James Martin Chocolate Cola Cake is a legendary recipe that has graced British TV screens for years. It is a sticky, fudgy, and incredibly moist cake that uses full-fat cola as its secret weapon. The carbonation and sugar in the soda work to tenderize the batter, creating a texture that is somewhere between a brownie and a sponge cake. Topped with a glossy, fudge-like cola frosting, this is the ultimate indulgence for chocolate lovers. It’s also incredibly easy—James Martin famously uses the “melting method,” so you don’t even need a mixer to make it!
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Why You Will Love This Chocolate Cola Cake Recipe:
- The Melting Method: No electric whisks or creaming butter required. You simply melt the ingredients in a saucepan and mix. It’s foolproof.
- Unbelievable Moisture: The cola ensures the cake never dries out. It stays moist for days (if it lasts that long).
- Subtle Flavor: It doesn’t taste like a fizzy drink. The cola adds a caramel-like depth that enhances the chocolate.
- Crowd Pleaser: It’s a massive traybake-style cake, making it perfect for birthdays, potlucks, or parties.
- The Frosting: The icing is poured on while warm or spread thick, creating a sugary, fudgy crust that is addictive.
James Martin Chocolate Cola Cake Ingredients
The Cake
- 250g (1 cup + 2 tbsp) unsalted butter
- 200ml (scant 1 cup) full-fat Cola (Coca-Cola or Pepsi—do not use diet!)
- 300g (1 ½ cups) golden caster sugar (or regular granulated sugar)
- 3 heaped tbsp cocoa powder
- 2 large eggs, beaten
- 250g (2 cups) self-raising flour (see tips if you only have plain)
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp vanilla extract
- 75ml (⅓ cup) whole milk
The Cola Frosting
- 100g (½ cup) unsalted butter, softened
- 2 heaped tbsp cocoa powder
- 3 tbsp full-fat Cola
- 200g (1 ½ cups) icing sugar (powdered sugar), sifted
How To Make James Martin Chocolate Cola Cake
- Prep: Preheat your oven to 350°F (180°C/160°C Fan). Grease and line a rectangular baking tin (approx. 9×13 inch or 24cm square) with parchment paper.
- Melt the Base: In a large saucepan, combine the butter, golden caster sugar, cocoa powder, and the 200ml of cola. Place over low heat and stir gently until the butter has melted and the sugar has dissolved. Do not let it boil vigorously. Remove from heat.
- Add Wets: In a separate jug, beat the eggs, milk, and vanilla extract together. Pour this mixture into the slightly cooled saucepan mixture and whisk by hand to combine.
- Add Drys: Sift the self-raising flour and baking soda into a large bowl. Pour the wet mixture from the saucepan into the bowl of flour. Whisk gently just until smooth and combined. Do not overmix.
- Bake: Pour the batter into the prepared tin. It will be quite liquid; this is normal. Bake for 40 to 45 minutes.
- Visual Cue: A skewer inserted into the center should come out clean, and the top should spring back when pressed gently.
- Cool: Leave the cake in the tin to cool completely. It is very delicate when hot.
- Make the Frosting: While the cake cools, make the icing. Beat the softened butter, icing sugar, cocoa powder, and 3 tbsp cola together until smooth and fluffy.
- Alternative “James Martin” Style: He sometimes melts the butter, cocoa, and cola, brings it to a boil, and pours it over the icing sugar to make a ganache-style icing. Both methods work!
- Decorate: Spread the frosting over the cooled cake. Slice into squares and serve.
Recipe Tips
- Full Fat is Mandatory: Do not use Diet Coke or Coke Zero. The artificial sweeteners react differently to heat and will result in a dry, rubbery cake. You need the real sugar for the texture.
- No Self-Raising Flour? If you only have All-Purpose (Plain) flour, add 3 teaspoons of baking powder to the 250g of flour, in addition to the baking soda listed in the recipe.
- Sift the Cocoa: Cocoa powder tends to be lumpy. Always sift it before adding it to the saucepan or icing to avoid bitter powder explosions in your mouth.
- Serving Warm: This cake is exceptional when served slightly warm with a scoop of vanilla ice cream as a pudding.
What To Serve With Chocolate Cola Cake?
- Clotted Cream: The richness of thick cream cuts through the sweetness of the sugar and cola.
- Vanilla Ice Cream: The contrast of cold ice cream against the fudgy cake is a classic diner-style pairing.
- Fresh Berries: Raspberries or strawberries add a necessary tartness to balance the heavy chocolate flavor.
- Espresso: A strong black coffee is the perfect partner to wash down a rich slice.
How To Store Leftovers Chocolate Cola Cake?
- Room Temperature: Store in an airtight container (a cake tin) at room temperature for up to 3 days. It actually gets stickier and better on day 2.
- Fridge: You can refrigerate it for up to 5 days, but the butter in the frosting will harden. Bring it to room temperature before eating for the best texture.
