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Chocolate cherry cola cake

A square of chocolate cherry cola cake on a striped plate

Chocolate cherry cola cake

Name: Chocolate cherry cola cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 24
Cuisine: British
Ingredients: 200ml vegetable oil plus extra for the tin; 275g plain flour; 100g cocoa powder; 1 tbsp baking powder; 1 tsp bicarbonate of soda; 250g golden caster sugar; 150ml natural yogurt; 250ml cherry or plain cola; 3 eggs; 50g butter; 250g icing sugar; 2-3 tbsp milk; few drops of pink food colouring; rainbow sprinkles cocktail cherries and cola bottle sweets (optional)

Cassie Best

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Serves 24

Easy

Prep: 25 mins

Cook: 30 mins

plus cooling

A star rating of 4.8 out of 5.4 ratingsRate

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Bake this crowd-pleaser made with cola, then decorate with rainbow sprinkles, cocktail cherries and cola bottle sweets for a nostalgic treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200ml vegetable oil

plus extra for the tin
275g plain flour
100g cocoa powder
1 tbsp baking powder
1 tsp bicarbonate of soda
250g golden caster sugar
150ml natural yogurt
250ml cherry or plain cola
3 eggs

For the icing and decoration

50g butter
250g icing sugar
2-3 tbsp milk
few drops of pink food colouring
rainbow sprinkles

cocktail cherries and cola bottle sweets (optional)

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Nutrition: Per serving

kcal251
fat12g
saturates3g
carbs32g
sugars22g
fibre1g
protein4g
salt0.35g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 34 x 25cm roasting or cake tin (at least 2½cm deep) and line with baking parchment. Combine the flour, cocoa, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Break up any lumps of sugar by rubbing between your fingers, shaking the bowl to bring them to the surface.
step 2

Whisk the oil, yogurt, cola and eggs together in a jug, then pour the wet ingredients into the dry. Stir well, ensuring no pockets of flour remain, then pour into the tin and bake for 30 mins until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, bake for 5 mins more. Cool in the tin for at least 20 mins.
step 3

For the icing, melt the butter in a pan over a low heat. Remove from the heat and stir in the sugar, milk and food colouring. Spread the icing over the cake, then decorate with the sprinkles, cherries and sweets, if using. Leave to set, then cut into squares. Will keep in an airtight container for up to five days.

Recipe from Good Food magazine, May 2025

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A star rating of 4.8 out of 5.4 ratings

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