Mini Chocolate Cherry Dr. Pepper Cake

Preheat the oven to 325°F.

Grease a 6-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Whisk in the egg, vegetable oil (or melted butter), and 9 fl ounces of Dr. Pepper until uniform.

Pour the wet ingredients into the dry ingredients. Whisk gently until just combined (a few small lumps are fine). Fold in the halved cherries.

Pour the batter into the 6-inch pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Allow to fully cool before removing from the cake pan and slicing horizontally to create 2 layers.

To make the buttercream, purée the depitted cherries in a food processor or blender.

Add the puree to a small saucepan over medium heat. Allow to simmer and reduce for 10-15 minutes, stirring often, until a few tablespoons of jammy pulp is left.

Remove from the heat and allow to fully cool.

Use a stand or hand mixer to cream the butter, vanilla, and icing sugar together for 5-6 minutes until fluffy.

Use a spatula to fold in the cooled cherry reduction.

Pipe the buttercream onto the first cake layer and spread it out with a spoon. Repeat for the second layer and decorate with fresh cherries and sprinkles!