Get this Cracker Barrel copycat recipe for a southern staple dessert – Double Chocolate Fudge Cola Cake
Chocolate Cola Cakes seem to be a staple dessert here in the South. It seems like you see them all over the place, including in every Cracker Barrel restaurant all over the country. Today I am sharing my take on this rich dessert. When I made this recently for my family, my son declared that it was his “new birthday cake.” A funny response since he had given me “the look” when he saw me pouring cola into the cake batter. I’ll take it!
To begin, preheat your oven to 350 degrees. Lightly grease & flour a 9×13 baking dish (or spray with baking spray.) Set that aside for now.
In a measuring cup, combine 1/2 cup buttermilk, 2 eggs and a teaspoon of vanilla. Whisk them together and set aside for now.
In your mixing bowl, combine 2 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1/4 teaspoon cinnamon and 1/2 teaspoon salt. Stir together and set aside for now.
Now for the cola. Now look, I know that the original uses “Coca-Cola” but to be honest, I haven’t bought that in years. I don’t really drink soda any more because…well I just think they are yucky. On the rare occasion that soda does make an appearance in my house, it is natural (high fructose corn syrup free) sodas. So today I am using a bottle of natural cola. Use whatever you have in your house.
In a saucepan, combine 12 ounces of cola, 1 cup (2 sticks) of unsalted butter and 1/4 cup baking cocoa.
Heat these over medium low heat, stirring occasionally, until the butter is all melted. Remove it from the heat.
Pour the mixture into your mixing bowl and mix until smooth. Add in the buttermilk mixture, and again, beat until it is no longer lumpy. Pour the batter into your prepared cake pan.
Bake this for 35-40 minutes or until the cake tests done in the center with a wooden tooth pick.
As soon as the cake is done baking, prepare the icing. In a saucepan, combine 1/2 cup (2 stick) of unsalted butter that is cut into pieces, 3 tablespoons of baking cocoa, 6 tablespoons of half & half and a teaspoon of vanilla. Stir these over medium heat until the butter is melted.
Add in 4 cups of powdered sugar and whisk until smooth.
Pour the icing over the hot cake.
Serve the cake warm or room temperature with a scoop of vanilla ice cream.
- For the Cake
- ½ c buttermilk
- 2 eggs
- 1 tsp vanilla
- 2 c all-purpose flour
- 2 c sugar
- ½ tsp salt
- ¼ tsp cinnamon
- 12 oz. cola
- 1 c (2 sticks) unsalted butter
- ¼ c baking cocoa
- For the Icing
- ½ x (1 stick) unsalted butter, cut into pieces
- 1 pinch salt
- 3 Tb baking cocoa
- 6 Tb half & half
- 1 tsp vanilla
- 4 c powdered sugar
- To begin, preheat your oven to 350 degrees. Lightly grease a 9 x13 baking pan. Set it aside for now.
- In a measuring cup, combine the buttermilk, eggs and vanilla. Whisk together and set aside.
- In your mixing bowl, combine the flour, sugar, salt and cinnamon. Stir together and set aside for now.
- In a saucepan, combine the cola, butter and baking cocoa. Heat these over medium low heat, stirring occasionally, until the butter is all melted. Remove it from the heat.
- Pour the mixture into your mixing bowl and mix until smooth. Add in the buttermilk mixture, and again, beat until it is no longer lumpy. Pour the batter into your prepared cake pan.
- Bake this for 35-40 minutes or until the cake tests done in the center with a wooden tooth pick.
- As soon as the cake is done baking, prepare the icing. In a saucepan, combine the butter,, baking cocoa, half & half and vanilla. Stir these over medium heat until the butter is melted.
- Add in the powdered sugar and whisk until smooth.
- Pour it over the top of the hot cake.
- Serve the cake warm or room temperature with a scoop of vanilla ice cream.
- Copy Cat Orange Julius Recipe (sugar free) by Simply Healthy Family
- Hard Rock Cafe’s Twist & Shout Shake by The Crumby Cupcake
- Bang Bang Cauliflower Bites by Cupcakes & Kale Chips
- Copy Cat: Outback Bloomin’ Sauce with Onion Petals by Sew You Think You Can Cook
- Nopal Dip by Cookin’ Mimi
- Copycat Hershey’s Syrup: Homemade Chocolate Syrup by Brunch with Joy
- Copycat Sriracha Sauce by Nosh My Way
- The Village Cafe’s Avocado Dressing by Jane’s Adventures in Dinner
- Applebee’s Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
- Applebee’s Shrimp and Cavatappi by Grumpy’s Honeybunch
- B.good’s West Side burger with chipotle salsa and avocado by Caroline’s Cooking
- Brie and Asparagus Pasta by Life Tastes Good
- Cheesecake Factory Cashew Chicken by Feeding Big
- Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
- Chicken Tikka Poutine by Sustainable Dad
- Chili’s Margarita Grilled Chicken by Lifestyle Food Artistry
- Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
- IHOP’s Ham, Egg & Cheese Melt by Food Done Light
- Chevy’s Sweet Corn Tomalito by The Wimpy Vegetarian
- Henri’s Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
- Panera Copycat Mac and Cheese by From Gate to Plate