Home > Recipes > Desserts > Cakes > Coca Cola Cake
by Michelle
April 21, 2020
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4.33 (101 ratings)Coca Cola cake is a Southern classic that’s deliciously sweet with a fudgy frosting. Make this recipe for an easy dessert that’s full of flavor!
Cola cake has intrigued me for years… it seems to be somewhat of a southern specialty and I’ve always been drawn to its similarity with Texas sheet cake (another Southern specialty). I’ve been obsessed with Texas sheet cake since taking my first bite of that utterly amazing boiled frosting that sets up like fudge on top of a warm cake. Talk about heaven.
This Coca-Cola cake is made in much the same way, except it also includes a can of cola in both the batter and in the frosting. It’s subtle, but you can totally taste the cola when you eat the cake, and I love the unique flavor. As if you would need any other reason to make this cake, but it can be accomplished using just one bowl, one small saucepan, and a measuring cup. Low maintenance is always a big selling point for me!
Ingredients
There are the usual staples in this coca cola cake recipe like flour, sugar, eggs, baking soda, vanilla, and salt. Here are some additional items you’ll need:
- Butter – use unsalted and cut into small cubes so it melts faster
- Cinnamon – adds a warm flavor and compliments the flavor of the cola
- Cola – I used regular Coca-Cola, but any brand should work
- Cocoa powder – gives that rich chocolate flavor
- Buttermilk – adds moisture and tenderness to the cake, plus a little bit of tang
The frosting for coca cola cake is unique because it’s made on the stove. Doing this concentrates the flavor of the cola and makes the texture more like a glaze.
- Cola – make sure to reduce all the way to get the right consistency
- Butter – again, cut into small cubes for melting
- Cocoa powder – use unsweetened since there’s already a lot of sugar
- Powdered sugar – sift well to avoid clumps
How to make it
- Preheat the Oven – Heat your oven to 350 degrees F and grease a 9×13-inch baking pan.
- Mix the Dry Ingredients – Grab a large bowl and whisk together all of the dry ingredients for the cake, minus the cocoa powder.
- Combine the Flavoring – Add one can of cola, cubed butter, and cocoa powder to a saucepan and bring to a boil.
- Make the Batter – Pour the cola mixture into the dry ingredients and combine with a rubber spatula until moistened. In a separate bowl, whisk together the wet ingredients. Then add to the batter, whisking the whole time.
- Bake the Cake – Pour the batter into a greased baking pan and pop in the oven. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
- Make the Frosting – Pour the other can of cola into a saucepan and bring to a boil. It’s important to reduce it down to about ½ cup to get the right consistency. Stir in the cocoa powder and butter until melted together, then remove from the heat. Whisk in the powdered sugar until smooth.
- Put it all Together – Pour the frosting over the cake as soon as it comes out of the oven. Let the whole thing cool before serving.
Recipe tips and tricks
- Buttermilk – If you can’t find this in stores, you can easily make your own. Add ½ cup milk to a measuring cup and stir in ½ tablespoon of white vinegar, apple cider vinegar, or lemon juice. Let it sit at room temperature until thickened and curdled. Unsweetened yogurt can also be substituted for the buttermilk in equal amounts.
- Storage Instructions – If you manage to have any leftovers of your coca cola cake, they should be covered or kept in an airtight container. Store at room temperature or in the refrigerator for up to 4 days.
- Cake Size – You can halve this moist chocolate cake recipe and bake in an 8×8 baking dish. The full recipe can also be made into a sheet cake instead. Use a half sheet pan, which is the size you would typically use to make cookies. It might be smart to line the baking sheet with parchment paper after greasing to help the cake not stick to the pan.
- Layering – Because this cake has such a dense texture, it probably won’t work well as a layer cake. It would also be difficult to get that crunchy glazed layer of frosting in the middle, which is the best part!
- Adding Nuts – Chopped walnuts or pecans are a popular addition to this coca cola cake recipe and can be sprinkled on top of the frosting for an extra crunch.
This cake is extremely moist and while it packs a big chocolate punch, it’s not overly rich, which I love. I also adore topping it with a big old scoop of vanilla ice cream, which of course is optional, but encouraged. This is way too easy a cake to not add it to your recipe rotation immediately… I’m thinking it would make a perfect Sunday cake!
