This old fashioned Coca Cola cake recipe is quite possibly the easiest chocolate cake ever and one I've made so many times I know it by hear. It doesn't even require an electric mixer! Coca Cola is the not-so-secret ingredient in both the chocolatey cake and the fudgy icing, providing the ultimate tender texture and crave-able topping.
My favorite part about this moist chocolate cake though is that you pour the warm chocolate frosting over the top of the hot cake and let it cool; no fussy decorating necessary.
I'm a Georgia girl, so you better believe Coca-Cola is my soda of choice. Add that to a dessert recipe, and I'll be the first person in line to try it. I grew up eating this cake; my mom would make it for us at home and for the bed and breakfast she and my dad owned.
Sometimes she would add chopped pecans and sometimes she made it like the recipe here. Either way, this is one of my favorite chocolate cake recipes of all time, and I'm pretty sure it'll be yours too.
This cake is a fantastic option to bring to a potluck, and you'll be very popular if you do. Other great get-together recipes for the holidays or anytime of year are my baked macaroni and cheese, bacon and blue cheese potato salad, and homemade banana pudding recipes.
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Ingredients
Before we get started, let's gather the ingredients we need for this Coca-Cola cake recipe:
- all-purpose flour
- granulated sugar
- baking soda
- salted butter
- Coca Cola
- whole buttermilk
- cocoa powder
- large eggs
- vanilla extract
- powdered sugar
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
- First, mix together the flour, granulated sugar, and baking soda in a large bowl. Bring the butter, cola, buttermilk, and cocoa powder to a bowl in a medium saucepan. Add to the flour mixture in the bowl and stir to combine.
- Next, whisk in the eggs and vanilla until the batter is smooth.
- Then, pour the batter into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350°F for 32 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Finally, make the frosting: Bring the butter, cola, and cocoa to a boil in a medium saucepan. Whisk in the powdered sugar until smooth. Pour the warm frosting over the hot cake. Let the cake cool to room temperature before cutting into squares and serving.
Hint: Sift the powdered sugar before adding it to the frosting ingredients to prevent lumps. If you forget to do this step and your frosting is lumpy, pulse it in a food processor or blender until smooth.
Substitutions
Looking for some ways to change up this recipe? Check out these substitution options:
- Coca Cola - I'm from Georgia, so of course I'm a Coca-Cola girl. (Coca-Cola headquarters is in Atlanta.) If you want to substitute another cola, like Dr. Pepper or Cheerwine, go for it. The cake will just differ in flavor.
- Buttermilk - For this recipe, I use whole buttermilk. Use low-fat buttermilk if you prefer.
- Butter - I prefer to use salted butter to balance the sweetness of the cake. If you only have unsalted butter, that's okay. Just add ½ teaspoon kosher salt to the cake batter and ¼ teaspoon kosher salt to the frosting.
- A la Mode - This decadent chocolate cake is also fantastic with a scoop of vanilla ice cream on top of each serving.
Variations
Here are some more fun twists for this delicious chocolate cake recipe:
- Nuts - Sprinkle the top of the cake with toasted pecans or walnuts to add a nutty crunch.
- Mississippi Mud Cake - Sprinkle the top with miniature marshmallows and nuts to make this a Mississippi Mud Cake.
- Cherry Cola Cake - Cherry Coke is a great twist for this recipe. You can also garnish with maraschino cherries.
- Coffee Cola Cake - Espresso powder naturally brings out the flavor of chocolate. Add 1 tablespoon of espresso powder to the cake batter to add more richness and a delicate coffee flavor.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- liquid measuring cup
- measuring spoons
- whisk
- sifter
- medium saucepan
- large mixing bowl
- 13- x 9-inch baking pan
- rubber spatula
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days.
Freeze the cake in a freezer safe container for up to 3 months.
Tasty Tip
Don't be tempted to use diet Coke or other diet soda for this recipe. Heating aspartame will cause it to turn into toxic chemicals that are very harmful to consume.
Frequently asked questions
Coca-Cola has been a household staple for a long time. Not only were people enjoying it as a refreshing beverage, but it also made its way into recipes. The first Coco-Cola cake was made in the 1950s and then became a popular menu item in the 1990s at Cracker Barrel.
The carbonation in Coke gives the cake a better rise and delicious tender texture. It also helps activate the baking soda while adding unique flavor. Using it in the frosting also makes it fudgy.
Coca-Cola was discovered on accident when John Pemberton was creating a medicinal tonic. It was originally called "Pemberton's French Wine Coca" but changed to Coca-Cola in 1886, referring to the two main ingredients in the soda: coca leaves and kola nuts.
Because this cake has buttermilk in it (an acidic ingredient), baking soda is needed to counteract and lift the cake.
While the flavors of this cake are similar to what you use to make Texas sheet cake, this cake is taller and doesn't have nuts in it.
