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Love + Sugar Shop Cake Recipes

We measure. You bake.

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 source the ingredients, weigh them precisely 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.

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

This is a rich chocolate cake made with our signature blend of two premium cocoas, espresso powder, and Dr. Pepper®. Choosing the right bakery ingredients is essential to making a delicious cake. We have taken the guess work out of measuring the dry ingredients. Love + Sugar provides multiple ways to measure your wet ingredients for the most acurate results.

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, stoevtop or microwave safe bowl. whisk, spatula, toothpick, measuring spoons and cups.

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 simples 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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