Cola Sheet Cake

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Cola Sheet Cake

I have a little secret weapon when I want to win over a crowd or lift the spirits in my home: Cola Sheet Cake. There’s just something magical about the way this cake brings everyone to the table with wide eyes and even wider smiles. The first time I made it, it was more out of curiosity than confidence. I’d stumbled across the idea in an old recipe binder that belonged to my grandmother, and something about it—the cola, the cocoa, the sheer Southern charm—pulled me in.

I wasn’t expecting the explosion of flavor. Moist, rich, and with the perfect fudgy frosting that gets poured on warm and sets into this irresistible layer of chocolatey goodness. The cola gives it an almost nostalgic warmth that’s hard to describe but impossible to forget. My kids call it “the magic cake” and my husband sneaks slivers of it before dinner—yes, it’s that good.

It’s become one of those recipes I always have ingredients on hand for. Whether it’s a church potluck, school bake sale, or a family movie night, this sheet cake fits the moment. And even though it sounds fancy, it’s wonderfully simple. You mix, you pour, and you marvel at how something so easy can taste like it took hours. The best part? It’s the kind of recipe that gets passed around with a smile. Everyone who tries it asks for it. And honestly, I never get tired of that question.

Questions I Often Get Asked About This Recipe

Can I use diet cola instead of regular cola?
It’s best to stick with regular cola. The sugar in the cola contributes to the flavor and texture. Diet versions may result in a less moist cake.

Does it actually taste like cola?
Surprisingly, no. The cola enhances the chocolate and adds depth, but it doesn’t make the cake taste like soda.

Can I use a different type of soda?
You can experiment with root beer or Dr. Pepper for a fun twist, but cola is classic for a reason—it pairs beautifully with the chocolate.

How long does it stay fresh?
Covered tightly, the cake stays fresh and moist for up to 3 days at room temperature, or up to 5 days refrigerated.

Is this cake freezer-friendly?
Yes! Wrap individual slices in plastic wrap and foil, then freeze. Just thaw at room temp before serving.

What You Need to Make Cola Sheet Cake

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup butter (unsalted)

3 tablespoons unsweetened cocoa powder

1 cup cola (regular, not diet)

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

For the Frosting:

1/2 cup butter (unsalted)

3 tablespoons unsweetened cocoa powder

6 tablespoons cola

4 cups powdered sugar

1 cup chopped walnuts (optional, plus more for topping)

Special Equipment:

9×13-inch sheet cake pan

Medium saucepan

Mixing bowls and whisk

How to Make Cola Sheet Cake

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.

Combine dry ingredients in a large mixing bowl: flour, sugar, salt, and baking soda. Set aside.

In a saucepan, melt butter with cocoa and cola over medium heat. Bring to a gentle boil, stirring constantly. Remove from heat.

Pour the cola mixture over the dry ingredients and mix well. Add buttermilk, eggs, and vanilla. Stir until fully combined and smooth.

Pour batter into the prepared pan and spread evenly.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the frosting: In a saucepan, melt butter with cocoa and cola. Once it starts to boil, remove from heat and stir in powdered sugar and walnuts.

Pour frosting over the warm cake right after it comes out of the oven. Spread gently to cover.

Let cool completely in the pan. Slice and serve!

Tips for Making the Best Cola Sheet Cake

Frost While Warm: Don’t wait for the cake to cool before frosting. Pouring the warm frosting over the hot cake helps it seep in just slightly, creating that luscious, melt-in-your-mouth texture.

Don’t Skip the Buttermilk: It reacts with the baking soda to help the cake rise and stay ultra-moist. If you don’t have any, you can substitute 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice.

Nuts or No Nuts: The walnuts are totally optional, but they add a nice crunch. Pecans work beautifully too.

Use Real Cola: Not cherry, not vanilla, not diet—just good ol’ fashioned cola gives the best results.

Store Right: Keep the cake covered in an airtight container to preserve its softness.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My grandmother used to make a similar cake, and this brought back such sweet memories. The frosting is divine!” – Linda M.

⭐️⭐️⭐️⭐️⭐️ “I made this for a church potluck and it was gone in minutes. Everyone begged for the recipe!” – Karen T.

⭐️⭐️⭐️⭐️ “Super moist and chocolatey. I loved it, but next time I might try it with Dr. Pepper just for fun.” – James R.

⭐️⭐️⭐️⭐️⭐️ “Perfect cake for feeding a crowd. Easy to make and absolutely delicious.” – Natalie S.

⭐️⭐️⭐️ “It was good, but a little too sweet for me. I might reduce the powdered sugar in the frosting next time.” – Denise F.

Printable Recipe

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