Moist Chocolate Cake with Cola

This Coca Cola cake is a nostalgic Southern classic that turns a simple soda into a rich, moist chocolate treat perfect for casual get-togethers or a special dessert. It bakes up quickly and the frosting uses the same cola ingredient for a unique, smooth flavor that sets it apart from traditional chocolate cakes.

I first tried this after a neighbor brought some to a backyard party and we all agreed it was unlike any chocolate cake we had tasted before. Now it has earned a spot in my rotation for birthdays and holidays.

Ingredients

• Cola soft drink: provides moisture and a slight acidity that enhances the chocolate flavor opt for a classic flavor like Coca Cola or Dr. Pepper for best results
• Vegetable or canola oil: keeps the cake tender and moist
• Unsweetened cocoa powder: adds deep chocolate flavor select a fresh, vibrant cocoa for richness
• All-purpose flour: is the foundation for the cake texture go for unbleached if possible
• Granulated sugar and light brown sugar: combine to give sweetness and slight molasses notes brown sugar should be firmly packed for accuracy
• Baking soda: helps the cake rise and react with the cola to create lightness check for freshness for a good rise
• Table salt: enhances all flavors balancing the sweetness
• Buttermilk: contributes to the cake's tender crumb and works well with baking soda for leavening use fresh buttermilk or a homemade substitute
• Eggs: bind the ingredients and add richness use large eggs at room temperature for the best mix
• Vanilla extract: rounds out all the flavors with warmth opt for pure vanilla extract
• Butter in the frosting: creates a creamy base choose unsalted to control flavor
• Unsweetened chocolate baking bar: adds intensity to the frosting pick a quality bar to ensure a smooth finish
• Milk and cola soft drink: used together in the frosting provide moisture and a light fizzy hint
• Powdered sugar: sweetens and thickens the frosting
• Toasted pecans: add crunch and toasty flavor as a garnish fresh pecans bring out the best texture

Instructions

Build The Flavor Base:

Bring the cola, oil and unsweetened cocoa to a gentle boil over medium-high heat stirring often. This step dissolves and blends the cocoa evenly into the liquid which infuses the cake with its chocolate essence.

Mix Dry Ingredients:

Whisk together flour, granulated sugar, light brown sugar, baking soda and salt in a large bowl until combined. This ensures even distribution of leavening and sweeteners for a consistent crumb.

Combine Wet and Dry:

Pour the warm cola mixture into the dry ingredients while whisking to prevent lumps. Then add buttermilk, lightly beaten eggs and vanilla extract combining until smooth but avoid over mixing to keep it tender.

Prepare The Pan:

Lightly grease a 17 1/2 by 12 1/2 inch jelly-roll pan then pour the batter evenly. The thin layer helps the cake bake quickly and evenly with a soft center.

Bake The Cake:

Place the pan in a preheated 350 degrees Fahrenheit oven baking for 18 to 22 minutes. Check doneness with a wooden pick inserted in the center which should come out clean indicating perfect bake.

Make The Frosting:

Melt butter and chopped unsweetened baking chocolate over medium-low heat stirring until smooth. Remove from heat, whisk in milk and cola until blended then gradually add powdered sugar and vanilla. Beat on medium speed until fluffy and spreadable.

Finish The Cake:

Spread the warm frosting evenly over the cake surface using a spatula. Sprinkle with toasted pecans while still slightly warm so they stick well. Allow to cool completely for frosting to set before cutting and serving.

One time my grandma brought this cake to a family reunion and it was devoured before the afternoon was over. It brings back warm memories every time I make it.

Storage Tips

Store this cake covered tightly in an airtight container at room temperature for up to three days to keep it moist. Refrigerate if you want to extend freshness for up to five days but allow it to come to room temperature before serving for the best texture.

Ingredient Swaps

If you do not have buttermilk use whole milk with one tablespoon of lemon juice or vinegar, let it sit for five minutes before using. You can substitute toasted walnuts or almonds for pecans depending on preference or dietary needs.

Serving Ideas

Serve with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. A cup of strong coffee or black tea complements this cake beautifully for a cozy dessert experience.

This cake combines simplicity and unique flavor for a memorable dessert every time.

Frequently Asked Recipe Questions

→ What role does cola play in this cake?

Cola adds moisture and a subtle sweetness, enhancing the cake's texture and giving a unique depth to the chocolate flavor.

→ Can I substitute the cola with another soft drink?

Yes, similar soft drinks like Dr. Pepper can be used to maintain the moisture and sweetness balance.

→ How do I ensure the cake stays moist?

Incorporating buttermilk and cola into the batter helps keep the crumb tender and moist during baking.

→ What is the best way to toast pecans for garnishing?

Toast chopped pecans in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.

→ How can I achieve a smooth, glossy frosting?

Slowly melt butter and chocolate together, then whisk in milk and cola gradually, beating the powdered sugar in at medium speed until smooth and creamy.

→ Is it necessary to cool the cake before frosting?

Yes, allowing the cake to cool prevents the frosting from melting and helps it set with a smooth finish.