My Coca-Cola Cake recipe makes an ultra-moist Southern chocolate cake with rich chocolate flavor and fudgy frosting, all in one easy pan.
- 2 cups (16 oz/450 g) granulated sugar
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs , at room temperature
- ½ cup (4 fl oz/120 ml) buttermilk
- 1 teaspoon vanilla extract
- 1 can (12 fl oz/355 ml) Coca-Cola
- ½ cup (4 oz/115 g) butter
- ½ cup (4 fl oz/120 ml) vegetable oil
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
- 1 can (12 fl oz/355 ml) Coca-Cola
- ½ cup (4 oz/115 g) butter , diced
- 4 cups (1 lb/454 g) powdered sugar , sifted
- ¼ cup (1 oz/28 g) unsweetened cocoa powder , sifted
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Preheat the oven to 350°F (180°C). Butter and line a 9 x 13-inch (23 x 33 cm) pan with parchment. Set aside.
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In a large bowl, combine the sugar, flour, baking soda, and salt. Set aside.
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In a medium jug, whisk the eggs, buttermilk, and vanilla extract. Set aside.
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In a medium saucepan over medium heat, bring the Coca-Cola, butter, oil, and cocoa powder to a simmer, stirring constantly.
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Pour the hot mixture over the dry ingredients and mix until smooth. Let cool for 5 minutes.
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Whisk in the egg mixture until fully combined, then pour into the prepared pan.
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Bake for 35–40 minutes, or until a tester inserted in the center comes out clean.
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Leave in the pan to cool.
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Simmer the Coca-Cola in a large saucepan over medium-high heat until reduced to ½ cup (4 fl oz/120 ml), about 10 minutes.
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Remove from the heat and whisk in the butter, powdered sugar and cocoa powder until smooth.
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Pour the warm frosting over the warm cake and spread evenly, then decorate with sprinkles.
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Let set for at least 1 hour before slicing into 12 squares.
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Enjoy with a dollop of whipped cream! Store leftovers covered at room temperature for up to 2 days.