Parfait! Dr. Pepper Espresso Cake

04bcakebzloSo… I know I haven’t made a dark chocolate and espresso Dr. Pepper cake before, but I have made a ton of different “soda” cakes – where you stir 12 ounces of soda, and nothing else, into a box of cake mix and bake according to the instructions on the box.


Yep. No eggs. No oil.

Just the cake mix and that bottle of soda; well, and now a bit of instant espresso.

01acakesodabzloBecause, why not?

And, I gotta tell you, this is one fine cake.

And still wicked simple to toss together…

•1 Super Moist Dark Chocolate Cake Mix
•12 oz Dr. Pepper*
•2 tsp instant espresso

Buttercream Frosting:
•1 cup butter, softened
•3 cups confectioners’ sugar
•1 tsp vanilla
•2 tbsp whipping cream
•1/8 tsp salt
•1/8 tsp black pepper

03abuttercreambzlo*Don’t use diet or “lite” or “zero” sodas. I try to use all sugar (no corn sweeterner) versions – available in the Hispanic foods section of some markets, or, if your market has a craft soda section, you could try there.

Stir the instant espresso into the soda, then add to the cake mix in a large mixing bowl.

Mix for two minutes on medium speed, turn into glass 13×9 baking pan, and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

That is it.

04acakebzloTo make the frosting, mix together sugar, butter, and black pepper (trust me, it’ll make the frosting) in a standing mixer on low speed until well blended.

Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for one minute more, adding more cream if needed to reach the spreading consistency you prefer.

I topped mine with some seasonal sprinkles, and it was a pretty big hit.

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