This Southern-style Coca Cola cake is hands-down one of the easiest, richest chocolate cakes you’ll ever bake—no mixer, no fuss, just melt, mix, and pour. It’s soft, sweet, and drenched in warm fudgy frosting that soaks into the cake as it cools. If you’re looking for a no-frills chocolate cake that still tastes like something grandma would’ve made, this one’s for you.
A Little Story From My Side of the Kitchen
Coca Cola has always felt like more than just a drink—it’s tied to memories. I didn’t grow up in the South, but I spent a few years living with a friend’s family in Alabama during college, and I still remember the first time I tried this cake. It was during a church potluck, and one of the aunties brought a glossy chocolate cake in a deep red casserole dish. I didn’t even know what was in it—I just knew it was good. Fudgy, soft, nostalgic.
A few years later, I found a handwritten version of the recipe tucked inside an old church cookbook at a thrift store. That’s the version I use to this day—with a couple of tweaks from my own kitchen.
What You’ll Need for This Nostalgic Cake
Before you start, get everything measured and ready—it goes fast once you start heating things.
Flour & Sugar
Basic pantry staples here. All-purpose flour and regular granulated sugar give this cake its soft, classic texture.
Baking Soda
The only leavening agent you’ll need thanks to the buttermilk and Coke combo—it gives that tall, fluffy rise.
Butter
I use salted butter here because it balances out the sweetness nicely. If you’re using unsalted, just add a pinch of salt to both the batter and frosting.
Coca-Cola
Yes, the real thing. Please don’t use diet versions—more on that below. The carbonation helps the cake rise, and the sweetness adds to the depth of flavor. It’s not overpowering—it just blends in and makes the texture better.
Buttermilk
Whole buttermilk is ideal, but low-fat works too. That tang is important for the soft crumb.
Cocoa Powder
Unsweetened is key. The cake and the frosting both rely on cocoa for that rich chocolate punch.
Eggs & Vanilla
The eggs bind everything, and the vanilla rounds out the flavor.
Powdered Sugar
For the frosting—sift it if you can to avoid lumps.
Making This Cake Step-by-Step
1. Dry Mix First
Whisk together the flour, sugar, and baking soda in a big bowl.
2. Heat the Wet Ingredients
In a saucepan, melt the butter, Coca-Cola, buttermilk, and cocoa powder. Once everything is melted and warm, pour it into the dry ingredients.
3. Add the Eggs and Vanilla
Wait just a minute or two so you don’t scramble the eggs, then whisk them in along with the vanilla. The batter should be smooth and glossy.
4. Bake It
Pour into a greased 9×13 pan. Bake at 350°F for about 32–35 minutes. A toothpick in the center should come out with just a few crumbs.
5. Make the Frosting While the Cake is Hot
In the same saucepan (less cleanup!), melt the butter, Coca-Cola, and cocoa powder. Once it’s bubbling, remove from heat and whisk in the powdered sugar until smooth.
6. Pour Over Hot Cake
This part is magic. As soon as the cake comes out of the oven, pour the warm frosting over the top. It’ll seep in just enough to make the top fudgy but still set as it cools.
Swaps That Work (and Some That Don’t)
- Cola: If you don’t have Coke, you can use any regular cola. Dr. Pepper, Cheerwine, or even Cherry Coke add fun twists. Just steer clear of diet sodas.
- Buttermilk: A mix of milk and vinegar or lemon juice (1 tbsp per cup) works in a pinch.
- Butter: No salted butter? Use unsalted and toss in ½ tsp of kosher salt for the batter and a pinch in the frosting.
A Few Tasty Ways to Change It Up
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Add Some Crunch: Toasted pecans or walnuts on top give a nice contrast.
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Go Mississippi Mud Style: Sprinkle mini marshmallows and chopped pecans right before the frosting sets.
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Make It Cherry Cola Cake: Use Cherry Coke and garnish with maraschino cherries for a retro dessert vibe.
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Deepen the Chocolate: Add 1 tbsp of espresso powder to the batter to boost the cocoa flavor without making it taste like coffee.
Kitchen Tools I Use
- Mixing bowls
- Measuring cups & spoons
- Medium saucepan
- Whisk and rubber spatula
- 9×13 baking dish
- Sifter (if you remember!)
