Coca-Cola Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g granulated sugar</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">240ml Coca-Cola (regular, not diet)</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">45g unsweetened cocoa powder</li><li class="ingredients-single-item">120ml Coca-Cola</li><li class="ingredients-single-item">500g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g chopped pecans or walnuts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Electric mixer (stand or hand)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and grease your 33x23cm baking pan thoroughly. For extra insurance against sticking, you can line the bottom with parchment paper, but this isn't essential for this moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the sugar, flour, salt, baking soda, and cocoa powder until well combined and no cocoa lumps remain. This thorough mixing ensures your cake will have an even chocolate flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium saucepan over medium heat, combine the butter and Coca-Cola. Heat until the butter is completely melted, but don't allow the mixture to boil – we're just using the heat to melt the butter and slightly reduce the cola, which concentrates its flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the saucepan from heat and pour the warm cola mixture over the dry ingredients. Whisk gently but thoroughly until just combined – you'll see the mixture bubble slightly as the baking soda reacts with the acidic cola, which helps create the cake's signature texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the buttermilk, eggs, and vanilla to the batter, whisking until smooth and well incorporated. The buttermilk's acidity works with the cola to create an exceptionally tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, using a spatula to ensure it's evenly distributed. The batter will be quite thin compared to traditional cake batters – this is expected and contributes to the cake's moist texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Be careful not to overbake – this cake should remain moist and somewhat fudgy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake is baking, prepare the frosting. In a medium saucepan, combine butter, cocoa powder, and Coca-Cola. Bring to a gentle simmer over medium heat, stirring constantly until the butter is melted and the mixture is smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the frosting mixture from heat and gradually whisk in the icing sugar, about 125g at a time, until fully incorporated and no lumps remain. The heat helps dissolve the sugar, creating that signature glossy finish. Stir in the vanilla extract and nuts if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the cake is done, remove it from the oven and immediately pour the warm frosting over the hot cake. This is crucial to achieving the classic finish – the hot cake and warm frosting bind together as they cool, creating that distinctive crackly top. Work quickly as the frosting starts to set fast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool completely at room temperature, about 1-2 hours. As it cools, the frosting will set to a soft, fudgy finish that's the hallmark of this Southern classic.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cool, cut into squares and serve. This cake actually improves with time as the cola flavor develops, making it perfect for preparing a day ahead for gatherings. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>