There’s something utterly magical about a cake that combines the nostalgic fizz of Coca-Cola with deep, fudgy chocolate layers and a luscious creamy filling. This showstopper dessert looks like it came from a fancy bakery, but it’s surprisingly straightforward to make at home in under an hour. The soda adds moisture and a subtle caramel note that makes the chocolate flavor even more intense, while the creamy filling provides the perfect contrast to the rich cake layers.Whether you’re celebrating a birthday, hosting a weekend gathering, or simply treating yourself to something special, this Coca-Cola Fudge Layer Cake delivers impressive results without requiring professional pastry skills. The recipe serves four generous portions, making it ideal for intimate celebrations or cozy family dinners. Once you taste how the carbonation creates an incredibly tender crumb and how beautifully the layers come together, this will become your go-to chocolate cake recipe.
Why I Love These
The Coca-Cola creates an incredibly moist, tender crumb that stays fresh for days, with a depth of chocolate flavor that’s absolutely irresistible.
It’s a conversation-starter dessert that looks fancy but comes together quickly with pantry staples and one surprising ingredient.
I make this whenever I need to impress guests or want to turn an ordinary evening into something memorable with minimal fuss.
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Coca-Cola (regular, not diet)
- Vegetable oil
- Large eggs
- Vanilla extract
- Buttermilk
- Cream cheese (softened)
- Powdered sugar
- Heavy whipping cream
- Semi-sweet chocolate chips
- Butter
How To Make
- Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans, then line the bottoms with parchment paper circles for easy release. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until no lumps remain and everything is evenly distributed.
- In a medium saucepan over medium heat, bring the Coca-Cola and butter to a gentle simmer, stirring occasionally until the butter melts completely. Remove from heat and let it cool for about 3-4 minutes—it should be warm but not scalding hot to prevent cooking the eggs in the next step.
- Pour the warm Coca-Cola mixture into the dry ingredients and whisk until just combined. Add the vegetable oil, eggs, vanilla extract, and buttermilk, then whisk vigorously for about 30 seconds until the batter is smooth and glossy. The batter will be quite thin—this is exactly what you want for a moist cake.
- Divide the batter evenly between your prepared pans, filling each about two-thirds full. Bake for 22-26 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter) and the tops spring back lightly when touched.
- Let the cakes cool in their pans for 10 minutes on a wire rack, then carefully turn them out onto the rack, peel off the parchment, and let them cool completely—about 20-25 minutes. Trying to fill warm cakes will cause the filling to melt and slide.
- While the cakes cool, make the creamy filling by beating the softened cream cheese with an electric mixer on medium speed until fluffy and smooth, about 2 minutes. Gradually add the powdered sugar and beat until incorporated, then pour in the heavy cream and vanilla, beating on high speed until stiff peaks form, about 3-4 minutes. The filling should be thick enough to hold its shape.
- For the chocolate fudge topping, melt the chocolate chips and a small amount of butter together in a microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth and glossy. Let it cool for 5 minutes to thicken slightly so it won’t run off the cake.
- To assemble, place one cake layer on your serving plate and spread half of the creamy filling evenly across the top, leaving a small border around the edge. Place the second cake layer on top, gently pressing down to secure. Spread the remaining filling on top, then drizzle or spread the warm fudge topping over everything, letting some drip down the sides for a dramatic effect.
- Refrigerate the assembled cake for at least 15 minutes to set the layers before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. Serve chilled or at room temperature.
Nutrition
This Coca-Cola Fudge Layer Cake is an indulgent dessert that’s rich in carbohydrates and fats from the chocolate, cream cheese, and butter, making it a special-occasion treat rather than an everyday option. Each generous serving provides energy from the sugars and cocoa, along with some protein from the eggs and dairy components. It’s perfect for celebrations when you want to enjoy something truly decadent without worrying about calorie counting.
To lighten the recipe slightly, you can reduce the sugar in the cake by about one-quarter without significantly affecting texture, or use reduced-fat cream cheese in the filling. For a richer version, add an extra layer of ganache between the cake layers or fold mini chocolate chips into the cream filling. The cocoa powder does provide some antioxidants, though this is primarily a dessert to be savored for pure enjoyment.
This cake contains common allergens including dairy, eggs, and gluten. For a dairy-free version, substitute the buttermilk with non-dairy milk mixed with vinegar, use vegan cream cheese and coconut cream for the filling, and choose dairy-free chocolate chips. A gluten-free all-purpose flour blend with xanthan gum can replace regular flour in equal amounts, though the texture will be slightly denser. Always check that your Coca-Cola and chocolate chips are suitable for any specific dietary restrictions.
