! The real sugar makes a difference in both the texture and flavor.
- Hot fudge sauce
- Butter
- Maraschino cherries: Don’t throw away the juice. We’ll use it in the frosting to create the pink color and cherry flavor.
- Vanilla
How to Make Dr. Pepper Poke Cake
- Preheat your oven to 350 degrees F. While it’s heating, grease a 9×13-inch baking dish.
- Mix your cake batter by combining the chocolate cake mix with a 12-ounce can of Dr. Pepper. That’s right – no eggs or oil needed! The soda does all the work here.
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-35 minutes. It’s done when a toothpick inserted in the center comes out clean.
- While the cake is cooling, make your fudge sauce. Combine the hot fudge and ½ cup Dr. Pepper in a small saucepan over medium heat. Once it starts boiling, reduce the heat and let it simmer for 5 minutes, stirring frequently to prevent burning.
- After the cake has cooled slightly (but is still warm), use the handle end of a wooden spoon to poke holes all over the cake. I usually make holes about 1 inch apart.
- Pour most of the warm fudge mixture into the holes. Save a little bit for drizzling on top later. The cake will soak up all the chocolate.
- Let the cake cool completely before frosting. If the cake is too warm, your frosting will melt.
- Make the cherry frosting by beating together the softened butter, powdered sugar, vanilla, and maraschino cherry juice until smooth and creamy.
- Spread the pink cherry frosting over the cooled cake, top with maraschino cherries, and drizzle with the reserved fudge sauce.
Serving Ideas
I love serving this Dr. Pepper poke cake at summer BBQs, where the cherry topping adds such a festive touch. Since it’s made in a 9×13-inch pan, it’s easy to take along to potlucks and family gatherings, where it’s always a hit.
Cut clean, neat slices with a sharp knife for the best presentation. The cake is quite moist from the Dr. Pepper and hot fudge filling, so wiping your knife between cuts helps keep the slices looking picture-perfect.
To achieve the classic soda fountain look, top each slice with whipped cream and an extra maraschino cherry right before serving.
How to Store
Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for about 15-20 minutes.
This allows the frosting to soften slightly, bringing out the best flavor and texture. I don’t recommend leaving this cake at room temperature for more than 2 hours.
While you can freeze this cake, I find it best enjoyed fresh. The texture of the frosting can change slightly after freezing and thawing.
Tips & Tricks
Be sure to check out the step by step instructions
- If you’re making this cake ahead for an event, you can bake and poke the cake, add the hot fudge mixture, then wrap it well and refrigerate for up to 24 hours before frosting. Just bring it to room temperature before adding the cherry frosting and decorations.
- Stick with regular Dr. Pepper. Diet Dr. Pepper just doesn’t give the same rich flavor.
- Any chocolate cake mix works great, but I particularly love using dark chocolate for an extra rich flavor.
- Make sure your butter is truly softened for the frosting – I leave mine out for at least an hour before starting.
- Are you in a rush? Store-bought frosting works in a pinch, though the homemade cherry frosting really makes this cake special.
- You can use the handle of a wooden spoon to poke the holes – no fancy tools are needed!
- Make sure to poke enough holes – I usually do them about 1 inch apart for the best fudge distribution.
Reader Questions
While Dr. Pepper gives this cake its signature flavor, you could experiment with other dark sodas like Coca-Cola or root beer. Just keep in mind it will change the taste profile.
A sunken cake usually happens if you open the oven door while baking. Try to resist peeking until at least 20 minutes into the baking time!
The sugar in regular Dr. Pepper helps create the right texture in the cake. Diet sodas can affect both the texture and flavor of the final product.
Let the cake cool completely to room temperature – usually about 1-2 hours. Adding the frosting while the cake is still warm will melt and slide right off!
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Dr. Pepper Cake Recipe
Ingredients
For the Cake
- 1 box chocolate cake mix 13.25 ounces
- 12 ounce Dr. Pepper 1 can
- 1 jar hot fudge 11-12 ounce
- ½ cup Dr. Pepper
For the Frosting
- 1 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons maraschino cherry juice from the jar
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350 degrees and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix and a 12-ounce can of Dr. Pepper and mix.1 box chocolate cake mix, 12 ounce Dr. Pepper
- Pour the batter into the baking dish.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- While the cake is cooling, heat a small saucepan over medium heat and combine the hot fudge and ½ cup Dr. Pepper. Let it come up to a boil, then reduce the heat and simmer for 5 minutes, stirring frequently.1 jar hot fudge, ½ cup Dr. Pepper
- Remove the saucepan from the heat and set aside.
- Use the end of a wooden spoon to poke holes in the cake. Distribute the holes evenly.
- Pour most of the hot fudge mixture into the holes. Reserve a small amount for drizzling.
- Once the cake has cooled completely, beat the butter, powdered sugar, vanilla, and Maraschino cherry juice together with an electric mixer.1 cup unsalted butter, 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons maraschino cherry juice
- Spread frosting on cooled cake and decorate with Maraschino cherries and hot fudge drizzle.Maraschino cherries
Notes
- Stick with regular Dr. Pepper. Diet Dr. Pepper just doesn’t give the same rich flavor.
- Any chocolate cake mix works great, but I particularly love using dark chocolate for an extra rich flavor.
- Are you in a rush? Store-bought frosting works as a shortcut.
- You can use the handle of a wooden spoon to poke the holes – no fancy tools are needed!
- Make sure to poke enough holes – I usually do them about 1 inch apart for the best fudge distribution.
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Nutrition Information
Nutrition facts are estimates.
