Double Chocolate Fudge Coca-Cola Cake is a chocolate lover’s dream come true! It’s so tender, rich, and delicious!
This cake is so light and tender! The bubbling action of the Coca-Cola acts as a leavening agent and helps create a light and fluffy cake. You’re going to love it!
Coca-Cola Cake is a Southern tradition. You can find this cake baked as a sheet cake but my version is a layer cake and in my opinion, it’s the best.
Helpful Hint: This chocolate cake is delicious paired with vanilla ice cream! Of course, everything’s better with a scoop of ice cream.
List of ingredients at a glance (the full printable recipe card is down below at the end of the post)
- all-purpose flour
- semisweet chocolate chips
- granulated sugar
- light brown sugar
- unsalted butter
- large eggs
- baking soda
- sour cream
- vanilla extract
Fudgy Coca-Cola Frosting
- unsalted butter
- powdered sugar
- unsweetened cocoa
How to Store Chocolate Fudge Coca-Cola Cake
This cake can be stored in an airtight container at room temperature for up to three days.
You can store leftovers in an airtight container in the refrigerator for up to five days.
If you need to bake this cake ahead of time and freeze it, it’s best to bake the layers, cool, wrap and freeze. Make the frosting fresh and thaw the cake layers before frosting.
Frequently Asked Questions About Chocolate Fudge Coca-Cola Cake
Can I use Diet Coke instead? Yes. You can use any cola you have on hand. Just make sure it’s a dark cola and not clear. I actually used Coke Zero when I made this cake a few days ago.
Do I really need to sift the powdered sugar? Yes. You’ll create a smooth frosting with no lumps.
What type of cocoa powder? Regular, unsweetened cocoa powder. I use Hershey’s Cocoa from my local grocery store.
Do I have to use unsalted butter? If you don’t have unsalted butter on hand, you can use salted butter as long as you decrease the amount of salt in this recipe from 1/2 teaspoon to 1/4 teaspoon.
Do I need to grease and flour the cake pans? I use Baker’s Joy Cooking Spray. It already has flour in it.
Of course, you can always use vegetable shortening to grease cake pans. If using vegetable shortening, smear the shortening over the inside of the pan, including the sides. I use a paper towel.
Then sprinkle a tablespoon of flour over the shortening, turning the pan to make sure a light coating of flour completely covers the inside of the pan, including the sides.
One of the ingredients in this cake is sour cream. Sour Cream adds moisture without thinning the batter too much. The acidity helps tenderize the cake.
Make sure the butter is softened to room temperature. Eggs should be at room temperature too.
Find More Delicious Recipes Below!
- Coca-Cola Pecan Tassies
- Triple Chocolate Mousse Cake
- Chocolate Pound Cake
- Triple Chocolate Bundt Cake
- Coca-Cola BBQ Sauce
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 oz.) container of sour cream
- 1 cup Coca-Cola
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 5 cups powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 5 Tablespoons Coca-Cola
- Preheat oven to 350º F. Spray two 9-inch round cake pans with cooking spray with flour. Set aside.
- In a microwave-safe bowl, microwave chocolate chips at 50% power for one minute. Stir. Microwave in 30-second increments until melted and smooth.
- In a mixing bowl, beat granulated sugar, brown sugar, and butter on medium speed for 3-4 minutes until well blended. Add eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating just until blended.
- In a bowl, sift the flour, baking powder, and salt together. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.
- In a microwave-safe bowl, heat the Coca-Cola in the microwave on high for 45 seconds. Gradually add the cola to the batter in a slow, steady stream, beating on low speed until just blended. Beat in vanilla. Pour evenly into prepared pans and bake for 35 minutes or until a wooden pick inserted near the center comes out clean. (I always check to see if the cake layers are done at the 30-minute mark.)
- Cool in the pans on wire racks for 10 minutes. Transfer to wire racks and cool completely.
- To make the frosting: Beat the softened butter on medium speed until creamy, about 2 minutes. In a large bowl, sift together the powdered sugar, cocoa, and salt. In a small bowl, stir the vanilla extract and Coca-Cola together. Add the powdered sugar mixture alternately with the vanilla mixture, beginning and ending with the powdered sugar mixture, mixing on low speed until blended. If the frosting mixture is too thick, add more Coca-Cola, one teaspoon at a time, until you reach the desired spreading consistency.
- Frost between layers, the top and sides of the cake. Enjoy!
I used Coke Zero when I made this cake because that's what I had on hand. You can use regular Coke or your favorite dark cola.
Amount Per Serving Calories 684Total Fat 29gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 108mgSodium 387mgCarbohydrates 105gFiber 2gSugar 85gProtein 5g