The main difference is the size of the pan you use to bake the cake. A sheet cake is made in a rimmed baking sheet while this cake is made in a 13- x 9-inch baking dish or pan so it's a taller cake.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chocolate Coca Cola cake:
🍽Get the recipe
Old Fashioned Southern Chocolate Coca Cola Cake
Equipment
- dry measuring cups
- liquid measuring cup
- measuring spoons
- whisk
- sifter
- medium saucepan
- large mixing bowl
- 13- x 9-inch baking pan
- rubber spatula
Ingredients
For the Coca-Cola cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup salted butter
- 1 cup Coca Cola
- ½ cup whole buttermilk
- ¼ cup unsweetened cocoa powder
- 3 large eggs
- 2 teaspoon vanilla extract
For the chocolate fudge frosting:
- ¾ cup salted butter
- ¾ cup Coca Cola
- ⅓ cup unsweetened cocoa powder
- 6 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Coat a 13- x 9-inch baking dish or baking pan with nonstick cooking spray. Combine the flour, granulated sugar, and baking soda in a large bowl.
- Combine 1 cup of butter, 1 cup Coca Cola, the buttermilk, and ¼ cup cocoa in a medium saucepan. Cook over medium heat, whisking occasionally, until the mixture comes to a boil. Add to the flour mixture and stir until smooth.
- Whisk in the eggs, one at a time, whisking until the yellow disappears after each addition. Whisk in the vanilla.
- Pour the batter into the prepared pan. Bake for 32 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Meanwhile, make the frosting: Bring the butter, cola, and cocoa to a boil in a medium saucepan over medium-high heat. Remove from the heat and gradually whisk in the powdered sugar until smooth.
- Pour the warm frosting over the hot cake. Let stand at room temperature until cooled. Cut into squares to serve.
Video
Notes
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Do not use the same utensils on cooked food, that previously touched raw eggs
- Wash hands after touching raw eggs
- Don't leave leftovers sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Sharon says
cake is delish! but oh my! what did I do to the frosting??!!! it was like soup! still tasty but what did I do wrong? is the frosting supposed to come to a hard boil for a few minutes and then power on the warm cake?
AshleyFreeman says
Hi Sharon! Yes, the frosting is supposed to be liquidy. Just pour it over the top and then it'll set up as it cools.
Antonia says
I substituted gluten-free flour and plant-based milk in this recipe, and it came out great!
AshleyFreeman says
Wow! Thanks so much for your note Antonia--I'm so glad those substitutions worked!
Zosia says
Hi! I live in a place where it would be very hard for me to access buttermilk, or it would be really expensive. Is there any substitute for buttermilk you could recommend?
AshleyFreeman says
Hi there! Powdered buttermilk is an option, or you can make your own buttermilk: Combine 1/2 cup whole milk with 1 1/2 teaspoons white vinegar or lemon juice and let it stand for 5 to 10 minutes to thicken.
BJ says
Mix sour cream with milk for a buttermilk substitution
Molly Goddard says
question, room temp or cold soda. I felt like I looked everywhere for this comment but did not see it. thanks in advance!
AshleyFreeman says
Hi Molly! I use room temperature soda--I haven't tried it with cold, but feel like that warrants a recipe test. To be safe, I'd go with room temp since that's what I tested with. Thanks for your question--hope you love it!
Charity says
This is hands down the best cake I have ever made. My adult grandson and husband agree… best cake they have ever eaten. Perfect with a scoop of vanilla ice cream!
AshleyFreeman says
Wow Charity! Thank you so much for your kind words. I'm so happy everyone loved it!
Maria says
Agreed! Best cake ever.
AshleyFreeman says
Thanks so much Maria!
Lynette says
I had this once — a new friend had surprised me with a huge slice of this cake for my birthday some years ago. And after seeing this recipe recently, I thought I’d give it a twirl. Glad I did, because this cola cake is phenomenal. Next time I’ll try toasted almonds or pecans to sprinkle over each serving, as an option. Thank you. It was totally delicious. 🙂
AshleyFreeman says
Yay! Thanks so much for sharing Lynette--I love the option to add nuts on top 🙂
Kathy Ashe says
This is the best Coca-Cola cake recipe that I’ve ever made! No need to double the frosting recipe as I have done in the past. This is the perfect amount with a fudge like taste! The cake baked perfectly following the recipe. Thanks for sharing it!
AshleyFreeman says
Yay! Thanks so much Kathy! I'm glad you loved it!
Brenda says
I make this always for birthday's. Everyone's favorite 😍
AshleyFreeman says
It's such a classic and a crowd-pleaser too!
Tammy says
How do I make this using high altitude instructions? I'm above 6000 ft
AshleyFreeman says
Hi Tammy! Thanks so much for your question. I'm essentially at sea level so I haven't tested this recipe for high altitude and don't want to lead you astray. (I don't feel comfortable giving adjust amounts/temps/times without having tested. Here's some info provided by Wilton though that can help you adjust: https://blog.wilton.com/high-altitude-baking/#:~:text=You%20can%20also%20add%201,Increase%20your%20liquid.
Rodney Williams says
Little Black Skillet what’s up I’m getting ready to make the Coca Cola Cake. I’m using a bundt cake pan and dubbing the ingredients to give it more height. I’ll get back at you on how it turned out with the full scoop I’m out later.
AshleyFreeman says
Sounds great, Rodney! Love the Bundt pan idea--can't wait to hear how it comes out!
Krystle Smith says
Wow, this did not disappoint! The subtle hint of cola really makes it stand out.
AshleyFreeman says
So glad you loved it! This cake is a favorite in our house 🙂