This Cherry Dr Pepper Cake has been a potluck hero in my family for years. I first discovered the idea at a summer barbecue when a friend brought a curious sheet cake sweetened with soda and studded with cherries. The combination of deep chocolate from a Devil's food mix, the unmistakable cherry-cola note of Cherry Dr Pepper, and glossy maraschino jewels on top instantly transported me back to childhood diners and birthday parties. Texture is where this cake sings: the crumb is moist and tender from the soda, while the frosting provides a velvety, slightly tangy counterpoint that keeps each bite lively.

I remember the first time I made it for my extended family—my aunt, who rarely takes seconds, went back for thirds. The visual charm of bright cherries perched on glossy frosting makes it feel festive without fuss, and the easy swap of a boxed chocolate mix with soda in place of oil or water makes this a joy to assemble on weeknights or when you need a crowd-pleasing dessert fast. The reserved maraschino juice folded into the buttercream is the secret: it deepens the cherry flavor without turning the frosting runny, giving a professional finish with minimal effort.

Ingredients

• Maraschino cherries: Use a 10-ounce jar; remove the stems from 15 of the cherries and reserve the liquid. Look for cherries packed in maraschino syrup with bright color—Luxardo-style cherries are luxurious but a standard store brand works fine for texture and sweetness.
• Devil's food chocolate cake mix: One standard 15.25-ounce box (Duncan Hines or Betty Crocker both work). The mix provides reliable structure and deep chocolate flavor; avoid ultra-dark mixes if you want the cherry to sing through.
• Cherry Dr Pepper: 1 1/2 cups of chilled soda. The soda adds moisture and a subtle cherry-cola complexity. If you can’t find Cherry Dr Pepper, use Cherry Coke or another cherry cola.
• Butter for frosting: 1 cup (two sticks) unsalted butter, softened to room temperature for smooth whipping and flavor control.
• Powdered sugar: 3 cups sifted, plus up to 1/2 cup extra if the frosting is too thin. Powdered sugar gives a stable, spreadable texture—add extra sparingly to avoid a gritty frosting.
• Chocolate shavings: 1/4 cup for garnish; use a semi-sweet chocolate bar and a vegetable peeler for fresh shavings, or store-bought shavings for convenience.

Instructions

Preheat and prep: Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with a nonstick baking spray such as Baker’s Joy or Wilton’s Bake-Ease. Proper nonstick coverage prevents tearing and helps the cake release cleanly when serving. Prepare cherries: Drain a 10-ounce jar of maraschino cherries, reserving the liquid for the frosting. Remove stems from 15 cherries—reserve whole for garnish—and slice those 15 cherries into quarters. Keep the remaining stem-on cherries in the jar to top the cake after frosting. Using some chopped cherries folded into the batter brightens texture without overly wetting the crumb. Mix the batter: In a large bowl, combine the dry cake mix with 1 1/2 cups Cherry Dr Pepper. Using a stand mixer on low (or a handheld mixer), blend just until the dry mix is incorporated—overmixing develops gluten and can tighten the crumb. Fold in the quartered cherries gently with a large spoon to distribute evenly. Bake: Pour the batter into the prepared 9 x 13-inch pan and smooth the top. Bake at 350°F for about 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary—start checking at 24 minutes to avoid overbaking. Cool completely: Set the cake aside on a wire rack and let it cool completely before frosting. Cooling fully prevents the buttercream from melting into the cake and keeps surface texture smooth. Make the cherry buttercream: In a large mixing bowl, beat 1 cup softened unsalted butter with about 1/4 to 1/3 cup reserved maraschino juice on medium speed until creamy and smooth. Reduce speed to low and add 3 cups powdered sugar 1/2 cup at a time until you reach a firm but spreadable consistency. If the frosting is too thin, add up to 1/2 cup more powdered sugar—but stop before it becomes stiff and hard to spread. Frost and garnish: Spread the frosting evenly over the cooled cake using an offset spatula. Lightly score serving lines, then place one reserved stemmed cherry in the center of each piece. If you don’t have enough stemmed cherries, remove stems and halve cherries for garnish. Chill the cake for 30 minutes to 1 hour to set the frosting before slicing.

Storage Tips

Keep the cake covered in the refrigerator in an airtight container or wrapped tightly with plastic wrap to prevent it from absorbing other aromas. For the best texture, let refrigerated slices sit at room temperature for 15–20 minutes before serving so the buttercream softens slightly. If freezing, cut into single servings and wrap each piece first in plastic wrap, then in foil or a freezer bag; thaw in the refrigerator overnight and finish at room temperature. Reheat gently in a 300°F oven for 8–10 minutes for a just-baked feel if desired.

Ingredient Substitutions

Can’t find Cherry Dr Pepper? Substitute an equal volume of Cherry Coke or a cherry cola; for a lighter fruit note, use 1 1/2 cups sparkling water mixed with 2 tablespoons cherry syrup. If you prefer a dairy-free frosting, swap the butter for 1 cup of a dairy-free stick margarine and check powdered sugar for bone char-free labeling. For a gluten-free version use a certified gluten-free chocolate cake mix and ensure all add-ins are labeled gluten-free—texture will be similar but may be slightly more delicate.

Serving Suggestions

Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to complement the cherry-chocolate pairing. For a brunch twist, offer warm slices alongside coffee or a mild espresso. Garnish each piece with a fresh mint leaf and a dusting of extra chocolate shavings for contrast. For festive occasions, plate individual slices on dessert plates with a few extra maraschino halves and a drizzle of reserved cherry syrup reduced slightly on the stove for a glossy finish.

Cultural Background

The idea of using soda in baked goods is rooted in American home baking traditions—soda adds both liquid and flavor while interacting with leavening in boxed mixes to create a tender crumb. Variations of soda cakes became popular mid-20th century when convenience ingredients proliferated. Adding maraschino cherries nods to retro desserts and cocktails, while the Devil's food base ties the cake into classic chocolate-cake traditions common at family celebrations throughout the United States.

Seasonal Adaptations

In summer, serve this cake chilled with fresh seasonal berries to add brightness; for winter holidays, stir in 1/2 teaspoon ground cinnamon into the buttercream and top with chopped toasted pecans for warmth. For Valentine’s Day, use heart-shaped chocolate shavings and arrange cherries in a heart pattern. The recipe adapts easily—swap the maraschino cherries for brandied cherries for an adult twist, or use cherry preserves folded into the frosting for a deeper fruit presence.

Meal Prep Tips

This sheet cake is excellent for make-ahead entertaining: bake the day before, cool completely, cover, and refrigerate. Whip the buttercream and store it in an airtight container in the fridge; bring to room temperature and re-whip slightly before spreading to refresh texture. Score serving lines while the frosting is warm, then chill to set. For grab-and-go lunches, slice, wrap, and refrigerate—each portion stays moist and satisfying for up to four days.

Sharing this cake has given me plenty of joyful moments—passed around at neighborhood block parties, boxed up for new parents, and served at last-minute gatherings when convenience and looks both matter. Give it a try, and make the little adjustments that match your tastes: fewer cherries, more chocolate, or a boozy twist. It’s forgiving, festive, and reliably delicious.