The Ultimate Double Chocolate Coca Cola Cake Recipe: Moist, Fudgy, and Classic
There is a specific kind of magic that happens in a kitchen when a saucepan of butter, cocoa, and Coca-Cola begins to simmer. The air fills with a scent that is deeply nostalgic—sweet, earthy, and rich. If you grew up in the South or frequented small-town potlucks, you likely know this cake. It isn’t just a dessert; it’s a centerpiece. The Double Chocolate Coca Cola Cake is famous for its unique texture, which sits somewhere between a traditional sponge and a dense, fudgy brownie. The carbonation in the soda works behind the scenes to tenderize the crumb, resulting in a cake so moist it practically melts the moment it hits your tongue.
Why You’ll Love This
Unrivaled Texture: The acidity and carbonation of the cola break down the flour’s gluten, creating an incredibly tender, velvety crumb.
Double the Chocolate: Between the cocoa-infused sponge and the warm fudge-like frosting poured over the top, this is a chocolate lover’s dream.
Pantry Staple Hero: You likely have every single ingredient in your kitchen right now, making it the perfect “emergency” cake for last-minute cravings.
The Warm Frosting Factor: Unlike buttercream that sits on top, this frosting is poured on while the cake is warm, seeping into the pores of the chocolate sponge for extra richness.
I once served this to my father-in-law, a man who famously claims he “doesn’t have a sweet tooth” and generally avoids anything that sounds like a kitchen experiment. When he heard there was soda in the batter, he was skeptical, expecting something gimmicky or overly sugary. After one bite of the still-warm, fudgy corner piece, the skepticism vanished. He didn’t just finish his slice; he asked for a second piece “to study the texture.” It has since become the only cake he requests for his birthday.
What Makes It Special
Classic Coca-Cola: This provides the sugar and the lift, acting as a secret tenderizing agent that leaves no actual “soda” flavor, just deep sweetness.
Real Buttermilk: The tang of buttermilk reacts with the baking soda to ensure the cake rises perfectly while adding a subtle depth of flavor.
Boiled Cocoa Base: By boiling the butter, oil, and cocoa with the cola, you “bloom” the chocolate, intensifying the cocoa flavor before it even hits the oven.
Confectioners’ Sugar Frosting: This creates a crackly, fudge-like top layer that contrasts beautifully with the soft cake underneath.
Making It Happen
The process begins not with a mixer, but on the stovetop. You’ll start by combining the Coca-Cola, cooking oil, butter, and cocoa powder in a medium saucepan. Bring this mixture to a gentle boil, watching as the butter melts into a glossy, dark chocolate liquid. While that bubbles, whisk together your dry ingredients—sugar, flour, and salt—in a large bowl.
Carefully pour the hot chocolate liquid over the dry ingredients and beat them together until smooth. The heat from the liquid helps dissolve the sugar instantly. From there, you’ll fold in the buttermilk, followed by the vanilla, baking soda, and eggs. The batter will be relatively thin, but don’t worry—that’s the secret to its fudge-like finish.
Once baked in a 9×13 pan, the kitchen will smell like an old-fashioned candy shop. The final, and most crucial, step happens while the cake is still radiating heat: you boil the frosting ingredients and pour that silky chocolate glaze over the warm cake. It settles into a smooth, shiny sheet of fudge that sets as it cools.
You Must Know
Don’t Use Diet: The sugar content in regular Coke is essential for the chemical reaction and the final texture. Diet alternatives won’t yield the same results.
The Warm Pour: You must frost this cake while it is still warm. This allows a small amount of the frosting to soak into the top layer of the cake, creating a “poke cake” effect without the effort.
Room Temperature Eggs: Ensure your eggs and buttermilk aren’t ice-cold so they incorporate smoothly into the warm batter without curdling.
Serving Ideas
This cake is a star on its own, but a scoop of high-quality vanilla bean ice cream is its natural soulmate. The cold creaminess cuts through the dense chocolate perfectly. For a drink pairing, try a cold glass of whole milk or a strong, dark roast coffee. If you want to lean into the nostalgia, a small glass of ice-cold Coca-Cola on the side is a fun nod to the star ingredient.
Make It Different
The Nutty Version: Stir a cup of chopped toasted pecans into the frosting before pouring it over the cake for a Southern “Texas Sheet Cake” vibe.
