Chocolate Coca-Cola Cake
Rich, moist chocolate Coca Cola cake made with simple pantry ingredients and topped with a rich, fudgy icing is a classic Southern dessert that’s easy, decadent, and perfect for any occasion.
Chocolate Coca Cola cake is the kind of classic Southern cake that shows up at church potlucks, family reunions, and any gathering where comfort food matters. It’s soft, ultra-moist, and topped with a rich, fudgy icing. It’s basically everything a sweet tooth could want.
Are you a Coca-Cola fanatic? You might also like these recipes for ham with Coca Cola glaze, Coca Cola chicken drumsticks, Coca-Cola marinated oven baked brisket, or Coca Cola Jello fruit salad.
“Excellent cake! Keep up the good work.”
-Brian
Recipe at a glance
- Made with simple pantry ingredients
- Deep, rich chocolate flavor thanks to cocoa powder
- Incredibly soft and moist chocolate cake texture
- An easy recipe that’s perfect for beginners
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Ingredients you will need
This Coca-Cola cake recipe is simple, made with pantry staples, and delivers that signature unique flavor you just can’t get from any other chocolate cake.
See the recipe card for full information on ingredients and quantities.
- Coca-Cola – adds a subtle caramel-like sweetness and enhances the overall chocolate flavor without tasting like soda. When heated into the cola mixture, it helps create that ultra-moist texture.
- Cocoa powder – Provides the rich, deep chocolate base. Unsweetened cocoa powder balances the sweetness and gives this cake that bold, bakery-style flavor.
- Butter – A full cup of butter adds richness and flavor. When the butter melts into the warm cola mixture, it creates a smooth, silky base for the entire cake.
- Buttermilk – Adds a slight tang and reacts with baking soda to keep the cake batter light, tender, and fluffy.
- Room temperature eggs – Help bind everything together while keeping the texture soft. Room temperature eggs mix more evenly into the batter.
- Vanilla extract – Enhances the chocolate flavor and adds warmth and depth to both the cake and icing.
- Powdered Sugar (for the icing) – Creates a smooth, pourable consistency for the fudgy icing that spreads easily over the top of the cake.
- Pecans (Optional) – Add a crunchy, nutty contrast to the soft cake—perfect for classic Southern-style desserts.
Substitutions and variations
- Cherry Coke – Adds a subtle cherry twist that pairs really well with chocolate for a fun spin on classic Coca Cola cake.
- Diet Coke or other diet soda – Works in a pinch, but the flavor won’t be as rich as using the real thing.
- Root beer – Gives the cake a deeper, slightly spiced flavor for a bold variation.
- Milk instead of buttermilk – Acceptable swap, though you’ll lose a little tang and tenderness.
- Nut-free option – Omit pecans entirely; the cake will still be rich and delicious.
- Chocolate chips (double chocolate version) – Add 1 cup semi-sweet chocolate chips to the batter for a richer, more indulgent cake.
- Chocolate syrup drizzle – Drizzle lightly over the top of the cake before serving for extra decadence.
- Mini marshmallows – Sprinkle over the top of the warm cake before icing for a gooey layer.
- Extra fudgy icing – Increase cocoa powder slightly for a deeper chocolate flavor.
How to make chocolate Coca Cola cake
Step 1: Preheat your oven to 350°F and lightly grease a 9×13 cake pan with nonstick spray. In a small saucepan, combine butter, Coca-Cola, and cocoa powder.
Step 2: Heat over medium heat until the butter melts and the mixture just begins to boil.
Step 3: Meanwhile, in a large bowl, combine flour and sugar. Pour the warm cola mix over the flour mixture and stir until combined.
Step 4: Add the buttermilk, eggs, baking soda, and vanilla extract to the cake batter. Mix until smooth and fully incorporated.
Step 5: Pour the batter into your prepared pan and bake for 45–50 minutes. Let the cake cool completely before icing.
