The moment this Copycat Cracker Barrel Chocolate Coca-Cola Cake hits the oven, your kitchen fills with a deep, cocoa aroma that feels like coming home.
You will want to make it on a lazy Sunday afternoon, for a simple weeknight treat, or to bring to the next potluck where it will be the star of the dessert table.
SaveI remember the first bite at a roadside Cracker Barrel and swore I would recreate it at home, and this version tastes just like that nostalgic slice.
Copycat Cracker Barrel Chocolate Coca Cola Cake
Ingredients
Cake
Frosting
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Whisk dry ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients
In a separate bowl, beat the eggs, then whisk in the milk, vegetable oil, and vanilla extract until smooth.
- Add Coca-Cola and vinegar
Pour in the Coca-Cola and apple cider vinegar, and whisk just until combined; the batter will be thin and fizzy.
- Combine wet and dry mixtures
Pour the wet ingredients into the dry ingredients and stir gently until no large streaks of flour remain; do not overmix.
- Bake the layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes
Let the cake layers cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely before frosting.
- Make the frosting
In a large bowl, beat the softened butter until creamy. Add the cocoa powder and powdered sugar gradually, then pour in the milk and vanilla, and beat until light and fluffy. Add a pinch of salt to balance the sweetness.
- Assemble and frost
Place one cake layer on a serving plate, spread a generous amount of frosting on top, add the second layer, and coat the entire cake with the remaining frosting.
- Chill before serving
Refrigerate the cake for at least 30 minutes to set the frosting and help the flavors meld together.
Substitutions and variations
- Use buttermilk instead of milk and add 1 teaspoon white vinegar for a closer tang if you do not have Coca-Cola.
- Swap vegetable oil for melted unsalted butter to get a richer crumb.
- Use dark chocolate chips mixed into the batter for pockets of chocolatey goodness.
- Replace whole eggs with 1 1/4 cups egg substitute for a lighter version.
- Use salted butter in the frosting and reduce added salt if you prefer a salted edge.
Chloe's tips
- Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- Let the cake cool completely before frosting so the frosting does not melt and slide off.
- For extra moist crumbs, brush each layer with a little Coca-Cola before adding the frosting.
- Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
- Bring the cake to room temperature for about 30 minutes before serving for the best flavor and texture.
How to store it
- Keep the cake refrigerated in a covered container for up to 4 days.
- You can freeze the unfrosted layers for up to 2 months; thaw overnight in the refrigerator before assembling and frosting.
Serving suggestions
Serve this classic chocolate cake in generous slices, garnished with a drizzle of chocolate ganache or a few shaved chocolate curls.
- Classic vanilla or whipped cream on the side
- A scoop of vanilla ice cream
- Shaved dark chocolate on top
- Fresh raspberries for a pop of color
Frequently asked questions
Why use Coca-Cola instead of buttermilk?
Coca-Cola adds a subtle caramel note and reacts with the baking soda to give the cake a tender, fudgy texture similar to a diner favorite.
Can I make this cake in a single layer?
Yes, you can bake it in a 9x13-inch pan and use it as a sheet cake; just adjust the baking time to about 30 to 35 minutes.
Can I use diet or zero sugar Coca-Cola?
It is best to use regular Coca-Cola because the sugar content affects texture and browning; diet versions may result in a different crumb.
What if I do not have apple cider vinegar?
You can use white vinegar or lemon juice; a teaspoon will provide the needed acidity to react with the baking soda.
Let's get cooking!
Enjoy bringing a little diner comfort to your home with this Copycat Cracker Barrel Chocolate Coca-Cola Cake, and savor each gooey, chocolatey bite.
