Coca-Cola Cake

A slice of Coca-Cola chocolate cake on a small plate with a bite on a fork in the foreground. The cake is topped with a glossy chocolate frosting, with a glass Coca-Cola bottle and the remaining cake in the background.

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This old-fashioned Coca-Cola Cake is a classic sheet cake recipe that’s packed with nostalgia. The combination of moist chocolate cake and rich fudgy frosting makes it an easy dessert that’s always a hit.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 432kcal

Author: Valerie Brunmeier

Ingredients

Coca-Cola Cake

2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup Coca-Cola
½ cup vegetable or canola oil
½ cup butter cubed
½ cup buttermilk
2 large eggs room temperature
2 teaspoons pure vanilla extract

Coca Cola Icing

1 cup Coca-Cola
½ cup butter cubed
¼ cup unsweetened cocoa powder
½ teaspoon pure vanilla extract
4 cups powdered sugar or as needed
2 tablespoons buttermilk or as needed

Instructions

For the Cake

Preheat oven to 350 °F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a small saucepan over MEDIUM heat, combine the cola, oil, and cubed butter and bring to a boil, stirring occasionally, until the butter has melted. Pour the hot cola mixture over the dry ingredients and using an electric mixer, mix until just moistened.
Mix in the buttermilk until well combined. Then, add the eggs and vanilla and beat again, until combined.
Transfer the batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
About 15 minutes before the cake is done, prepare the icing.

For the Icing

In a large saucepan over HIGH heat, bring cola to a full boil. Reduce to MEDIUM (or MEDIUM-HIGH if needed) and cook, at a steady boil, for 10 minutes or until the liquid is reduced to about ½ cup.
Reduce heat to LOW, add the butter, and cook, stirring occasionally, until the butter is melted. Whisk in the cocoa powder and vanilla until smooth. Remove from the heat and whisk in the powdered sugar, 1 cup at a time, whisking vigorously after each addition until smooth, then whisk in the buttermilk. The icing should be smooth, glossy, and pourable but thick enough to coat the cake. You can adjust the consistency, if needed, with additional powdered sugar or buttermilk, whisking vigorously until smooth.
Remove the cake from the oven and immediately pour the icing over the top, spreading it out with an offset spatula.
Allow to set for a few minutes before slicing and serving the cake.

Notes

Storage

Cover the cake pan tightly and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days and allow it to come to room temperature before serving for the best texture.

To freeze, wrap the cooled cake tightly in plastic wrap and a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

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