Tips & Variations
- Bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and refrigerate until you’re ready to assemble—this actually makes them easier to handle and less likely to crumble.
- Try using cherry Coca-Cola or vanilla Coke for a fun flavor twist, or add a tablespoon of instant espresso powder to the batter to intensify the chocolate flavor even more.
- For a lighter filling, substitute half the cream cheese with mascarpone, or use stabilized whipped cream sweetened with powdered sugar for an airy, less rich alternative.
- Add a handful of chopped pecans or walnuts to the fudge topping for extra crunch and texture contrast.
- Transform this into cupcakes by dividing the batter among 8-10 muffin cups and baking for 16-18 minutes, then topping each with a swirl of filling and a drizzle of fudge.
Ways To Serve Them
- With a scoop of vanilla bean ice cream or whipped cream on the side to balance the rich chocolate
- Garnished with fresh raspberries or strawberries for a pop of color and tartness that cuts through the sweetness
- Alongside a hot cup of strong coffee or cold glass of milk for the ultimate dessert pairing
- Decorated with chocolate shavings, crushed Oreos, or a dusting of cocoa powder for an elegant presentation at dinner parties
- As the centerpiece dessert for birthdays, anniversaries, or holiday gatherings when you want something memorable
Proper Storage
- Fridge: Store the assembled cake in an airtight container or cover it loosely with plastic wrap to prevent it from absorbing other flavors. It will stay fresh and moist for up to 4 days, and the flavors actually deepen and improve after the first day as everything melds together.
- Freezer: This cake freezes beautifully for up to 2 months. Wrap individual slices tightly in plastic wrap, then aluminum foil, or freeze the whole unfrosted cake layers wrapped separately. Thaw overnight in the refrigerator before assembling or serving. The cream filling can become slightly watery when frozen, so it’s best to freeze just the cake layers and add fresh filling when ready to serve.
- Reheat: This cake is best served chilled or at room temperature—simply remove from the fridge 20-30 minutes before serving to take the chill off. If you prefer it slightly warm, microwave individual slices for 10-15 seconds, though the filling will soften considerably. Never reheat the entire assembled cake as the cream filling will melt.
Coca-Cola Fudge Layer Cake with Rich Chocolate and Creamy Filling
Ingredients
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Coca-Cola (regular, not diet)
- Vegetable oil
- Large eggs
- Vanilla extract
- Buttermilk
- Cream cheese (softened)
- Powdered sugar
- Heavy whipping cream
- Semi-sweet chocolate chips
- Butter
Directions
- Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans, then line the bottoms with parchment paper circles for easy release. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until no lumps remain and everything is evenly distributed.
- In a medium saucepan over medium heat, bring the Coca-Cola and butter to a gentle simmer, stirring occasionally until the butter melts completely. Remove from heat and let it cool for about 3-4 minutes—it should be warm but not scalding hot to prevent cooking the eggs in the next step.
- Pour the warm Coca-Cola mixture into the dry ingredients and whisk until just combined. Add the vegetable oil, eggs, vanilla extract, and buttermilk, then whisk vigorously for about 30 seconds until the batter is smooth and glossy. The batter will be quite thin—this is exactly what you want for a moist cake.
- Divide the batter evenly between your prepared pans, filling each about two-thirds full. Bake for 22-26 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter) and the tops spring back lightly when touched.
- Let the cakes cool in their pans for 10 minutes on a wire rack, then carefully turn them out onto the rack, peel off the parchment, and let them cool completely—about 20-25 minutes. Trying to fill warm cakes will cause the filling to melt and slide.
- While the cakes cool, make the creamy filling by beating the softened cream cheese with an electric mixer on medium speed until fluffy and smooth, about 2 minutes. Gradually add the powdered sugar and beat until incorporated, then pour in the heavy cream and vanilla, beating on high speed until stiff peaks form, about 3-4 minutes. The filling should be thick enough to hold its shape.
- For the chocolate fudge topping, melt the chocolate chips and a small amount of butter together in a microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth and glossy. Let it cool for 5 minutes to thicken slightly so it won't run off the cake.
- To assemble, place one cake layer on your serving plate and spread half of the creamy filling evenly across the top, leaving a small border around the edge. Place the second cake layer on top, gently pressing down to secure. Spread the remaining filling on top, then drizzle or spread the warm fudge topping over everything, letting some drip down the sides for a dramatic effect.
- Refrigerate the assembled cake for at least 15 minutes to set the layers before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. Serve chilled or at room temperature.