Coca Cola Cake (Cracker Barrel Recipe Copycat)
This Coca Cola Cake is so fudgy and rich, your family will be begging for seconds! It's super easy and makes a fantastic potluck dessert.
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
Notes
Make Ahead: Bake and frost up to 1 day ahead. Keep covered at room temperature.
Storage: Cover leftover cake and store at room temperature for 3 days, or refrigerate up to 5 days. Bring to room temperature before serving.
Freezing: Freeze frosted or unfrosted slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer safe bag. Thaw at room temperature.
Reheating: Warm individual slices in the microwave for 10 to 15 seconds to soften the frosting and bring back that fresh baked texture.
Ingredient Tip: Dutch processed cocoa makes a deeper, smoother chocolate flavor. Regular unsweetened cocoa works, but the flavor will be lighter and a bit sweeter.
Nutrition
Serving: 1 | Calories: 600cal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 143mg | Sugar: 71g | Fiber: 2g | Calcium: 68mg | Iron: 2mg