Cracker Barrel Coca-Cola Chocolate Cake (Copycat)
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This Cracker Barrel Coca-Cola Chocolate Cake is a rich, fudgy sheet cake made with real Coca-Cola in both the batter and the frosting. Like my Gooey Chocolate Butter Cake, it's a chocolate-lover's dream — deep cocoa flavor, a tender crumb, and a glossy cola frosting poured right over the top while the cake is still warm.
Made with pantry staples like cocoa powder, buttermilk, and a couple cans of Coke, this cake comes together in one bowl with no mixer required.
It's the kind of nostalgic, from-scratch dessert that disappears fast served alongside my Easy BBQ Oven Baked Ribs for Sunday dinner, or cut into squares for a potluck next to my Strawberry Swiss Roll Cake. Serve it plain, with a drizzle of chocolate syrup, or a scoop of vanilla ice cream on top.
Quick Look: Coca Cola Chocolate Cake
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 25 minutes
- 👨👩👧👦 Servings: 12
- 📊 Calories: ~469 kcal per serving
- 🥣 Ingredients: Coca-Cola, cocoa powder, flour, sugar, baking soda, eggs, buttermilk, vanilla, powdered sugar
- ⭐ Difficulty: Easy — no mixer needed, just a little patience while it cools
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Why this Recipe Works
Iconic Copycat Flavor: All the rich, nostalgic taste of the Cracker Barrel classic, made right in your own kitchen.
Rich and Fudgy: Real Coca-Cola in both the cake and frosting gives every bite deep chocolate flavor and a moist, tender crumb.
No Mixer Needed: Everything comes together by hand in just a couple of bowls, so cleanup is easy too.
For even more crowd-pleasing dessert ideas, try my Strawberry Icebox Cake or these Chocolate Chip Cookie Cheesecake Bars!
Ingredients Needed
- Coca-Cola: Used in both the cake and the frosting for that signature cola flavor — stick with regular Coke, not diet, for the best texture and rise.
- Cocoa Powder: Unsweetened cocoa gives both layers their deep chocolate flavor.
- Buttermilk: Keeps the cake tender and moist — don't substitute regular milk if you can help it.
- Butter: Salted butter is used in both the cake batter and the frosting for richness.
How to Make this Cracker Barrel Coca-Cola Chocolate Cake
- Step 1: Preheat the oven to 350°F and lightly grease a 9x13 cake pan.
- Step 2: In a small pot, add the butter, Coca-Cola, and the cocoa powder. Whisk together and bring to a low boil over medium heat, whisking frequently.
- Step 3: In a large bowl, mix the flour, sugar, and baking soda together with a flat whisk or spatula.
- Step 4: Slowly pour the cocoa mixture into the dry ingredients and mix until combined.
- Step 5: Add eggs, buttermilk, and vanilla to the batter, then pour into the prepared pan
- Step 6: Pour the batter into the prepared pan and bake.
- Step 7: In a large saucepan over medium heat, melt the butter. Add the cocoa powder and the remaining 3 ounces of Coca-Cola, and bring to a low boil.
- Step 8: Remove from heat and carefully whisk in the powdered sugar, 1 cup at a time, until smooth. Let the frosting sit for 5-10 minutes to thicken slightly.
- Step 9: Whisk in the powdered sugar until combined.
- Step 10: Spread the frosting evenly over the cake. Let it sit for about 1 hour before slicing.
Recipe Tips
- Use regular Coca-Cola, not diet — the sugar helps give the cake the right texture and rise.
- Let the cake cool completely before frosting, or the frosting will slide right off.
- Whisk the frosting continuously as you add the powdered sugar to keep it smooth and lump-free.
- If the frosting starts to set up too fast while you're spreading it, warm the pan gently for a few seconds to loosen it back up.
- Slice and serve with a drizzle of chocolate syrup or a scoop of vanilla ice cream for the full Cracker Barrel-style presentation.
Recipe FAQ's
Regular Coca-Cola is best for this recipe. Diet soda lacks the sugar that helps the cake rise properly and get its classic moist texture.
This recipe is a copycat of the Coca-Cola cake served at Cracker Barrel restaurants — a rich chocolate sheet cake with a fudgy cola frosting.
Refrigeration is optional. This cake stays fresh at room temperature, covered, for a few days — refrigerating is fine too if you prefer a firmer frosting.
Yes, wrap slices tightly and freeze for up to 2-3 months. Thaw at room temperature before serving.
More Copycat Recipes
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Cracker Barrel Coca Cola Chocolate Cake {Copycat}
Ingredients
- 1 cup salted butter 2 sticks
- 12 ounces coca-cola divided
- ½ cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup salted butter 1 stick
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
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Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9”x13” cake pan and set aside.
- In a small pot add the butter. Then add 9 oz of coca-cola and ½ cup cocoa powder and whisk together. Bring to a low boil over medium heat whisking frequently. Once it begins to bubble, remove from the heat and set aside.
- In a large bowl mix the flour, sugar and baking soda together to combine with a flat whisk or spatula.
- Slowly pour the cocoa mixture into the dry ingredients and mix until combined.
- Add the eggs, buttermilk and vanilla extract, mix again until no dry items remain.
- Pour into the prepared 9”x13” pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Set aside in a ventilated area to cool to room temperature.
- In a large sauce pan over medium heat add ½ cup (1 stick) butter and melt. Add ½ cup cocoa and the remaining 3 oz of coca-cola to a low boil.
- Once it boils, remove from the heat and carefully whisk in the powdered sugar 1 cup at a time until smooth. Let the frosting sit for about 5-10 minutes to thicken slightly.
- Pour the frosting over the cake and spread. Let the frosted cake set for 1 hour. Refrigeration is optional, room temperature is best. Slice and enjoy with chocolate drizzle or vanilla ice cream.
Notes
- For the best flavor and texture, regular Coca-Cola is recommended as written. Diet or zero-sugar sodas contain different sweeteners and may alter the flavor and consistency of both the cake and frosting.
- Once the frosting has fully set, cover the cake tightly and store it at room temperature for up to 2 days.
