Cracker Barrel Coca Cola Cake
This Cracker Barrel Coca Cola Cake is rich, moist, and full of deep chocolate flavor. It’s the famous dessert from Cracker Barrel restaurants, and yes, it’s made with real Coca-Cola mixed right into the batter. This one is a must-try, especially served warm with a big scoop of vanilla ice cream. Trust me, you’ll fall in love the moment you taste it.
Out of all the chocolate cakes I’ve made over the years, this Coca-Cola cake takes the top spot. I’m a total chocolate fan, give me slow cooker chocolate fondue or my chocolate Baileys poke cake any day, they’re both super rich and over-the-top. But this cake? It’s something special. It’s so rich and chocolatey, you’d never guess there’s Coke in the batter. That’s what makes this Cracker Barrel copycat cake so fun to make and even better to share.
Table of contents
It’s made with simple ingredients like all-purpose flour, cocoa powder, butter, sugar, and of course a good splash of Coca-Cola. The whole thing takes about 50 minutes from start to finish, which is totally worth it. This is my best friend’s all-time favorite cake, and she insists I make it every time she visits. Honestly, I can’t blame her. It’s that good!. We usually end up sneaking bites straight from the pan before it even cools.
Why you will love this recipe
- So chocolatey you’ll want seconds: This cake is soft, and full of real cocoa flavor. Every slice is moist and sweet with the right amount of richness from the Coke and melted butter.
- Simple stuff you already have: I use pantry staples like flour, sugar, butter, and cocoa powder, plus a splash of Coca-Cola. It’s all mixed and baked in under an hour.
- The one everyone asks for: This is the cake I make when friends come over, or for birthday parties.
- Just like cracker barrel but better: If you’ve ever had the Coca-Cola Cake at Cracker Barrel, you know how good it is. My version is extra soft, perfectly sweet, and topped with warm chocolate frosting that takes it to the next level.
What you will need
- All-purpose flour: I use regular all-purpose flour to give the cake its soft and tender structure.
- White granulated sugar: I add sugar to make the cake sweet and balance the cocoa.
- Coca-Cola: A splash of Coke adds sweetness and makes the cake extra moist.
- Unsweetened cocoa powder: I use unsweetened cocoa for a rich chocolate flavor.
- Buttermilk: Buttermilk keeps the cake tender and adds a slight tang I really love.
- Eggs: I mix in eggs to help the cake rise.
- Vanilla extract: A bit of vanilla brings all the flavors together.
- Salted butter: I melt salted butter for richness and a buttery finish.
- Vegetable oil: A little oil helps the cake stay soft and moist.
- Baking soda: I use baking soda to give the cake the lift it needs as it bakes.
- Coca cola frosting: For the frosting, I use salted butter with a splash of Coca-Cola, then mix in powdered sugar, unsweetened cocoa powder, and a bit of vanilla to make a chocolatey topping.
How to make
1. Preheat and start mixing: First, I preheat the oven to 350 degrees F. While that warms up, I whisk the flour and sugar together in a large mixing bowl and set it aside. Then, I grab a small saucepan and heat the Coca-Cola, butter, and oil over medium heat until it just starts to bubble.
2. Add the cocoa: Then, I mix in the cocoa powder and bring everything to a boil, stirring once or twice.
3. Mix and bake the cake: Next, I pour the warm Coca-Cola mixture into the bowl with the flour and sugar, then beat it on medium-low for about a minute. I add the eggs, vanilla extract, baking soda, and buttermilk, and beat everything together for another minute until smooth. Once it’s mixed, I pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick in the center comes out clean.
4. Make the frosting and serve: To make the frosting, I heat the Coca-Cola, cocoa powder, and butter in a saucepan over medium heat until it comes to a boil. I take it off the heat and whisk in the vanilla extract and powdered sugar until smooth. Then, I pour the warm frosting over the hot cake and spread it out evenly. I let the cake cool just a bit before slicing and serving it with a scoop of vanilla ice cream on the side.
Expert tip
Frost while cake is hot
I always make sure to pour the warm frosting over the cake as soon as it comes out of the oven. The heat from the cake helps the frosting melt right into the top, almost like it’s sinking into every little crack. This makes the top extra soft and full of flavor. It gives the cake that rich and fudgy texture I love, and every bite turns out super moist and chocolatey.
More tips to consider:
- To shorten prep time, I use a chocolate cake mix instead of making your own. Then, I just add the Coke and follow the directions on the box.
- If I only have unsalted butter, I make sure to add a little salt to the batter. It helps bring out the chocolate flavor.
- Since baking is an exact science, measure your ingredients as accurately as possible.
- Even though I set the timer for 30 minutes, I still check with a toothpick to make sure it’s done. Sometimes it needs a little more time depending on the oven.
- If your cake gets cool, reheat it in the microwave for a few seconds before adding the ice cream.
- I’ve used two round pans to make this into a layer cake. It usually takes about 40 minutes to bake, but I start checking around the 30-minute mark just to be safe.
Recipe variations
- A different Coke: I’ve tried this cake with Vanilla Coke and Cherry Coke, and both add a fun twist. Just swap it in using the same amount, about one cup.
- Diet Coke: For a lower sugar version, I use Diet Coke and replace the sugar with my favorite substitute. It still bakes up soft and sweet.
