Coca-Cola Chocolate Cake Recipe

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If your baking abilities are shaky at best, look no further than celebrated writer and cookbook author Annie Bell's Baking Bible. This thick volume has recipes for all your favorite desserts, plus a few you've never even imagined.

This Southern cake is slightly chocolatey, and it is almost impossible to guess that Coca-Cola is an ingredient —although if you can lay your hands on some gummy Coca-Cola bottles to adorn it, they might just provide a clue.

Reprinted with permission from Annie Bell's Baking Bible

Coca-Cola Chocolate Cake Recipe
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  • unsalted butter
  • all-purpose flour
  • chocolate sprinkles
  • 1 cup Coca-Cola
  • 9 tablespoons unsalted butter
  • 3/4 teaspoon baking soda
  • 2 cups self-rising flour
  • 1 tablespoon cocoa powder
  • 1 1/2 cups superfine sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Coca-Cola
  • 3 1/2 tablespoons unsalted butter
  • 1 tablespoon cocoa powder
  • 2 cups confectioners' sugar
  1. Bring the coke to a boil with the butter. Once the butter has melted, stir in the baking soda, which will fizz, and set aside for 20 minutes. Preheat the oven to 325°F convection oven/375°F conventional oven, and butter and flour a 10-inch nonstick bundt pan.
  2. Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine. Transfer the mixture to the prepared pan and give it a couple of taps on the work surface to bring up any air bubbles. Bake for about 40 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.
  3. To make the icing, place the cola, butter and cocoa in a small saucepan and bring to a boil, whisking until smooth. Stir in the confectioners’ sugar, which will set very quickly, and without delay trickle it over the top of the cake, letting it drip down the sides—these don’t need to be completely covered. Decorate with chocolate sprinkles if you wish. Set aside for about an hour for the icing to set.
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