Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video
This post may contain affiliate links. Please read my disclosure policy.
This Coca Cola Cake tastes exactly like the warm, fudgy slice you get at Cracker Barrel… maybe even better. Ultra-moist, deeply chocolatey, and covered in that signature pour-on frosting that melts right into the cake. It’s pure comfort in a pan! Soft, sweet, nostalgic, and a little irresistible, this Coke cake recipe is a keeper. One bite and you’re right back in that rocking chair waiting for your entrée.
Table of Contents
WHY YOU’LL LOVE THIS COKE CAKE RECIPE
- Stays unbelievably moist for days
- Pour-on frosting = zero fuss, maximum payoff
- Deep chocolate flavor without being heavy
- Pantry-friendly ingredients you probably already have
Coca Cola Cake
Okay listen… this cake is dangerously easy. Like “I’ll just make it real quick,” and suddenly half the pan is mysteriously gone. Oops.
And if you grew up loving that warm, gooey Cracker Barrel Coca Cola Cake? Oh, honey… this is that cake.
Our whole Cracker Barrel collection is basically my love letter to comfort food, but this one? She’s the queen.
The warm cola bubbling with butter, the pour-on frosting… it’s drama, it’s nostalgia, it’s chocolate therapy.
Make this Coke cake recipe just once and tell me you don’t start inventing occasions to bake it again.
COCA COLA CAKE CRACKER BARREL RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Dutch-Processed Cocoa: Gives a smoother, deeper chocolate flavor. Natural cocoa works, but expect a slightly lighter taste.
- Coca Cola: Classic Coke adds sweetness + moisture. Avoid diet soda here, as it doesn’t behave the same.
- Buttermilk: Keeps the crumb tender and soft. If you must substitute, use whole milk with a splash of vinegar (but buttermilk really is better!).
- Powdered Sugar: Sift if yours tends to clump. Smooth frosting depends on it!
- Vegetable Oil: Helps keep this Cracker Barrel chocolate coke cake soft even after a day or two.
VARIATIONS
Cherry Cola Cake: Use Cherry Coke for a subtle fruity twist.
Mocha Version: Add 1 teaspoon instant espresso powder to the batter for deeper cocoa flavor.
Pecan Fudge Topping: Sprinkle chopped toasted pecans over the warm frosting.
Mexican Hot Chocolate: Add a pinch of cayenne to the dry mix, then swap the cocoa powder in the frosting with cinnamon (about half the amount).
Orange Cola Cake: Mix ½ teaspoon of orange zest into the frosting. Bright, citrusy, delicious!
Mississippi Mud: Sprinkle mini marshmallows and chopped nuts over the top.
Coca Cola Cupcakes: Bake in lined muffin tins. Reduce bake time to around 15-18 minutes.
SERVING SUGGESTIONS
- Add a cherry as a garnish to each slice for a pop of flavor and color.
- Serve warm with a scoop of vanilla bean or cheesecake ice cream.
- Pair Coca Cola cake with a cold glass of milk or… another Coca Cola!
- Keep it light with a dollop of homemade whipped cream.
CRACKER BARREL COCA COLA CAKE FAQ
Not really! The cola adds moisture and depth but doesn’t leave a soda flavor. Just delicious chocolate richness.
Yes, but the texture changes. Whole milk + 1 teaspoon vinegar works, but buttermilk gives the richest crumb.
Yep! Swap in Root Beer, Dr. Pepper, or your favorite dark cola.
Absolutely. Just keep an eye on the baking time since glass can bake a little slower.
Yes! Use an 8×8 pan and reduce bake time slightly.
The first time I made a Coca Cola cake, I remember thinking, “There is no way this weird bubbly butter situation is going to work.”
Ohhh, I was wrong. The hot cola mixture is actually the secret! It “blooms” the cocoa, meaning it dissolves it and brings out all that deep chocolate flavor without clumps.
That’s why this cake tastes so smooth and rich without being heavy.
And pouring warm frosting onto a hot cake? That’s not laziness, babe. That’s strategy. The heat pulls the frosting just slightly into the top, creating that signature fudgy layer everyone dreams about.
DONNA’S PRO TIPS
- Mix the frosting right when the cake comes out. Timing matters for that melt-in effect.
- Don’t overbake. The cake should feel soft and springy, not firm.
- If your powdered sugar is lumpy, sift it… or your frosting will tell on you.
- Spoon and level the flour and cocoa to avoid a dense, dry cake.
- Let the cake cool completely for the prettiest slices (but warm slices are heavenly).
- Store at room temp for the best texture. Refrigeration firms it up.
TOOLS NEEDED
- 9×13 Baking Pan: For that classic Cracker Barrel chocolate coke cake shape!
