Dessert: United States – Texas – Dr Pepper Cake

Serving Size: 12

Approximate Time

Prep 15 min

Cook 42 min

Additional 30 min

Total 1 hr 27 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 tsp (4 g) baking powder
- 1 tsp (4.6 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 cup (226 g) unsalted butter, softened
- 3 large eggs, approx. 150 g total
- 1/2 cup (120 ml) sour cream
- 12 fl oz (355 ml) Dr Pepper soda, at room temperature
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (2.5 ml) cherry extract (or 1 tbsp / 15 ml maraschino cherry juice)
- Optional garnish: 8–12 maraschino cherries (with stems)
For the glaze:
- 3 cups (360 g) powdered (confectioners') sugar, sifted
- 2 tbsp (28 g) unsalted butter, softened
- 3–4 tbsp (45–60 ml) Dr Pepper (see Instructions to reduce) plus additional if needed
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 tsp (2.5 ml) maraschino cherry juice or 1/8–1/4 tsp (0.6–1.2 ml) cherry extract (optional)

Instructions

Short Description:
A moist, single-layer Texas-style cake that folds Dr Pepper soda into the batter for a soft crumb and a hint of cola-cherry flavor, finished with a sweet vanilla-cherry Dr Pepper glaze.

Regional Notes:
This Texas variation uses Dr Pepper — a carbonated soda invented in Waco, Texas — directly in the cake batter and glaze, giving the cake a distinct cola-and-cherry aroma and extra moisture. The glaze often highlights cherry or vanilla notes to complement the soda's unique flavor, distinguishing it from generic soda cakes.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23 x 33 cm) baking pan and line the bottom with parchment paper, or lightly grease and flour the pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cherry extract (or maraschino cherry juice).
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream and Dr Pepper: add one-third of the dry mix, then one-third of the sour cream, then one-third of the Dr Pepper; repeat twice more, ending with the dry ingredients. Scrape the bowl and mix just until combined — do not overmix.
6. Pour the batter into the prepared 9x13 pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
7. Bake in the preheated oven for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking times vary with ovens; start checking at 30 minutes.
8. Meanwhile, make the concentrated Dr Pepper flavor for the glaze: pour 1/2 cup (120 ml) Dr Pepper into a small saucepan and simmer over medium-low heat until reduced to about 2–3 tablespoons (30–45 ml), about 8–12 minutes. Watch carefully to avoid burning. Allow to cool slightly.
9. When the cake is done, remove it from the oven and let it cool in the pan on a rack for 15 minutes. Then remove the cake from the pan and cool completely on a wire rack.
10. While the cake cools, prepare the glaze. In a medium bowl, beat the softened 2 tbsp (28 g) butter until smooth. Gradually add the sifted powdered sugar, alternating with the reduced Dr Pepper, until you reach a pourable but thick glaze consistency (use 3–4 tbsp / 45–60 ml reduced Dr Pepper, add more powdered sugar if too thin or a teaspoon more liquid if too thick).
11. Stir in the vanilla extract and, if using, the maraschino cherry juice or cherry extract. Taste and adjust for flavor — add a touch more reduced Dr Pepper or cherry juice for stronger soda/cherry notes.
12. Place the cooled cake on a serving platter and pour the glaze evenly over the top, letting it drip down the sides. Smooth with an offset spatula if needed.
13. Garnish with maraschino cherries, spacing them evenly across the cake, if desired. Let the glaze set for 15–30 minutes before slicing.
14. Slice into 12 squares and serve at room temperature. Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving for best flavor.