Coca Cola Chocolate Cake Recipe, Whats Cooking America (2024)

FAQs

Why do you put baking soda in a chocolate cake? ›

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

You just need a can of soda pop. The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy.

How Long Does Chocolate Cake Last in the Fridge? A traditional chocolate cake made from scratch will stay fresh and soft in the fridge for about 2-3 days. If you use the pectin trick that I describe in this blog post, you can extend the shelf life of baked goods and they will last 5-7 days or longer!

Ingredients for Coca-Cola Cake

For the cake: all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, butter, Coca-Cola, oil, buttermilk, eggs, and vanilla. Want to dress this cake up for a fancy occasion?

Baking soda makes things 'spread' and baking powder makes things 'puff'. This is handy to know when baking things like these cookies.

Baking soda is a strong leavening agent and it is important to always use the exact amount called for in the recipe. While not enough baking soda will give an inadequate rise and a heavy finished product, adding too much will cause baked goods to fall and leave a metallic, soapy taste behind.

You might not notice too much of a flavor difference. A boxed cake prepared with a can of soda instead of eggs will potentially have a slightly different texture depending on your altitude, mixing level, and other factors; expect it to be a little denser.

Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

For cooking and ingredient purposes, the 7-Up used in the recipe for 7-Up Cake serves as the substitute for baking soda in the batter of this moist pound cake and additional 7-Up is used for the liquid and flavor agent in the glaze ingredients.

Cakes that have been refrigerated properly can last up to one week.

Should I store chocolate cake in the fridge or counter? ›

In brief, refrigerating a cake causes this process to occur significantly faster than at room temperature. So, don't refrigerate your cakes. This is also true of breads and any other baked goods—they all go stale faster in the fridge.

The main ingredients of co*ke that have remained consistent are: sugar, water, caffeine, coca leaves, and corn syrup (Elmore, 2014).

While several recipes, each purporting to be the authentic formula, have been published, the company maintains that the actual formula remains a secret, known only to a very few select (and anonymous) employees. The recipe for Coca-Cola remains a closely guarded trade secret.

How Is Sour Cream Used in Baking? Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.)

Yes, yes, yes: baked goods can be leavened (ie: can achieve their lift and height) with egg whites (think angel food cake) or leavened with nothing at all (think dense flourless chocolate cake). But generally speaking, most recipes require baking soda or baking powder - or even both.

Substitute 1: Baking Powder

Baking powder is used as a leavener whether the recipe has acidic ingredients or not. It will activate once when mixed in with batter in recipes like cakes, cookies, or pancakes and another time when it comes in contact with heat in the oven or on the stovetop.

Leaving baking soda out of the cake prevents it from rising, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.

Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.