My personal preference is baking from scratch, mostly because I genuinely enjoy it. But let’s be honest… saving time where you can is pure gold! This recipe for Dr. Pepper Chocolate Cake is adapted from a traditional Devil’s Food box mix, and does not disappoint. You can cut a few corners and still end up with a masterpiece. Yes, please!
- One box Devil’s Food Chocolate Cake mix
- 3 eggs
- 1 cup sour cream
- 1/2 cup oil
- 1-1/4 cups Dr. Pepper (could substitute Coke)
- 1-1/2 cups of semi-sweet chocolate chips
- Powdered sugar to top it off
- Bundt pan (could use metal or glass)
Total Servings: About 8-10 slices
- Preheat oven to 350F
- Combine cake mix and Dr. Pepper (It will bubble up and make a science experiment… It’s okay)
- Add in sour cream and oil, stir until combined or about one minute
- Add three eggs, slightly beaten
- Pour chocolate chips into the mix
- Thoroughly coat a bundt pan with non-stick spray. This brand is my go-to… never fails me!
- Evenly pour the cake batter into your pan (try to avoid accidental spills on the inside walls of the bundt pan)
- Bake at 350F for about 30 minutes. I usually set a timer for 25 to check, and go in 3-5 minute increments from there.
- Once completely baked, a toothpick should come out clean and the top should feel firm, but spongy.
- Let it sit and cool for 8-10 minutes before dumping it out. This is how I do it. *Make sure you have the serving plate ready… it is difficult to transfer the cake without breaking later on.
- Once the cake has completely cooled (about 30 minutes or more), dust with powdered sugar to add to the ‘wow’ factor (a flour sifter or finely grated strainer works well). I have a major sweet tooth, and this cake is delicious even without a rich, heavy icing. If you would like to try a ganache drizzle, check out this post!
- Do not skimp on your non-stick spray… There is nothing fun about a bundt cake with chunks missing. That is a sad, sad day . I’m telling you this one has never led me astray!
- Do not skip a step and sprinkle powdered sugar when the cake is still warm. It will melt into the top and disappear. It’s HARD not to dig in, but waiting the extra few minutes is worthwhile when you get a result like this!
I serve this bad boy with a tall glass of milk and people are always coming back for seconds. I hope you love it as much as we do!