We’ve always been fans of Joanna Gaines’ cozy take on Southern classics, and her Chocolate Cola Cake is a standout favorite. This rich, moist treat blends deep chocolate flavors with the fizzy surprise of cola for an irresistible twist that elevates any gathering.
It’s the perfect recipe for us home bakers looking to impress without fuss as we recreate her simple yet decadent creation. Join in as we bring a touch of her charm to our kitchens today.
Ingredients
To craft our Joanna Gaines Chocolate Cola Cake, we start by assembling these key ingredients, ensuring a moist, indulgent treat that blends rich chocolate depth with the effervescent surprise of cola. We organize them in the order they’re typically used, with prep notes for precision.
Cake Ingredients
- All-purpose flour: 2 cups, sifted to ensure a light texture
- Granulated sugar: 2 cups, measured for the base sweetness
- Unsweetened cocoa powder: ¾ cup, providing intense chocolate flavor
- Baking soda: 2 teaspoons, for reliable rising
- Salt: 1 teaspoon, to balance the sweetness
- Large eggs: 2, at room temperature for better incorporation
- Buttermilk: 1 cup, shaken well to add tang and moisture
- Cola: 1 cup (use regular, not diet, for authentic fizziness)
- Vegetable oil: ½ cup, for a tender crumb
- Vanilla extract: 2 teaspoons, pure for enhanced aroma
Frosting Ingredients
- Unsalted butter: ½ cup (1 stick), softened to room temperature
- Unsweetened cocoa powder: ¼ cup, for rich chocolate ganache-like topping
- Confectioners’ sugar: 3 cups, sifted to avoid lumps
- Milk: ¼ cup, added gradually for smooth consistency
- Vanilla extract: 1 teaspoon, to tie flavors together
These ingredients deliver the signature Joanna Gaines Chocolate Cola Cake experience, with precise measurements guaranteeing a foolproof bake every time.
Equipment Needed
With our ingredients lined up for Joanna Gaines’ Chocolate Cola Cake, we now turn to the essential tools that make baking this moist, chocolatey delight straightforward and enjoyable. Gathering the right equipment ensures we achieve that perfect texture and flavor without any hitches.
To prepare this recipe efficiently, here’s a curated list of the key equipment we’ll need. We’ve organized it by category for ease, emphasizing must-have items in bold italics to highlight their importance in creating our signature cake.
- Mixing Bowls: Two large mixing bowls – one for dry ingredients and another for wet ones – to keep our batter smooth and well-combined.
- Measuring Tools: A set of measuring cups and measuring spoons for precise quantities, ensuring our flour, sugar, and liquids are accurately portioned for that ideal moist crumb.
- Electric Mixer or Whisk: An electric mixer for quickly beating the eggs and combining the batter, or a sturdy whisk if we’re opting for a hands-on approach to incorporate air and achieve a fluffy texture.
- Baking Pan: A 9×13 inch rectangular baking pan, greased and floured, as it’s perfect for this cake’s even baking and easy serving.
- Saucepan: A medium-sized saucepan for melting butter and preparing the rich frosting, allowing us to blend ingredients smoothly over low heat.
- Oven: A standard oven preheated to 350°F (177°C), which is crucial for baking the cake to golden perfection.
- Cooling Rack: A wire cooling rack to let the cake cool evenly after baking, preventing sogginess and maintaining its decadent structure.
- Spatula and Sifter: A rubber spatula for folding in ingredients without deflating the batter, and a sifter for the flour and cocoa powder to eliminate lumps and enhance the cake’s velvety feel.
By having these tools ready, we set ourselves up for a seamless baking experience that captures the essence of Joanna Gaines’ beloved recipe.
Instructions
We guide you through crafting Joanna Gaines’ Chocolate Cola Cake with these straightforward, step-by-step directions, building on the ingredients and tools we’ve outlined for a seamless baking experience.
Prep
First, we preheat our oven to 350°F (177°C) to ensure even baking and a moist texture. Next, we grease a 9×13 inch baking pan with vegetable oil or non-stick spray and lightly flour it to prevent sticking and achieve a clean release.
Make the Batter
We start by sifting 2 cups of all-purpose flour, 2 cups of granulated sugar, 3 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt into a large mixing bowl to eliminate lumps and blend the dry ingredients evenly. In another bowl, we whisk together 2 large eggs, 1 cup of buttermilk, 1 cup of cola, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until smooth and well combined. Now, we gradually pour the wet mixture into the dry ingredients, using an electric mixer on medium speed for 2 minutes to create a rich, velvety batter that promises the decadent chocolate flavor Joanna Gaines is known for.
Bake
We pour the batter into the prepared pan, spreading it evenly with a rubber spatula for uniform rising. Then, we bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean allowing the cake to develop its signature moist crumb and irresistible cola-infused aroma that fills our kitchen.
