Dr Pepper Cake With White Cake Mix: Delicious Recipe
Dr Pepper cake with white cake mix is pure magic! In addition to that, the Dr Pepper soda has a distinctive and delicious flavor. Not to mention that it goes well together with a chocolate cake, and it augments the rich chocolate flavor of the cocoa. Additionally, the best part of this cake recipe is that Dr Pepper provides that specific cola taste. And although it is a unique combination for cake mixes, that is what makes Dr Pepper the best.
Servings: 12 slices
Equipment
- Measuring cups
- Measuring spoon
- Saucepan
- 9×13″ Round Cake pans
- Parchment paper
- Wire rack
Ingredients
- 1 white cake box mix Dry
- 3 eggs
- 1/2 of buttermilk
- 1 Dr. Pepper soda
- 1/2 cup of vegetable oil
- 1/2 cup of salted butter
- 4 tbsp of unsweetened cocoa powder
- 1 tsp of vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Afterward, grease and line a 9×13 baking dish with parchment paper.
- Afterward, heat a saucepan on medium heat and stir in the butter, oil, cocoa powder and Dr Pepper. After that, allow to simmer, stir well until incorporated and then remove from heat.
- After that, add the white cake box mix into the saucepan and continuously stir using a rubber spatula.
- In another bowl, whisk in the buttermilk and egg until smooth and combined. Gradually add the buttermilk mixture to the saucepan and mix until well incorporated.
- After that, pour the mixture into the cake pan and bake in the oven for about 25 to 30 minutes, or you can insert a skewer in the center. If it comes out clean, then it is done.
- Finally, place on the wire rack to cool down; make sure that the cake is cool before cutting or frosting.
Notes
- Ensure to read the instructions of the cake mix thoroughly. Follow the step-by-step instructions; it is best to check since every cake mix can differ.
- The Dr Pepper soda adds flavor and liquifies the recipe, and also gives carbonation that helps the cake rise. If you are thinking of using a Diet Dr Pepper soda, it will not have the same effect. As an alternative, you can use cherry cola.
- You may be wondering why the recipe calls for both butter and vegetable oil. This duo has different purposes. Because of this, as the vegetable oil gives the texture, the butter supplements the flavor. In addition to that, you can use either one, but it may not have the same effect.
- The buttermilk adds a light and moist texture to the cake because the acid breaks down the gluten strands. If buttermilk is unavailable at your local supermarket, you can make one your own by blending a cup of milk and a tablespoon of lemon juice. Ensure you leave it around ten minutes to settle before use.
- You can store the cake in a clean container, or tightly wrap it with plastic wrap. It'll keep in the fridge for around a week. Additionally, you can store it in the freezer, where it'll last for around three months.
- Remember, Dutch cocoa powder and unsweetened cocoa powder are two entirely different ingredients. Keep in mind that Dutch cocoa powder is not acidic like other cocoa powders. If using that, you will need to add baking powder. This recipe requires unsweetened cocoa powder.
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