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Homemade Cracker Barrel Double Chocolate Fudge Coca-Cola Cake recipe photo

Cracker Barrel Double Chocolate Fudge Coca-Cola Cake

This Double Chocolate Fudge Coca-Cola Cake is a rich, moist delight that combines classic Southern flavors for a showstopping dessert!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 ounces butter for a rich base
  • 1 cup Coca-Cola adds sweetness and moisture
  • 1 ounce baking chocolate 1 square, enhances chocolate flavor
  • 3/4 cup miniature marshmallows for texture and sweetness
  • 1/2 cup shortening contributes to moistness
  • 1/2 cup vegetable oil helps create a tender crumb
  • 2 cups sugar for sweetness
  • 2 large eggs binds the ingredients together
  • 2 teaspoons vanilla adds depth of flavor
  • 3/4 cup buttermilk ensures a moist cake
  • 2 1/3 cups all-purpose flour the main structure
  • 1 teaspoon baking soda helps the cake rise
  • 1 1/2 teaspoons baking powder ensures a light texture
  • 1/2 teaspoon salt balances sweetness
  • 3/4 cup cocoa powder deep chocolate flavor
For the Fudge Frosting:
  • 1/4 pound butter for the fudge frosting
  • 3 tablespoons cocoa for the frosting, adding richness
  • 1 pound powdered sugar sweetens the frosting
  • 6 tablespoons heavy cream for a creamy texture
  • 1 teaspoon vanilla extract enhances the frosting flavor

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9x13-inch baking pan
  • Spatula
  • Cooling rack

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise perfectly.
  2. Step 2: Grease your 9x13 inch baking pan with butter or non-stick spray.
  3. Step 3: In a saucepan over low heat, combine 4 ounces of butter, 1 cup of Coca-Cola, and 1 square of baking chocolate. Stir until melted and smooth. Remove from heat and let cool slightly.
  4. Step 4: In a large mixing bowl, add 1/2 cup of shortening, 1/2 cup of vegetable oil, and 2 cups of sugar. Beat together until fluffy. Add in the 2 eggs, 2 teaspoons of vanilla, and 3/4 cup of buttermilk, mixing well.
  5. Step 5: In another bowl, whisk together 2 1/3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 3/4 cup of cocoa powder.
  6. Step 6: Gradually add the dry mixture to the wet mixture, alternating with the cooled chocolate mixture. Mix until just combined; do not over-mix.
  7. Step 7: Gently fold in 3/4 cup of miniature marshmallows into the batter.
  8. Step 8: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  10. Step 10: In a saucepan, melt 1/4 pound of butter. Stir in 3 tablespoons of cocoa until smooth. Remove from heat and add 6 tablespoons of heavy cream and 1 teaspoon of vanilla extract. Gradually whisk in 1 pound of powdered sugar until you reach a smooth, spreadable consistency.
  11. Step 11: Once the cake is completely cooled, spread the fudge frosting evenly over the top.

Notes

  • For an extra chocolate kick, consider adding chocolate chips to the batter.
  • Let the frosting cool slightly before spreading to avoid melting into the cake.
  • Ensure all ingredients are at room temperature for the best mixing results.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk.