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The Chocolate Cordial Dr. Pepper Cake: A Viral Hack Perfected

A close-up cross-section of a three-layer Chocolate Cordial Dr. Pepper Cake with creamy frosting, topped with halved chocolate cordial cherries and maraschino cherries against a festive holiday background.
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A Mystery Solved with a Splash of Soda ❤️

The other day, I stumbled across a post on social media from the Ascension Parish Department of Memes about a Dr. Pepper King Cake. With a celebration coming up in just a few days, I went on a hunt for such a recipe. While I never actually found a trace of an actual Dr. Pepper King Cake, what I did find were a couple of recipes that led to a pretty successful 3-layer cake that was fairly quick and easy.

The first was a video from Andrea’s Kitchen featuring a two-ingredient Dr. Pepper cake. I could hardly believe the process could be so easy! I didn’t want a sheet cake or a rectangular cake—I was more interested in round layers. So, I decided it was worth the experiment. I got a pack of mini Dr. Pepper, thinking the small cans might be cute as a cake topper, and used two cans with a box of Duncan Hines Devil’s Food cake mix.

I split the batter between three round 8-inch pans and baked them for 20 minutes in a 350°F oven. They came out just perfect! I was ecstatic at the ease with which I achieved such success; the texture is absolutely fantastic.

The Frosting Fiasco (and Fix!) 🥄

I started by following a frosting recipe from The Stay at Home Chef, which was written specifically to provide that iconic Dr. Pepper taste. The recipe is similar to a buttercream recipe with Dr. Pepper reduced down to a syrup replacing the cream/milk along with cherry and almond extracts. Since I couldn’t get my hands on cherry extract, I used LorAnn Oils Cherry Flavoring. I also had some Back Bay Almond Flavoring on hand and both worked perfectly as concentrated substitutions to bring those “23 flavors” to the top.

The original recipe suggests the soda will cook down into a syrup after about 5 to 7 minutes. While that may be technically true for some, what I got was never gonna blend with butter like a common syrup. After boiling that Dr. Pepper down for about 30 minutes, it was still just a very thin liquid—finally reduced to somewhere between 2/3 and 3/4 cup.

I thought allowing the reduced Dr. Pepper to cool might make it thicken, but alas, no such luck. Following the original directions, I wasn’t thinking of the mess I was about to make! Because Dr. Pepper is mostly just water and sugar, even when it’s cooked down it’s still quite thin. As we all know, butter and water are never gonna mix, honey. Lo and behold if I didn’t end up with this Dr. Pepper reduction splashed all over my kitchen! I had to quickly shut down my mixer, clean up the mess, and proceed with a new plan.

Honestly, you could probably omit the Dr. Pepper reduction altogether and still have a flavorful icing using simply almond and cherry flavorings along with a traditional buttercream icing recipe—but if you want that extra kick from the actual Dr. Pepper, my method below is the only way to go unless you just want to make a mess. Nice try, but I suspect the original recipe was written for a search engine, not a home kitchen.

Why You’ll Love This Chocolate Dr. Pepper Cake ❤️

Versatile for Every Season: While it looks stunning with holiday cordials, you can enjoy this year-round by simply dipping maraschino cherries in melting chocolate to create your own garnishes.

Part Magic, Part Indulgence: The 2-ingredient base creates a chocolate-cherry layer cake that’s moist and feels much more complex than its simple start.

A Symphony of Flavors: By combining a Dr. Pepper reduction with almond and cherry flavorings, every bite tastes like that cult-classic soda.

A Taste of Nostalgia: This cake brings a “soda shop” charm to your kitchen, blending the spicy-sweetness of Dr. Pepper with classic cherry-almond notes.

Honest and Reliable: I’ve refined the icing method to be “stability-first,” ensuring you get a smooth finish without the “mixer explosion” I experienced!

A Sparkling Finish: A light spray of edible gold glitter adds a touch of magic and festive sparkle to the rich, dark chocolate.

A close-up cross-section of a three-layer Chocolate Cordial Dr. Pepper Cake with creamy frosting, topped with halved chocolate cordial cherries and maraschino cherries against a festive holiday background.

Chocolate Cordial Dr. Pepper Cake

Prep Time: 45 min

Cook Time: 50 min

Servings: 8

To create this rich and nostalgic dessert, gather the following essentials:

Three 8-inch round cake pans (buttered and floured).

Small saucepan (for reducing the 16.9 oz Dr. Pepper).

Electric mixer (stand mixer preferred to handle the “stability-first” buttercream method).

Whisk (for the 2-ingredient cake base).

Liquid measuring cup (specifically to monitor your reduction progress).

Sifter (for the 4.5 cups of powdered sugar).

