Cherry Cola Cake Recipe

Cherry Cola Cake Recipe

Looking for a cake that’s bold, moist, and bursting with flavor? Enter the Cherry Cola Cake — a vintage-inspired dessert that brings together the classic fizz of cola and the sweet-tart pop of cherries. With its deep chocolate base, infused with soda and bits of fruit, this cake is incredibly soft and packed with nostalgic flair.

What makes this cake unique is the unexpected addition of cola in the batter. It reacts with the leavening agents to give the cake an ultra-light texture while subtly enhancing the cocoa. Combined with juicy cherries and a luscious cherry glaze or frosting, it’s a hit for birthdays, barbecues, or just because.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ tsp salt
• ½ tsp baking soda
• ¼ cup unsweetened cocoa powder
• ¾ cup unsalted butter (1 ½ sticks)
• 1 cup Cherry Cola (not diet)
• ½ cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups pitted cherries (fresh or jarred, chopped)

For the Cherry Glaze/Frosting (Optional):

• 1 cup powdered sugar
• 2–3 tbsp cherry juice (from jarred cherries or maraschino)
• ½ tsp vanilla extract
• Optional: extra cherries for garnish

How to Make Cherry Cola Cake

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.

If using fresh cherries, pit and roughly chop them. If using jarred cherries, drain and chop, reserving some juice for the glaze.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and cocoa powder.

In a saucepan, combine butter and Cherry Cola. Heat over medium until the butter melts and the mixture starts to simmer. Do not boil.

Pour the hot cola-butter mixture into the dry ingredients. Stir well until fully combined.

In a separate bowl, whisk buttermilk, eggs, and vanilla extract.

Stir the egg mixture into the cake batter until smooth.

Gently fold in chopped cherries.

Pour the batter into the prepared pan(s) and smooth the top.

Step 3: Bake the Cake

Bake for 35–40 minutes (for 9×13 pan) or 30–35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing or frosting.

Step 4: Make the Cherry Glaze (Optional)

In a small bowl, whisk powdered sugar, cherry juice, and vanilla until smooth.

Drizzle over the cooled cake or spread over the top for a sweet, fruity finish.

Garnish with extra cherries if desired.

Chef’s Notes

Use Real Cola: Always use regular (non-diet) Cherry Cola for the best flavor and chemical reaction in baking.

Cherries Matter: Jarred or maraschino cherries are great for sweeter flavor; fresh cherries add a natural tartness.

Moisture Boost: Buttermilk adds richness and moisture to the cake. If unavailable, mix ½ cup milk with 1½ tsp vinegar as a substitute.

Add Crunch: Sprinkle toasted pecans or walnuts on top of the glaze for texture.

Frosting Variation: Swap the glaze for cherry buttercream or chocolate ganache for a richer cake.

Nutrition Info (Per Slice, based on 12 servings)

Nutrient / Approximate Value

• Calories / ~380 kcal
• Carbohydrates / ~52 g
• Protein / ~4 g
• Fat / ~17 g
• Saturated Fat / ~10 g
• Sugar / ~36 g
• Sodium / ~180 mg
• Fiber / ~1 g

Note: Nutritional values are estimates and may vary based on ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use regular cola instead of cherry cola?

Yes, you can substitute regular cola. To retain cherry flavor, add ½ tsp cherry extract or use chopped cherries generously in the batter.

2. What’s the best way to store this cake?

Store the cake covered at room temperature for 2 days or in the fridge for up to 5 days. Bring to room temperature before serving.

3. Can I freeze Cherry Cola Cake?

Absolutely. Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

4. Can I make this as cupcakes?

Yes. This batter makes about 24 cupcakes. Fill liners ¾ full and bake for 18–22 minutes. Glaze or frost once cooled.

5. Can I make this cake gluten-free?

Yes. Use a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, but the cola and cherries help keep it moist.

This Cherry Cola Cake is sweet, nostalgic, and always a conversation starter. With the deep flavors of chocolate, cola, and cherries all wrapped in a moist, tender crumb, it’s the kind of dessert that brings joy with every bite.

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