2-ingredient Coke cake is pretty much where we’re at right now…..
We’re officially in the “bake with cake mix and a can of Coke” stage of quarantine.
And someone is not complaining.
And frankly? Neither am I.
And yes, it really works.
And yes, you can use any soda (including diet) and any cake mix (including gluten-free). No eggs, water or oil so this can be a neat vegan option too.
If you’ve ever baked with boxed mix you know that it makes 2 dozen cupcakes, a large sheet cake or a double layer cake – all too much for the three humans who currently live here full time. So I decided to bake this in two 8″ cake pans and freeze one of the layers for later (which turned out to be the following week).
This turned out to be the perfect size for us and I topped it with that whipped cream frosting I made recently.
I know that everyone is making sourdough starters, and banana bread for days, and all kinds of other fancy schmancy goodies, but this cake has a solid place in our little quarantined hearts.
I would LOVE to know if you make this!
12-ounce can of Coke
box of chocolate cake mix
frosting of choice (I used whipped cream frosting here)
Pre-heat oven according to box directions. Prepare whatever pans you are using – (2) 8″ rounds (used here), (2) 9″ rounds, a 9 x 13 pan or cupcake tins.
Pour the Coke into your mixer bowl and let the bubbles dissipate a bit. Add the cake mix and beat for 2 – 3 minutes. Pour into your prepared pan(s) and bake according to box directions.
This delicious recipe brought to you by Sheri Silver
Let cool and frost as desired. Unfrosted cakes/cupcakes freeze beautifully!