I hope you’ll make this the next time you’re craving something ultra-chocolatey! If you make it, I’d love if you would take a moment to stop back and share a review below, it helps other readers so much. ENJOY! 😍
Coca Cola Cake (Moist Chocolate Cake Recipe)
Yield: 15 servings
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
Coca Cola cake is a Southern classic that’s deliciously sweet with a fudgy frosting. Make this recipe for an easy dessert that’s full of flavor!
4.33 (101 ratings)
Print Pin Rate
Ingredients
For the Cake:
- 2 cups (240 g) all-purpose flour
- 2 cups (396 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- 12 ounce (340.2 ml) can cola
- 1 cup (227 g) unsalted butter, cut into small cubes
- ¼ cup (21 g) unsweetened cocoa powder
- 2 eggs
- ½ cup (120 ml) buttermilk
- 1 teaspoon vanilla extract
For the Frosting:
- 12 ounce (340.2 ml) can cola
- ½ cup (113 g) salted butter, cut into small cubes
- ¼ cup (21 g) unsweetened cocoa powder
- 4 cups (454 g) powdered sugar, sifted
Instructions
Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.
In a small saucepan, stir together the cola, butter and cocoa powder over medium-high heat and bring to a boil, stirring occasionally. Pour into the flour mixture and stir with a rubber spatula until moistened.
In a small bowl, whisk together the eggs, buttermilk and vanilla until blended. Add to the batter, whisking constantly.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Make the Frosting: About 15 minutes before the cake is finished, begin the frosting. In a small saucepan, bring the cola to a boil over high heat and cook until the liquid is reduced to ½ cup, about 12 to 15 minutes. Stir in the butter and cocoa powder until the butter is melted, then remove from the heat. Add the powdered sugar about 1 cup at a time, whisking until smooth. Pour immediately over the hot cake in an even layer. Allow the cake to cool to room temperature before serving. Leftovers should be covered and stored at room temperature or in the refrigerator for up to 4 days.
Notes
Nutritional values are based on one serving
Calories: 699kcal, Carbohydrates: 104g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 78mg, Sodium: 255mg, Potassium: 84mg, Fiber: 2g, Sugar: 86g, Vitamin A: 715IU, Vitamin C: 0.2mg, Calcium: 77mg, Iron: 1.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
(Recipe from Taste of Home)
[photos byDee of One Sarcastic Baker]
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94 Comments on “Coca Cola Cake”
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Tracy — Reply
Made this yummy Coca Cola cake. My hubby loved it!! Great recipe! I am making it tonight for our Mother’s Day family get-together. ❤️😊
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Cami Spurgeon — Reply
I’ve always loved this cake too! Especially when someone would bring it to our church pit luck growing up. I decided to find the recipe for our son who loves chocolate and come when my husband lets him have a sip. It’s his 2nd birthday and I can’t wait to see his face when he tries his coca cola chocolate cake for the first time :)
Thanks for the recipe -
Darlene S. Ousley — Reply
I made this cake for the first time today. I bake cakes regularly. I followed directions to a tee. This cake is soooooo sweet you can barely eat it. When I make it again I will reduce the icing, as this makes far too much, and reduce the sugar in the cake batter.
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Nancy — Reply
Delicious. I haven’t had Coca Cola cake in over 35 years and this one is even better than I remember.
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Sunshine — Reply
My family and friends loved this cake. Perfect balance of sweetness and the co*ke a Cola is very subtle, I did reduce the amount of cinnamon to half per other reviews and agree it just the right amount. If you love brownies than this is a recipe you should definitely consider.
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Elsabe Fourie — Reply
Ive tried it many times most of the the time it fell flat in the middle WHY?
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April — Reply
Never made a Coca-Cola Cake, but I’m glad I did. It came out so moist and delicious, I’m sure I’ll be making it again soon. The frosting put it over the top and thank goodness my babe made me wait to eat it because it soaked up all it’s goodness and I couldn’t get enough.
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Gary Kalogeros | Chief Manging Kalogeros | Chief Manging Partner — Reply
It is very good , moist and rich chocolate cake – i did my frosting different. I made a birthday cake and I used a chocolate Swiss buttercream topped off with a dark chocolate ganache it was incredibly good!
