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Coca-Cola Chocolate Pound Cake

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This incredible Coca-Cola Chocolate Cake is fudgy and moist and…absolutely perfect for any occasion.  It’s so simple too!

  • Total Time: ~5 hours (with cooling time)
  • Yield: 14 servings 1x


Units Scale

For the Cake:

  • 288 g (2.25 c) all-purpose flour
  • 63 g (2/3 c) Dutch process cocoa powder
  • 1 tsp kosher salt
  • 500 g (2.5 c) granulated sugar
  • 5 eggs
  • 2 tsp pure vanilla extract
  • 250 g (1 c) Coca-Cola
  • 227 g (1 c)vegetable oil

For the Chocolate Simple Syrup:

  • 83 g (1/3 c) water
  • 67 g (1/3 c) granulated sugar
  • 1 tbsp cocoa powder (can be natural or Dutch process)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt

For the Chocolate Ganache:

  • 170 g (1 c) semi-sweet chocolate chips
  • 125 g (1/2 c) heavy cream, well shaken


To Make the Cake:

  1. Pre-heat your oven to a true 325°F.  This temperature is super important!  An oven thermometer will help you determine if your oven runs hot or cold.
  2. Sift together the all-purpose flour, Dutch process cocoa powder, and kosher salt in a large mixing bowl.  Set aside.  
  3. QUICK NOTE: *Sifting is incredibly important!  Cocoa powder tends to clump, and the only way to avoid those clumps in your cake is to sift.  So…DON’T SKIP THE SIFT!*
  4. Thoroughly combine the granulated sugar, eggs, pure vanilla extract, and Coca-Cola with a ballon whisk.  
  5. Add vegetable oil to liquid mixture and combine with the whisk until everything is thoroughly combined.  The oil will take a minute or two to combine with the rest of the mixture, but it will combine!
  6. Add the wet mixture to the dry mixture and stir with the balloon whisk until no lumps of flour remain.
  7. Prepare your bundt pan (my favorite way is the butter/flour method that you can find right here!) and add the batter to the prepared bundt pan.
  8. Bake for 55-70 minutes in a 325°F oven, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
  9. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.
  10. After ten minutes, invert the cake onto the cooling rack.  

To Make the Simple Syrup:

  1. Add the water, granulated sugar, cocoa powder, and salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
  2. Add the vanilla extract and stir to combine.
  3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely.  Like, 3-5 hours “completely”.

To Make the Chocolate Ganache:

  1. Place the chocolate chips in a heat-proof bowl.  Set aside.
  2. Place the heavy cream in a heat-proof measuring cup (like this one!) and heat in a microwave until just before it starts to boil (45-75 seconds, depending on the microwave).
  3. Pour the heavy cream over the chocolate chips and cover with plastic wrap.  Do not stir yet!
  4. Allow the heavy cream to melt the chocolate for 5 minutes.  Stir with a small whisk or spoon to combine.  If the chocolate does not melt, place in the microwave at 10-second intervals, stirring in between intervals, until the mixture is completely smooth.
  5. Allow the ganache to cool slightly (3-5 minutes) before using.  If you wait too long, the ganache will thicken and will not pour easily over the cake.
  6. Pour the ganache over the cake using a spouted measuring cup, a squeeze bottle, or a spoon.
  7. Enjoy!


  • Don’t forget the sift!  (It bears repeating)
  • Author: Shani
  • Prep Time: 30 minutes (active)
  • Cook Time: 55-70 minutes
  • Category: Dessert
  • Cuisine: American