Cracker Barrel Coca Cola Cake Recipe

Introduction

This Cracker Barrel Coca Cola Cake is a moist and rich chocolate cake with a unique twist thanks to the secret ingredient—Coca-Cola. Topped with a fudgy, pourable frosting that melds perfectly into the warm cake, it’s an irresistible treat perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into cubes
• 1 cup Coca-Cola (regular, not diet)
• ½ cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

• For the frosting:
• ½ cup (1 stick) unsalted butter, cut into cubes
• ¼ cup Coca-Cola (regular, not diet)
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or use baking spray with flour. Set aside.
2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
3. Step 3: In a medium saucepan over medium heat, combine the cubed butter and 1 cup Coca-Cola. Stir occasionally until the butter melts completely. Remove from heat without boiling.
4. Step 4: Pour the hot butter and Coca-Cola mixture over the dry ingredients. Stir with a whisk or spatula until just combined. The batter will be thin, which is normal.
5. Step 5: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the batter. Mix thoroughly until smooth and fully combined, ensuring no streaks of egg remain.
6. Step 6: Pour the batter evenly into the prepared baking pan, spreading to the corners.
7. Step 7: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back lightly when pressed.
8. Step 8: While the cake bakes, prepare the frosting. In a medium saucepan, combine the cubed butter, ¼ cup Coca-Cola, and cocoa powder over medium heat. Stir constantly until melted and smooth. Bring to a gentle boil, then remove from heat immediately.
9. Step 9: Remove the saucepan from heat and whisk in the powdered sugar one cup at a time until smooth. Stir in vanilla extract and a pinch of salt. If needed, thin with a tiny splash of Coca-Cola or milk to reach a pourable consistency.
10. Step 10: As soon as the cake comes out of the oven, pour the hot frosting evenly over the warm cake, allowing it to soak in and create a fudgy glaze.
11. Step 11: Let the frosting set at room temperature for 30 to 60 minutes until slightly firm. You may refrigerate briefly to speed up setting, but room temperature is best for texture.
12. Step 12: Slice and serve the cake warm or at room temperature. It pairs beautifully with vanilla ice cream or whipped cream, if desired.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and lemon juice.
• Use Dutch-processed cocoa powder for a darker, smoother chocolate flavor in both cake and frosting.
• Ensure eggs are at room temperature for better incorporation and a lighter texture.
• Measure flour carefully by spooning it into the cup and leveling off to avoid a dense cake.
• If frosting becomes too thick, add a splash of Coca-Cola or milk to reach the desired consistency.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving to restore moisture and soften the frosting. Leftover cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use diet Coca-Cola in this recipe?

Diet Coca-Cola is not recommended because it lacks the sugar content that contributes to the cake’s moisture and texture. Regular Coca-Cola gives the best results.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding ½ tablespoon lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes until slightly thickened and curdled, then use as directed.