So Here's the Deal With This Cake...
You know that feeling when you're rummaging through the kitchen late at night and suddenly remember you promised to bring dessert to a potluck tomorrow? Yeah, that's pretty much how I discovered this easy double chocolate Coca Cola cake recipe. My aunt June used to make it at every family picnic (and sometimes for no reason at all), and somehow she always made it look as easy as making a cup of tea. One day, after a very ungraceful flour explosion in my own kitchen, I realized her secret: it's the soda. And maybe a little bit of not caring if things get a bit messy. Honestly, it's one of those cakes that makes me feel like a baking rockstar even when half my utensils are still in the dishwasher.
Why This Cake Actually Gets Made a Lot Around Here
I pull out this recipe when I've got a chocolate craving but no patience for fancy-sounding steps (or, let's be real, when I've already dirtied every bowl in the house). My family goes bonkers for it. Maybe it's the gooey chocolate or the slightly fizzy zing form the cola. My husband thinks it's magic—he's convinced there's a mysterious 'southern secret.' There isn't, but I'm not correcting him. (Also, it's a life-saver when you remember last minute that it's your coworker's birthday.) The only frustration? Trying not to eat the frosting straight out of the pan. It's a losing battle, really.
Stuff You'll Need (Plus Some Handy Swaps)
- 2 cups all-purpose flour (I've used self-raising in a pinch; just skip the baking soda if you do!)
- 2 cups granulated sugar (or brown sugar if you like a deeper flavor—my grandma swore by it, but honestly, regular works fine too)
- 1 cup unsalted butter (salted is fine, just cut back a smidge on any added salt)
- 3 tablespoons unsweetened cocoa powder (Dutch-process or natural—whatever's lurking in your pantry)
- 1 cup Coca Cola (I've even used Pepsi when that's all I had, and nobody noticed)
- ½ cup buttermilk (in a pinch: ½ cup milk + 2 teaspoons vinegar, let it sit for 5 min. Works like a charm)
- 2 large eggs (room temp is best, but fridge-cold eggs won't ruin the day)
- 1 teaspoon vanilla extract (sometimes I double it, but that's just me)
- 1 teaspoon baking soda
- A pinch of salt (I never measure; just toss some in)
- 1 ½ cups mini chocolate chips (or chopped chocolate; milk or semisweet)
- For the frosting: ½ cup butter, 3 tablespoons cocoa, 6 tablespoons Coca Cola, 4 cups powdered sugar, 1 teaspoon vanilla, a handful more chocolate chips if you're feeling wild
How to Throw This Together (With a Few Tangents)
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan. Or, you know, just spray it if you're lazy like me.
- In a saucepan (medium-ish), toss in the butter, cocoa powder, and cola. Let it all melt and bubble together, whisking occasionally. Don’t let it boil over. (Ask me how I know. It’s not fun.)
- Remove from heat. Pour the bubbly goodness over the flour and sugar in a big bowl. Stir until mostly combined. It’ll smell irresistible, but try not to eat it yet.
- Add buttermilk, eggs, vanilla, baking soda, and salt. Mix until smooth-ish. It might look odd or lumpy—don’t freak out; it always does!
- Fold in the chocolate chips. This is where I usually sneak a taste. Quality control, right?
- Pour the batter into your prepared pan. Bake for about 28-32 minutes. Poke it with a toothpick; if it comes out mostly clean (a little goo is fine), you’re golden.
- As soon as the cake comes out, start the frosting. Throw butter, cocoa, and cola into another pan. Let it boil gently, then take it off the heat.
- Stir in powdered sugar and vanilla. It’ll look super thick—if it’s too thick, add a splash more cola. Pour this warm frosting right over the hot cake. Sprinkle more chocolate chips if you’re feeling decadent (and I usually am).
- Let it sit a bit so the frosting soaks in. Or don't. Sometimes we just dig in with spoons. No judgment!
What I've Figured Out (Mostly By Accident)
- The frosting must go on while the cake is hot. Tried waiting once; it didn't soak in and I ended up with a weird chocolate slab.
- If you use diet cola, it won’t taste quite right. Trust me—I wanted to save calories, but it just isn't worth it.
- Don’t overbake. The middle should be a little soft. Overcooked, it tastes dry and sad.
A Few Ways I’ve Messed With This Recipe
- Subbed in cherry cola—actually pretty good!
- Added a big spoon of peanut butter to the frosting (once)—people liked it, but it was a bit much for me.
- Tried coconut flakes once; not my favorite, but maybe you’d like it?
- Used gluten-free flour mix. The cake turned out a bit denser, but still vanished in an afternoon.
About Equipment (And Makeshift Solutions)
I always use my battered 9x13 metal pan, but honestly, any oven-safe dish near that size will do. If you don’t have a hand mixer for the frosting, just use a fork and some elbow grease. It’ll be a mini workout (and you can feel less guilty about eating cake). Once, I made it in a disposable foil pan—worked fine, just looked a bit homely.
Best Way to Store This (If It Lasts That Long)
Stick it in an airtight container at room temp; it’ll keep for 2-3 days. Or so I’ve heard. Honestly, in my house it never lasts more than a day! Once, I tried freezing leftovers (ha), and it actually thawed just fine—bonus points for midnight snacking.
How We Eat It (And a Family Quirk)
A big square with a scoop of vanilla ice cream is the classic move here. My kids sometimes sneak sprinkles on top. Around the holidays, we’ve been known to stick a candle in it and call it a birthday cake. Once, someone poured a tiny bit of cola over their slice—jury’s still out on that one.
My “Please Don’t Repeat My Mistakes” Tips
- I once tried rushing the frosting and dumped it on a lukewarm cake. Big mistake—the icing sort of sat there like a stubborn puddle.
- Forgot to grease the pan once. Cake came out in pieces, but hey, still tasted good (just called it a ‘deconstructed cake’).
- On second thought, don’t try to half the recipe. Something about the ratios gets weird and it’s just not as fluffy.
People Actually Ask Me These Things
- Can I use a different soda?
- Sure, I’ve used Dr Pepper and even root beer. Each gives its own twist. Orange soda? Maybe not—unless you like experiments.
- Do I have to use mini chips?
- Nah, use what you’ve got—even a chopped up chocolate bar. I did that once when I ran out of chips and honestly, it was great.
- Why is my cake dense?
- Could be overmixing, or maybe you switched flour types. Don’t sweat it; just call it a brownie and move on.
- Can I make this ahead?
- Definitely. I think this tastes better the next day, but good luck keeping it around that long.
- Do you have a favorite cocoa brand?
- I usually grab Hershey’s or whatever’s on sale. My friend swears by Ghirardelli, but, well, so does her wallet.
One More Thing (A Quick Side Note)
If you want to see what the classic looks like, check out Southern Living's recipe. Or, for baking science nerds, Serious Eats breaks it down with all the whys and hows. I usually just wing it, but, you know, to each their own.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup Coca Cola (not diet)
- 1 cup unsalted butter
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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2In a saucepan, combine Coca Cola, butter, and cocoa powder. Bring to a gentle boil, stirring until butter is melted and mixture is smooth. Remove from heat and let cool slightly.
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3In a large bowl, whisk together flour, sugar, and baking soda. Pour in the Coca Cola mixture and mix until just combined.
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4Add eggs, sour cream, and vanilla extract. Mix until smooth. Fold in chocolate chips.
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5Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow cake to cool before slicing and serving. Enjoy your double chocolate Coca Cola cake!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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