Go Back

Cracker Barrel Chocolate Cola Cake

Helen T. Patterson
Cracker Barrel’s Chocolate Cola Cake is a rich, moist dessert that combines the deep flavor of chocolate with the subtle sweetness of cola.
The cake is tender and soft, thanks to the carbonation in the cola, while the cola-infused frosting adds a deliciously sweet and slightly tangy finish.
This cake is perfect for any occasion, offering a comforting, indulgent treat that brings the flavor of Cracker Barrel’s signature dessert into your own home.
Nutrition Facts (Per Serving)
Calories: ~400-450 kcal, Carbohydrates: ~65g, Protein: ~4g, Fat: ~18g, Saturated Fat: ~10g, Cholesterol: ~50mg, Sodium: ~250mg, Sugar: ~50g, Fiber: ~2g
Estimated based on one serving (assuming 16 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Southern
Servings 16 servings
Calories 400 kcal

Equipment

  • 1 (9x13-inch) Baking Pan – To bake the cake.
  • 2 Mixing Bowls – One for the dry ingredients and one for the wet ingredients.
  • Hand Mixer or Stand Mixer – For creaming the butter and sugar, and mixing the batter.
  • Saucepan – For making the cola frosting.
  • Spatula – To spread the frosting evenly over the cake.
  • Toothpick or Cake Tester – To check the cake’s doneness.

Ingredients
  

Cake Ingredients:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 cup cola preferably Coca-Cola
  • ½ cup buttermilk
  • 1 tsp vanilla extract

Frosting Ingredients:

  • ½ cup unsalted butter
  • 2 tbsp unsweetened cocoa powder
  • ¼ cup cola
  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Step 1: Preheat and Prepare the Pan

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    In another bowl, beat the butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
    Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  • Gradually add the dry ingredients in alternating batches with the buttermilk and cola. Start and end with the dry ingredients.
    Mix until just combined—be careful not to overmix.

Step 3: Bake the Cake

  • Pour the batter into the prepared baking pan and spread it out evenly.
    Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
    Let the cake cool in the pan for 10 minutes.

Step 4: Prepare the Frosting

  • In a saucepan, melt the butter over medium heat.
    Stir in the cocoa powder and cola, bringing it to a gentle boil.
    Let it simmer for a minute, then remove from heat.
    Gradually whisk in the powdered sugar until smooth and spreadable. Stir in the vanilla extract.

Step 5: Frost the Cake

  • Pour the warm frosting over the slightly cooled cake.
    Use a spatula to spread it evenly. Let the frosting firm up for a few minutes before slicing and serving.

Notes

  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
  • Substitutions: You can substitute the buttermilk with regular milk and a tablespoon of vinegar or lemon juice to create a quick buttermilk substitute. If you prefer a less sweet cake, you can reduce the sugar by about ¼ cup.
  • Dietary Adjustments: You can try using a diet cola or caffeine-free cola for a lighter version, though it may slightly change the taste.
Keyword Cracker Barrel Chocolate Cola Cake