Log in
Cherry Cola Extract Chocolate Sheet Cake
Dolce Flav
Rated 5.0 stars by 1 users
Category
Soda Flavor
Author:
Dolce Flav
Servings
16
Prep Time
20 minutes
Cook Time
25 minutes
This easy chocolate sheet cake layers classic Southern cola-cake vibes with a modern twist: soda (cola) extract for a truer fountain-drink flavor. You’ll bloom cocoa with hot cola, whisk in buttermilk for tenderness, then bake until fluffy. A warm, pour-over cola-cocoa glaze seeps into the crumb while the cake is still hot, and a touch more cola extract deepens that nostalgic cherry-vanilla-citrus profile people love in cola desserts. Inspired by high-ranking cola cake staples and pro tips (think Food Network/Simply Recipes/Allrecipes) and informed by recipes that explicitly use cola extract (à la Christina Tosi’s Cherry Cola Cake), this version delivers consistent soda flavor even if your cola goes flat.
Ingredients
For the cake
-
1 cup cola
-
½ cup unsalted butter, cubed
-
¼ cup unsweetened cocoa powder
-
1½ cups granulated sugar
-
2 cups all-purpose flour
-
1 tsp baking soda
-
½ tsp fine salt
-
2 large eggs, room temp
-
½ cup buttermilk, room temp
-
1 tsp vanilla extract
-
1 tsp soda/cola extract
Optional cherry twist
-
¾ cup chopped maraschino cherries + 2 Tbsp cherry juice
Warm cola glaze
-
½ cup unsalted butter
-
¼ cup unsweetened cocoa powder
-
6 Tbsp cola
-
½–1 tsp soda/cola extract
-
3 cups confectioners’ sugar, sifted
-
Pinch of salt
Directions
Prep & preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch pan and line bottom with parchment for clean release.
Bloom the cocoa in cola: In a saucepan, bring 1 cup cola, butter, and cocoa to a gentle simmer, whisking until smooth (2–3 minutes). Remove from heat and let cool 3 minutes. (Blooming cocoa in hot cola enhances chocolate depth and cola caramel notes, a technique common in top cola cakes.)
Whisk dry: In a large bowl, whisk sugar, flour, baking soda, salt.
Make batter: Pour warm cocoa-cola mixture over dry ingredients and whisk just to combine. Whisk in eggs, buttermilk, vanilla, and soda extract (and cherry + cherry juice, if using) until smooth—avoid overmixing.
Bake: Spread into pan; bake 22–27 minutes until a toothpick comes out with a few moist crumbs.
Cook glaze: In a saucepan, melt butter; whisk in cocoa and cola. Off heat, whisk in soda extract, confectioners’ sugar, and a pinch of salt until glossy.
Pour warm over warm: Poke the hot cake all over with a skewer, then pour warm glaze over the hot cake so it seeps in. Cool 30–60 minutes before slicing. (Warm pour-over frosting is a classic cola-cake move from high-ranking recipes.)
Recipe Note
10 Frequently Asked Questions
What is soda (cola) extract and where can I buy it?
A concentrated flavoring that tastes like classic cola (vanilla-citrus-spice). Look for “cola extract” or “cola super-strength flavor” from baking suppliers online. Recipes like Christina Tosi’s use it to keep cola flavor prominent.
Can I skip the extract and just use cola?
Yes, but the cola flavor will be subtler. Extract ensures a reliable cola note even if your soda is flat after baking.
Diet vs regular cola?
Use regular cola. The sugar helps flavor and texture; diet sweeteners can bake oddly. (Many top cola cakes specify regular cola.)
Why pour the glaze on a warm cake?
It partially soaks in for that fudgy sheet-cake finish—standard for Southern cola cakes.
Can I add cherry flavor?
Fold in chopped maraschino cherries and a bit of their syrup, or use cherry cola and a drop of cherry extract. Big sites feature cherry-cola riffs frequently.
How do I store it?
Cover and keep at room temp 2–3 days, or refrigerate up to a week; flavor deepens by Day 2 (a common note in cola-cake posts).
Can I make cupcakes?
Yes—bake at 350°F for 16–20 minutes. Spoon glaze over warm cupcakes.
Can I double the extract?
Start with ½–1 tsp in batter and ½–1 tsp in glaze; super-strength extracts are potent.
Gluten-free option?
Use a 1:1 gluten-free flour blend; keep liquid amounts the same.
What makes “soda bakes” work?
Carbonation and acidity help lift and tenderize batters; it’s a long-standing Southern trick documented by food media.