I am a sucker for any chocolate cake, but this one takes the cake! 😉 This Cracker Barrel Double Fudge Cake is a keeper! If you are looking for my perfect sheet-pan Chocolate Cake, I’ve got you covered. Or check out the 50 Best Cake Recipes for more options!
I am a sucker for any chocolate cake, but this one takes the cake! 😉 This Cracker Barrel Double Fudge Cake is a keeper!
- 1 cup Coca-Cola
- 1/2 cup vegetable oil
- 1/2 cup (1 stick or 113g) butter
- 3 tbsp. cocoa
- 2 cups (400g) granulated sugar
- 2 cups (226g) all-purpose flour
- 1/2 tsp. salt
- 2 large eggs
- 1/2 cup buttermilk, room temperature
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup (1 stick or 113g) butter, room temperature
- 3 tablespoon cocoa
- 6 tablespoon heavy cream
- 1 tsp. vanilla
- 1/2 cup pecans chopped
- 1 pound confectioners' sugar
- In a medium sauce pan bring Coca-Cola, oil, butter, and cocoa to a boil.
- In a separate bowl, mix the sugar, flour, and salt.
Pour sugar mixture in the boiling liquid and beat well. Remove from heat.
Add the eggs, buttermilk, soda, and vanilla and stir well, until all ingredients are incorporated.
- Pour into a greased and floured sheet cake pan.
Bake at 350°F for 20-25 minutes. Prepare frosting while cake is baking.
In a saucepan, combine the butter, cocoa, and heavy cream and heat until the butter melts.
- Stir in the remaining ingredients, and then spread over the hot cake. Cool and cut.
Double Fudge Cake
This cake is a copycat version of Cracker Barrel’s famous recipe. I love a good pop cake (or soda or coke as some folks refer to it) and this one doesn’t disappoint. The fun thing about this cake is that it is made entirely on the stovetop! Just grab a saucepan and you are well on your way to a delicious chocolate cake with a dreamy chocolate frosting! Have your own homemade buttermilk on hand!
Chocolate Pecan Frosting
Oh my word I can’t say enough good things about the flavor and texture of this amazing frosting! Again, we are back to the stovetop to prepare this delectable creation. Start with
- heavy cream
and let it come to a boil. Then add the vanilla, chopped pecans, and confectioner’s sugar. There is a lot of sugar, so I switched from a whisk to a spatula at this point. Stir until everything is incorporated and then pour over the hot cake. The frosting soaks into the cake beautifully! I usually let the frosting settle and cool for at least an hour before serving, but if you are daring you could certainly dive right in! It will be an ooey gooey mess, which is my favorite kind.
(I think even Brad’s wife likes this cake!)