Dr Pepper CakeMy recipe is based on a recipe I found on Pinterest, The recipe sounded great however I couldn’t use the recipe due to allergies. So I adapted the basic cake recipe from Cooking Light.


  • 3 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups sugar
  • 1/4 cup butter or stick margarine, softened
  • 1 1/2 tablespoons vegetable oil
  • 2 large eggs
  • 1 2/3 cups Dr Pepper (the kind with real sugar is better)
  • 1/2 cup cherry fat-free yogurt
  1. Preheat oven to 350°.
  2. Coat 1 9×10 cake pan with cooking spray.
  3. Spoon sifted flour into dry measuring cups. Combine flour, baking powder, salt, and baking soda with a whisk.
  4.  Combine sugar, butter, and oil in a large bowl. Beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.
  5. In another bowl combine Dr Pepper and yogurt.
  6. Alternately add flour mixture and Dr Pepper mixture to butter/sugar mix.
  7. Pour cake batter into prepared pans. Bake at 350° for 25 -30 minutes until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.


  • 1/4 cup of butter
  • 4 oz of cream cheese
  • Dr Pepper
  • Maraschino Cherry Juice
  • Dr Pepper Reduction
  • Powdered sugar (enough to stiffen frosting) start with 2 cups
  1. Start Dr Pepper reduction. Bring 2 cups Dr Pepper and 1 cup sugar to a boil and allow to simmer for 20-30 minutes.
  2. Cream butter and cream cheese.
  3. Gradually add powdered sugar, Dr Pepper (about 2 tbs or less), Dr Pepper Reduction (start with about 1 tbs) and cherry juice. Add enough powdered sugar to get the desired thickness.
  4. Frost cooled cake.
  5. Drizzle with remaining R-eduction.

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