Chocolate Coca Cola Cake

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Post Mon, Jul 12 2021, 2:11 pm
This was a very easy and good chocolate sheet cake. The cola flavor imparted a nice subtle under tone.

It is easy to make buttermilk from cream or milk - I've added directions at the end

Chocolate Cola Cake

A chocolaty, moist sheet cake that is made with the iconic soft drink Coca-Cola. This classic is deliciously sweet with a fudgy frosting.

Excerpt From:Louise Davidson - Wicked Good Sheet Cakes : Quick and Easy Sheet Cake Recipes

Serves 12 | Prep time 15 minutes | Cooking time 50 minutes


Olive oil cooking spray
2 cups all-purpose flour
2 cups sugar
1 (12-ounce) can Coca-Cola - do not use diet soda
½ cup canola oil
½ cup unsalted butter
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract


1 (12-ounce) can Coca-Cola - do not use diet soda
½ cup unsalted butter, cubed
¼ cup unsweetened cocoa powder
4 cups confectioners' sugar, sifted


Preheat the oven to 350°F.

Line a 9×13-inch sheet pan with foil and then grease it with cooking spray.

To make the cake, add the flour and sugar to a large bowl and mix well.

To a medium saucepan, add the Coca-Cola, oil, butter and cocoa powder and bring to a boil over medium-high heat, stirring continuously.

Remove from heat and pour the butter mixture over the flour mixture.

Stir with a wooden spoon and set aside to cool slightly.

In a small bowl, dissolve the baking soda in buttermilk.

To the bowl with the flour, add the buttermilk mixture, eggs and vanilla and beat until well combined.

Place the batter in the prepared sheet pan and spread in an even layer with a spatula.

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Remove the sheet pan from the oven and place on a wire rack to cool for about 10 minutes.
Invert the cake onto the wire rack to cool slightly before frosting.

To make the frosting, add the Coca-Cola to a small saucepan over high heat and bring to a boil.
Reduce the heat to medium and stir in the butter and cocoa powder.

Cook until butter is melted, stirring continuously.

Remove from heat and transfer to a bowl.

Add the confectioners' sugar and beat until smooth.

Immediately spread the frosting over the warm cake and set aside to set.

Slice and serve.

How To Make a Quick & Easy Buttermilk Substitute


Makes 1 cup, recipe can be halved, doubled, or tripled as needed


1 scant cup whole or 2% milk, or heavy cream
1 tablespoon freshlyl squeezed lemon juice or distilled white vinegar


Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup.

Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.

Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
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Post Mon, Jul 12 2021, 4:53 pm
This seems really interesting! I'm not a frosting person, though. Isn't four cups of confectioners just way too sweet?
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Post Mon, Jul 12 2021, 5:03 pm
Frosting is sweet and the sugar is needed to provide a consistency. You can control sweetness of a serving by using a thinner layer of frosting.
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Post Mon, Jul 12 2021, 9:41 pm
Yum! I bet you'd like this: https://www.foodnetwork.com/re.....07037

Unsalted butter, for the baking sheet

1 1/2 cups all-purpose flour, plus more for dusting

2 cups cherry-flavored cola

2 tablespoons unsweetened Dutch-process cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup vegetable oil

1/3 cup buttermilk

3 large eggs

1 tablespoon red food coloring

2 teaspoons almond extract

Confectioners' sugar, for dusting
For the filling:

4 ounces cream cheese, softened

1 1/2 cups cold heavy cream

2 teaspoons almond extract

1/3 cup confectioners' sugar

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.

Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.

In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.

Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.

Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.

Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.
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Post Mon, Jul 12 2021, 10:01 pm
Interesting as the batter is similar but would have the cherry undertones.

I am too clumsy to make a jelly roll style cake though. I am just not that skilled with rolling and folding.
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