Let Me Tell You About My (Slightly Messy) First Try

I’ll never forget the first time I attempted the Cracker Barrel Coca Cola Cake. I’d been craving that ooey, gooey, unmistakably Southern chocolate cake—part nostalgia, part sugar rush. The thing is, I’d just moved into a new apartment and apparently thought my oven doubled as a storage closet (who keeps shoes in the oven? Apparently, I do). Anyway, after relocating a couple of boots, I finally got baking. The results: not perfect, but delightful. Lesson: cake tastes better barefoot? Who can say. So, friend, if you’re tackling this recipe today, let’s embrace the chaos and have a laugh when the frosting drips all over the tea towels, yeah?

Why You’ll Probably End Up Making This Cake More Than Once

I make this when my family’s begging for something sweet but not fussy; it’s just good old-fashioned chocolate cake with a twist (that secret ingredient, wink). My cousin asks for it every birthday. Actually, even my neighbor who swears she hates soda desserts comes knocking when she smells it baking. And hey, mixing Coke into cake batter feels sorta rebellious, right up until you taste the magic. Don’t panic if you’ve ever scorched the frosting—I did once. We ate it anyway (crunchy bits and all), and not one crumb survived. It’s that kind of recipe.

What You’ll Need (and Where You Can Take Shortcuts)

1 cup Coca Cola (yes, real Coke! I tried diet, meh...)
½ cup buttermilk (sometimes I do 2 tablespoon plain yogurt thinned with water when I’m out—works fine, just tangier)
2 sticks (1 cup) unsalted butter (I use salted if that’s all I have; just skip the extra salt)
¼ cup vegetable oil (my grandma insists on Crisco, but I use olive oil in a pinch—flavor changes slightly, though)
⅓ cup unsweetened cocoa powder (Brand doesn’t matter much, but get the good stuff if you can—it’ll show)
2 cups granulated sugar (brown sugar gives it a sort of caramel thing—totally optional)
2 cups all-purpose flour (sometimes I’ll swap half for whole wheat, makes it kinda dense)
1 ½ teaspoons baking soda
¼ teaspoon salt (unless you already used salted butter, then maybe skip this one... or don’t. I’m not judging)
2 eggs, room temp (cold eggs are fine, if you forgot—you’ll just need to mix a bit more)
1 teaspoon vanilla extract

For the fudgy chocolate glaze:

½ cup unsalted butter
¼ cup Coca Cola (the rest of your can)
3 tablespoons cocoa powder
3 ½ cups powdered sugar, sifted (in theory... but mine’s usually lumpy, and it all works out)
1 teaspoon vanilla
Pinch of salt

Let’s Walk Through the (Occasionally Wacky) Steps

Preheat your oven to 350°F (that’s about 180°C, for my metric friends). Grease a 9x13-inch pan. I use butter and a paper towel, but you can spray if you like.
Grab a medium saucepan—melt butter over medium heat. Add your cocoa, Coca Cola, and oil. Stir, let it bubble gently (don’t get distracted scrolling recipes on your phone; yes, I’ve burned this step). Remove from heat.
In a big bowl, dump in flour, sugar, baking soda, and salt. If there are lumps, squish them with a fork (fancy people sift, but who really has time?).
Pour your warm cocoa mixture into the dry mix. Stir until it comes together; if it looks lumpy, don’t panic—just give it a little muscle. This is usually where I sneak a taste (for quality control, obviously).
In a little bowl, whisk eggs, vanilla, and buttermilk. Stir this into your cake batter. It’ll look glossy and a little thick, and maybe you’ll worry it’s too loose—don’t. It always works out.
Scrape the batter into your pan. Bake 30–35 minutes, but check early. If a toothpick comes out with a few moist crumbs, you’re golden. If it’s still gooey, give it a few minutes more (my oven’s old, takes forever, so maybe yours is faster?).
As soon as your cake’s out, start the glaze: in a saucepan, melt butter with cocoa and Coke. Stir till just bubbling. Take off heat, whisk in vanilla, then gradually add powdered sugar and salt. It’ll get glossy and thick-ish. I pour it hot right over the warm cake, let it ooze everywhere. (If it pools weirdly, just pretend it’s intentional. It’s rustic, as they say!)

