Coke Cake-Cracker Barrel Style

"I've tried many recipes for coco-cola cakes and just couldn't find one like Cracker Barrel's. I finally just adapted a recipe into this cake. My husband requests this for his birthday cake every year. My MIL says it's even better than Cracker Barrel! Imagine that, a compliment from the MIL! This cake is amazing warm served with vanilla ice cream but I'm told it's even better the next day."
photo by WishTrish photo by WishTrish
photo by WishTrish
photo by gourmetcupcake photo by gourmetcupcake
photo by WishTrish photo by WishTrish
photo by Nimz_ photo by Nimz_
photo by HeathersKitchen photo by HeathersKitchen
Ready In:
1hr 10mins




  • Cake:

  • Preheat oven to 350°F.
  • Spray a 9x13 glass pan with nonstick spray.
  • Combine flour, granulated sugar and baking soda in mixing bowl.
  • In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
  • Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
  • Add buttermilk, eggs and vanilla. Mix well.
  • Pour into prepared 9x13 pan.
  • Bake for 40 minutes.
  • During last 10 minutes of baking prepare frosting.
  • Prepare Second Frosting:

  • Place 5 cups confectioners' sugar in a mixing bowl.
  • In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
  • Remove from heat, stir in 1 teaspoon vanilla.
  • Pour over 4 cups confectioners' sugar.
  • Mix well with a whisk.
  • Assembly:

  • Remove cake from oven.
  • Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
  • Slowly pour warm coco-cola frosting over marshmallow fluff.
  • It's best to let this cake cool for about an hour before cutting into it.

Questions & Replies

  1. I used an 8x8 glass dish. Not done x 50min, added another 10. Hope I didn't ruin it.


  1. We really love this cake. It's such a favorite here at home. I did make a change... I didn't do the marshmallow, but poked holes in the cake -- then poured the frosting on top. That turned out fabulous. Thanks so much for a keeper and a great country/comfort food. Five stars all the way!
  2. Holy Cola Cake, Batman, that's good stuff! Honestly delicious. I made it as directed. The only thing I would change is that next time I'll leave out the marshmallow cream. It was delicious but too intensely sweet for me (and I have a giant, cavity-ridden sweet tooth). But still, serious yum.
  3. Moist and chocolatey. I've had this cake at Cracker Barrel and they never had a marshmallow layer in it. However, I decided to try it with the marshmallow cream anyway. Very good, but very sweet. You can skip this step and the cake would still be good.
  4. My ex husband's aunt gave me this recipe year's ago with one minor change that made it easier,I think.She would cover the top of the warm cake with mini marshmallows before pouring the frosting over it.They would melt a little and was easier than trying to spread the fluff on.I have had it both ways and to me are the same in taste.If it is too sweet for some I would just use less marshmallows as the 1st topping.
  5. This is an awesome chocolate cake. Very, Very rich. I really thought that the full 7 ozs of marshmallow cream would be way too much, but it wasn't. We loved this. One thing I might point out is the recipe calls for 5 cups of confectioners' sugar but the direction indicate 4. I used 4 and that was plenty.


  1. I used cherry coke in the frosting
  2. I made cupcakes and baked them for 15-17 minutes. It made 24 perfect, moist cupcakes. The icing was so runny I had to hollow out the middle and make impromptu Ding-Dong/lava cakes, but they were amazing.
  3. Omitted marshmallow frosting. Baked 50 min. VERY important to test this cake with a tester or a toothpick because it's so moist naturally.


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