Southern Coca Cola Cake Recipe
This Coca Cola cake is everything a Southern sheet cake should be. It’s rich, ultra-moist, deeply chocolatey, and covered with a warm fudge frosting that melts right into the cake. One bite in, and you’ll start to see that fizzy stuff in a whole new light!
Picture this: the grill’s cooling down and everyone’s convinced they’re way too full for dessert. You know the drill. Then this Coca-Cola cake lands on the table. Five minutes later, people are scraping the last bits of frosting from the pan and clamoring for just one more sliver of cake.
That’s the absolute magic of this Southern classic. It moves right past the Pulled Pork and Brisket and speaks directly to that dessert stomach! The Coke adds tons of moisture and a subtle caramel note to the chocolate cake, and the warm frosting creates the kind of glossy finish that practically begs for a second slice.
Plus, this isn’t one of those towering layer cakes that takes all afternoon. You just pour the batter into one pan, bake, and pour warm chocolate frosting over while it’s still steaming. Then you’re free to sit in the middle of the table with a stack of forks. Add a scoop of homemade ice cream or a big dollop of whipped cream, pour yourself another glass, and you’ve got yourself a pretty great ending to any meal.
Coke in a cake?
Coca-Cola does more than add flavor in a Southern Coca-Cola Cake. The soda contributes sweetness, moisture, and a subtle caramel-like taste that complements the chocolate. Its acidity helps tenderize the crumb, while the carbonation can provide a slight lift during baking. When cooked into the frosting, Coca-Cola also adds a rich, nostalgic flavor that’s uniquely Southern.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Coca-Cola: The star ingredient in this copycat Cracker Barrel Coca Cola chocolate cake (say that five times fast!). It adds moisture and enhances the cake’s chocolate flavor without making the finished product taste like soda. You’ll need it for the frosting too. Skip the diet versions.
- Buttermilk: Its slight tang balances the sweetness in this Coca Cola cake recipe and keeps things tender. No buttermilk? Stir a ½ tablespoon lemon juice or vinegar into ½ cup milk and let it sit for 5 minutes.
- Unsweetened Cocoa Powder: Provides the rich chocolate flavor that runs through both the cake and the frosting. Natural cocoa powder is the traditional choice here.
- Salted Butter: Adds richness and helps create the classic buttery texture this Southern sheet cake is known for. Unsalted butter works too, but make sure you throw in a pinch of salt.
- Eggs: Don’t miss these as they help bind the ingredients! It’ll go smoother if they’re room temperature.
- Powdered Sugar: Creates that smooth and pourable frosting that sets into a soft, fudge-like layer as the Coca Cola cake cools.
- Vanilla Extract: Rounds out the chocolate flavor and adds warmth to the frosting.
How to Make Cracker Barrel Coca Cola Chocolate Cake
- Start the Batter. Preheat the oven to 350 degrees F and coat a 9×13-inch baking pan with nonstick spray. In a large bowl, combine the flour, sugar, and baking soda.
- Heat the Wet Ingredients. In a medium saucepan over medium heat, bring the butter, Coca-Cola, buttermilk, and cocoa powder to a boil. Whisk occasionally. Remove from the heat and stir the hot mixture into the dry ingredients until smooth.
- Add the Eggs & Vanilla. Whisk in the eggs one at a time, then stir in the vanilla.
- Bake. Pour the batter into the prepared pan and bake for 32 to 35 minutes, or until a toothpick pushed into the center comes out clean.
- Make the Frosting. While the cake bakes, combine butter, Coca-Cola, and cocoa powder in a saucepan and bring to a boil. Remove from the heat, whisk in half the powdered sugar, then add the remaining powdered sugar and vanilla until smooth.
- Frost While Warm. Pour the warm frosting over the hot cake, spreading it into an even layer if needed. Let the Coca Cola cake cool completely before slicing into squares.
- 9×13-inch Baking Pan: The classic size to use for this Coca-Cola cake.
- Medium Saucepan: Use first for the cake batter, then clean and use again to make the icing.
- Whisk: A must for smoothing out the batter and ensuring everything is well combined.
Serving Suggestions
Cover the cake tightly or transfer slices to an airtight container. It’ll keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Serve it at room temperature or warm individual slices in the microwave for 10 to 15 seconds to soften the frosting.
This Coca Cola cake also freezes well for up to 3 months. You’ll just need to wrap the slices individually before freezing, then thaw them overnight in the refrigerator.
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Frequently Asked Questions
Not really! The cola enhances the chocolate flavor and creates a wonderfully moist cake, so the finished dessert tastes like rich chocolate cake rather than soda.
The warm cake absorbs a little of the frosting, creating the signature fudgy layer that Southern Coca-Cola cake is known for.
It sounds obvious, but the most common cause is overbaking. Start checking the cake around the 32-minute mark and remove it as soon as a toothpick comes out with a few moist crumbs attached.
Spice Blends for Sale
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Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick cooking spray. Combine the flour, sugar, and baking soda in a large bowl.
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In a medium saucepan over medium heat bring the butter, cola, buttermilk and cocoa to a boil, whisking occasionally.
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Remove from the heat and add to the flour mixture, stirring until a smooth batter forms. Whisk in the eggs one at a time then add in the vanilla.
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Pour the batter into the prepared pan. Bake for 32-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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In a medium saucepan over medium heat bring the butter, cola and cocoa to a boil. Remove from the heat and whisk in half the powdered sugar until incorporated then add remaining powdered sugar and vanilla, stirring until smooth.
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Pour the warm frosting over the hot cake. Let stand at room temperature until cooled before cutting into squares to serve.
- Adapted from the Little Black Skillet.
Calories: 578kcal | Carbohydrates: 92g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 268mg | Potassium: 101mg | Fiber: 2g | Sugar: 77g | Vitamin A: 723IU | Calcium: 29mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
