This Cracker Barrel double chocolate fudge Coca-Cola cake is rich, creamy, and best served with a side of vanilla ice cream.
With this copycat recipe, you can make Cracker Barrel’s famous Coca-Cola cake in the comfort of your home. With enough to serve the whole family!
Why Is It Called Coca Cola Cake?
Some people might find it unusual, but this chocolate cake recipe calls for a cup of Coca-Cola. Which for many, might sound a bit strange. But try it out – and I promise you’ll never go back. It makes the traditional chocolate cake just a little more special.
When it comes to baking, every ingredient makes a difference. In this recipe, the Coke enhances the flavor of the cocoa powder, making it taste even more chocolaty.
Tips & Tricks
- Poke holes on the cake after baking, right before adding the frosting. That way, the frosting will seep down into the cake, making it extra fudgy and moist.
- Don’t like Coke? No problem! You can use other sodas such as root beer, Dr. Pepper, and Pepsi, as an alternative.
- Since baking is an exact science, measure your ingredients as accurately as possible.
- If you do not have salted butter available, you may use unsalted butter, but add a teaspoon of salt to the mix.
- While we set the baking time to 30 minutes, the doneness of the cake still depends on your oven. Test using a toothpick or skewer to know if the cake is done.
- Warm the cake in the microwave for a few seconds and top it with a scoop of vanilla ice cream for that extra oomph!
History of Cracker Barrel and the Coca Cola Cake
Cracker Barrel’s Chocolate Coca-Cola cake began as a happy accident. How on earth did a famous soda become a key ingredient to a chocolate cake? Well, here’s the story.
It was 1997 when Cracker Barrel decided they wanted to incorporate Coke into more on their recipes. They had a long-standing relationship with Coke. And while Coca-Cola was becoming a common ingredient in savory dishes such as roasts and stews, it had never been used in a dessert. So Cracker Barrel felt it would make an interesting addition to their menu.
So, they asked a manufacturer to experiment on chocolate cake batters infused with Coke. To their surprise, the cake batter they received was even richer, denser, and darker than the one they created in their own kitchen.
What they found out later was that the outside company accidentally doubled the amount of cocoa in the recipe. Which resulted in a richer, fudgy, more decadent cake. And, just like that, the Double Chocolate Fudge Coca-Cola Cake was born.
The cake was initially offered periodically in 1997, but because of the high demand for the product, Cracker Barrel added it permanently to their menu in 2009.
You can now buy the entire cake. Which is perfect for potlucks and family get-together’s. Of course it’s also available in single slices. To be enjoyed after your meal or as a midnight snack.
To this day, the original Cracker Barrel recipe remains a secret, but thanks to the above copycat recipe, you can make this rich, decadent dessert at home at a fraction of the cost.
Cracker Barrel Coca Cola Cake (Copycat Recipe)
10
servings20
minutes30
minutes200
kcalThis Cracker Barrel double chocolate fudge coca-cola cake is rich, creamy and best served with a side of vanilla ice cream.
Ingredients
1 cup Coca-Cola
1/2 cup vegetable oil
1/2 cup (1 stick) salted butter
1/3 cup unsweetened Cocoa Powder
2 cups sugar
2 cups all-purpose flour
2 eggs
1/2 cup buttermilk
1 tsp baking soda
2 tsp vanilla extract
- Frosting:
1/2 cup (1 stick) salted butter
1/4 cup unsweetened cocoa powder
1/4 cup Coca-Cola
3 cups powdered sugar
1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a 13×9-inch cake pan. Set aside.
- Make the cake: In a large saucepan, bring the Coca-Cola, vegetable oil, butter, and unsweetened cocoa to a boil. Remove the pot from the heat and immediately stir in the sugar and flour.
- Add eggs, buttermilk, baking soda and vanilla and mix well until smooth.
- Spread the batter into the cake pan. Bake for 30-35 minutes or until a toothpick comes out clean from the center of the cake.
- Make the frosting: In a clean saucepan over medium heat, bring butter, cocoa powder, and Coca-Cola to a boil. Remove from the heat and whisk in the powdered sugar and vanilla. Immediately pour over the warm cake and spread quickly.
- Allow the cake to cool. Then, slice and serve with vanilla ice cream. Enjoy!
This kind of cake is something that I ate growing up in Texas so Iām super excited to see this recipe.
Sounds incredible!! I usually don’t bake, but I gotta try this.
That looks so good to have with some french vanilla ice cream and a coffee. Yum.
You can make this as a Black Forest cake by substituting Dr Pepper and putting a can of cherry filling over the frosting…
I am not a chocolate lover. I used to keep M&Ms in my classroom for treats along with other chocolate bars. It kept my room full of visiting teachers who needed a chocolate fix. I tried this cake one time, and I am addicted. It is so rich and a natural chocolate flavor with no additives. I double the icing recipe because it is soooo good. When I take the cake out of the oven, I poke holes in it with a chop stick, many, many holes then spread the icing. It seeps into the cake and makes it even better. This is a fantastic cake!! The copycat recipe for Cracker Barrel meatloaf is very good too.
Why was the buttermilk crossed off?
Hi Glenda!
The ingredient list in the recipe box is interactive – so you can click and cross off an item when you add it.
It helps some people keep track, especially on longer lists.
To un-cross it, just click the work “buttermilk” and it will go back to normal.
Hope this helps!
This is even better than what Cracker Barrel serves! I made it for our church cafe’ and it was an absolute hit. Just make sure to apply the frosting once you take it out of the oven. Thanks for posting the recipe!!
So glad you liked it, Jeannie!
It’s always a hit in my house, too š
Do I have to let the cake cool before frosting it?
Hi Lindsey!
No, you want to pour the frosting over the warm cake š
I’ve amended the recipe to make this more clear, so thanks for asking!
It doesn’t seem that chop sticks would make big enough holes for the frosting. Wooden spoon handle is just right.
I frequently use a wooden spoon handle, as well. But chopsticks actually work well, too. The holes with them aren’t significantly smaller than holes made with a wooden spoon (especially if you use the blunt end of the chopsticks). Either way, I say use what works best for you! š
Do I have to use buttermilk?
Hi Pat!
You can use regular milk but then you’ll need to add 1 1/2 teaspoons of white vinegar or lemon juice to replicate the acidity that buttermilk provides, which is important for the texture and leavening of your cake š