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Cracker Barrel’s 40th Anniversary Double Fudge Cola Cake: A Nostalgic Treat

Growing up, family road trips always meant one thing: Cracker Barrel. More than just a place to stretch our legs, it was an experience – a warm, inviting haven filled with rocking chairs, quirky souvenirs, and the promise of comforting, homestyle cooking. And while their biscuits and gravy held a special place in my heart, it was the Double Fudge Cola Cake that truly stole the show. The intensely chocolatey aroma, the gooey, fudgey frosting, and the subtle tang of cola were simply irresistible. Recreating this cake brings back a flood of those cherished memories, and I’m thrilled to share this recipe with you.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 40-45 minutes
Total Time: 2 hours 45 minutes
Servings: 12
Yield: 1 (9×13 inch) cake
Dietary Type: Not specified

Ingredients

1 (12 ounce) can Coke, divided
1 cup unsalted butter, divided, at room temperature (2 sticks, each 4 ounces)
1 (1 ounce) square semisweet chocolate
1 cup miniature marshmallows (measure these by volume, not weight)
1⁄2 cup Butter Flavor Crisco
1⁄2 cup canola oil
3 teaspoons vanilla extract, divided
2 cups granulated sugar
2 large eggs
3⁄4 cup 2% low-fat milk
3 tablespoons dry buttermilk
1 teaspoon baking soda
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
2 1⁄3 cups White Lily all-purpose flour
1 1⁄4 cups unsweetened dark chocolate cocoa powder, divided
1⁄4 cup chocolate syrup (I Used Fox’s U-Bet)
2 cups powdered sugar

Equipment Needed

9×13 inch baking pan with deep sides
Saucepan
Large mixing bowl
Electric mixer
Sifter
Small bowl

Instructions

First, arrange the oven racks so there is room for a 9×13 inch baking pan to fit on the TOP rack, allowing room for the cake to rise. Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan with deep sides to prevent sticking.
Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
In a saucepan, combine the measured Coke, 1 stick of the butter, and the square of chocolate. Heat over medium heat, stirring often, until melted and the mixture is boiling. Be careful not to burn the chocolate!
Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined. Set this mixture aside to cool slightly.
In a large mixing bowl, combine the Butter Flavor Crisco, canola oil, and only 2 teaspoons of the vanilla extract. Add the granulated sugar and mix well with an electric mixer until light and fluffy.
Add both eggs and the milk and beat well, using an electric mixer.
In another mixing bowl, combine the dry buttermilk, baking soda, baking powder, and salt.
Sift in the flour. Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend. Sifting ensures a light and airy cake.
Add HALF of the flour mixture to the shortening mixture, beating until smooth.
Slowly add some of the partially cooled fudge mixture, beating well. Continue adding slowly and mixing it in carefully so you don’t scramble the eggs in the batter. Once all of the fudge mixture has been added, be sure to beat the mixture well.
Add in the remaining flour mixture and beat for exactly 4 minutes, using a timer. The mixture should now be a thick and creamy batter. Don’t skimp on the beating time – this develops the gluten in the flour and creates a tender crumb.
Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean. If the top starts to brown too quickly, loosely tent the cake with foil during the last 15 minutes of baking.
Take a toothpick and poke holes all over the surface of the cake while it is still in the pan. This allows the frosting to seep into the cake, making it extra moist and fudgey.
Allow the cake to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
To prepare the frosting, take the remaining 1 stick of butter, the remaining 1 teaspoon vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
Add in about 1/3 cup of the remaining Coke.
Add in the powdered sugar and blend well. It should be the consistency of hot fudge sauce – very thick, but not firm, but also not runny. If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
Pour the fudge icing evenly over the still warm cake.
Allow to set for a while – the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping). Patience is key here!
Serve the cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired. A dollop of whipped cream is also a delightful addition.

Expert Tips & Tricks

Use good quality cocoa powder: The better the cocoa, the richer and more intense the chocolate flavor will be.
Don’t overbake: Overbaking will result in a dry cake. Start checking for doneness around 40 minutes.
Cool the fudge mixture slightly: This prevents the hot mixture from cooking the eggs when you add it to the batter.
Room temperature ingredients are key: Allowing the butter and eggs to come to room temperature ensures that the ingredients will emulsify evenly, resulting in a smooth batter and tender cake.
For a more intense cola flavor, you can reduce the amount of milk by 1/4 cup and replace it with Coke.

Serving & Storage Suggestions

This Double Fudge Cola Cake is best served slightly warm or at room temperature. A scoop of vanilla bean ice cream or a dollop of whipped cream is the perfect accompaniment.

Storage:

Room Temperature: Store the cake covered at room temperature for up to 3 days.
Refrigerator: Store the cake covered in the refrigerator for up to 5 days.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	696.5 kcal	N/A
Calories from Fat	337 g	48%
Total Fat	37.5 g	57%
Saturated Fat	16.1 g	80%
Cholesterol	78.9 mg	26%
Sodium	306.9 mg	12%
Total Carbohydrate	89.9 g	29%
Dietary Fiber	4.2 g	16%
Sugars	62.2 g	248%
Protein	7.2 g	14%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to include a binder like xanthan gum to help with the texture.
Dairy-Free: Use a dairy-free butter substitute and a dairy-free milk alternative like almond or soy milk.
Mexican Chocolate Variation: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a spicy kick.
Coffee Infusion: Substitute half of the Coke with strong brewed coffee for a deeper, richer flavor.
Nuts: Add chopped pecans or walnuts to the frosting for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use diet Coke in this recipe?
A: While you can use diet Coke, it may affect the flavor and texture of the cake slightly due to the artificial sweeteners. Regular Coke is recommended for the best results.

Q: What does dry buttermilk do?
A: Dry buttermilk adds a subtle tang to the cake, enhancing the chocolate flavor and creating a more tender crumb. If you don’t have dry buttermilk, you can substitute with an equal amount of buttermilk powder or omit it altogether.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day ahead of time and store it covered at room temperature. Frost it just before serving for the best results.

Q: My frosting is too thick. What should I do?
A: If your frosting is too thick, add a teaspoon or two of Coke at a time until you reach the desired consistency.

Q: Can I use a different size pan?
A: Using a different size pan will affect the baking time. If you use a smaller pan, the cake will be thicker and require a longer baking time. If you use a larger pan, the cake will be thinner and require a shorter baking time. Keep an eye on the cake and check for doneness frequently.

Final Thoughts

This Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake is more than just a dessert; it’s a trip down memory lane, a comforting hug in every bite. I encourage you to give this recipe a try and experience the rich, fudgey goodness for yourself. Don’t be afraid to add your own personal touch – a sprinkle of sea salt, a handful of nuts, or a scoop of your favorite ice cream. Most importantly, share this cake with loved ones and create new memories that will last a lifetime. I’d love to hear your feedback and see your creations! Happy baking!

Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake Recipe