Fresh from the Kitchen: Recipes & Food Inspiration
- Soda-in-cakes trend began in the 1950s, reflecting Southern nostalgia and regional dessert traditions.
- The Coca Cola plus cocoa pairing yields a fudgy chocolate flavor; carbonation adds moist, tender crumb.
- Sheet cake batter: flour, sugars, cocoa, eggs, buttermilk, Coca Cola, oil, vanilla, allspice, bakes 18 to 22 minutes.
- Fudgy ganache frosting: heat cream and brown sugar, melt in chopped chocolate and butter, chill until thick and spreadable.
- Tips: do not use Diet Coke; swap flour 1:1 with Bob’s Red Mill for gluten-free; refrigerate leftovers.
This old-fashioned Southern Coca Cola Cake is a deeply flavorful chocolate sheet cake infused with classic cola soda or pop. The cake is light and tender and topped with an incredibly decadent, fudge-like frosting that’s sooo lush. You’ll love this traditional Southern treat that feeds a crowd; it’s the perfect chocolate-loaded sweet, party dessert, snacking cake, and everything in between!
The first cookbook that I was ever gifted was an old school Southern dessert book. It had about thirty recipes in it, and each one was more fascinating than the other. I’m talking show-stopping cakes, rich and decadent pies + cobblers, and other regional classics that are wholly nostalgic and comforting. Among them were cakes infused with 7-Up, Cola, and a few other popular sodas.
Using soda in cakes, particularly cola, dates back to the 1950s. The cola and cocoa combination creates a supremely fudgy flavor while the carbonation in the soda aids in a lush, moist cake texture. It’s iconic, it’s a nod to Southern food culture, and well…it’s sooo good, y’all.
Southern Chocolate Cola Cake ❤️
Rich, moist, and extra flavorful, this Southern-inspired chocolate cola cake is. It’s a classic sheet cake-style cake that whips up with ease. An equally luscious chocolate frosting that’s reminiscent of ganache is the topping for this stunning cake. If you appreciate the magic of chocolate on chocolate, I encourage you to tap in…
Cola Cake Ingredients Needed:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the cake: Flour, granulated sugar + brown sugar, cocoa powder, baking soda, salt, espresso powder, eggs, buttermilk, cola, oil, vanilla essence, and allspice.
How To Make This Chocolate Sheet Cake:
(Note: please see the recipe card directly below for the complete written instructions.)
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the dry ingredients followed by the wet ingredients and whisk the mixture until the batter is fully combined and smooth. Then pour the cake batter into the half sheet pan.
- Bake the cake for 18-22 minutes, rotating the pan at the halfway mark.
- Let the cake cool completely before frosting.
Fudgy Ganache Frosting! 🍫
This chocolate frosting, my goodness…
- For the chocolate frosting: Cream, brown sugar, chocolate, butter, espresso powder, and salt.
This frosting comes together so easily, peeps! It starts on the stovetop with the heating of the cream and brown sugar. Then you simply fold in the chopped chocolate and butter and stir well to combine.
Transfer the loose ganache mixture into the fridge for a bit of a chill session. Then boom, after refrigeration; it transforms to a thick, extra plush texture. Grab a spatula and frost your cola cake! 😛
Tips + Tricks & Recipe Notes:
Extra information you might find helpful about this cola cake recipe:
- Do not use diet coke– Nuff said, y’all.
- Gluten-free needs?– Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Cake decoration– I love a cute little shaved chocolate moment on this cake. However, feel free to use sprinkles, flowers, or whatever else you fancy! 🫶🏾
Storing Leftover Cake:
You can keep any leftover cola cake right on the counter (covered in a cake dome or cake container) for 2 days- otherwise, this cake will stay good in the fridge, covered for freshness, for about 3-4 days.
This Chocolate Cola Cake is incredible and so on point for all of my chocolate lovers out there. It’s hella bomb, y’all! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
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Description
This old-fashioned Southern Coca Cola Cake is a deeply flavorful chocolate sheet cake infused with classic cola soda or pop. The cake is light and tender and topped with an incredibly decadent, fudge-like frosting that’s sooo lush. You’ll love this traditional Southern treat that feeds a crowd; it’s the perfect chocolate-loaded sweet, party dessert, snacking cake, and everything in between!
For the chocolate cola cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons espresso powder
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups Coca Cola soda (do not use diet)
- ⅓ cup vegetable oil
- 1 tablespoon vanilla essence (extract or paste)
- 1 teaspoon ground allspice
- Shaved chocolate, for garnish- optional
For the fudgy chocolate ganache frosting:
- 1 ¾ cups heavy whipping cream
- 1 cup packed dark brown sugar
- 10 ounces unsweetened chocolate, finely chopped
- 8 tablespoons unsalted butter, cubed
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
For the chocolate cola cake:
- Position a rack in the middle of the oven. Then preheat the oven to 350°F. Spray a half sheet pan with nonstick spray and then line it with parchment paper for good measure. Then set aside.
- In a large mixing bowl, combine the flour, both sugars, cocoa powder, baking soda, salt, and espresso powder. Stir the dry ingredients well to thoroughly combine.
- Make a well in the middle of the bowl and add the eggs, buttermilk, cola soda, oil, vanilla essence, and ground allspice. Whisk the mixture until the batter is fully combined and smooth- the batter should be runny. Then pour the cake batter into the prepared sheet pan and gently tap the pan on the counter to release any air pockets, ensuring the cake reaches the edges and fills the pan.
- Bake the cake for 18-22 minutes, rotating the pan at the halfway mark– or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely before frosting.
For the fudgy chocolate ganache frosting:
- In a saucepan over medium heat, combine the heavy cream and brown sugar. Whisk the mixture together and bring to a simmer. When the mixture starts to boil, remove the pan from the heat.
- Place the chopped chocolate into the saucepan and let it stand for 1-2 minutes. Then use a rubber spatula to stir the chocolate into the cream until a fully melted, smooth ganache forms. Add in the cubed butter, espresso powder, and salt and continue stirring until the butter melts and everything is well combined.
- Refrigerate the ganache until chilled but spreadable, about 1 – 1 ½ hours. You can also cover and refrigerate the ganache overnight. Note: the ganache will harden the longer it’s chilled; as such, it will need to sit out for about 1 hour to come back up to room temperature to achieve a spreadable consistency for frosting.
- After chilling, stir the ganache frosting and then use an offset spatula or rubber spatula to frost the cake, creating swoops with the back of a spoon. Garnish the cake with chocolate shavings, if desired. Slice the cake into wedges and serve immediately. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
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