Coca-Cola Fudge Layer Cake (Printable Version)
Layers of moist chocolate with Coca-Cola, creamy filling, and a shiny fudge glaze create a nostalgic dessert favorite.
# Ingredients:
→ Cake
01 -
240 g all-purpose flour
02 -
400 g superfine granulated sugar
03 -
240 ml classic Coca-Cola
04 -
115 g unsalted butter
05 -
30 g unsweetened natural cocoa powder
06 -
240 ml buttermilk
07 -
3 large eggs
08 -
5 g baking soda
09 -
5 ml pure vanilla extract
→ Cream Cheese Filling
10 -
225 g block cream cheese, softened
11 -
90 g powdered sugar, sifted
12 -
5 ml pure vanilla extract
13 -
240 ml heavy whipping cream
→ Fudge Glaze
14 -
60 g unsalted butter
15 -
30 g unsweetened natural cocoa powder
16 -
60 ml classic Coca-Cola
17 -
120 g powdered sugar
→ Garnishes
18 -
Whipped cream, for topping
19 -
Crushed peppermint, cherries, or chocolate shavings (optional)
# Steps:
01 -
Preheat the oven to 175°C. Grease three 23 cm round cake pans thoroughly and dust with flour to prevent sticking.
02 -
In a saucepan over medium heat, combine Coca-Cola, unsalted butter, and cocoa powder. Stir until butter melts and the mixture bubbles gently. Remove from heat once boiling.
03 -
Whisk flour and sugar in a large bowl. Pour the hot cocoa mixture into dry ingredients, mixing until smooth with no flour pockets, ensuring sugar dissolves completely.
04 -
Slowly add buttermilk, eggs, baking soda, and vanilla extract to the batter. Stir gently but thoroughly to achieve a uniform consistency.
05 -
Divide batter evenly among prepared pans and level the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing.
06 -
Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing to avoid lumps. Separately whip heavy cream to stiff peaks and gently fold into the cream cheese mixture for a stable, fluffy filling.
07 -
Place one cake layer on a serving plate. Spread an even layer of cream cheese filling to the edges. Repeat with remaining layers and filling, reserving some filling for the top.
08 -
Melt butter, cocoa powder, and Coca-Cola in a saucepan over medium heat. Stir until smooth and glossy. Remove from heat and whisk in powdered sugar until the glaze thickens but remains pourable.
09 -
Pour warm fudge glaze over the stacked cake, allowing it to drip down the sides. While the glaze is tacky, top with whipped cream and desired garnishes. Let set before slicing for clean layers.
# Notes:
01 -
Use room temperature ingredients for a smoother batter and lighter crumb. Pour glaze while warm for an even drip effect. Chill cake before slicing with a hot knife for clean cuts.
02 -
Store covered at room temperature for up to two days or refrigerate for five days. Freeze individual slices wrapped tightly; thaw completely before serving for optimal filling texture.