Cracker Barrel Coca Cola Cake

Cracker Barrel Coca Cola Cake is a classic American dessert featuring a chocolate sponge made with real cola and miniature marshmallows. This recipe uses cocoa powder and buttermilk to create a moist, dark crumb topped with a warm fudge frosting.

The first time I made this, I tried to let the cake cool before adding the frosting, which was a massive mistake. You must pour the icing over the cake while it is still hot from the oven so it soaks in slightly and creates that signature fudgy layer. That’s the difference between a dry sponge and the authentic restaurant version.

The marshmallows are doing more work than you’d think in this batter. They don’t stay whole; they melt down to create a unique, tacky texture that keeps the sponge from becoming crumbly. This is one of those recipes that looks harder than it is, but once you see that glossy frosting set, you’ll never go back to standard chocolate cake.

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Cracker Barrel Coca Cola Cake Ingredients

Cake Ingredients

• 115g (4oz) butter
• 250ml (9fl oz) Coca-Cola
• 30g (1oz) dark baking chocolate
• 40g (1.5oz) miniature marshmallows
• 100g (3.5oz) shortening
• 125ml (4fl oz) vegetable oil
• 400g (14oz) caster sugar
• 2 large eggs
• 2 tsp vanilla extract
• 180ml (6fl oz) buttermilk
• 300g (10.5oz) plain flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 75g (2.5oz) cocoa powder

Frosting Ingredients

• 115g (4oz) butter
• 3 tbsp cocoa powder
• 450g (1lb) icing sugar
• 90ml (3fl oz) double cream
• 1 tsp vanilla extract

How To Make Cracker Barrel Coca Cola Cake

1. Heat the oven: Set the rack in the middle and preheat to 175°C (350°F/Gas Mark 4). Grease and flour a 23x33cm (9×13 inch) baking tin thoroughly so the fudge doesn’t stick later.
2. Make the cola mix: Melt the 115g (4oz) butter with the Coca-Cola and baking chocolate in a saucepan over medium heat. Bring the liquid to a soft boil, then take it off the heat and stir in the marshmallows until they disappear.
3. Mix the wet base: Beat the shortening, oil, caster sugar, and vanilla in a large bowl until the mixture looks pale. Add the eggs and buttermilk, then whisk until the liquid is smooth.
4. Stir in the dry stuff: Sift the plain flour, bicarbonate of soda, baking powder, and cocoa powder into a separate bowl. Do not skip sifting or you will have lumps of cocoa in the finished sponge.
5. Finish the batter: Add half of the dry flour mix to the wet base and beat gently. Pour in the warm cola and marshmallow liquid, whisk again, then add the rest of the flour and beat for 3 minutes until you see small air bubbles.
6. Bake: Pour the batter into your tin and bake for 35 minutes. Check it by poking a skewer into the centre; it should come out clean without any wet batter clinging to it.
7. Frost while warm: Whisk the frosting butter, cocoa, icing sugar, cream, and vanilla together while the cake is in its final minutes of baking. Pour this glaze over the cake the second it comes out of the oven and spread it to the edges.

Recipe Tips

• Check your bicarbonate. Make sure your bicarbonate of soda is fresh by dropping a pinch into vinegar; if it doesn’t fizz instantly, your cake will be flat and dense.
• Use full-fat buttermilk. The acidity in the buttermilk reacts with the raising agents to create the lift, so using a low-fat version or a substitute can result in a different crumb.
• Don’t use Diet Coke. You need the real sugar in standard Coca-Cola to achieve the correct chemical reaction and sticky texture in the sponge.
• Sift the icing sugar. Icing sugar often has hard clumps that won’t melt into the frosting, so sift it twice if you want a perfectly smooth, glossy finish.
• Store at room temperature. This cake stays moist for up to four days if kept in an airtight container on the side, as the fridge can actually dry out the fudge layer.
• Wait to slice. Let the frosted cake sit for at least an hour before cutting so the icing has time to set into a firm, crackly fudge.

What To Serve With Cracker Barrel Coca Cola Cake

This heavy, dark cake is best paired with a scoop of vanilla bean ice cream or a dollop of cold whipped double cream. The coolness cuts through the sugary fudge topping.

If you want to serve it as a proper pudding, pour over some hot custard. A few fresh raspberries on the side provide a sharp contrast to the deep chocolate flavour.

How To Store Cracker Barrel Coca Cola Cake

• Fridge: Wrap the tin tightly in clingfilm or move slices to an airtight container. It will keep for up to 5 days, but let it sit out for 20 minutes before eating to soften the fat.
• Reheat: Place a slice on a microwave-safe plate and heat for 15 seconds. This softens the marshmallows in the sponge and makes the frosting go gooey again.
• Freeze: Wrap individual slices in greaseproof paper and then a double layer of foil. Freeze for up to 3 months and defrost at room temperature for two hours before serving.

Cracker Barrel Coca Cola Cake Nutrition Facts

• Calories: 640
• Protein: 5g
• Fat: 32g
• Carbohydrates: 88g
• Sugar: 65g
• Sodium :310mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Casserole Recipe
• Cracker Barrel Cherry Chocolate Cobbler Recipe
• Cracker Barrel Chocolate Pecan Pie