- Saucepan: You’ll use this twice. Cola mixture + frosting.
- Electric Hand Mixer: Makes the batter silky smooth.
- Whisk: Essential for the glossy frosting.
- Cooling Rack: Helps the cake cool evenly under that warm fudgy topping.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.
👉 Buy your copy now and start cooking the meals you love!
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- This is a super moist, nostalgic Southern chocolate cake.
- Hot cola mixture blooms the cocoa for deeper flavor.
- Pour-on warm frosting melts into the cake—no fuss.
- Dutch cocoa gives the best results but any works.
- Make ahead friendly and stays soft for days.
- Easy substitutions and fun flavor twists welcome.
- Serve warm with ice cream for maximum joy.
Coca Cola Cake (Cracker Barrel Recipe Copycat)
Ingredients
- 1 3/4 cups granulated sugar
- 2 cups all purpose flour
- 6 tablespoons Dutch processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup Coca Cola
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
For the frosting
- 1/2 cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons whole milk
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
Instructions
- PREHEAT OVEN AND PREP PAN: Preheat your oven to 350°F. Grease and flour a 9 by 13 inch baking pan. Set aside.
- MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 cups all purpose flour, 6 tablespoons Dutch processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Break up every clump. The mixture should look even and fluffy.
- HEAT COLA MIXTURE: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter with 1 cup Coca Cola and 1/2 cup vegetable oil over medium heat. Warm until the butter melts and the surface shows soft bubbling around the edges. You will smell warm cola and chocolate. Remove from heat.
- COMBINE WET AND DRY: Pour the hot cola mixture into the dry ingredients. Using an electric hand mixer with the beaters attachment, mix on medium speed for about 1 minute. The batter will loosen quickly, turn glossy, and have a thin pudding-like texture.
- ADD REMAINING WET INGREDIENTS: Add 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon pure vanilla extract. Mix on medium speed for another minute. The batter should look smooth and pourable with a deep chocolate aroma.
- BAKE: Pour the batter into the prepared pan. Bake for 30 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with moist, cooked crumbs.
- START FROSTING IMMEDIATELY: When the cake comes out of the oven, begin the frosting. In a medium saucepan, melt 1/2 cup unsalted butter with 3 tablespoons unsweetened cocoa powder, 6 tablespoons whole milk, and 1/4 teaspoon kosher salt. Heat until the mixture just begins to bubble and you see light steam. Remove from heat.
- FINISH FROSTING: Add 4 cups powdered sugar and 1 teaspoon pure vanilla extract. Whisk until smooth, glossy, and pourable. You should not see any dry streaks of powdered sugar.
- FROST THE WARM CAKE: Pour the warm frosting evenly over the hot cake. It will melt slightly into the top, forming a soft fudgy layer. Let the cake cool completely so the frosting can set.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2018, updated and republished December 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
can i use Coke ZERO?
Love the idea ! Pinning, of course 🙂
Where can I find dutch-processed cocoa? Amazon feedback and questions are iffy about it? Anybody know? I would love to make this.
I have the cake in the oven. I followed the substitutions they mentioned for Dutch-processed cocoa. Hope it works.
It was really popular awhile ago, and now I can't find it in stores. The author says, "Instead of Dutch-process cocoa powder, you can also use the same amount of unsweetened cocoa powder. If using unsweetened cocoa powder reduce the amount of baking powder to 1/2 tsp and add 1 tsp baking soda to the flour mixture. Using Dutch-process cocoa results in a darker cake." I am also going to try King Arthur Flour…
Did it work?
I must be missing something. I have read this post twice through and cannot find the video. Sorry can someone help me?
I had never heard of this, even from cracker barrel, but it is SO good. I was a little wary of Coke in a cake, but it was such a pleasant surprise when we tried it. So rich and delicious!
Can you use Pepsi instead of Coke? My family likes Pepsi better than coke.
Have not made yet but goingto this week end, never put soda in a cake
I just made this and used the unsweetened cocoa and made the adjustment accordingly. I added the cinnamon , and I also have celiac disease so I used Gf flour. And it was delicious.
This Coca Cola Cake recipe is an absolute gem! So easy to make and unbelievably delicious. Donna and Chad, you’ve outdone yourselves again. 5 stars!
Hi Peyton!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
donna’s coca cola cake recipe is a game-changer! So easy to follow, and I added a pinch of cinnamon for a subtle twist. Turned out amazing. 5 stars!
Hi Zoe!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
As a novice cook, I was pleasantly surprised by how foolproof this recipe was. The Coca Cola Cake turned out incredibly moist and rich. It’s like a slice of heaven!
Hi Oliver!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn