Cracker Barrel Coca-Cola Cake Copycat Recipe

This Cracker Barrel Coca-Cola Cake recipe brings that sticky, fudgy chocolate sheet cake home, no road trip required. It’s the one on the dessert menu that always seems to disappear before anyone has a chance to think about it too hard.

If you’ve had it at the restaurant, you know it’s different from a regular chocolate cake. The Coke adds a subtle tang and keeps the crumb tender in a way that plain water or milk just doesn’t.

Why I Love This Recipe

The frosting goes on while the cake is still warm, so it soaks into the top layer just slightly and sets into something between a glaze and a fudge. That texture is the whole point.

It uses pantry staples almost entirely, which means you’re not hunting down anything unusual on a weeknight.

This is the version I keep coming back to when I want a chocolate dessert that actually lands.

Recipe Ingredients

• 2 cups all-purpose flour – Standard flour gives the right structure; do not use cake flour here
• 2 cups granulated sugar – White sugar works best for the classic sweet, flat-top look
• 1 tsp baking soda – Reacts with the Coke to help the cake rise
• 1/2 tsp salt – Balances the sweetness
• 1/2 cup unsalted butter – Cut into pieces for even melting; salted butter works if you skip the added salt
• 1/2 cup vegetable oil – Keeps the crumb moist even the next day
• 3 tbsp unsweetened cocoa powder (for cake) – Dutch-process or natural both work here
• 1 cup Coca-Cola (for cake) – Full-sugar Coke only; diet versions change the chemistry
• 1/2 cup buttermilk – Adds a slight tang and tenderness; see Variations for a swap
• 2 large eggs – Room temperature
• 1 tsp vanilla extract (for cake) – Pure vanilla, not imitation
• 1 1/2 cups mini marshmallows – These melt into the batter and give the crumb its signature texture

For the frosting:

• 1/2 cup unsalted butter – Cut into pieces
• 3 tbsp unsweetened cocoa powder (for frosting) – Same cocoa you used in the cake
• 6 tbsp Coca-Cola (for frosting) – Measured, not estimated
• 3 1/2 cups powdered sugar – Sifted to avoid lumps
• 1 tsp vanilla extract (for frosting) – Stir in at the end
• 1 cup chopped pecans – Toasted if you have 5 extra minutes; skip if allergies are a concern

Variations / Substitutions

• No buttermilk – Stir 1/2 tbsp white vinegar into 1/2 cup regular whole milk, let it sit for 5 minutes, and it behaves the same way.
• No pecans – Leave them out entirely or swap in chopped walnuts; the frosting still sets fine.
• Dairy-free – Use a plant-based butter stick (not spread) for both the cake and frosting, and replace the buttermilk with full-fat oat milk plus 1/2 tbsp apple cider vinegar.
• Extra heat – Add 1/4 tsp cayenne to the cake batter; it won’t read as spicy, just a little warmer in the back of your throat.
• Cherry Coke – Swap the regular Coke in the cake for Cherry Coke for a faint fruity note without any additional ingredients.
• Gluten-free – A 1:1 gluten-free flour blend works here because the recipe doesn’t rely on gluten development.

If you like easy chocolate sheet cakes, the Texas Sheet Cake recipe is a close cousin worth trying next.

How To Make Coca-Cola Cake

Step 1: Warm the Wet Ingredients

Heat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium saucepan over medium heat, combine the 1/2 cup butter, 1/2 cup vegetable oil, 3 tbsp cocoa powder, and 1 cup Coca-Cola. Stir occasionally and heat until the butter is fully melted and the mixture just starts to bubble at the edges, about 4 to 5 minutes. Pull it off the heat immediately.

The mixture will look thin and glossy, almost like a dark chocolate sauce. That’s exactly right. Add the 1 1/2 cups mini marshmallows to the hot liquid and stir until they’re mostly melted, about 1 minute. A few small lumps are fine; they’ll bake out.

Don’t let the cocoa mixture boil hard or it can thicken unevenly and make the batter harder to mix into the dry ingredients.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups flour, 2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until they’re fully combined with no visible pockets of baking soda.

This takes about 30 seconds. A uniform dry mix means the baking soda distributes evenly, so the cake rises flat across the top rather than doming in the center.

Step 3: Combine the Batter

Pour the warm cocoa-marshmallow mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. Then add the 1/2 cup buttermilk, 2 eggs, and 1 tsp vanilla extract, and stir until the batter is smooth and no dry streaks remain, about 1 minute of gentle mixing.

The batter will be thinner than a typical cake batter, more like a pourable brownie mix. That’s normal for this style of cake. Don’t overmix once the eggs are in; stop as soon as it looks uniform.

Step 4: Bake the Cake

Pour the batter into your prepared 9×13-inch pan and bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

The top will look set and matte rather than shiny when it’s done. Start checking at 30 minutes since ovens vary, and you want it moist, not dry.

