Any cook obsessed with convenience will tell you the easiest way to make a cake is to combine cake mix with carbonated soda. Just those two ingredients alone open up a window of possibilities. Think about it: any cake flavor plus any bubbly soda pop and you’ve got a fast dessert!
I tested this easy cake hack with a flavor combination I’ve always loved: chocolate cherry. What happens when you ditch the eggs and oil for a can of cherry cola? Let’s find out.
For those of you curious how a 2-ingredient chocolate cherry cake turns out, keep scrolling!
In this experiment, I picked up a box of German chocolate cake mix and a liter of cherry cola. In reality, you only need 12 ounces of soda, which is exactly one standard can.
In a large bowl, combine the contents of the boxed cake mix and the soda. That’s it. No eggs, no oil, no mess.
These two ingredients create a thin, pourable batter that’s easy to handle. You can use a bundt pan or a 13×9 cake pan (I chose the 13×9 for that classic sheet-cake feel). This chocolate cherry soda cake bakes in less than 30 minutes.
How does a 2-ingredient chocolate cherry cake taste?
The texture is remarkably light and airy—almost like a sponge cake.
As for the flavor, the chocolate is definitely the star of the show. To be honest, the cherry cola flavor is subtle; it acts more like a “flavor enhancer” for the chocolate rather than a punch of fruit. If you want a stronger cherry kick, I’d recommend adding a splash of maraschino cherry juice or folding in some chopped dried cherries.
What’s the science behind soda cake?
It’s actually basic chemistry. Boxed cake mix contains leavening agents like baking powder. When you add the soda, the acidity and the carbonation react with the mix. This produces CO2 gas, which creates the bubbles needed to make the cake rise without the need for eggs.
Is there any way you can mess up a soda cake?
The biggest mistakes you can make is overmixing. If you stir too vigorously or for too long, you’ll force the CO2 gas out of the batter before it even hits the oven. That results in a flat, dense, and dry cake. Mix just until combined to keep those precious bubbles intact.
To Frost or Not to Frost?
I tried a simple glaze of powdered sugar, milk, and vanilla. However, because this cake is so light and porous, the glaze seeped right into the sponge. It tasted great, but it made the cake a bit sticky.
My recommendation: This cake is sweet enough on its own. If you really want a topping, try a dollop of whipped cream or a dusting of powdered sugar.
The Chocolate Cherry Conclusion
Lightweight, simple, and incredibly convenient, this 2-ingredient chocolate cherry soda cake stands perfectly fine on its own as a basic snack cake. If you’re not a confident baker, this recipe will give you a serious ego boost. You got this.
Now grab a can of soda, pick out your favorite mix, and get baking!
2-Ingredient Chocolate Cherry Soda Cake
Equipment
- 1 large mixing bowl
- 1 13×9 cake pan (bundt cake pan works too)
Ingredients
- 12 oz. cherry cola
- 1 box German chocolate cake mix
Instructions
- Mix both ingredients in a large mixing bowl. Pour in sheet pan or bundt pan.
- Bake at 350 degrees (F) for 20-30 minutes or until toothpick is clean at center.
Notes
👉 Check out one of my other baking experiments, Air Fryer Apple Pies! 🍎
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