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Chocolate Cake with Dr. Pepper®

We measure. You bake.

What is Love + Sugar's Chocolate Cake with
Dr. Pepper® Bake-at-Home Recipe all about?

This isn't ordinary chocolate cake.

Our Chocolate Cake with Dr Pepper® combines two premium Callebaut cocoa powders with espresso to create a deep, rich chocolate flavor, while Dr Pepper® adds a subtle complexity and keeps the cake wonderfully moist.

The result is an indulgent chocolate cake with layers of flavor that go well beyond the typical chocolate cake mix.

Rich. Deeply chocolatey. A little unexpected.

Here’s why our cakes are a cut above the rest:

  • Inside the Box: Cake base mix, Signature cocoa blend, and Dr. Pepper®
  • You'll add: 2 large eggs (room temperature), 8 ounces (1 cup) heavy whipping cream* (room temperature), 3.5 ounces (1/2 cup) vegatable oil, 3 teaspoons vanilla extract.
  • Equipment needed: 2 mixing bowls, (2) 8-inch cake pans, stovetop or microwave safe bowl, whisk, spatula, toothpick, measuring spoons and cups.
  • Detailed instuctions with illustrations: From my kitchen to yours.

Professional-quality ingredients.

Measured for you. Baked by you.

I source the same quality ingredients I use in my bakery and measure everything for you—so you can enjoy a Love + Sugar cake fresh from your own oven, whenever you're ready to bake it.

I precisely weigh the ingredients and package everything you need for the dry portion of the recipe. You simply add a few fresh ingredients from your refrigerator, mix, bake and enjoy.

Each cake recipe is thoughtfully prepared with bakery-quality ingredients, perfectly measured and ready for your kitchen.

How do I make my Chocolate Cake with Dr. Pepper®?

Making your cake should be a fun experience, and we’ve made it easy for you with illustrated step-by-step directions:

  1. Allow 2 large eggs and 8 oz (1 cup) heavy whipping cream to come to room temperature.
  2. Preheat your oven to 350°F.
  3. In a small pot or microwave safe bowl, heat the Dr. Pepper® to a boil. Be careful. It will be hot.
  4. Add the Signature cocoa blend to the Dr. Pepper®. Whisk until the cocoa blend is completely incorporated. It should look like chocolate syrup. This step is called “blooming” your cocoa.
  5. Prepare 2 (8-inch) cake pans*. See Tips and Tricks
  6. Pour the Cake base mix in a large mixing bowl.
  7. In a separate bowl, whisk together the 2 eggs, 8 oz heavy whipping cream, 3½ oz vegetable oil, and 3 tsp vanilla until smooth. (Do NOT add the the Dr. Pepper®)
  8. Pour the wet ingredients into the large bowl with the dry ingredients. Mix until all the dry ingredients are incorporated. Batter can look lumpy.
  9. Carefully pour in the still-warm Dr. Pepper/chocolate “syrup” and mix until smooth.
  10. Split the cake batter between two 8-inch cake pans and bake for 26 to 32 minutes. The cake is done when the tops are domed and springy to the touch, and a toothpick inserted into the center comes out clean (no moist batter).
  11. Remove the pans from the oven and let cool completely on a wire rack.
  12. Fill, frost, and decorate with your favorite buttercream.
Add the Signature cocoa blend to the Dr. Pepper®. Whisk until the cocoa blend is completely incorporated. It should look like chocolate syrup. This step is called “blooming” your cocoa.Pour the Cake base mix in a large mixing bowl.
Step 4: Add the Signature cocoa blend to the Dr. Pepper®. Whisk until the cocoa blend is completely incorporated. It should look like chocolate syrup.
Step 6: Pour the Cake base mix in a large mixing bowl.
Step 7: In a separate bowl, whisk together the 2 eggs, 8 oz heavy whipping cream, 3½ oz vegetable oil, and 3 tsp vanilla until smooth.Pour the wet ingredients into the large bowl with the dry ingredients.
Step 7: In a separate bowl, whisk together the eggs, heavy whipping cream, vegetable oil, and vanilla extract until smooth.
Step 8: Pour the wet ingredients into the large bowl with the dry ingredients.
Mix until all the dry ingredients are incorporated. Batter can look lumpy.Carefully pour in the still-warm Dr. Pepper/chocolate “syrup” and mix until smooth.
Step 8: Mix until all the dry ingredients are incorporated. Batter can look lumpy.
Step 9: Carefully pour in the still-warm Dr. Pepper/chocolate “syrup” and mix until smooth.
Chocolate cake batter is dark and rich and ready to go!Cake better is ready to be poured in the pans or measured into cupcake liners.
Cake batter glossy and well mixed!
Step 10: Split the cake batter between two 8-inch cake pans
Take the time to lick the beater. This is one of life's simple pleasures!
Take the time and lick the spatula.
This is one of life's simplest pleasures!

Love + Sugar Shop Cake Recipes

We measure. You bake.

Based in Van Alstyne, Love + Sugar proudly serves clients in North Texas including Allen, Fairview, Lucas, McKinney, Celina, Anna, and Melissa, and across Texoma including Sherman, Denison, Gunter, and Howe.


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