Step 5: Make the Frosting

About 5 minutes before the cake comes out of the oven, start the frosting. In a medium saucepan over medium heat, combine the 1/2 cup butter, 3 tbsp cocoa powder, and 6 tbsp Coca-Cola. Stir and heat until the butter is melted and the mixture is smooth, about 3 minutes. Take it off the heat, then whisk in the 3 1/2 cups sifted powdered sugar and 1 tsp vanilla extract until no lumps remain. Stir in the 1 cup chopped pecans.

The frosting should be pourable but not watery. If it looks too thick, add 1 tbsp of warm water and whisk again.

Step 6: Glaze and Serve

As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread it gently to the edges with a spatula. Let it sit for 15 minutes so the frosting sets just enough to cut cleanly, then slice into squares and serve warm with the glossy, fudgy top facing up.

Recipe Tips

• Toast the pecans first – Spread them on a dry skillet over medium heat for 4 to 5 minutes, stirring once or twice, until fragrant. The flavor difference in the finished frosting is noticeable.
• Sift the powdered sugar – Lumps in powdered sugar don’t always dissolve in the hot frosting, especially once it starts to cool. Thirty seconds of sifting saves you from a grainy top.
• Room temperature eggs – Cold eggs can slightly seize the warm cocoa mixture when you add them. Set them out 20 minutes ahead or sit them in a bowl of warm water for 5 minutes.
• Use a light-colored metal pan – Dark nonstick pans absorb more heat and can overbake the edges before the center sets. If that’s all you have, start checking at 27 minutes.

Bake times for a 9×13-inch pan at 350°F (175°C) — the cake is done when an internal read at the center hits 200–205°F (93–96°C):

How To Store

• Refrigerate – Cover the pan tightly with plastic wrap or transfer slices to an airtight container. Keeps well for up to 4 days. The frosting firms up in the fridge but softens again at room temperature within about 20 minutes.
• Reheating – A single slice in the microwave for 15 to 20 seconds brings it back close to that fresh-from-the-oven texture.

What To Serve With Coca-Cola Cake

A scoop of vanilla ice cream alongside a warm slice works well because the cold, plain dairy cuts through the sweetness without competing with the chocolate. A dollop of lightly whipped cream with no added sugar does the same thing. If you want to keep it simple, a strong black coffee alongside is a good contrast because the bitterness balances the sugary frosting without adding anything to the plate.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes. Bake and frost it the day before, cover the pan, and store it at room temperature overnight. The frosting actually settles into a firmer, fudgier layer by the next morning.

Can I use a different cola, like Pepsi?

You can, and the result will be very close. The flavor difference is minimal once it’s baked into the cake and frosting.

Can I bake this as a round layer cake instead of a sheet cake?

It works in two 9-inch round pans, but reduce the bake time to about 22 to 25 minutes and check early. The thin layer bakes faster.

What if my frosting hardens before I can spread it?

Set the saucepan back over low heat for 30 seconds and stir. It will loosen up enough to pour again.

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Coca-Cola Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (for cake)
• 1/2 cup vegetable oil
• 3 tbsp unsweetened cocoa powder (for cake)
• 1 cup Coca-Cola (for cake)
• 1 1/2 cups mini marshmallows
• 1/2 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract (for cake)
• 1/2 cup unsalted butter (for frosting)
• 3 tbsp unsweetened cocoa powder (for frosting)
• 6 tbsp Coca-Cola (for frosting)
• 3 1/2 cups powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 1 cup chopped pecans

Method

 

1. Heat oven to 350°F (175°C) and grease a 9×13-inch pan. In a medium saucepan over medium heat, melt the 1/2 cup butter with 1/2 cup vegetable oil, 3 tbsp cocoa powder, and 1 cup Coca-Cola until just bubbling, about 4 to 5 minutes. Remove from heat and stir in the 1 1/2 cups mini marshmallows until mostly melted.
2. Whisk the 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt together in a large bowl.
3. Pour the warm cocoa mixture into the dry ingredients and stir to combine. Add the 1/2 cup buttermilk, 2 eggs, and 1 tsp vanilla extract and stir until smooth with no dry streaks.
4. Pour batter into the prepared pan and bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick in the center comes out with just a few moist crumbs.
5. About 5 minutes before the cake is done, melt the 1/2 cup butter with 3 tbsp cocoa powder and 6 tbsp Coca-Cola in a saucepan over medium heat, about 3 minutes. Off the heat, whisk in 3 1/2 cups sifted powdered sugar, 1 tsp vanilla extract, and 1 cup chopped pecans until smooth.
6. Immediately pour the warm frosting over the hot cake, spread to the edges, let sit 15 minutes, then slice into squares and serve warm.

Notes

This cake is meant to be frosted hot, straight out of the oven. If you wait too long, the frosting sits on top rather than soaking into the surface slightly, and you lose that fudgy top layer. Make the frosting during the last few minutes of baking so everything is ready at the same time. Leftovers are genuinely good the next day once the frosting firms up overnight.