Cherry Twist: Substitute Cherry Coke for the regular cola and add a half-teaspoon of almond extract to the batter for a Black Forest inspired flavor.
Mocha Kick: Replace two tablespoons of the Coca-Cola with a shot of strong espresso to deepen the chocolate notes even further.
Storage and Reheating
This cake stores remarkably well because of its high moisture content. Keep it in the 9×13 pan, covered tightly with plastic wrap or a lid, at room temperature for up to three days. If you prefer to keep it longer, it stays fresh in the refrigerator for up to five days. To recapture that “just-out-of-the-oven” magic, pop a square in the microwave for about 15 seconds until the frosting just begins to glisten.
Success Tips
Sift Your Sugar: When making the frosting, sift the confectioners’ sugar. Since you aren’t using a heavy-duty mixer for the glaze, sifting prevents those tiny white lumps of sugar from ruining your smooth finish.
Use a Heavy Saucepan: This prevents the chocolate and butter mixture from scorching as you bring it to a boil.
Check Early: Start checking the cake with a toothpick at the 40-minute mark. Overbaking is the only way to ruin this cake’s signature fudgy interior.
FAQ
Does the cake taste like Coca-Cola?
Surprisingly, no. You won’t taste the soda itself. Instead, the cola enhances the chocolate and provides a unique, moist texture that you can’t get with water or milk alone.
Can I make this as cupcakes?
Yes, though the texture will be slightly different. Bake for about 18–22 minutes and pour a small spoonful of the warm frosting over each cupcake while they are still in the tin.
Can I use Pepsi or Dr. Pepper?
Absolutely. Dr. Pepper provides a slightly spicier, cherry-like undertone, while Pepsi makes it a bit sweeter. Both work perfectly with the chemistry of the recipe.
Why is my frosting grainy?
This usually happens if the powdered sugar wasn’t whisked in thoroughly while the butter mixture was hot, or if the sugar wasn’t sifted. Be sure to whisk vigorously as soon as you remove the pan from the heat.
Do I have to use buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to a 1/2 cup of regular milk. Let it sit for 5 minutes before using.
Double Chocolate Coca Cola Cake
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 12-15 servings
Category: Dessert
Difficulty: Easy
Cuisine: American / Southern
Yield: One 9×13 inch cake
Equipment: 9×13 baking pan, medium saucepan, large mixing bowl, whisk.
Ingredients
Cake Batter
1 c Coca-Cola (not diet)
1/2 c cooking oil
1 stick butter
3 Tbsp cocoa powder
2 c granulated sugar
2 c all-purpose flour
1/2 tsp salt
2 lg eggs
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla extract
Frosting
1 stick butter
2 1/3 Tbsp cocoa powder
6 Tbsp cream or milk
1 tsp vanilla extract
3 3/4 c confectioners’ sugar
Directions
Preheat your oven to 350°F. In a medium saucepan over medium heat, combine the Coca-Cola, oil, butter, and cocoa powder. Bring the mixture to a boil, stirring occasionally to ensure the butter is fully melted.
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt.
Carefully pour the hot cola mixture over the flour mixture. Beat well with a whisk or electric hand mixer until the batter is smooth.
Add the buttermilk and beat until incorporated.
Incorporate the vanilla extract, baking soda, and eggs. Beat until the batter is uniform.
Pour the mixture into a 9×13 baking pan that has been thoroughly greased and floured.
Bake for 40 to 50 minutes. The cake is done when a tester inserted into the center comes out clean or with just a few moist crumbs.
As the cake nears the end of its baking time, prepare the frosting. In a saucepan, heat the butter, cocoa powder, and milk until the butter has completely melted and the mixture is hot.
Remove the saucepan from the heat and gradually beat in the powdered sugar until smooth.
Stir in the vanilla extract.
While the cake is still warm from the oven, spread the warm frosting evenly over the top. Allow it to set for at least 20 minutes before slicing.
Notes
For the best results, use a full-sugar Coca-Cola Classic. The frosting will set into a fudge-like consistency as it cools, creating a beautiful contrast with the soft cake.
Nutrition
(Estimated per serving)
Calories: 410 kcal
Total Fat: 18g
Carbohydrates: 62g
Sugars: 48g
Protein: 3g
