Dr. Pepper Cake

PREP TIME 10 mins

COOK TIME 40 mins

TOTAL TIME 50 mins

SERVINGS 12 servings

YIELD 1 (9x13-inch) cake

You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.

INGREDIENTS:

For the cake-

Cooking spray

2 cups (240g) all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup (2 sticks) unsalted butter

2 cups (400g) granulated sugar

1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can

1/4 cup (23g) unsweetened cocoa powder

1/2 cup (4 ounces) whole buttermilk

2 large eggs, lightly beaten, at room temperature

2 teaspoons vanilla extract

For the icing-

1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can

1/2 cup (1 stick) unsalted butter

3 cups (340g) powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon, plus more for garnish

3 to 4 tablespoons whole buttermilk

INSTRUCTIONS:

Preheat oven to 375°F.

Lightly grease a 9x13-inch metal baking pan with cooking spray.

Combine the dry ingredients:

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.

Make the cake batter:

Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.

Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.

Don't Let The Eggs Scramble

Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.

Bake:

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Make the icing:

About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.

Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.

Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.

Simple Tip!

If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.

Ice the cake:

Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.

Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.

Nutrition Facts (per serving)

560 CALORIES

25g FAT

82g CARBS

4g PROTEIN

https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806