Coca Cola Chocolate Cake Recipe, Whats Cooking America (2024)

FAQs

Where did Coca Cola cake originate? ›

Coca Cola cake originated in the South in the 1950s and quickly became the go to dessert for every celebration. It is unclear as to who created the recipe but that has not stopped it from becoming a Southern tradition. Coca Cola cake is a slight adaptation of the Texas Sheet Cake, another Southern classic.

The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy. Kitchen staple leaveners — like baking soda and baking powder — use a chemical reaction to create carbon dioxide bubbles.

The phosphoric acid it contains can be used to help break down the tissues of many uncooked meats, in the same way that lemon juice is used. The sugar it contains will add a sweetness to the final dish.

Baking soda is a leavening agent, which means that it helps baked goods rise. It works by reacting with an acidic ingredient, such as buttermilk, yogurt, or lemon juice, to produce carbon dioxide gas. This gas creates bubbles in the batter, which expand during baking and cause the cake to rise.

Coca-Cola Cake Tips

In addition to being a time-saver, the carbonation in soda gives a boxed cake mix extra lift and lightness when baked. Adding soda also results in a cake that's lower in fat without the addition of eggs and oil that most cake mixes call for.

Ingredients for Coca-Cola Cake

For the frosting, you'll need: Coca-Cola, butter, cream cheese, powdered sugar, and salt. For the cake: all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, butter, Coca-Cola, oil, buttermilk, eggs, and vanilla.

By adding 7UP to the batter, this cake takes on an extra-light texture with just the slightest hint of citrus.

For cooking and ingredient purposes, the 7-Up used in the recipe for 7-Up Cake serves as the substitute for baking soda in the batter of this moist pound cake and additional 7-Up is used for the liquid and flavor agent in the glaze ingredients.

Call it a hack, a shortcut, or a super simple "recipe," but combining a 12-ounce can of soda and a standard box of cake mix is like a magic trick. The end result is an extra moist and soft cake, with more flavor than usual thanks to your soda of choice. And yes, it's every bit as bouncy and fluffy as any other cake.

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

Why do people pour co*ke on their ham? ›

Cooking a ham in cola will impart a slight sweetness to the ham, which is foiled by the saltiness of the meat itself. However it is only the outside of the ham that will really pick up the sweetness, it does not penetrate all the way through the ham.

Along with imparting another layer of complexity, a splash of citrus also enhances the other flavors present in the soda. Plus, the crisp acidity can even cut through the cloying sweetness of the soda for a more balanced sip.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

If you bake a cake without baking soda or any other leavening agent, the cake will not rise much, if at all. The absence of baking soda can result in a dense and flat cake with a heavy texture. It may lack the light and airy consistency that is typically associated with cakes.

Baking powder is, without a doubt, the best baking soda substitute you can find. They're not the same thing (baking soda is about three times stronger), but they are both leavening agents that work in similar ways.

According to other versions, however, the origin of the cake would be the fusion of French and Spanish bakeries, as evidenced by the accounts of colonial Montevideo by Isidoro de María and the genealogical studies of Juan Alejandro Apolant and Ricardo Goldaracena.

The origins of the dump cake are somewhat unclear. It has been suggested that the name originated with a recipe published by Duncan Hines in 1980, though the name is attested in a number of American community cookbooks and periodicals from the 1970s and 60s.

First launched in 2008 by the blogger from Bakerella, Angie Dudley was the first baker to transform truffle-like balls into chocolate-covered cake popsicles. The delectable dessert soon became a national obsession on February 1st, 2008, when the date was officially named National Cake Pop Day.