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Dr. Pepper Pound Cake Recipe

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Dr Pepper Pound Cake Recipe

This Dr. pepper Pound Cake Recipe is a delicious recipe for cake that’s both unique and familiar. This pound cake uses Dr. Pepper to add some subtle vanilla cola flavor that will make this cake stand out from the crowd. Even your friends and family who aren’t fans of Dr. Pepper will love this pound cake. The cake itself is delicious, but by far the best thing about this dessert recipe is the caramel and vanilla sauces that are drizzled on the top. Serve this cake nice and cool on a summer day, but be sure to save a piece for yourself!

Serves12

Preparation Time15 min

Cooking Time1 hr 20 min

Ingredients

  • 10 ounce unsalted butter, room temperature
  • 2 1/2 cup sugar
  • 5 eggs, room temperature
  • 1 teaspoon vanilla
  • 3 1/4 cup flour
  • 1/4 teaspoon kosher salt
  • 1 cup Cherry Dr. Pepper
  • Vanilla drizzle
  • 1 cup confectioners' sugar
  • 3 tablespoon cream
  • 1 teaspoon vanilla bean extract
  • 1 jar caramel sauce
  • 1/4 cup chopped pecans

Instructions

  1. Heat oven to 350 degrees F. Grease and flour a 10 cup bundt pan.

  2. In the bowl of a stand mixer, cream the butter on medium speed for 2 minutes. Add in the sugar and continue mixing for 3-4 minutes, until light and fluffy.

  3. Beat in the eggs one at a time. Mix in the vanilla.

  4. On low speed, add the flour a little bit at a time, until fully incorportated. Mix in the salt.

  5. On low speed, add the Dr. Pepper until well mixed and the batter is smooth.

  6. Pour the batter into the bundt pan and bake for 80-90 minutes until done. It is done when a wooden skewer inserted into the middle of the cake comes out clean

  7. Let the cake cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack to cool completely.

  8. While the cake is cooling, prepare the vanilla drizzle.

  9. In a medium bowl, whisk the confectioners' sugar, cream, and vanilla until a smooth and pourable consistency is achieved.

  10. When the cake has cooled, place it on a cake platter.

  11. Pour the vanilla drizzle over the cake.

  12. Warm about 1 cup of the caramel sauce and drizzle over the cake. Top with chopped pecans.

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