Chocolate Dr. Pepper Cake

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Last week was my husband's 40th birthday party. Big stuff, right? Happy birthday, hunny!

Every year, I ask him to choose what kind of birthday cake he would like. 

Seriously, he picks the best cakes... even though they usually are really time consuming to make. 

He's worth it! 

After taking a stroll through my "Let Them Eat Cake" board on Pinterest, he chose this cake. 

He's been a lover of Dr. Pepper for a long time.

It turned out to be a wonderful, moist chocolate cake with just a hint of Dr. Pepper flavour.

This was one of the simpler cakes he's chosen for his birthday, but so very yummy!

Chocolate Dr. Pepper Cake   Adapted from Fab Food

Cake:

2 cups flour

1 cup granulated sugar

1 cup dark brown sugar

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr. Pepper

1/2 cup chocolate chips

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

Frosting:

1 cup butter, softened

4 cups confectioner's sugar

1/4 cup unsweetened cocoa powder

1/4 cup Dr. Pepper

1 1/2 teaspoons vanilla extract

Cake:

Preheat oven to 350º. Spray two 9-inch baking pans with non-stick spray. Cut 2 circles from wax paper or parchment paper & place in bottom of pans. This will make it easy to remove the cakes from the pans later.

Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. 

Pour the Dr. Pepper into a small saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside. 

Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr. Pepper-chocolate mixture and continue beating until combined, about 30 seconds. Gradually add the dry ingredients, mixing on low speed until incorporated. Mix on medium speed for 2 minutes more. 

Divide the batter between the 2 pans. Bake 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely. Remove wax paper circles.

Frosting:

Beat the butter until soft and fluffy. Add the confectioner's sugar and cocoa and continue mixing until combined. Stir together the Dr. Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit. Continue beating until light and fluffy, about 1 minute. 

Set one layer on your cake plate. Spread with 1 cup of the frosting. Place the second layer on top of the frosted one. Spread the rest of the frosting all over the top and sides of the cake. 

Cut a big piece & ENJOY! (Be sure to share.)

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Enjoy your day!

Check out the great parties I link up to!

As well as Will Cook For Smiles & The Country Cook