Maybe cut back 1/4 tesp on cinnamon – bit strong at 1/2 -
Nicole — Reply
Turned out perfect! I haven’t made a Coca Cola cake in years, excited to see it posted. I swapped the buttermilk for almond milk with vinegar and let it stand 10-15 minutes as I prepped everything else.
Be sure to follow each word of the directions on frosting and keep in mind your oven and/or altitude. I knew my oven would be done a bit early so I timed it for 31 minutes and not a minute more. Could have been ready at 30. I didn’t use all of the frosting and the cake is just begging me to have a morning bite like it’s coffee cake. (But with my toddler nearby, he helps with my self-control.)
See Also8 Ina Garten Cookie Recipes to Make This ChristmasWorld's Best Butter Cookies Recipe - Food.comWorld's Best Butter Cookies Recipe - Food.comThanks again for posting!!
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Shraddha — Reply
I am really excited to bake this cake. Can I make it without the frosting ?
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Judah — Reply
I am going to make this as a family and see if it is any good. It looks easy enough but if it turns out bad then who cares. It is just me and my fam at home.
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Taruni — Reply
Hey, This is so different dish I had never heard before. I will surely try this out, at my home.
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Laura — Reply
This is very similar to how my grandmother makes it. Always turns out great and can’t beat the combination of cola and chocolate :)
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Linda N — Reply
I made this cake a couple of days ago. We don’t drink CocaCola at all, so I even bought the smallest bottle I could find to try this recipe. I am a sucker for a good chocolate cake, especially a “one bowl” type. Following the directions, I started making the frosting before the cake was out of the oven and pretty soon I had a thick, fudgy mess – nothing that even resembled “pourable”. I massaged it around on the cake so each corner had some but it was a disaster, looks-wise, hence the four stars. I guess it’s a good thing that we are self-quarantining and had to eat the entire thing ourselves. :). It was fabulous, though I never detected either the cola or the cinnamon. So…I am writing all of this to see if anyone has any idea about what I did wrong. I read and reread the recipe and everything was measured. The frosting just started turning fudgy right away.
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Traci Kenworth — Reply
This sounds delish!
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Joyce Barnhart — Reply
Michele, you might want to mention that bakers should use regular cola, not artificially sweetened. Most artificial sweeteners cannot take heat and get funny tasting.
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Doris — Reply
I have been making this cake for years. But lost my recipe book. I’m so glad you published this.
I love to cook it in bunt pans so the frosting drizzles down the sides.
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Dean Dacus — Reply
My daughter in law made it and the cake was a bit dry. What would have made it dry?
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Jean moore — Reply
Frosting was thinner than it should have been. I wish I had let it cool some first. It ran off and pooled in the corners of the pan. It is delicious however.
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Dan Thompson — Reply
I’m a lifelong baker and I just made this recipe following the directions exactly. It’s a very easy recipe, first off, since you don’t need a mixer and no layers are involved. Just assemble all of your ingredients and you’re halfway done. I just finished it and haven’t tasted it yet, but the frosting was unusually different due to the concentrated cola flavor mixed with the cocoa, and I really like it.
I used a glass 9×13″ baking dish, per the instructions. Next time I may try a cookie sheet since that would make it a larger cake and a little thinner—more to go around! I cooked the cake around 40 minutes. The toothpick inserted came out clean. I used 12 ozs of Coca-Cola and had no problem with the batter being too think. The cake baked up beautifully and light. I started the frosting about 15 minutes prior to the end of baking time. It is IMPORTANT to let the cola boil down to 1/2 cup! I used a larger 3 qt saucepan and it took about 14 minutes for the liquid to cook down to 1/2 cup. I measured it with a heat-resistant measuring cup and I got 1/2 cup. The I added in the cubed butter and cocoa powder and whisked till smooth. I then sifted in the 10x sugar about a cup at a time and whisked it in good. I used the whole box. I then spread the frosting on the still warm cake and it went on smoothly. It seems like a LOT of icing for a 13×9″ cake; that’s why I may use a sheet pan next time.The frosting tastes so good and it’s setting up nice and fudgy on the cake. I’m sure it will be delicious when it’s cool. Just follow the recipe and measure that cola in the frosting! And by the way, I can taste the cola flavor in the icing and it compliments the chocolate! I’ll be making this one again.
