This classic, old fashioned chocolate sheet cake is a southern favorite for potlucks and family gatherings. The flavor of this cake improves over time, so it can be made several hours or a day before serving.

Cola Sheet Cake

Cola Sheet Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 servings


    For Cake
  • 1 3/4 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 eggs
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 cup cola soft drink
  • For Frosting
  • 4 cups (1 pound) confectioners’ sugar
  • 1/4 cup cola soft drink
  • 1/4 cup cocoa
  • 1/3 cup unsalted butter, softened
  • 1 cup semisweet chips, melted and slightly cooled
  • 3/4 cup chopped pecans


  1. Preheat oven to 350°F. Grease and flour a 13x9-inch baking dish.
  2. To make the cake, combine sugar and butter in the bowl of an electric mixer. Beat at medium speed, adding eggs one at a time. Add cocoa, vanilla and salt. Mix until combined.
  3. Combine the buttermilk and baking soda in a small bowl; add to batter. Reduce speed to low and add flour alternately with cola. Begin and end with flour. Scrape down the bowl as needed to blend evenly. Pour into prepared baking pan. Bake 30-35 minutes, or until the cake begins to pull away from the sides of the pan. Cool 15 minutes, then turn cake out onto a serving platter. (Cake may sink slightly in the center – this is normal.)
  4. For the frosting, combine confectioners’ sugar, cola, cocoa and butter in a medium bowl; beat on low speed using an electric mixer until combined. Fold in melted chocolate. Spread the frosting on top of the cake evenly; top with pecans. Let stand 1 hour before serving.

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