Easy Double Chocolate Coca-Cola Cake Recipe
Indulging in a slice of Double Chocolate Coca-Cola Cake is like taking a delicious journey into chocolate heaven. This unique dessert combines the rich flavors of cocoa with the delightful fizz of Coca-Cola, resulting in a moist, flavorful cake that’s perfect for any occasion. Below are tips to enhance your baking experience, serving suggestions to elevate your dessert table, and answers to frequently asked questions.
Ingredients
- Frosting
- 1/2 cup salted butter
- 6 tablespoons Coca-Cola
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray and set aside.
- In a large mixing bowl, combine the flour, sugar, and baking soda, then set aside.
- In a medium saucepan over medium heat, bring the Coca-Cola, butter, and cocoa powder to a gentle boil, whisking continuously. Once it starts to bubble, promptly remove from the heat and add to the dry ingredients, stirring until smooth. Blend in the eggs, vanilla extract, and buttermilk until fully combined.
- Transfer the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted near the center comes out with only a few crumbs.
- While the cake is baking, prepare the frosting. In a medium saucepan, combine the butter, Coca-Cola, cocoa powder, and vanilla. Bring to a boil over medium heat, then immediately remove from the heat and whisk in the confectioners' sugar until smooth.
- As soon as the cake comes out of the oven, pour the warm frosting over it. Allow the frosting to set for approximately 10 minutes before slicing and serving.
Notes
For added texture, mix in chopped walnuts or pecans with the frosting.
This cake can be enjoyed warm, at room temperature, or chilled.
Avoid using diet soda in this recipe.
Store at room temperature for up to two days or refrigerate for up to four days.
This cake can be enjoyed warm, at room temperature, or chilled.
Avoid using diet soda in this recipe.
Store at room temperature for up to two days or refrigerate for up to four days.