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Erin — Reply
I made this for a family reunion and it must have been a hit because there were no leftovers. I did feel that there may have been a touch to much frosting for my tastes because it was quite sweet. I might try and cut back the amount of frosting if I make this again.
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ginger johnson — Reply
when I made the frosting for the cola cake . It said to boil 12 ounces of cola until down to one cup and add the powdered sugur and whipp but it never did get thick . So I
made the recipe for the frosting with only the milk and butter and vanila and powdered sugur
Was there an error!
ginger-
Michelle — Reply
Hi Ginger, It should actually be boiled to 1/2 cup, which might be why it didn’t thicken up enough.
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Sue M. — Reply
My son loves Coca Cola Cake from Cracker Barrel and wanted one for his birthday last year. I came across this recipe and it turned out great. This year we had the Cracker Barrel version at a party and he told me he preferred ‘my’ cake. Win! Lots of sugar and butter, but birthdays are only once a year, right?
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Kathleen Laudenslager — Reply
Googled this because my mommas recipe calls for marshmallows, yuck. It’s in the oven now and my house smls better than a bake shop :)
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Shelia — Reply
Can this be doubled and baked in a sheet pan
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Michelle — Reply
Hi Shelia, If it’s a full sheet pan, that will probably work, but it will be too much batter for a standard half sheet pan.
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Ann Chase — Reply
This is a wonderful cake – easy to make & delicious ! I made it for friends & they loved it. Since my husband likes icing so much, I made a second batch & poured it over the cooled & set icing that was poured over hot cake. This has become our new favorite cake.
Thanks for sharing this recipe ! -
Jessica — Reply
I was SO looking forward to making this for my sons birthday.
You could have used half the sugar and it would have been plenty sweet. The first bite and my son said “what is that weird taste?” As soon as I tasted it I knew it was the cinnamon. I love cinnamon, but not in this cake. If I made it again, I’d definitely leave it out.
Needless to say I have four boys who love sweets and besides the pieces they tried it went untouched. -
Hector — Reply
Here’s my take on this abomination, the good and the bad:
The Good: I only used one cup of sugar in the cake recipe and got a very nice, dense, chocolate cake with Coca Cola flavor. It’s a really neat trick and worth filing the recipe away (the cake part at least) for its novelty. I only have an 8×8 pan, so the leftover batter went into muffin molds and both turned out fine, so this is a good recipe for muffin/cupcake making. In the future, I will avoid making the frosting. It is awful. I’ll probably hunt for either a vanilla or cherry flavored topping to marry with the cake’s co*ke flavor or just stick to a simple butter cream. I wonder how it would fare if using another cola like either Vanilla or Cherry co*ke or even Dr. Pepper (not available in my country).
And now The Bad: The sugar in the frosting. My teeth hurt just reading the recipe. 6 total cups of sugar on top of the two cans of co*ke. I didn’t use half the sugar and the whole thing was disgustingly sweet. Everybody at the table winced when they took their first bite and most didn’t attempt a second bite. The cake that received the frosting is going into the trash if I can’t scrape this sugar sludge off the top. Seriously, the frosting is utter garbage for anybody over the age of 13… and even children shouldn’t be eating that much sugar. This cake is pure southern cooking, and this recipe is one reason why southerners have greater incidents of obesity and diabetes than people in the rest of the U.S.
One final thing… buttermilk isn’t available where I live, so I used an equivalent amount of plain, unsweetened yogurt. It’s a valid substitution that has worked in every recipe I’ve ever tried.-
this lone star girl — Reply
Hector…bless your heart. Your personality could use the sugar you didn’t add to the cake. Also, don’t substitute in this particular recipe. It won’t work. Yogurt does not provide the same taste, texture nor chemical reactions required as buttermilk does FOR THIS CAKE. What works elsewhere will not work here. Stick to the recipe. If you can’t do that, don’t make it at all. And don’t leave a crappy review for a cake you did not make correctly in the first place.
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April — Reply
Would it be ok to layer this cake? I have made it before and love it! but was curious about making it maybe triple layered?