Make the chocolate icing
Step 1: In a large mixing bowl, cream the softened butter until light and fluffy.
Step 2: Add the Coca-Cola, powdered sugar, vanilla extract, and cocoa powder. Mix on low speed until ingredients are moistened, then increase to medium speed and beat until smooth and fully combined. Stir in the chopped pecans, if using.
Step 3: Pour the icing over the cooled cake and spread evenly over the top of the cake to the edges. Cover the cake pan with plastic wrap or a lid and refrigerate for about 2 hours to allow the icing to set.
Serving suggestions
- Add a scoop of vanilla ice cream on top for a classic hot-and-cold dessert combo.
- Drizzle a little chocolate syrup over each slice for extra indulgence.
- Pair with a cold glass of milk or a fresh cup of coffee to balance the sweet, chocolatey richness.
- Top with a dollop of homemade whipped cream for a lighter finish.
Storage, freezing, and thawing instructions
Storage. Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also cover the pan tightly with plastic wrap.
Freezing. Let the cake cool completely before freezing to prevent ice crystals. You can freeze the entire cake or individual slices. Wrap the cake tightly in plastic wrap, then add a second layer of foil or place in an airtight container. For best results, freeze for up to 2–3 months. You can freeze the cake with or without icing. If freezing with icing, I recommend placing a layer of waxed paper over the icing to keep it in tact.
Thawing. Transfer the cake to the refrigerator and let it thaw overnight. For quicker thawing, let slices sit at room temperature for 1–2 hours.
Coca Cola cake FAQ’s
Yes! It’s very similar, but the Coca-Cola adds a deeper, slightly caramelized flavor.
Make our own! Use ½ cup milk + 1½ teaspoons vinegar or lemon juice; let sit 5 minutes before adding to the batter.
Yes! Bake at 350°F for about 18–22 minutes. Keep an eye on them since smaller portions bake faster.
Yes—you can turn this chocolate Coca Cola cake into a layer cake. Divide the batter evenly between two 8- or 9-inch round cake pans and bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Be sure to let the layers cool completely before removing them from the pans, since this is a very soft, moist cake. You can also add a bit more powdered sugar to the icing if you want a thicker frosting-like consistency. For extra structure, some bakers prefer using a thicker chocolate buttercream between layers while keeping the classic Coca-Cola icing on top.
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If you made Chocolate Coca-Cola Cake, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Chocolate Coca-Cola Cake
Ingredients
For the cake:
- 1 cup unsalted butter
- 1 cup Coca-Cola or dark soda
- 3 tablespoons baking cocoa
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the icing:
- ½ cup unsalted butter, softened
- 6 tablespoons Coca-Cola
- 1 teaspoon vanilla extract
- 3 tablespoons baking cocoa
- 1 cup chopped pecans, optional
Instructions
For the cake:
- Preheat the oven to 350°F.
- In a medium saucepan, melt the butter, Coca-Cola, and cocoa together. Bring to a boil, then remove the pan from the heat and let it cool slightly.
- In a large bowl, mix the flour and sugar.
- Pour the warm cocoa mixture over the dry ingredients and mix gently.
- Add the buttermilk, eggs, baking soda, and vanilla extract. Whisk or beat the mixture until smooth and fully combined.
- Pour the batter into a greased 9x13x2-inch baking pan.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before icing.
For the icing:
- In a large bowl, cream the butter until light and fluffy.
- Add the Coca-Cola, powdered sugar, vanilla extract, and cocoa.
- Mix on low until combined, then increase the speed to medium and beat until smooth.
- Stir in pecans if using.
- Pour icing over the cooled cake and spread evenly.
- Cover and refrigerate the cake for 2 hours to set the icing.
Video
Notes
- Cake must be completely cool before icing or frosting will melt.
- Pecans add texture but can be omitted.
- Store refrigerated for best texture and flavor.
Thank you, Brian! I’m glad you enjoyed the recipe.
Excellent cake! Keep up the good work.