- Freezer: You can freeze the un-iced sponge cake wrapped in cling film for up to 3 months. Thaw overnight on the counter.
⚠️ Important Note: Since the frosting is made of butter and sugar, it will melt if heated. If you prefer the frosting to stay firm and fudge-like, do not reheat the cake. Instead, just let it sit at room temperature for 30 minutes to take the chill off the fridge.
FAQs
Not really. The cola acts more like a spice or a caramel agent. It deepens the chocolate flavor and adds sweetness, but no one would blindly guess “there is soda in this” for Chocolate Cola Cake.
Yes! Dr. Pepper adds a lovely cherry/almond note that works well with chocolate. Root Beer gives it a slight wintergreen spice flavor. Just ensure they are full-sugar versions.
James Martin's Saturday Morning
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Check Price: £12.50 »This usually happens if you open the oven door too early. This is a wet batter, so it needs the full baking time to set the structure. Don’t peek before the 35-minute mark!
Yes. This batter makes great cupcakes reduce baking time of your for Chocolate Cola Caketo 18–22 minutes.
More Desserts Recipes:
- James Martin Chocolate Fudge Cake
- James Martin Chocolate Brownies
- James Martin Banana And Walnut Bread
Chocolate Cola Cake Nutrition Facts
Serving Size: 1 square (based on 12 servings)
- Calories: 480 kcal
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 320mg
- Total Carbohydrate: 58g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 4g
James Martin Chocolate Cola Cake
Course: Cakes, Desserts, Breakfast, BrunchCuisine: American, BritishDifficulty: Easy12
servings15
minutes40
minutes480
kcalJames Martin Chocolate Cola Cake is a legendary recipe that has graced British TV screens for years. It is a sticky, fudgy, and incredibly moist cake that uses full-fat cola as its secret weapon. The carbonation and sugar in the soda work to tenderize the batter, creating a texture that is somewhere between a brownie and a sponge cake. Topped with a glossy, fudge-like cola frosting, this is the ultimate indulgence for chocolate lovers. It’s also incredibly easy—James Martin famously uses the “melting method,” so you don’t even need a mixer to make it!
Ingredients
250g (1 cup + 2 tbsp) unsalted butter
200ml (scant 1 cup) full-fat Cola (Coca-Cola or Pepsi—do not use diet!)
300g (1 ½ cups) golden caster sugar (or regular granulated sugar)
3 heaped tbsp cocoa powder
2 large eggs, beaten
250g (2 cups) self-raising flour (see tips if you only have plain)
1 tsp baking soda (bicarbonate of soda
1 tsp vanilla extract
75ml (⅓ cup) whole milk
- The Cola Frosting
100g (½ cup) unsalted butter, softened
2 heaped tbsp cocoa powder
3 tbsp full-fat Cola
200g (1 ½ cups) icing sugar (powdered sugar), sifted
Directions
- Prep: Preheat your oven to 350°F (180°C/160°C Fan). Grease and line a rectangular baking tin (approx. 9×13 inch or 24cm square) with parchment paper.
- Melt the Base: In a large saucepan, combine the butter, golden caster sugar, cocoa powder, and the 200ml of cola. Place over low heat and stir gently until the butter has melted and the sugar has dissolved. Do not let it boil vigorously. Remove from heat.
- Add Wets: In a separate jug, beat the eggs, milk, and vanilla extract together. Pour this mixture into the slightly cooled saucepan mixture and whisk by hand to combine.
- Add Drys: Sift the self-raising flour and baking soda into a large bowl. Pour the wet mixture from the saucepan into the bowl of flour. Whisk gently just until smooth and combined. Do not overmix.
- Bake: Pour the batter into the prepared tin. It will be quite liquid; this is normal. Bake for 40 to 45 minutes. Visual Cue: A skewer inserted into the center should come out clean, and the top should spring back when pressed gently.
- Cool: Leave the cake in the tin to cool completely. It is very delicate when hot.
- Make the Frosting: While the cake cools, make the icing. Beat the softened butter, icing sugar, cocoa powder, and 3 tbsp cola together until smooth and fluffy. Alternative “James Martin” Style: He sometimes melts the butter, cocoa, and cola, brings it to a boil, and pours it over the icing sugar to make a ganache-style icing. Both methods work!
- Decorate: Spread the frosting over the cooled cake. Slice into squares and serve.
Notes
- Full Fat is Mandatory: Do not use Diet Coke or Coke Zero. The artificial sweeteners react differently to heat and will result in a dry, rubbery cake. You need the real sugar for the texture.
No Self-Raising Flour? If you only have All-Purpose (Plain) flour, add 3 teaspoons of baking powder to the 250g of flour, in addition to the baking soda listed in the recipe.
Sift the Cocoa: Cocoa powder tends to be lumpy. Always sift it before adding it to the saucepan or icing to avoid bitter powder explosions in your mouth.
Serving Warm: This cake is exceptional when served slightly warm with a scoop of vanilla ice cream as a pudding.
