Coca-Cola Cake

Coca Cola Cake - Could my Waistline GET any wider...why yes, yes it can!



Cream Puff’s In Venice had a great post back in early February. It was titled Wrap Me in Cake and upon reading it, I knew I must have the book Cake Keeper Cakes: 101 Recipes

But I am a thrifty soul. The family calls it being cheap…PAtato Potato…whatever….I save money when I can :-)
I had the book inter-library loaned to me rather than purchase it. I do this quite a bit as you are then able to evaluate a book before making a purchase. Anyway…….. When I arrived at the library to check the book out, I was told the book had generated quite a bit of interest when it arrived. Several of the librarians are bakers and all of the librarians like cake – so this book was thumbed through quite a bit prior to my taking it home.


There are several cakes that caught my eye but one in particular, the Coca Cola Cake, has been my son’s favorite for quite awhile. I present, a moist cake and easy cake (whoa…that sounds risqué!)…..the Coca-Cola Cake.





Grab the following ingredients:

1 ¾ cups all-purpose flour

1 cup granulated sugar

1 cup packed light brown sugar

¾ cup unsweetened Dutch cocoa powder

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup sour cream

½ cup vegetable oil

1 cup Coca-Cola

1 teaspoon vanilla extract

Optional: Confectioners’ sugar for dusting


Preheat oven to 350 F. Grease a 9 inch spring form pan.


Whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl,


Whisk together eggs, sour cream, oil, Coca-Cola and vanilla in a medium mixing bowl.

With a wooden spoon, stir the coca-cola mixture into the flour mixture until just combined, Do not over mix.


Pour the batter into the prepared pan, Bake until a toothpick inserted in the center of the cake comes clean, about 55 minutes to 1 hour.


Set the pan on a wire rack and let cool 5 minutes, Run a knife around the perimeter of the pan to loosen it from the pan. Then release the sides. Use a spatula to slide the cake from the pan bottom to a wire rack. Let cool completely. That is the hard part!



You may dust with confectioners’ sugar before serving – but I didn’t bother with the confectioners’ sugar.





This is a great tasting cake. It is so very moist and just sweet enough. Love it!



Thanks to Cream Puff’s in Venice for reviewing this book. I opted not to buy it….too dangerous to be in the house…but if you want a nice book about cakes – get this one. The Nutella cake sounds amazing.

Have a slice...you know you want it!