This Coca-Cola Cake is an old-fashioned chocolate sheet cake baked in a 9×13, with mini marshmallows folded into the batter and warm chocolate frosting poured over the top, a lot like this peanut butter sheet cake. It’s easy to make, feeds a crowd, and has that nostalgic flavor everyone remembers from church cookbooks and family reunions.
An Easy Chocolate Sheet Cake That Tastes Like an Old-Fashioned Favorite
The Coca-Cola does two things here. It keeps the cake incredibly moist, and it adds a soft caramel note under all that chocolate. You won’t bite into it and taste soda. You’ll just taste a deeper, richer chocolate cake than you’re used to. If you’ve made this hot fudge cake before, you already know the kind of gooey, comforting dessert we’re going for.
The warm frosting is the trick. You pour it over the cake while both are still warm, so it soaks in a little at the edges and sets up smooth and fudgy on top. It’s the same pour-it-while-warm method that makes a good Tandy cake so hard to walk past.
This one belongs on the table right next to the rest of your easy potluck desserts. If your family reaches for anything made with a can of soda, like this 7UP cake, or they love an easy chocolate crowd-pleaser like this black forest poke cake, this is the cake they’ll be asking you to bring again.
FAQs
Like a rich, moist chocolate sheet cake. The cola adds a light caramel background note, but it doesn’t taste like soda. The marshmallows melt in and leave little soft, sweet pockets throughout the cake.
No. The Coca-Cola mostly works behind the scenes to keep the cake moist and boost the chocolate flavor. Most people can’t pick out the soda unless you tell them it’s in there.
The cola adds moisture and a little caramel sweetness, and it pairs naturally with chocolate. It’s an old grocery-store trick from a time when a can of Coke was always in the pantry.
The recipe is written for Coca-Cola, but any regular cola will work the same way. Diet colas can change the sweetness and texture a little, so regular is the safer choice.
No. The 1 cup of mini marshmallows melts into the batter for extra sweetness, but the cake still bakes up fine without them if you’d rather leave them out.
That’s up to you. Many traditional Coca-Cola Cakes stir a cup of chopped pecans or walnuts into the frosting. Leaving them out gives the softest texture and works for the widest crowd, so that’s the way I’d lean.
Yes. It actually holds up well, so you can bake and frost it a day before you need it. Let the frosting set completely, then cover it once it’s cool.
Cover it and keep it at room temperature for up to 3 days, or in the fridge for up to 5. To freeze, wrap individual slices well and freeze for up to 3 months, then thaw at room temperature before serving.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Cake:
- 2 cups all-purpose flour – Gives the cake its structure.
- 2 cups granulated sugar – Sweetens the batter and helps keep it moist.
- ½ teaspoon salt – Balances the sweetness and deepens the chocolate flavor.
- 1 teaspoon baking soda – Helps the cake rise.
- 1 cup Coca-Cola – Adds moisture and a soft caramel note.
- 1 cup salted butter (2 sticks) – Adds richness to the batter.
- ⅓ cup unsweetened cocoa powder – Gives the cake its chocolate flavor.
- ½ cup buttermilk – Keeps the crumb tender.
- 2 large eggs – Bind the batter together.
- 1 teaspoon vanilla extract – Rounds out the chocolate flavor.
- 1 cup mini marshmallows – Melt into the cake for little pockets of sweetness.
For the Chocolate Frosting:
- ½ cup salted butter (1 stick) – Makes the frosting smooth and rich.
- 3 tablespoons unsweetened cocoa powder – Adds the chocolate flavor.
- 6 tablespoons Coca-Cola – Thins the frosting and carries the flavor through.
- 1 teaspoon vanilla extract – Adds warmth and depth.
- 3¾ cups powdered sugar – Sweetens and thickens the frosting so it sets.
Optional:
- 1 cup chopped pecans or walnuts – Stir into the frosting for crunch. Many traditional recipes include them, but leaving them out gives the best texture for a crowd.
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the 2 cups flour, 2 cups sugar, ½ teaspoon salt, and 1 teaspoon baking soda.
- In a medium saucepan over medium heat, combine the 1 cup Coca-Cola, 1 cup butter, and ⅓ cup cocoa powder. Heat until the butter melts and the mixture just begins to simmer, whisking now and then.
- Pour the hot cocoa mixture into the dry ingredients and whisk until combined.
- Add the ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Stir just until smooth.
- Fold in the 1 cup mini marshmallows.
- Pour the batter into the prepared dish.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Some marshmallows may rise to the top as it bakes. They disappear under the frosting.
How to Make the Chocolate Frosting
- About 5 minutes before the cake is done, start the frosting.
- In a saucepan over medium heat, melt the ½ cup butter with the 3 tablespoons cocoa powder and 6 tablespoons Coca-Cola until smooth and hot.
- Take it off the heat and whisk in the 1 teaspoon vanilla and 3¾ cups powdered sugar until smooth.
- Stir in the 1 cup chopped nuts now if you’re using them.
- Pour the warm frosting over the warm cake and spread it evenly.
- Let the frosting cool and set before slicing.
Tips
- Frost the cake while both the cake and the frosting are still warm. That’s what gives the top its smooth, fudgy finish.
- Time the frosting to be ready the moment the cake comes out. Start it about 5 minutes before the bake time is up.
- Pull the cake when a toothpick comes out with a few moist crumbs, not clean, so it stays moist.
- Don’t worry if some marshmallows float to the top while baking. The warm frosting covers them.
- Let the frosting set before slicing so you get clean pieces.
- Leave the nuts out for the softest texture, or stir them into the frosting if your crowd loves the crunch.
More Recipes
If you love an easy chocolate cake like this one, then you’ll also love these:
Recipe
Coca-Cola Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup Coca-Cola
- 1 cup salted butter 2 sticks
- ⅓ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
For the Frosting:
- ½ cup salted butter 1 stick
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons Coca-Cola
- 1 teaspoon vanilla extract
- 3¾ cups powdered sugar
- 1 cup chopped pecans or walnuts optional
Instructions
Cake
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Whisk together the flour, sugar, salt, and baking soda in a large bowl.
- In a medium saucepan over medium heat, combine the Coca-Cola, butter, and cocoa powder. Heat until the butter melts and the mixture just begins to simmer, whisking occasionally.
- Pour the hot cocoa mixture into the dry ingredients and whisk until combined.
- Add the buttermilk, eggs, and vanilla. Stir just until smooth.
- Fold in the mini marshmallows.
- Pour the batter into the prepared dish and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
Chocolate Frosting
- About 5 minutes before the cake is done, melt the butter with the cocoa powder and Coca-Cola in a saucepan over medium heat until smooth and hot.
- Remove from the heat and whisk in the vanilla and powdered sugar until smooth.
- Stir in the nuts if using.
- Pour the warm frosting over the warm cake and spread evenly.
- Let the frosting set before slicing.
Notes
- Frost the cake while both the cake and frosting are warm for the smoothest top.
- Have the frosting ready the moment the cake comes out of the oven.
- Bake just until a toothpick shows a few moist crumbs so the cake stays moist.
- Leave the nuts out for the softest texture, or add them for crunch.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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