Coca-Cola Cake Is the Retro Dessert of My Dreams

Flavored sodas and soft drinks started exploding in popularity in the United States in the late 1800s, and home cooks have found creative uses for them in the kitchen ever since. You can pop open a can and enjoy everything from Dr Pepper pulled pork to 7UP cake and more.

But the undeniable hero of American sodas has to be Coca-Cola, and one of its most iconic uses is in Coca-Cola cake. Since the Coca-Cola Company is based in Atlanta, Georgia, it makes sense that the cake has become a true Southern classic. It’s also a beloved dessert at Cracker Barrel—going strong since first appearing on the menu there in the 1990s!

What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior.

Tips for Making This Coca-Cola Cake

• Make sure to use natural cocoa powder (like Hershey’s or similar) in this recipe, not Dutch-process. Natural cocoa is more acidic than Dutch-processed and is needed to react with the baking soda to create optimal rise.
• You can use flavored cola in this recipe if you like! Cherry cola or vanilla cola would both be delicious here.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-decadent treat.

Preheat the oven to 350°F.

Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

Bloom the cola and cocoa:

To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.

Make the batter:

In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.

Bake:

Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.

Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.

Meanwhile, make the frosting:

To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.

Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.

Top and serve:

Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1/2 hours. Slice and serve.

Store leftovers in an airtight container at room temperature for up to 3 days.

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