Introduction

Pepper Cake is a moist, flavorful dessert that combines the richness of cocoa with the unique sweetness of Dr. Pepper soda and dried fruit. This cake features warm spices and a luscious soda-infused frosting, perfect for those looking to try a distinctive homemade treat.

A round cake with one visible layer is shown from above, covered in light brown frosting with a smooth, swirled texture creating a spiral pattern in the center. The cake sits on a mostly hidden base, placed on a beige cloth over a white marbled surface. In the background, there is a clear glass plate with three forks resting on it. The photo captures a simple and cozy presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup prunes, roughly chopped
½ cup dried cherries, roughly chopped
1 cup Dr. Pepper soda
1 cup (2 sticks, 226g) unsalted butter, room temperature
¼ cup (30g) cocoa powder
½ cup (118g) boiling water
½ cup (120g) buttermilk
3 large eggs, room temperature
1 teaspoon baking soda
1½ teaspoons vanilla extract
2 cups (256g) all-purpose flour
1⅓ cups (267g) granulated sugar
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon allspice
4 cups Dr. Pepper soda (for frosting)
1½ cups (3 sticks or 339g) butter (for frosting)
1 teaspoon ground ginger (for frosting)
2½ cups (312g) confectioners’ sugar (for frosting)
1 teaspoon vanilla (for frosting)

Instructions

Step 1: Preheat oven to 350°F. Prepare two 8-inch round cake pans by greasing and flouring them or using pan release spray.
Step 2: In a medium saucepan, combine prunes, dried cherries, and 1 cup of Dr. Pepper. Bring to a slow boil over medium heat and cook for 5 minutes. Remove from heat and set aside to cool for about 20 minutes.
Step 3: Boil ½ cup water. In a microwave-safe dish or small saucepan, melt 1 cup butter. Whisk cocoa powder into the melted butter, then add boiling water and mix until smooth. Set aside.
Step 4: In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla extract until combined.
Step 5: In the bowl of a stand mixer fitted with a paddle attachment, combine flour, granulated sugar, nutmeg, ginger, and allspice.
Step 6: With the mixer on low, gradually add the cocoa-butter mixture to the dry ingredients, mixing just until incorporated.
Step 7: Pour in the buttermilk-egg mixture and mix until combined.
Step 8: Slowly add the cooled Dr. Pepper and fruit mixture to the batter and blend until fully combined.
Step 9: Divide the batter evenly between the two prepared pans (about 2½ cups per pan).
Step 10: Bake for 30-34 minutes or until the cake pulls away from the edges and a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
Step 11: For the frosting, place 4 cups of Dr. Pepper in a small saucepan and boil over medium heat until reduced to about ½ cup, about 20-25 minutes. Remove from heat and let cool completely.
Step 12: In a mixing bowl, beat 1½ cups butter with ground ginger, confectioners’ sugar, and vanilla extract on medium-high speed for 3-5 minutes, scraping down the bowl as needed.
Step 13: With the mixer on low, slowly mix in the cooled Dr. Pepper reduction until fully blended.
Step 14: Spread the frosting evenly over the cooled cakes. Stack the cakes if desired and frost the top and sides.

Tips & Variations

For an extra moist cake, be sure not to overbake; check with a toothpick starting at 30 minutes.
Substitute dried cherries with raisins or dried cranberries if preferred.
For a stronger spice flavor, increase the ground ginger to 1½ teaspoons in the cake batter.
If you want a non-alcoholic option for adults, Dr. Pepper works perfectly, but for a twist, you can try a cola or root beer soda.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain moisture. When ready to serve, bring refrigerated cake to room temperature for best flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before frosting if unfrosted.

How to Serve

A slice of two-layered brown cake with light tan frosting between the layers and covering the outside sits on a clear textured glass plate, with a wooden-handled knife beside it. Behind it, the rest of the cake is placed on a wooden cake stand. The surface underneath is white marble. The cake texture looks soft and moist, and the frosting is thick and creamy with waves on the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soda instead of Dr. Pepper?

Yes, other dark sodas like cola or root beer can be used, but the unique flavor of Dr. Pepper adds a special depth to the cake and frosting.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.