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Michelle — Reply
Hi April, I’m not sure how well this would layer since it’s such a dense cake. It’s worth giving it a shot, though!
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Kimberly Henderson — Reply
This recipe is a constant request in my house. We have baked it for birthday after birthday and just because. It is truly delicious!!! The cake itself is moist and not too overly sweet which pairs perfectly with the icing that reminds us of the chocolate glazing on Krispy Kreme doughnuts. :) So glad we found this recipe! Thanks for sharing it.
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julieFerguson — Reply
Can you substitute the buttermilk with something else?
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Michelle — Reply
You could use plain yogurt.
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Kylie — Reply
Excellent recipe I have made countless times and its beautiful, often get asked for the recipe and happily copy and paste the link to your page, Making again tonight for my sons yr 7 camp as I know theyl love it and it keeps well too. Thankyou for sharing.
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Kemi — Reply
I made this cake yesterday and its very moist though i didnt make the frosting on it. it tastes really nice and am hoping my friends love it too. thanks for sharing. Your pic looks nice and am looking forward to trying it with ice cream.
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Nadya — Reply
Hi, I made this cake as a friend keeps saying how amazing cola cake is. I followed the recipe exactly and I am experienced at cooking and baking and have a great oven, but it didnt seem to cook through enough. It is a moist cake, but had a raw taste to the bottom of it :/ don’t know where I went wrong, i kept it in for longer than the advised cooking time but still did not come out as cooked as I’d have liked without it beginning to be burnt on the outside.
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Peggy S. — Reply
Store up to four days? Ha! Like it would ever last that long. I just today made this, but added chopped walnuts to the frosting. I have to add nuts to just about any dessert I make, and they go so well with this one. I’m pretty sure I’d have to rate this recipe as my all-time favorite chocolate cake. It is spectacular!
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Natasha — Reply
Would it be possible to make this cake in a round tin? And even possibly as a round layered cake?
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Michelle — Reply
Hi Natasha, I don’t think this would work as well as a layered cake… it truly needs no frosting, and you’ll lose that crunchy glazed layer on top.
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Colin Vahle — Reply
This looks delicious. I think it’s important to feel what makes you feel good! thank you for share
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AP — Reply
Just made this cake. Wow! For next time, do you think I would be able to “half” the recipe and bake on a 9″ x 9″ pan? Thanks for sharing!
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Michelle — Reply
Yes, you could definitely do that!
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Abbey — Reply
I love the texas sheet cake. The frosting is the best thing I’ve ever ate. But I’ve only made it in a sheet pan. The description says sheet, but the directions say 9×13 baking pan. Is it actually not a sheet? I’d hate to make it and it was actually supposed to be a sheet.
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Michelle — Reply
Hi Abbey, I couldn’t see anywhere that I referenced a sheet pan; it’s definitely a 9×13.
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Lyndsay Hardingham — Reply
Hi, do you have the recipe for UK equivalent measures please as the websites I have checked are quite varied for the different ingredients and I don’t want it to turn out wrong as it sounds amazing! Thanx :)
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Michelle — Reply
Hi Lyndsay, I always use this chart for conversions and weighing ingredients: http://www.kingarthurflour.com/recipe/master-weight-chart.html
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SelFelin — Reply
Shame the measurements are US and not Metric…..had to keep trying to find the equivalent of 1 cup of whatever into g or ml…..sure I’ve messed up because of
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Hector — Reply
1 cup usually turns out to be about 200 grams. It’s actually a little bit more, but that extra bit rarely makes a difference, so skip it. So, for example, 1 cup butter is 225 grams, but since I can buy 200g bricks of butter at my store, it isn’t worth troubling with the extra 25g. 1 cup of sugar is 211g, but those 11g aren’t worth trifling over. There are many websites that will do conversions for you. Google is your friend here. Lastly, you may just want to invest in some cheap measuring cups or even find an old coffee or tea cup that measures 8 ounces and use that as a yardstick… or should I say meterstick?
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SelFelin — Reply
Shame I had to mess around with the US measurements and convert into UK …..Think I messed up along the way
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Cheryl — Reply
I can’t wait to try this out! Can I substituent butter with olive oil in the cake?
