double chocolate coca cola cake

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240 ml) Coca-Cola (not diet)
• 1 cup (230 g) unsalted butter
• ½ cup (120 ml) buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups (270 g) mini chocolate chips or chopped semisweet chocolate

For the Frosting:

• ½ cup (115 g) unsalted butter
• ¼ cup (60 ml) Coca-Cola
• 3 tablespoons unsweetened cocoa powder
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Optional: 1 cup (100 g) chopped pecans or walnuts

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan, or line it with parchment.

2. Make the Batter

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
2. In a saucepan, bring Coca-Cola and butter to a boil, stirring until butter melts.
3. Pour the hot mixture over the dry ingredients and stir to combine.
4. Add buttermilk, eggs, and vanilla. Mix until smooth.
5. Fold in the chocolate chips (this gives you the “double chocolate” effect).

3. Bake

Pour batter into prepared pan.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Frosting

1. In a saucepan, combine butter, Coca-Cola, and cocoa powder. Bring to a gentle boil.
2. Remove from heat and whisk in powdered sugar and vanilla until smooth.
3. Stir in nuts if desired.

5. Frost While Warm

Pour the warm frosting over the warm cake (not cooled!) — it will soak in a bit and create a fudgy glaze.

6. Cool & Serve

Let the cake cool completely before slicing.

Serve as-is or with a scoop of vanilla ice cream for an extra treat.

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Tips

• You can substitute coffee for part of the Coca-Cola for a deeper chocolate flavor.
• For a smoky twist, use Cherry Coke or Vanilla Coke.
• Store leftovers tightly covered at room temperature for up to 3 days.