What happens when you add fizzy Coca-Cola to chocolate cake? Or, rather, why should you add soda to cake batter? The answer is in Joanna Gaines’ first cookbook, Magnolia Table: A Collection of Recipes for Gathering. Her chocolate-cola cake (with chocolate-cola frosting!) is one of her go-to desserts that “always hits the spot.”
“Coca-Cola Cake” is a retro dessert that’s especially popular in the South. In her book, Joanna explains that she makes it when she has a craving for the combination of chocolate cake and ice cream. This spontaneity is possible because of how quick it comes together. In fact, she says it’s so easy that she’ll often surprise her kids with it when they come home from school. I decided to test her recipe myself to see if it was as good of an everyday dessert as she promised.
How to Make Joanna Gaines’ Chocolate-Cola Cake
The recipe’s directions are approachable and straightforward. Start by whisking flour, granulated sugar, brown sugar, and salt in a large bowl. Meanwhile, bring butter, cocoa, and Coca-Cola to a gentle boil in a small saucepan. Pour the hot butter mixture into the dry ingredients and whisk until smooth. Next, dissolve the baking soda in buttermilk, then add it to the batter along with the eggs and vanilla. Pour into a greased pan and bake at 350°F for 40 to 45 minutes.
While the cake cools, tackle the chocolate-cola buttercream. Beat butter until smooth, then mix in cocoa and cola. Gradually beat in powdered sugar, scraping the bowl between additions, until the frosting is silky and luscious, then slather over the cooled cake.
My Honest Review of Joanna Gaines’ Chocolate-Cola Cake
If you’ve never tried adding cola to cake batter, it’s time to change that. The carbonation gives the cake a light, airy texture. Much like how coffee can enhance chocolate’s depth, the soda lifts the cocoa notes and adds a subtle tangy sweetness.
But I must say that the first thing I noticed about this cake is its sweetness. It’s unapologetically so — the kind of dessert that will satisfy anyone who prefers a Hershey’s kiss to bittersweet dark chocolate. Flavor-wise, it tastes like I’ve made a mug of Carnation hot cocoa with a splash of Coke. While I’m more of a Mexican hot chocolate kind of gal, it’s easy to see why this recipe is beloved online and in Joanna’s own family. For people with a serious sweet tooth, it’s pure dessert joy.
3 Tips for Making Joanna Gaines’ Chocolate-Cola Cake
- You can use a sheet pan. This recipe variation is not listed in the book, but is on her website. Just make sure the pan is at least 1-inch deep to allow the cake to rise properly.
- Use fresh cola. Flat soda won’t provide the same lift or subtle fizz that makes this cake uniquely tender.
- Cut down on the sugar. The chocolate-cola buttercream is part of the cake’s magic, but I’m confident that it’d still be satisfyingly delicious with about half the amount of powdered sugar.