This is a one-pan kind of cake, so you won’t be pulling out cake tins or stand mixers. It’s the kind of baking I love—simple but satisfying.
How I Store It (and Make It Ahead)
Once cooled, I cover the cake pan with foil or a lid and leave it on the counter for up to 3–4 days. If your kitchen is warm, move it to the fridge. The frosting helps keep it moist, so it won’t dry out.
You can also freeze it. Just cut into squares, wrap each piece in plastic wrap, and tuck them in a zip-top bag. They keep well for about 3 months. Let thaw at room temp before serving.
A Quick Tip That Might Surprise You
Whatever you do, don’t use diet soda. It might seem tempting to lighten things up, but when you heat artificial sweeteners like aspartame, they break down into chemicals that aren’t just unappetizing—they’re harmful. Stick to the regular version here. It’s cake, after all.
Real Questions People Ask Me
Why add Coke to a cake?
The carbonation helps the cake rise, and the sugar and acidity in the Coke make the texture extra tender. Plus, it adds a hint of caramel-y depth you don’t get with plain water.
Where did this recipe come from?
It’s been around since the 1950s in the South—probably popping up when folks started experimenting with soda in cake batter. It gained big popularity when Cracker Barrel put it on their menu in the ’90s.
Is this the same as Texas Sheet Cake?
They’re similar in flavor, but this version is baked in a deeper pan, so it’s taller and has a slightly softer crumb. Texas sheet cake is usually baked in a rimmed baking sheet and tends to be a little thinner and topped with nuts.
What gives this cake its rise?
Baking soda does the trick, especially when combined with buttermilk and Coke—both acidic, which helps the cake lift and stay fluffy.
Bake it once and you’ll understand why I keep this one on a handwritten index card in my kitchen drawer.
Coco Cola Cake

Turn back the clock with this old-fashioned Southern chocolate Coca Cola cake—a nostalgic treat that’s beloved for its plush, moist crumb and classic fudgy frosting, all infused with the unmistakable caramel notes of cola.
Ingredients
For the cake:
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup salted butter
- 1 teaspoon baking soda
- 1 cup Coca Cola
- 2 cups granulated sugar
- ½ cup whole buttermilk
- ¼ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
For the fudge frosting:
- ¾ cup salted butter
- ¾ cup Coca Cola
- ⅓ cup unsweetened cocoa powder
- 6 cups powdered sugar, sifted
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Generously coat a 13 x 9-inch baking pan with nonstick spray to ensure an easy release.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking soda until smooth and aerated.
- Make the Cola-Chocolate Mixture: In a medium saucepan over medium heat, melt together the butter, Coca Cola, buttermilk, and cocoa powder. Whisk occasionally and bring to just a boil.
- Mix the Batter: Carefully pour the hot cola mixture into the bowl with the dry ingredients. Stir well until the batter is glossy and lump-free.
- Finish the Batter: Add eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract for depth of flavor.
- Bake: Pour your batter into the prepped pan and smooth the top. Pop into the oven and bake for 32–35 minutes, until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Prepare Fudge Frosting: While the cake bakes, set a clean saucepan over medium-high heat and bring together the butter, Coca Cola, and cocoa powder. Once it reaches a gentle boil, remove from heat and whisk in sifted powdered sugar, a little at a time, until the frosting is creamy and pourable.
- Frost While Hot: As soon as the cake emerges from the oven, pour the warm fudge frosting over the hot cake, spreading evenly to the edges. The heat helps the frosting seep just slightly into the cake, ensuring every bite is extra rich.
- Cool & Serve: Allow the cake to cool at room temperature until set. Slice into squares and serve straight from the pan—no fancy presentation needed, just nostalgic, fudgy bliss.
Notes
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 713Total Fat 29gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 119mgSodium 349mgCarbohydrates 111gFiber 1gSugar 91gProtein 5g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Wrapping It Up (With Chocolate, of Course)
This Coca Cola Cake isn’t just a dessert—it’s a Southern classic with a built-in story. It’s perfect for gatherings, bake sales, or just treating yourself after a long week. No piping bags, no fancy layers, just a fudgy, chocolatey hug in cake form.
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