Some Notes From My Many (Messy) Attempts

The cake might sink a smidge in the middle. It’s fine—just slap extra frosting there.
Don’t overbake! I once did and it dried out. Big mistake. Under is better than over, in my book.
If your powdered sugar is brick-like, zap it in the microwave for a few seconds (or bang on the bag with a rolling pin... very satisfying).

Here’s Where I Tinker: Variations and Experiments

I tried sprinkling chopped pecans over the glaze—nice crunch, but my nephew went on strike (he’s a nut hater). Maybe walnuts?
One time I used Mexican Coke instead of regular. Slight difference—some say better, but I honestly didn’t notice much, though my Texan pal swears by it.
Tried subbing Dr Pepper. Don’t. It was, um... not great. Stick with Coke for this one.
Mini chocolate chips folded into the batter? Oh yes please—highly recommend (they stay a little melty!).

If You Don’t Have a Saucepan (Or, How I Improvised With a Kettle)

A regular ol’ pot works in place of a saucepan, or you can even microwave the butter and cocoa in a large glass bowl. Just do short bursts. I forgot a few seconds and created a cocoa volcano—messy, but honestly, still edible.

How I Store This (If There’s Any Left)

So, the official line is: wrap tightly and eat within 3 days, maybe refrigerate if it’s hot out. But, honestly? It’s never survived longer than 24 hours at my house. If you do somehow have leftovers, let the cake come to room temp before eating—tastes less fridge-y. You can freeze slices, but the glaze gets a bit weird. Still good, though!

How We Like To Serve It Around Here

This cake begs for a scoop of vanilla ice cream. On birthdays, I plop on some whipped cream and colorful sprinkles just for fun. I heard some folks eat it for breakfast—I totally approve (cake for breakfast is a real win.)

Things I’ve Learned the Hard Way (aka My Pro Tips)

If you add the glaze before the cake cools a little, it soaks in—actually, that’s yum. But if you want it more like a frosting layer, wait 10 minutes first.
I once tried rushing the glaze, didn’t dissolve the sugar well enough, and got a gritty topping. Not the worst, but... maybe don’t do that.
Check your oven temp with a thermometer if you can. Once, my cake turned out half raw, half brick. Turns out the dial was lying!

FAQ (Because My Friends Actually Ask Me These Stuff)

Can I make this ahead of time?
Sure. Actually, I think it tastes better the next day—the flavors do their thing overnight. Don’t worry about it drying out, just wrap it up and hide it from sneaky snackers.

Does it have to be Coca Cola?
Well, yes and no. I once used RC Cola in a pinch, and while it sorta worked, it just didn’t have the same old-school vibe. If you’re curious, this Southern Living’s take on Coca Cola Cake is worth a read, too.

Is this the exact Cracker Barrel cake?
To be honest, probably not to the letter—but it’s close enough to scratch the itch. If you want the real deal, you could always check out the original menu item (or just eat there... but you know, that’s half the fun, trying to copy it at home!)

Can I use a hand mixer?
Definitely—especially if you’re feeling lazy or your batter’s being stubborn. Or, just get in there with a wooden spoon like my mom did.

Why’s my glaze lumpy?
Honestly, happens to the best of us. Warm it up a bit and just keep stirring—it’ll smooth out. Or embrace the lumps; it’s homemade, after all.

If you’re baking along with me and want to swap notes, or you’ve come up with a genius variation, shout me a message—always happy to crowdsource cake wisdom. And if you're on the hunt for more Southern treats, my favorite resource is Taste of Home’s retro cakes collection. Happy messy baking, y’all!

Cracker Barrel Coca Cola Cake Recipe: My Real-World Guide

Let Me Tell You About My (Slightly Messy) First Try

Why You’ll Probably End Up Making This Cake More Than Once

What You’ll Need (and Where You Can Take Shortcuts)

For the fudgy chocolate glaze:

Let’s Walk Through the (Occasionally Wacky) Steps

Some Notes From My Many (Messy) Attempts

Here’s Where I Tinker: Variations and Experiments

If You Don’t Have a Saucepan (Or, How I Improvised With a Kettle)

How I Store This (If There’s Any Left)

How We Like To Serve It Around Here

Things I’ve Learned the Hard Way (aka My Pro Tips)

FAQ (Because My Friends Actually Ask Me These Stuff)

Cracker Barrel Coca Cola Cake Recipe

Ingredients

Instructions

Approximate Information for One Serving

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