This Chocolate Cherry Dr. Pepper Cake is the kind of dessert that makes the whole house stop what its doing and come into the kitchen. I first discovered this combination at a summer family picnic when someone brought a soda-soaked cake that tasted like childhood birthdays and backyard barbecues. The balance of deep chocolate, bright cherry, and the faint cola-vanilla notes from the soda is what makes this cake unforgettable: moist crumb, a tender crumb structure from the carbonation, and a cherry-flecked buttercream that keeps every bite lively.

I began adapting that first version over several years, dialing in the amount of soda, the texture of the frosting, and the ratio of fresh cherries to jarred maraschino pieces. What I love about this iteration is how simple it is to pull together with pantry staples and a few key choices: a quality chocolate cake mix, a full-fat butter for a silky frosting, and good maraschino cherries for color and pop. Its the kind of treat kids love and adults reach for seconds on — great for celebrations, casual gatherings, or just a weekend indulgence.

Ingredients

• Boxed chocolate cake mix (1 box): I use a standard 15.25-ounce chocolate cake mix for reliable rise and texture; brands like Duncan Hines or Betty Crocker both work well. The mix provides the crumb structure while the soda adds tenderness and flavor.
• Cherry Dr. Pepper (1 1/2 cans / 18 fl oz): Use chilled Cherry Dr. Pepper for the best fizz and flavor infusion. Measure 1 1/2 cans (approximately 18 fluid ounces) and pour it into the batter to replace water/eggs typically used in boxed mixes.
• Maraschino cherries (1 jar, divided): Choose bright red cherries with firm texture; drain well and reserve several tablespoons of syrup to flavor the frosting. Halve most of the cherries for the batter and reserve whole or halved cherries for garnish.
• Unsalted butter (1 cup, softened): Use full-fat unsalted butter for a smooth, rich frosting. Room temperature butter makes creaming easier and yields a silkier texture.
• Powdered sugar (3 to 4 cups): Start with 3 cups for a softer frosting and add up to 4 cups if you want a stiffer consistency for piping. Sift if clumpy for smoothness.
• Garnish (optional): Extra cherries and chocolate curls or shavings to finish the top. I like dark chocolate curls for contrast; use a vegetable peeler on a cold chocolate bar for the best curls.

Instructions

Prepare the Pan and Oven: Preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray or grease and line with parchment for an easier release. Preheating ensures consistent rise and sets the batters structure as soon as it hits the heat. Make the Batter: In a large mixing bowl, combine the dry chocolate cake mix with 1 1/2 cans (18 fl oz) of Cherry Dr. Pepper and half of the halved maraschino cherries. Stir gently until just combined; avoid overmixing. The carbonation will aerate the batter slightly, so a few streaks of flour are okay before baking. Bake: Pour the batter into the prepared pan and smooth the top. Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Rotate the pan halfway through if your oven has hot spots. Cool Completely: Remove the cake from the oven and set on a wire rack. Allow to cool completely in the pan before frosting; frosting a warm cake causes the buttercream to slide. Cooling also helps flavors set and makes slicing cleaner. Prepare the Cherry Buttercream: Cream 1 cup softened unsalted butter in a stand mixer or with a hand mixer until pale and fluffy, about 2 to 3 minutes. Add 3 cups powdered sugar and 2 to 3 tablespoons reserved cherry juice from the jar, mixing on low until incorporated. Adjust by adding more powdered sugar (to stiffen) or a splash more cherry juice (to loosen) until desired spreadable or pipeable consistency is reached. Taste and adjust for sweetness and cherry intensity. Frost and Garnish: Spread the buttercream evenly over the cooled cake with an offset spatula. Arrange additional halved cherries and chocolate curls on top for a pretty finish. Chill in the refrigerator for 1 to 2 hours to set the frosting before cutting clean slices.

Storage Tips

Store covered in the refrigerator for up to 4 days to maintain freshness and prevent the buttercream from sweating. For longer storage, freeze the whole cake or individual slices wrapped tightly in plastic followed by foil: up to 3 months. To serve frozen slices, thaw in the refrigerator overnight to avoid condensation on the frosting. If youre transporting the cake, keep it chilled in an insulated container or use a cold pack underneath to prevent the frosting from softening.

Ingredient Substitutions

If you want to avoid a boxed mix, use a homemade chocolate batter of equivalent volume; swap the liquid called for in that recipe with Cherry Dr. Pepper for the same flavor lift. For dairy-free or vegan, use a plant-based butter and ensure the cake mix is vegan-friendly, then use powdered sugar and a touch of plant milk for the frosting. For a lower-sugar option, reduce powdered sugar and use a sifted confectioners substitute blended with cream cheese and stevia, although texture and sweetness will change.

Serving Suggestions

Serve the cake slightly chilled with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for contrast. Garnish with extra halved maraschino cherries and dark chocolate curls for color and texture. Pair with coffee or a light sparkling beverage to cut through the sweetness; for holiday tables, serve alongside fresh berries and mint for balance.

Cultural Background

This soda-soaked style of cake has roots in Southern U.S. home baking where carbonated beverages were commonly used to tenderize and flavor quick desserts. Cherry Dr. Pepper became a nostalgic addition because its cherry-cola notes pair naturally with chocolate. Such cakes echo the clever, resourceful spirit of home cooks who turned pantry ingredients into celebratory treats for birthdays, church socials, and picnic tables.

Seasonal Adaptations

In summer, add fresh cherries on top and lighten the frosting by folding in a little whipped cream for a mousse-like finish. For winter holidays, switch to a spiced chocolate mix or add a pinch of cinnamon and espresso powder to intensify the chocolate. Replace maraschino cherries with candied cherries or brandied cherries for an adult twist during festive gatherings.

Meal Prep Tips

To make this ahead, bake the sheet cake and freeze it unfrosted for up to 3 months. Thaw in the refrigerator and whip the buttercream fresh before spreading. Alternatively, prepare the frosting 1 day ahead and keep refrigerated; bring to room temperature and re-whip briefly before spreading for a fresh look. Cut into portions and pack slices in airtight containers for grab-and-go desserts throughout the week.

Whether youre celebrating or simply craving a nostalgic dessert, this Chocolate Cherry Dr. Pepper Cake is an easy, crowd-pleasing way to deliver vibrant flavor with minimal fuss. Make it your own with garnish choices and enjoy watching it disappear at the first gathering.