I am a sucker for any chocolate cake, but this one takes the cake😉 ! This Copycat Cracker Barrel Double Fudge Cake is a chocolate coca-cola cake topped with a decadent chocolate pecan frosting. 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!
Copycat Cracker Barrel Double Fudge Cake
This cake is a copycat version of Cracker Barrel’s famous recipe. I love a good pop cake (or soda or coca-cola cake as some folks refer to it) and this one doesn’t disappoint. The fun thing about this cake is that the batter is made entirely on the stovetop! Just grab a saucepan and you are well on your way to a delicious chocolate cake with a delectable chocolate frosting!
Copycat Cracker Barrel Double Fudge Cake Recipe
There are two parts to this recipe–the chocolate coca-cola cake and the chocolate pecan frosting.
Cake Ingredients (full recipe below)
- Coca-cola
- Vegetable oil
- Butter
- Cocoa
- Granulated sugar
- Flour
- Salt
- Eggs
- Buttermilk–Make your own homemade buttermilk for this recipe!
- Baking soda
- Vanilla
Frosting Ingredients
- Butter
- Cocoa
- Heavy cream
- Vanilla
- Pecans
- Confectioners’ sugar
How to Make the Coca-Cola Cake
As I mentioned, this cake batter is made on the stovetop before it goes into the pan to be baked.
- First, in a medium saucepan, bring the coca-cola, vegetable oil, butter, and cocoa to a boil.
- Next, in a separate bowl, combine the sugar, flour, and salt.
- Then, pour the sugar mixture into the boiling mixture and beat well. Remove from heat.
- Finally, add the eggs, buttermilk, baking soda, and vanilla and stir well until all the ingredients are incorporated.
- Pour the batter into a greased and floured 10×15-inch baking pan and bake for 20-25 minutes at 350°F.
How to Make Chocolate Pecan Frosting
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 the butter, heavy cream, and the cocoa and let it come to a boil. Next, 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, but that is my favorite kind of dessert!
Looking for More Chocolate Cake Recipes?
Dark Chocolate Cake with Buttermilk Pecan Frosting
Zucchini Double Chocolate Cake
Copycat Cracker Barrel Double Fudge Cake
Ingredients
- 1 cup Coca-Cola
- 1/2 cup vegetable oil
- 1/2 cup (1 stick or 113g) butter
- 3 tablespoons cocoa
- 2 cups (400g) granulated sugar
- 2 cups (226g) all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Frosting
- 1/2 cup (1 stick or 113g) butter, room temperature
- 3 tablespoons cocoa
- 6 tablespoons heavy cream
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped
- 1 pound confectioners' sugar
Instructions
Chocolate Cake
- Preheat the oven to 350°F and grease and flour a 10x15-inch sheet cake pan.
- 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 the 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 10x15-inch sheet cake pan.
- Bake at 350°F for 20-25 minutes. Prepare frosting while cake is baking.
Frosting
- 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.
Video
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Love your sweet
Not chocolate enough. If I’m going to eat all those calories I want a to die for chocolate experience. The icing was excellent though. You can never go wrong making a chocolate ganache icing. This was just a variation of a Texas sheet cake.
Looks so good
I love all the recipes and I am going to make the chocolate cake tomorrow.and fudge for our church picnic.so keep bring on the recipes.