This rich Dr Pepper cake combines the classic soda’s unique blend of spices with moist chocolatey goodness. It's tall, soft, and delicious!
2 cups Dr Pepper
1 pound (4 sticks) butter
1/2 cup natural cocoa powder
4 cups cake flour or White Lily All Purpose Flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups light brown sugar
1 tablespoon vanilla extract
1 cup buttermilk
4 large eggs
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and lining the bottom with parchment paper (if using two piece pan, also fit with a parchment paper square between the two pieces first). In a medium saucepan, melt butter in Dr Pepper and mix in cocoa powder. In a large bowl, sift together flour, sugar, baking soda, and salt, then stir in brown sugar. Make a well in the center. Pour in cocoa mixture and stir until combined. Add buttermilk and eggs and stir together until ingredients are fully incorporated. Pour batter into prepared tube pan and bake for 1 hour 35 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Boiled Chocolate Frosting
1/2 cup Dr Pepper
1/4 cup natural cocoa powder
1 stick (1/2 cup) butter
2 teaspoons vanilla extract
4 cups powdered sugar
Chocolate sprinkles
In a medium saucepan, bring Dr Pepper, cocoa powder, butter, and vanilla almost to a boil. Remove from heat and beat in powdered sugar with an electric mixer. Pour over cooled cake. Decorate with chocolate sprinkles.
