Ah! Double Chocolate Coca-Cola Cake is a classic Southern dessert — rich, fudgy, and surprisingly light because of the soda, which keeps the cake moist. Here’s a solid recipe you can make at home:
Double Chocolate Coca-Cola Cake
Servings: 8–10
Prep: 15 min | Bake: 35–40 min
Ingredients (Cake)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup Coca-Cola (regular, not diet)
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk with 1 tsp vinegar)
- 1/2 tsp salt
Ingredients (Frosting)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 6 tbsp Coca-Cola
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Boil butter, Coke, and cocoa: In a saucepan, melt butter with Coca-Cola and cocoa powder. Bring to a boil, then remove from heat.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, and salt.
- Combine wet & dry: Pour the hot butter-Coke mixture into the flour mixture. Add eggs, buttermilk, and vanilla. Stir until smooth.
- Bake: Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Let cool slightly.
Frosting
- In a saucepan, melt butter with cocoa and Coca-Cola over medium heat. Bring to a boil, then remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Pour frosting over warm cake, spreading evenly.
Tips / Variations:
- For extra chocolate punch, sprinkle mini chocolate chips over the batter before baking.
- Let the cake cool completely for a slightly firmer frosting texture.
- You can use a round cake pan and double the frosting for a layered cake version.
If you want, I can also give a mini version using a mug or small pan that’s perfect for one or two people — same flavor, less hassle.
Do you want me to show that mini version?