Offset spatula (for frosting the layers).

Ingredients

  • For the 2-Ingredient Cake Base:
  • Softened butter and all-purpose flour for greasing the pans
  • 1 box (15.25 ounces) Duncan Hines Devil’s Food Cake Mix
  • 2 mini-cans (approx. 15-16 ounces total) Dr. Pepper
  • For the Dr. Pepper Reduction:
  • 1 (16.9-ounce) bottle Dr. Pepper (specifically from the Frisco, Texas plant for the pure cane sugar profile)
  • For the Stabilized Cherry-Almond Frosting:
  • 1 cup (8 ounces) unsalted butter, softened
  • 1 tablespoon almond extract
  • 1 teaspoon cherry extract
  • 1 cup powdered sugar (added first as a stabilizer)
  • â…” cup cooled Dr. Pepper reduction
  • 3 ½ cups powdered sugar (added gradually for consistency)
  • For the Chocolate Cordial Decoration:
  • 8-12 chocolate-covered cherry cordials, sliced in half
  • 8-12 maraschino cherries, stems removed
  • Chocolate sprinkles (for a classic finish)

Instructions

Prep the Layers: Preheat your oven to 350°F. Generously grease and flour three 8-inch round cake pans. In a large bowl, whisk together the devil’s food cake mix and two mini-cans of Dr. Pepper until smooth. The carbonation acts as the leavening agent, so no eggs or oil are required!

Bake the Base: Divide the batter evenly between the prepared pans. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Reduce and Refine: While the cakes bake, pour the 16.9-ounce bottle of Dr. Pepper into a small saucepan. Bring to a boil, then reduce heat and simmer for approximately 30 minutes. You are looking for the liquid to reduce to about â…” or Âľ cup. Note: It will not become a thick syrup; it will remain watery and thin. Pour the reduction into a glass jar and let it cool completely (chilling in the fridge is best).

Whip the Stabilized Frosting: In a stand mixer, cream the softened butter with the almond and cherry extracts until light and fluffy.

The “Splash-Proof” Technique: Add 1 cup of powdered sugar to the butter and mix on low until incorporated. This creates a “buffer” for the liquid. With the mixer on its lowest setting, very slowly drizzle in the cooled Dr. Pepper reduction. This prevent the “mixer explosion” and keeps the butter from breaking.

Finish the Frosting: Gradually add the remaining 3 ½ cups of powdered sugar, one cup at a time, until the frosting reaches a thick, spreadable consistency.

The Grand Assembly: Place the first cake layer on a stand or plate. Spread a generous layer of frosting to the edges. Repeat with the second and third layers. Frost the top and sides of the cake smoothly.

Decorate the Masterpiece: Slice your chocolate-covered cherry cordials in half. Nestle a maraschino cherry into the center of each halved cordial to create a “double cherry” look. Space these evenly around the top edge of the cake. Finish with a shower of chocolate sprinkles around the top and base.

Tips for Success

  • The Frisco Difference: For the most authentic flavor, look for the Dr. Pepper bottled in Frisco, Texas. These are made with pure cane sugar, which provides a cleaner, more nostalgic sweetness than high-fructose corn syrup.

  • Temperature is Key: Never add the Dr. Pepper reduction to the butter while it is still warm. It must be completely cold to ensure the frosting stays stable and fluffy.

  • The Sugar Buffer: Don’t skip adding that first cup of powdered sugar before the liquid. It gives the fat in the butter something to “grab” onto, preventing the liquid from splashing all over your kitchen.

  • Pan Preparation: Since these layers are quite moist and tender, buttering and flouring your 8-inch pans (or using parchment circles) is essential for a clean release.

  • A “Soda Shop” Aesthetic: If you want a more rustic look, use a spoon to create “soda foam” swirls in the frosting on the top of the cake before adding your cherries and sprinkles.

Dear Reader,

There is something so satisfying about taking a simple soda hack and elevating it into a three-layer masterpiece that actually tastes like the Dr. Pepper we love.

Whether you’re planning a celebration or just need something nostalgic, this one is worth making a bit of a mess for—as long as you use my “sugar buffer” trick! If you find yourself out of cherry cordials after the holidays, don’t fret; dipping maraschinos in a little melting chocolate gives you that same “soda shop” look all year round.

❤️dl
Extreme close-up of the top of a frosted cake featuring dark chocolate sprinkles and halved maraschino cherry cordials with liquid centers.
A side profile view of a sliced three-layer chocolate cake with thick, light-colored frosting, topped with halved cherry cordials and chocolate sprinkles.
A full view of a round chocolate cake with beige frosting, decorated with a ring of halved chocolate-covered cherries and sprinkles on a glass stand.

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