James Martin's Chocolate cola cake

Add pizzazz to your chocolate cake with fizzy cola for an American twist to a superb sweet
By James Martin
James Martin's Chocolate cola cake
  • Rating:
  • Serves: Makes 10-12 slices
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • oil, for greasing
  • 250 g self-raising flour
  • generous pinch of bicarbonate of soda
  • 3 heaped tbsp unsweetened cocoa powder
  • 300 g golden caster sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 250 g butter
  • 200 ml cola
  • 75 ml milk

For the frosting:

  • 200 g icing sugar
  • 100 g butter
  • 2 tbsp cola
  • 2 tbsp unsweetened cocoa powder

Tips and Suggestions

Double the frosting ingredients if you like your frosting extra-thick.


1. Preheat the oven to 180°C/160°C/gas 4. Grease a 24cm loose-bottomed cake tin.

2. Sift the flour into a bowl. Mix in the bicarbonate of soda, cocoa powder and sugar.

3. Stir in the eggs and vanilla extract.

4. Put the butter in a saucepan and melt over gentle heat.

5. Add the cola to the butter and stir to mix, making sure mixture does not boil. Stir in the milk and remove from the heat.

6. Quickly whisk the cola mixture into the dry ingredients. Mix gently but thoroughly.

7. Pour the mixture into the prepared tin. Bake for about 40 minutes or until a skewer inserted into the centre comes out clean.

8. Leave to cool in the tin for about 15 minutes.

9. Meanwhile, make the frosting. Sift the icing sugar into a bowl. Put the butter in a saucepan and melt over gentle heat. Stir in the cola and cocoa powder. Bring the mixture to the boil, then pour it over the icing sugar. Beat until smooth.

10. With the cake still in the tin, pour the frosting over it and leave in the tin until completely cool.

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