Cracker Barrel The Old Country Store Double Fudge Coca Cola Cake

Cracker Barrel Double Fudge Coca-Cola Cake a delicious chocolate cake with an extra kick. The Cracker Barrel Double Fudge Coca-Cola Cake is a seasonal favorite at Cracker Barrel. If you are lucky enough to be there on a day they are serving this one, be sure to order it.

You can recreate the Cracker Barrel Double Fudge Coca Cola cake at home with this copycat recipe.

Cracker Barrel Double Fudge Coca Cola Cake

You can find many more copycat Cracker Barrel recipes here at

Cracker Barrel Coca Cola Double Fudge Dark Chocolate Cake in a cake pan

Cracker Barrel Double Fudge Coca Cola Cake

Make this classic copycat recipe for Cracker Barrel Double Fudge Coca-Cola cake.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Cake Recipes, Copycat Recipes, Cracker Barrel Recipes
Servings: 24
Calories: 334kcal


Cake Ingredients

  • 1 cup Coca-Cola
  • 1/2 cup oil
  • 4 ounces butter
  • 3 tablespoons cocoa
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Frosting Ingredients

  • 4 ounces butter
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans optional
  • 1 pound confectioners sugar


  • Cake: In a sauce pan, bring Coca-Cola, oil, margarine, and cocoa to a boil. Mix the sugar, flour and salt, pour into the boiling liquid and beat well. Add the eggs, buttermilk, baking soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan and bake at 350 degrees for 20-25 minutes.

    Frosting: In a saucepan, combine the margarine, cocoa, and cream or milk and heat until the butter melts. Beat in the remaining ingredients. Spread on the hot cake. Cool and cut.

    Yield: 24 servings


Calories: 334kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 175mg | Potassium: 65mg | Fiber: 1g | Sugar: 36g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.9mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. sandra mcpherson

    As a former employee at C.B. I can’t tell you the recipe because it comes in a bag already mixed. We just bake and frost.

  2. Stephanie

    Recipes change over time. This recipe was correct at the time it was developed. I will make it a point to go back in the future and see how the recipe was changed. This recipe was developed over 8 years ago. I know the date on the post isn’t eight years. It has the date when this recipe was converted into wordpress. I hope this helps.


  3. mike

    I’ve made this cake several times. It tastes great but fall after testing done. I’ve even tried cake pan strips. Any suggestions?

  4. mike

    sorry to be a pain but is the flour plan or self raising
    Please use all purpose, not self rising flour for this recipe ~stephanie

  5. Wanda

    We ate this cake at Cracker Barrel’s last night and I used this recipe today. Who can go wrong with a chocolate cake. Right? It’s good, but, this cake is not nearly as dark as CB’s. I think they must double the amount of cocoa.

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