- Generic cola cake: I’ve used store-brand cola before and it worked just fine. You really don’t need to stick to Coca-Cola if you have something else on hand.
- Mini marshmallows: Sometimes I toss in about one cup of mini marshmallows. They melt into the cake and give it that gooey bite in the center.
- Double chocolate: When I want it extra rich, I mix in half a cup of chocolate chips right into the batter.
- Other beverages: I’ve also tested this recipe with root beer and even Sprite. About one cup of any fizzy drink will do, and it gives the cake a whole new flavor.
- Crunchy: For a little crunch, I mix in one cup of chopped walnuts or pecans.
Serving suggestions
I usually pull out this Coca-Cola cake when we’ve got family coming over for a birthday or a summer BBQ. Last Fourth of July, we grilled burgers and ribs, and I served this cake with a big scoop of my 3 ingredient Oreo ice cream on the side. Everyone was full but still made room for dessert. Even my uncle went back for seconds and asked for the recipe.
If it’s just a smaller dinner with friends, I like to keep it simple and top it with my homemade whipped cream and a handful of fresh cherries or strawberries. Once, for my daughter’s birthday, I drizzled warm caramel sauce over the top and served it after a meal of pan seared steak and arugula strawberry salad.
How to store leftovers
- Store: You can store your leftover Cracker Barrel Coca-Cola cake in an airtight container for up to three days in the fridge.
- Freeze: If you want to freeze your leftovers, wrap them in plastic wrap and put them in a freezer bag. They will stay fresh for three to four months.
- Thaw: I always thaw out frozen leftovers in the fridge overnight before serving.
Frequently asked questions
I don’t recommend using Dutch process cocoa powder for this recipe because it has a stronger and deeper flavor. Since this cake already uses more cocoa powder than most chocolate cake recipes, going darker can overpower the Coke. I’ve tried it before, and the Coca-Cola taste just gets lost. I stick with regular unsweetened cocoa so the balance stays just right.
Yes, I usually bake it in a 9×13-inch pan, but I’ve also made it in two round cake pans when I wanted to do a layer cake for a birthday. If you go that route, just know it might need a little extra baking time. I start checking it around the 30-minute mark, but sometimes it takes closer to 40 minutes depending on how thick the layers are.
Absolutely. My kids love this cake and have no idea there’s Coca-Cola in it. It’s soft, sweet, and super chocolatey, and they always ask for seconds whenever I make it for family dinners or parties.
More chocolaty recipes you should try:
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Cracker Barrel Coca Cola Cake
Ingredients
Coca-Cola cake:
- 1 cup Coca-Cola
- 1/2 cup vegetable oil like canola or coconut oil
- 1/2 cup salted butter
- 1/3 cup unsweetened cocoa powder
- 1 2/3 cups granulated sugar
- 2 cups all-purpose flour
- 2 eggs at room temperature
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Coca-Cola frosting:
- 1/3 cup unsweetened cocoa powder
- 1/2 cup salted butter
- 1/4 cup Coca-Cola
- 3 cups powdered sugar more if needed
- 1 1/2 teaspoons vanilla extract
Instructions
Coca-Cola cake:
- Preheat oven to 350 degrees F. Butter and sprinkle with flour in a 9×13 pan. Set aside.
- In a large bowl, stir together granulated sugar and all-purpose flour. Set aside.
- In a medium saucepan, over medium heat, add the butter, Coca-Cola, vegetable oil, and unsweetened cocoa, stir and bring to a boil.
- Once boiling, remove the mixture from heat and add it to the bowl with the flour mixture. Using an electric mixer, beat on low-medium speed for about one minute.
- After that, add the eggs and mix to combine, and add the buttermilk, baking soda, and vanilla. Beat for another minute on medium speed, and make sure to scrape the sides and bottom of the bowl.
- Transfer the batter to the prepared pan, spread it evenly, and level the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few crumbs attached, not raw batter.
Coca-Cola frosting:
- To make the frosting, place a medium saucepan over medium heat, and add butter, cocoa powder, and Coca-Cola. Stir and bring the mixture to just to the boiling point.
- Remove from heat and immediately whisk in the powdered sugar and vanilla extract. Pour the mixture over the cake and spread it evenly.
- Allow the cake to cool after that slice and serve.
Notes
Frost while cake is hot
I always make sure to pour the warm frosting over the cake as soon as it comes out of the oven. The heat from the cake helps the frosting melt right into the top, almost like it’s sinking into every little crack. This makes the top extra soft and full of flavor. It gives the cake that rich and fudgy texture I love, and every bite turns out super moist and chocolatey.More tips to consider:
- To shorten prep time, I use a chocolate cake mix instead of making your own. Then, I just add the Coke and follow the directions on the box.
- If I only have unsalted butter, I make sure to add a little salt to the batter. It helps bring out the chocolate flavor.
- Since baking is an exact science, measure your ingredients as accurately as possible.
- Even though I set the timer for 30 minutes, I still check with a toothpick to make sure it’s done. Sometimes it needs a little more time depending on the oven.
- If your cake gets cool, reheat it in the microwave for a few seconds before adding the ice cream.
- I’ve used two round pans to make this into a layer cake. It usually takes about 40 minutes to bake, but I start checking around the 30-minute mark just to be safe.