Coca-Cola Cake — One can of Coke in the cake and another can of Coke in the frosting!! EASY no-mixer cake that’s supremely moist! Tastes like a Texas sheet cake spiked with Coke!!
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Coca-Cola Chocolate Cake Recipe
This Coca-Cola cake is supremely moist and soft thanks to a can of Coke in the batter. There’s another can of Coke in the boiled frosting, which reminds me of Texas sheet cake frosting.
The frosting is abundant and pools up at the edges of the pan. No complaints here.
Between those two cans of Coke you definitely can taste it, more so in the frosting than in the cake in my opinion. The chocolate flavor is still present, though! For Coca-Cola fans, you’re going to love that aspect!
If you’re the type of person who thinks bran muffins are too sweet, this isn’t the cake for you!
Between those two cans of Coke (sugar), there’s also 2 cups of granulated sugar in the cake and 4 cups (1 pound) of confectioners’ sugar in the frosting yet paradoxically the cake itself isn’t ridiculously sweet. The frosting is sweeter than the cake but frosting is always sweet.
Coca-Cola Cake Ingredients
To make the chocolate cake with Coca-Cola, you’ll need:
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Canola oil
- Unsweetened natural cocoa powder
- Baking soda
- Vanilla extract
- Confectioners’ sugar
Scroll to the bottom of this post for the full recipe card with exact measurements.
How to Make Coca-Cola Cake
The batter for this Coca-Cola chocolate cake recipe isn’t made like your typical cake, but it’s still incredibly easy to whisk together. Here’s a look at how the easy Coca-Cola cake recipe comes together:
- Make the cake: Whisk together the sugar and flour.
- Add the butter, oil, cocoa powder, and Coca-Cola to a saucepan and bring to a boil.
- Once boiling, pour the Coke mixture over the flour mixture.
- Dissolve the baking soda into the buttermilk, then pour into the cake batter along with the remaining ingredients.
- Turn the batter into a greased 9×13-inch baking dish and bake in a preheated oven until a toothpick inserted in the center comes out clean.
- Make the frosting: While the Coke cake bakes, make the frosting. The frosting can be spread over the cake while it’s still warm, and then you’ll need to let the cake rest until the frosting is set.
Tips for Making Coca-Cola Cake
Saucepan: I use a thick-bottomed saucepan when making the Coke frosting. If your saucepan is thinner and lightweight, you may need to lower the temperature of your stove so you don’t accidentally burn the Coke when boiling it.
Cooling the cake: Be sure to let the frosting set before slicing into this cake, otherwise you’ll have a huge mess on your hands.
Using a different soda: I’ve only made this Coca-Cola chocolate cake as written, but a few readers have reported success using other sodas in this recipe, such as Root Beer. Again, you’ll need to use regular sodas if you try to switch up this recipe, not diet or low-sugar ones.
Although this cake is best stored in the fridge for longer term storage, I recommend serving it at room temperature. It’d be delicious served with a scoop of vanilla ice cream, but it’s already sweet enough as is that it’s not strictly necessary!
Coca-Cola Cake FAQs
A few readers have left comments stating that their Coke frosting is runny, no matter how long they boil it.
If that happens to you, try adding just half a can of Coca-Cola and then adding extra splash by splash until the frosting reaches your desired thickness. I’ve never had an issue with this, but all saucepans, climates, etc. are different.
For a less prominent Coke flavor, you can replace the Coca-Cola frosting with chocolate buttercream or even chocolate ganache frosting (you’d need to double the chocolate ganache frosting to cover a 9×13-inch pan).
You may be able to make a boxed chocolate cake with Coca-Cola, but I’ve only made this recipe as written so I can’t advise you on what to change if using a box mix.
Use must use real (i.e. full sugar) Coke. Not Diet Coke or Coke Zero and I didn’t reduce the amount of sugar in the cake because in baking sugar doesn’t only effect the taste, it effects the texture and structure of baked goods.
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- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 can (12 ounces) Coca-Cola (use regular, not Diet or Coke Zero)
- 1/2 cup unsalted butter
- 1/2 cup canola or vegetable oil
- 1/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (12 ounces) Coca-Cola
- 1/2 cup unsalted butter, cubed
- 1/4 cup unsweetened natural cocoa powder
- 4 cups (1 pound) confectioners’ sugar, sifted
- Preheat oven to 350F, line a 9×13 pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.
- To a large bowl add the sugar, flour, and whisk to combine; set aside.
- To a medium, high-sided saucepan, add the butter, oil, cocoa powder, Coca-Cola, and bring to a boil over medium-high heat; whisk nearly continuously.
- Once boiling, pour liquid over the dry ingredients and whisk to combine; set aside.
- Dissolve baking soda in buttermilk just before adding to the batter and whisk to combine.
- Add the eggs, vanilla extract, and whisk to combine.
- Turn batter out into prepared pan and bake about 35 to 40 minutes, or until done. A toothpick should come out clean or with a few moist crumbs but no batter.
- In the last 15 minutes or so of baking, make the frosting.
- In a small, high-sided saucepan bring the Coca-Cola to a boil over high heat and cook 12 to 15 minutes or until liquid is reduced to 1/2 cup.
- While Coke cooks, sift the confectioners’ sugar over a large bowl; set aside.
- After the Coke has reduced, turn the heat to medium, and add the butter, cocoa, and whisk constantly until butter has melted.
- Add the Coke and butter mixture to the confectioners’ sugar and whisk until smooth. *
- Pour the frosting immediately over the warm cake. Allow frosting to set up before slicing and serving.
Make the Cake:
Make the Frosting:
- *Note – My frosting was very thick and I needed to add a splash of additional Coke from a new can to get it to a pourable consistency, your results may vary.
- Cake will keep airtight at room temp or in the fridge for up to 5 days. If you enjoy chilled desserts, store it in the fridge, noting it can dry out faster in the fridge than at room temp.
Amount Per Serving: Calories: 483Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 72mgSodium: 141mgCarbohydrates: 60gFiber: 1gSugar: 41gProtein: 4g
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