red velvet dr pepper cake

red velvet dr pepper cake

When I met my boyfriend just over two and a half years ago, our first date happened to fall on his first day of university. He was following his course all online, so it was fine – but he claims I’ve distracted him ever since. In reality, he’s just not a very big fan of essay writing (who is?), but through the muck and the mire he’s made it to the end of his second year – one left to go!


And to be honest, I’ve never known how to congratulate or celebrate without cake – and in this case, I chose Red Velvet Dr Pepper. Firstly because he loves red velvet cake, and secondly because without Dr Pepper, I’m not sure he’d function.


It ended up being a pretty perfect celebration cake. Now to start thinking about graduation cakes…
Red Velvet Dr Pepper Cake with Dr Pepper Buttercream

For the cake:
12 oz Dr Pepper
2 cups flour
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup melted butter (or margarine)
2 cups sugar
2 eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice; let sit for 5 mins)
1 tsp vanilla
1 tsp Dr Pepper concentrate
1 oz red food colouring (I use Wilton’s Colour Right System – you’ll need 15 drops of the red)

For the frosting:
1/2 cup softened butter
1 tsp Dr Pepper concentrate
4-6 cups powdered sugar

1. Preheat the oven to 325F (160C). Grease two 9-inch round baking pans with butter, line with parchment paper, and lightly butter again. Meanwhile, bring the Dr Pepper to a simmer over medium heat, and cook until reduced by half (about 15 minutes).

2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Using an electric mixer, beat the butter and sugar until fluffy. Beat in the eggs one at a time, then add the buttermilk, vanilla, Dr Pepper concentrate, red food colouring, and 1/2 cup of the Dr Pepper syrup. Beat until combined, making sure to scrape down the sides of the bowl. Beat the flour in in 4 additions, making sure not to over mix.

3. Divide the batter between the two pans. Bake 35-40 minutes until a toothpick can be removed cleanly. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

4. For the frosting, beat the butter and Dr Pepper concentrate plus 1/2 cup powdered sugar until smooth. Gradually add the remaining powdered sugar until the frosting is a spreading consistency. Use about 1/4 – 1/2 cup of frosting to stack the cakes together, and use the remaining frosting to frost the sides and top.

Recipe adapted from Hey Eep.


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