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Michelle — Reply
Hi Cheryl, I would not recommend substituting olive oil for the butter.
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Aaliyah — Reply
I have been making this cake for a considerable length of time and its one of my top picks. I add slashed pecans to the icing. It’s yummy and delicious!
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Sandi — Reply
Can you make this cake without chocolate?
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Michelle — Reply
Hi Sandi, No, I don’t think so.
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Gwen Watson — Reply
As if chocolate cake isn’t tasty enough, this one has a surprise twist. The Coca Cola and chocolate icing is the perfect thing to pair with it! This cake would be great decorated with chocolate shavings.
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Amber @ The Bewitched Baker — Reply
I’m so glad I popped in today! I’ve been thinking about making this for a coworker, but didn’t have a recipe. Now I don’t have to go searching. :) I’ll be making this on Sunday! Thanks bunches!
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Frani — Reply
This looks so yummy! Do you use co*ke made with high fructose corn syrup or with cane sugar? Would it matter? I normally buy the co*ke made with cane sugar.
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Michelle — Reply
Hi Frani, I just used regular Coca-Cola, which probably has the corn syrup in it. I am not sure if it would matter, maybe?
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Joyce Barnhart —
Coca Cola used to be made with cane sugar. Coca Cola was inroduced in May of 1888 (!). High fructose corn syrup is realtively modern; it’s used in so many things because it’s cheap. Purists with good palates, I guess, say there is a difference in flavor.
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Maureen —
That’s right, co*ke “purists” can tell the difference in flavors! :) Wegman’s grocery stores in my region sell imported glass bottles of Mexican co*ke (I buy it by the case). It is still made with cane sugar and you can definitely taste the difference! That’s what I will be using in the cake when I make it this weekend.
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Loz — Reply
I made this today using Pepsi made with real sugar. It turned out really well! I’m not sure if it would be different from the corn syrup version but it was still incredibly moist and delicious. (As a side note, next time I make it I think I’ll omit the cinnamon. It felt a little out of place to me.)
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Linda — Reply
I baked this cake a few days ago and wow! Super moist, dense and chocolaty. (It’s not over the top chocolate- just tasty). It was probably the most interesting recipe I’ve ever made with boiling the butter and co*ke together, and I was surprised when I added the flour mixture how the batter almost coagulated! I ended up only adding 1.75 C flour than 2 full cups. I opted to make a regular chocolate buttercream frosting so I can’t comment on the co*ke frosting. Really a great sheet cake!!
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Neha — Reply
Hi there..I made this cake last Friday on account of its simplicity and though the baking time for me took a little while longer (60min), the cake was an instant hit and 4 grown men finished the cake in minutes! Thanks for this amazingly simple and delicious recipe!!
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Liz — Reply
Haha, I love the way that you addressed “the elephant in the room…let’s go ahead and get it out of the way now”, lol…I’ve enjoyed your blog for a few years now, tried and enjoyed many recipes and have bookmarked others to enjoy later. I know and respect the fact that everyone deserves the ability to tweak, alter, “change-up” recipes to suit their taste, health needs and/or chosen lifestyles, but, this is a cooking & baking blog folks…so sugar will play a significant role. I totally agree, for most of us “everything in moderation” is a beautiful thing. Keep up the great work, Michelle!
Liz -
Renee @ Awesome on $20 — Reply
This sounds so good. I bet the acid from the cola helps it stay moist for a long time. I’d love to try it.
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Mary @chattavore — Reply
I’m from the South-in fact, I’m from Chattanooga, where the first Coca-Cola bottling plant was started-and Coca-Cola Cake is indeed a Southern tradition. I just made one a few weeks ago and it was so good. The “crunchy” icing is my favorite part!
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Beckey — Reply
My great-grandmother (born and raised in Arkansas) used to make a coca-cola cake very similar to this one. I don’t have the recipe on hand right now, but I do remember it calls for only 1 cup of coca-cola and optional nuts in the frosting. Just seeing the picture of this cake makes my mouth water!
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Ginny F. — Reply
My mom makes this cake for me for my birthday every year… it doesn’t call for as much coca cola but also has pecan and marshmallows, too! So delish.
