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Moist Dr Pepper Cherry chocolate layer cake with rich chocolate frosting, chocolate curls, and maraschino cherries on a marble cake stand.
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Dr Pepper Cherry Chocolate Cake

This Dr Pepper Cherry Chocolate Cake is rich, moist, and packed with deep chocolate flavor layered with nostalgic cherry cola notes. Made with Dr Pepper Cherry soda, espresso, cocoa powder, and a silky cherry cola chocolate frosting, this bakery-style layer cake stays soft for days and delivers the perfect balance of chocolate, caramelized soda flavor, and dark cherry sweetness.
Course Dessert
Cuisine American
Keyword bakery style chocolate cake, cherry chocolate layer cake, cherry cola cake, cherry cola dessert, cherry cola frosting, chocolate cake with soda, chocolate cherry cake, chocolate cherry cola cake, chocolate soda cake, cola chocolate cake, Dr Pepper cake, Dr Pepper Cherry Chocolate Cake, Dr Pepper dessert, layered chocolate cake, moist chocolate cake
Prep Time 35 minutes
Cook Time 34 minutes
Cooling and Frosting Time 1 hour 5 minutes
Total Time 2 hours 14 minutes
Servings 12 servings
Calories 700kcal
Cost $20 for entire recipe

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowls
  • Medium mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • saucepan
  • Cooling rack
  • Offset spatula or butter knife
  • Cake stand or serving plate
  • Wire sieve (optional, for sifted cocoa powder)

Ingredients

Chocolate Cake

  • 2 1/3 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1/4 cup light brown sugar
  • 2/3 cup Dutch-process cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 3/4 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2/3 cup buttermilk room temperature
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cherry extract
  • 1 tablespoon maraschino cherry juice
  • 1 cup Dr Pepper Cherry soda
  • 3/4 cup hot brewed coffee

Cherry Cola Chocolate Frosting

  • 1 cup unsalted butter softened
  • 2 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 cup reduced Dr Pepper Cherry syrup
  • 1 tablespoon maraschino cherry juice
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 2–3 tablespoons heavy cream

Optional Garnishes

  • Luxardo cherries
  • Chocolate curls
  • Dark chocolate shavings
  • Chocolate-covered cherries

Instructions

Make the Cake

  • Preheat oven to 350°F. Grease and parchment-line two 9-inch cake pans.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until fully combined.
  • In another bowl, whisk together the eggs, egg yolk, buttermilk, sour cream, oil, vanilla extract, cherry extract, and maraschino cherry juice until smooth.
  • Add the wet ingredients into the dry ingredients.
  • Slowly pour in the Dr Pepper Cherry soda and hot coffee while mixing gently until smooth and silky. Do not overmix.
  • Divide the batter evenly between the prepared pans.
  • Bake for 31–34 minutes or until the centers spring back lightly and a toothpick inserted into the center comes out with moist crumbs.
  • Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Dr Pepper Cherry Reduction

  • Add 1 cup Dr Pepper Cherry soda to a saucepan.
  • Simmer over medium heat for 12–15 minutes until reduced to 1/4 cup syrup.
  • Cool completely before using.

Make the Frosting

  • Beat butter and cream cheese together for 3–4 minutes until fluffy and pale.
  • Gradually mix in powdered sugar and cocoa powder.
  • Add the Dr Pepper reduction, maraschino cherry juice, vanilla extract, and salt.
  • Add heavy cream as needed until smooth and spreadable.
  • Beat an additional 2 minutes until light and airy.

Assemble the Cake

  • Place one cake layer on a cake stand or serving plate.
  • Spread frosting evenly over the first layer.
  • Add the second cake layer and frost the top and sides.
  • Garnish with cherries, chocolate curls, or chocolate shavings if desired.
  • Chill for 20 minutes before slicing for cleaner cuts.

Notes

  • Use freshly opened Dr Pepper Cherry soda for the best carbonation and flavor intensity. Flat soda can slightly affect the cake’s rise and overall texture.
  • Dutch-process cocoa powder gives this cake its rich bakery-style chocolate flavor and darker color. Natural cocoa powder can be used, but the flavor will be lighter and slightly tangier.
  • The hot coffee helps bloom the cocoa powder and deepen the chocolate flavor without making the cake taste like coffee. Espresso or strong brewed coffee both work well.
  • The Dr Pepper Cherry reduction is important for creating noticeable cherry cola flavor in the frosting. Skipping the reduction may result in a weaker flavor profile.
  • Cherry extract is powerful, so avoid adding extra. The measured amount keeps the cherry flavor balanced and prevents an artificial or medicinal aftertaste.
  • For the softest texture, use room temperature eggs, buttermilk, sour cream, and butter before mixing the batter and frosting.
  • Do not overmix the batter once the soda and coffee are added. Overmixing can create a denser cake texture.
  • The cake layers will be very moist and tender. Chilling the layers before frosting makes stacking and decorating easier.
  • This cake tastes even better the next day after the cherry cola and chocolate flavors have had time to develop.
  • Store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving for the best flavor and texture.