This Cherry Dr Pepper Cake has been a weekend favorite in my kitchen since the first time I discovered the oddly wonderful combination of cola and chocolate. I first tried a soda cake during a summer potluck when a friend brought a dense, moist chocolate sheet cake made with cola. I adapted that idea using Dr Pepper Cherry for its subtle fruit notes and swapped in a super moist chocolate fudge mix to guarantee consistent results. The cake comes out with a soft crumb, little pockets of cherry, and a flavor that feels both familiar and festive. It is the kind of dessert that makes people stop mid conversation to get another slice.

The texture is where this dish wins hearts. The soda keeps the crumb incredibly moist and tender while the added maraschino cherries lend bursts of sweet acidity and a playful chew. The frosting, a classic butter and confectioners sugar mixture with a splash of cherry juice, balances sweetness with a light airiness that makes every bite feel elegant even though it is simple to assemble. I often make this when I need a dessert that travels well to family dinners or when friends drop by for an impromptu backyard gathering.

Ingredients

• 15.25 ounce box super moist chocolate fudge cake mix Choose a high quality brand for dependable results. The boxed mix provides the chocolate base and ensures a reliably tender crumb whether you use a store brand or a premium mix.
• 12 ounce Dr Pepper Cherry Use a can at room temperature. The carbonation helps aerate the batter and contributes to tenderness. If you prefer, use an equivalent 12 ounce bottle but pour it gently.
• 18 ounce jar maraschino cherries, divided Reserve the jar juice for the frosting. Remove stems and drain thoroughly. Using whole jar amounts gives you plenty for both mixing into the batter and garnishing the top.
• 1 cup salted butter That is two sticks, softened to room temperature. Salted butter adds a slight savory balance. If you only have unsalted, add a pinch of fine salt to the frosting.
• 7 cups powdered sugar Also called confectioners sugar. Sift if it is lumpy and add gradually to achieve a smooth, fluffy frosting without over beating.

Instructions

Prepare the pan and oven Preheat your oven to 350 degrees F. Lightly spray a 9x13x2 inch baking pan with nonstick spray and set it aside. Using a pan with at least two inch sides prevents overflow and helps the cake bake evenly from edge to center. Mix the batter In a large mixing bowl, combine the dry cake mix and the 12 ounce can of Dr Pepper Cherry. Whisk gently until there are no large dry pockets. The batter will be thin and glossy. This thin consistency is normal and is what yields the tender crumb you want. Prep the cherries Remove 24 cherries from the jar, take off stems and quarter them. Pat them dry on a paper towel to remove excess liquid which can weigh down the batter. Reserve the remaining jar juice for the frosting and set the remaining whole cherries aside for garnish. Fold cherries into batter Gently fold the quartered cherries into the batter with a spatula. Mix just until evenly distributed. Over mixing will deflate bubbles created by the soda and can make the cake dense. Bake Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan in the center of the oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If edges are pulling away from the pan slightly, that is a good visual cue that it is done. Make the frosting While the cake bakes, add the softened butter to the bowl of a stand mixer fitted with the whisk attachment or use a large bowl and an electric hand mixer. Beat for about three minutes until it is light and visibly paler. Add 7 cups of powdered sugar one cup at a time, beating briefly between additions to keep the kitchen from becoming a sugar cloud. Add six tablespoons of the reserved maraschino cherry juice and beat until the frosting is light and fluffy and spreads easily. If the frosting is too stiff, add a teaspoon of juice at a time. If too loose, add a tablespoon of powdered sugar at a time. Frost and garnish Allow the cake to cool for 10 to 15 minutes in the pan so the frosting does not melt immediately. Spread all of the frosting over the warm but not hot cake. Arrange the remaining whole cherries on top as garnish for color and texture. Chill briefly to set the frosting before slicing for cleaner slices.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to four days. For short term counter storage, keep the cake loosely covered for no more than 24 hours if your kitchen is cool. For longer storage, freeze individual slices on a tray until firm, then wrap each slice tightly in plastic and place in a freezer safe bag. To reheat, let frozen slices thaw in the refrigerator overnight and bring to room temperature for 30 to 60 minutes before serving. Frosting firms when chilled so plan about 10 minutes for it to soften slightly after taking it out of the fridge.

Ingredient Substitutions

If you do not have Dr Pepper Cherry, use a 12 ounce can of regular Dr Pepper, cola, or cherry cola based on your preference. For a lighter cherry flavor in the frosting, reduce the maraschino juice to two tablespoons. To make this dairy free, substitute a vegan margarine or plant based butter for the salted butter and add a pinch of salt to taste. For a gluten free version, choose a certified gluten free chocolate cake mix and verify that other ingredients are gluten free. Each swap will slightly change texture and taste so adjust frosting consistency as needed.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a small scoop of vanilla ice cream for contrast. For a party, top individual squares with a fresh mint leaf and a whole maraschino cherry to elevate presentation. Pair with coffee or a dessert wine that has cherry or chocolate notes. This cake also works well as part of a dessert table with fresh berries, salted nuts, and small cookies to offer textural variety.

Cultural Background

This style of soda enhanced chocolate cake has roots in American home baking where soft drinks were historically used to add moisture and lift to boxed mixes. The technique became particularly popular in mid century kitchens when convenience mixes gained prominence. Adding flavored sodas such as Dr Pepper Cherry adds a modern twist and echoes regional preferences for sweet, fruity components in desserts. The use of maraschino cherries is a nod to classic American garnishes and cocktail culture.

Seasonal Adaptations

In summer, serve the cake slightly chilled and garnish with fresh cherries when available for a brighter flavor. For winter gatherings, add a pinch of cinnamon or a teaspoon of instant espresso powder to the batter to deepen the chocolate notes. For a holiday variation, fold in a half cup of coarsely chopped toasted pecans into the batter for crunch. Adjust garnish to match the season, such as sugared cranberries for winter or candied orange peel for fall.

Meal Prep Tips

To streamline hosting, bake the base up to two days ahead and store it covered in the refrigerator. Prepare the frosting on the day you plan to serve so it stays light and whipped. If transporting, keep the frosting in a separate container and frost on site to prevent smudging. Use disposable cooling racks and a shallow box to carry the uniced cake. This approach makes last minute assembly fast and reduces damage during transit.

This cake is approachable, nostalgic, and regularly gets requests for the recipe. Try it for your next get together and make small adjustments to suit your crowd. I hope you enjoy it as much as my family does.