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Rachel B — Reply
Ginny our mothers must have the same recipe. Hers has marshmallows plus nuts in the frosting. My absolute favorite cake–the only one I want for my birthday!
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Robby — Reply
I just wanted to pop back in and say that although I had always been a skeptic when it came to this cake, it rocks! I made half the recipe yesterday to test it and was delighted by how moist and rich it was. I will admit to swapping half the butter in the batter for oil, but I often do this because we live in a very arid climate that makes cakes dry out like crazy. Turns out this is not a bad breakfast, either! Thank you for overcoming my skepticism.
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Beachside Baker — Reply
I have made this cake before and while it’s good, Texas sheet cake is one up on this.
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Annie @ Annie's Noms — Reply
Oh wow, that first shot with the fork going through it – so fudgy!! Going to have to experiment with cola in cake!
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Eve ~ Baking the Day — Reply
Wow! This looks so fudgy and decadent! The amount of sugar is large but this is perfect for a very luxurious treat. I have never liked cola, the taste is just “meh ehhh” but using it in the cake is so smart. I will definitely purchase 2 cans when I am shopping again. And that frosting….. It is heavenly! Pinned!
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Julie — Reply
I’ve been making this for years, too. It’s by far the most requested dessert in our house. I have a nephew who requires it every time we go to their house, too. ;) My recipe is just slightly different – no co*ke in the icing & only 1 c. in the cake, also no cinnamon in mine.
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Steph McVox — Reply
You can have fun with this – I have made Coca-Cola cupcakes and used a ganache for the frosting with rum in it and called it Rum and co*ke cupcakes. Very tasty and makes people smile! Can’t wait to try this cola cake version out!
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Ramona — Reply
im not much of a co*ke fan BUT this looks so tasty i need to try this soon *_*
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Linda — Reply
Have been making a co*ke cake for years but my recipe does not have as much co*ke in as yours. Think it is a cup of co*ke. Yours really looks moist.
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Myrtice Stevens — Reply
OMG, this coca cola chocolate cake is stunning. Don’t care how much sugars in it I must have it right now!
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Vickie — Reply
I can attest that this cake is wonderful. My husband is a diabetic and I use Stevia in everything. I’ve used it in this cake as well and you can’t tell the difference. This is one of those WOW factor cakes. Yes, I’m from Texas and it compares beautifully to our beloved Texas Sheet Cake.
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Judy — Reply
Hi Vickie, Just came across this website and read your review. Do you use diet cola in it as well as the Stevia?
Thanks, Judy
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Rachel — Reply
If never come across this before this week and now it seems to be everywhere I look! (Cadburys have just brought mini rolls that are coca-cola flavoured out in the UK)
I will certainly be giving it a go, in intrigued to know how coca-cola-y the taste really is!
I’m so glad to have found a good recipeTheeverydaylifeifrachel.blogspot.co.uk
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Alison's Wonderland Recipes — Reply
CAN’T. STOP. DROOLING. :)
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Erin@WellPlated — Reply
I have similar fascinations with Texas sheet cake. The frosting is like magic! This may be high in sugar, but a little slice or two here and there certainly won’t hurt :)
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Robby — Reply
Perfect. I needed something easy peasey and chocolatey to take somewhere. Time to go hunt down the Mexican co*ke and get started.
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Jenna — Reply
I’ve always wanted to try a chocolate cake with soda in it. It looks so moist and delicious! Can’t wait to try it out!
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Carol O. — Reply
We grew up eating this wonderful cake in south Alabama and my Aunt in Arkansas always made it for us when we visited every July.
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Looks dense and fudge like, just the way I like my chocolate desserts!
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Michelle W. — Reply
I have been making this cake for years and it’s one of my favorites. I add chopped pecans to the frosting. It’s yummy!
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Averie @ Averie Cooks — Reply
Extremely moist cake with plenty of sugar and boiled frosting…this is my DREAM! I can literally see the moisture almost squishing out of the cake. I need to make it! Pinned :)
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HYoung — Reply
Despite all the sugar included in this recipe, this would be a great treat with some ice cream this summer. I love the simplicity of one bowl and not having to dirty everything in the kitchen. Looking forward to trying this.
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Loz — Reply
This looks amazing! Can’t wait to try it!
