Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup Coca-Cola (not diet)
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup Coca-Cola
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, and salt. Set aside.
- In a medium saucepan, combine Coca-Cola, butter, and cocoa powder. Bring to a boil over medium heat, stirring until smooth. Remove from heat and pour over the dry ingredients. Mix gently until combined.
- In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla extract. Add to the chocolate mixture and stir until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting: In a saucepan, combine butter, cocoa powder, and Coca-Cola. Bring to a boil, then remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
- Pour the warm frosting over the hot cake immediately after removing it from the oven. Spread evenly with a spatula.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Storage Options
Store leftover Coca-Cola Chocolate Cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving. You can also freeze slices (wrapped tightly) for up to 2 months.
Notes
- Don’t use Diet Coke — only regular Coca-Cola gives the right flavor and texture.
- For extra richness, add 1/2 cup mini marshmallows to the batter before baking.
- The frosting should be poured warm over the hot cake — that’s what gives it the signature “melted” glaze.
Tips for Success
- Use freshly opened Coke for maximum fizz and lift in the batter.
- Whisk the frosting quickly after removing from heat to prevent lumps.
- Let the cake cool at least 20 minutes before cutting for cleaner slices.
- Top with vanilla ice cream for the ultimate Southern-style dessert.
Variations
- Cherry Cola Cake: Replace Coca-Cola with Cherry Coke and add 1/4 cup chopped maraschino cherries to the batter.
- Coca-Cola Cupcakes: Pour batter into lined cupcake tins and bake for 18–20 minutes for individual treats.
- Double Chocolate Version: Add 1/2 cup chocolate chips to the warm frosting for a deeper chocolate flavor.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! Bake and frost the cake up to a day in advance — it actually tastes better after resting overnight.
What does the Coca-Cola do in the cake?
The soda adds moisture, sweetness, and a slight caramelized depth that enhances the chocolate flavor.
Can I substitute another soda?
Root beer or Dr Pepper can work for fun variations, but Coca-Cola gives the most authentic flavor.
Do I need buttermilk?
Yes — it helps activate the baking soda and adds tanginess. You can make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with 1/2 cup milk.
Conclusion
This Coca-Cola Chocolate Cake is a nostalgic classic — soft, moist, and perfectly sweet with a luscious chocolate glaze that melts into every bite. It’s simple to make, deeply satisfying, and guaranteed to disappear fast at any gathering. Serve it warm with a scoop of vanilla ice cream and enjoy a true taste of Southern tradition.