This Chocolate Coca-Cola cake is a moist, tender chocolate sheet cake finished with a rich, fudgy Coca‑Cola frosting. The frosting is so decadent you’ll want to taste it by the spoonful.
I discovered this cake while living near a Cracker Barrel and falling in love with their chocolate Coca‑Cola Cake. It’s famously moist with a super fudgy frosting — one of my favorite restaurant desserts. I developed this copycat so you don’t have to drive hours to enjoy it. It tastes like the original and is ideal for birthdays, potlucks, Sunday suppers, and family reunions.
Why I Love This Recipe
- Coca‑Cola in two places: The soda in both the batter and the frosting gives the cake a unique, nostalgic flavor and helps keep the crumb light and tender.
- Consistently moist: The combination of buttermilk and oil ensures the cake stays soft and pillowy.
- Fudgy frosting: The topping tastes like chocolate fudge and sets up beautifully over the warm cake.
Ingredient Notes and Shopping Tips
- Coca‑Cola: Use regular Coca‑Cola for best flavor and texture. Diet or zero‑sugar sodas change the taste and the way the cake bakes. Other dark sodas such as Pepsi, root beer, or Dr. Pepper can be used as substitutes.
- Buttermilk: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk; let it sit a few minutes before using.
- Flour: Spoon flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs the flour and can yield a dry cake.
- Baking soda: Ensure your leavening is fresh for reliable rise.
- Eggs: Room temperature eggs mix more evenly into the batter; set them out 30–60 minutes before baking.
How to Make the Cake
- Prep pan and oven: Butter and flour a 13 x 9-inch pan. Preheat the oven to 350°F (175°C).
- Combine wet ingredients: In a medium saucepan, bring butter, Coca‑Cola, and vegetable oil to a boil.
- Add dry ingredients: In a separate bowl stir together the flour and sugar, then add to the saucepan and stir until combined.
- Finish batter off heat: Remove the pan from heat and stir in eggs, cocoa powder, baking soda, buttermilk (or milk + lemon juice), and vanilla until smooth.
- Bake: Pour into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
FAQs
Can I use Diet Coke?
No — for the best flavor and texture use regular Coca‑Cola. Diet or zero‑sugar sodas will alter both the taste and baking performance.
Krystle’s Tips
- Easy cleanup: Line the pan with nonstick foil or parchment paper to lift the cake out easily.
- Don’t overmix: Stir just until the flour is incorporated. Overmixing produces a dense, tough cake.
- Watch the bake time: Remove the cake when a toothpick shows a few moist crumbs; avoid overbaking.
- Frost while warm: The frosting spreads best when poured over a warm cake so it melts into the surface and sets up with a fudgy finish.
- Semi‑homemade option: You can substitute Coca‑Cola for the water in a box chocolate cake mix for a quick version of this flavor.
More Chocolate Desserts to Try
Death By Chocolate Cake
Chocolate Poke Cake
Chocolate Cherry Cake
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Recipe
Copycat Cracker Barrel Coca Cola Cake
A moist, pillowy chocolate cake topped with a fudgy chocolate Coca‑Cola frosting.
5 from 23 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 602kcal
Author: Krystle Smith
Ingredients
For the Cake
- ½ cup butter
- ½ cup vegetable oil
- 1 cup regular Coca‑Cola
- 2 cups white sugar
- 2 cups all‑purpose flour
- 2 eggs
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice)
- 2 teaspoons vanilla
For the Frosting
- 3 cups powdered sugar
- ½ cup softened butter
- ¼ cup Coca‑Cola
- ½ cup unsweetened cocoa powder
- ¼ cup chocolate syrup
- 1 teaspoon vanilla
Instructions
For the Cake
- Butter and flour a 13 x 9‑inch sheet pan. Preheat oven to 350°F (175°C).
- In a medium saucepan, combine butter, Coca‑Cola, and oil; bring to a boil.
- In a separate bowl stir together flour and sugar. Add the flour mixture to the saucepan and stir until combined.
- Remove from heat and stir in eggs, cocoa powder, baking soda, buttermilk (or milk + lemon), and vanilla until smooth.
- Pour the batter into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
For the Frosting
- In a large bowl, cream the softened butter and cocoa powder together.
- Stir in the Coca‑Cola, chocolate syrup, and vanilla.
- Gradually beat in the powdered sugar until the frosting is smooth and spreadable.
- Pour the frosting over the cake while it is still warm so the frosting melts slightly into the surface. Serve warm or at room temperature; vanilla ice cream is a delicious accompaniment.
Notes
Ingredient Notes and Shopping Tips
- Coca‑Cola: Use regular soda for best results.
- Flour: Measure by spooning into the cup and leveling for accurate amounts.
- Cocoa powder: Natural unsweetened cocoa works well; avoid Dutch‑processed cocoa unless a recipe calls for it.
- Eggs: Bring to room temperature before mixing.
Tips
- Easy cleanup: Line the pan with parchment or nonstick foil to prevent sticking.
- Mix gently: Stir only until the batter is combined to keep the crumb tender.
- Add frosting while warm: Pour the frosting over the cake while it’s still warm so it absorbs and sets into a fudgy layer.
Nutrition
Calories: 602 kcal
|
Carbohydrates: 91 g
|
Protein: 5 g
|
Fat: 27 g
|
Carbohydrates: 91 g
|
Protein: 5 g
|
Fat: 27 g