Cool and Frost
We remove the cake from the oven and place it on a wire cooling rack for 10 minutes before turning it out to cool completely, about 1 hour to lock in moisture and prevent the frosting from melting. For the frosting, we melt 1/2 cup of unsalted butter with 3 tablespoons of unsweetened cocoa powder in a medium saucepan over low heat, then stir in 3 cups of confectioners’ sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth and glossy. Finally, we spread the frosting over the cooled cake, creating a luscious, shiny topping that enhances the deep chocolate cola flavors for an indulgent finish.
Make-Ahead Instructions
As we wrap up our exploration of Joanna Gaines’ Chocolate Cola Cake, let’s dive into practical tips for preparing this moist, indulgent treat ahead of time. This approach allows us to savor its rich chocolate flavors and fudgy texture without last-minute rush, ensuring every slice delights our guests.
Preparing the Cake in Advance
We recommend baking the cake up to 2 days ahead to maintain its signature moisture and deep cola-infused taste. Follow these steps for seamless preparation:
- Step 1: After baking the cake as outlined in our previous instructions, allow it to cool completely on the wire rack. This prevents condensation that could make the cake soggy.
- Step 2: Once cooled, wrap the unfrosted cake tightly in plastic wrap or aluminum foil. This step locks in freshness, preserving the cake’s velvety crumb and preventing it from drying out.
- Step 3: Store the wrapped cake at room temperature for up to 1 day, or refrigerate it for up to 2 days. If refrigerating, let it sit at room temperature for 30–45 minutes before frosting to ensure even spreading and optimal flavor release.
Frosting and Serving Tips
To keep the frosting’s glossy sheen and creamy consistency intact, we advise preparing and applying it no more than 4–6 hours before serving. Here’s how:
- Step 1: Make the frosting fresh on the day you plan to serve. Melt the butter and combine it with cocoa powder, confectioners’ sugar, milk, and vanilla as per the recipe.
- Step 2: Spread the frosting evenly over the cake using a rubber spatula. This enhances the cake’s decadent chocolate aroma and smooth mouthfeel, making it even more irresistible.
- Step 3: If assembling ahead, cover the frosted cake loosely with plastic wrap and refrigerate. Remove it 15–20 minutes before serving to let flavors meld and the texture soften.
Storage Guidelines
For longer storage, we can freeze the unfrosted cake to extend its shelf life while retaining that perfect, tender bite. Refer to the table below for key storage details:
| Storage Method | Duration | Best Practices | Notes on Quality |
|---|---|---|---|
| Room Temperature | Up to 1 day | Wrap tightly in plastic wrap. | Maintains moisture and flavor. |
| Refrigeration | Up to 2 days | Use an airtight container. | Keeps the cake fresh; thaw before frosting. |
| Freezing | Up to 3 months | Wrap in plastic, then foil. | Thaw overnight in the fridge; frosting should be added after thawing for the best results. |
By following these Make-Ahead Instructions, we ensure our Joanna Gaines Chocolate Cola Cake remains a showstopper, ready to impress with its effortless elegance and rich sensory appeal.
Conclusion
We’ve loved exploring Joanna Gaines’ Chocolate Cola Cake and sharing its charm with you. It’s a timeless recipe that brings simple indulgence to any gathering.
We’re confident it’ll become a go-to favorite in your home. Try it soon and savor the joy it adds to your baking adventures.
Frequently Asked Questions
What is Joanna Gaines’ Chocolate Cola Cake?
Joanna Gaines’ Chocolate Cola Cake is a moist, decadent dessert that blends rich chocolate flavors with cola for a unique twist. Featured in her recipes, it’s perfect for home bakers looking to impress with an easy-to-make treat that combines simple ingredients for a velvety texture and indulgent taste.
What ingredients are needed for the cake?
The cake requires all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, eggs, buttermilk, cola, vegetable oil, and vanilla extract. For the frosting, use unsalted butter, cocoa powder, confectioners’ sugar, milk, and vanilla extract. These ingredients ensure a moist, flavorful result when measured precisely.
What equipment is needed to bake this cake?
You’ll need two large mixing bowls, measuring tools, an electric mixer or whisk, a greased 9×13-inch baking pan, a medium saucepan, a preheated oven at 350°F, a wire cooling rack, a rubber spatula, and a sifter. These tools help achieve even baking and a perfect texture for Joanna Gaines’ recipe.
How do I make the Chocolate Cola Cake?
Preheat your oven to 350°F and grease a 9×13-inch pan. Sift dry ingredients into one bowl and whisk wet ingredients in another, then combine them. Pour batter into the pan and bake for about 30-35 minutes, or until a toothpick is clean. Cool, then frost with a mixture of melted butter, cocoa, sugar, milk, and vanilla for a rich finish.
Can I prepare the cake ahead of time?
Yes, bake the cake up to 2 days in advance. Cool completely, wrap it tightly, and store at room temperature for freshness. Frost on the day of serving to keep it moist. For longer storage, refrigerate for up to a week or freeze for up to 3 months, thawing before frosting.
How should I store the finished cake?
Store the frosted cake at room temperature for up to 2 days in an airtight container. For longer freshness, refrigerate it for up to a week, or freeze individual slices for up to 3 months. Always wrap well to maintain moisture and flavor. Thaw in the fridge before serving for the best taste.