Soda Cake
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Published
A two-ingredient Soda Cake is a ridiculously easy baking hack perfect for a quick treat! All you need is a box of cake mix and a can of soda. No eggs, oil, butter, or water needed! The carbonation in the soda makes the cake light, moist, and ultra fluffy. You can use any flavor cake mix or soda, and I’ll share some of my favorite variations below!
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A Fun Shortcut for Beginner Bakers
Soda cake works because the boxed cake mix already has the dry ingredients and leavening built in, while the soda replaces the eggs, oil, and water with sweetness, flavor, moisture, and fizz. Once the soda hits the cake mix, it reacts with the leavening and creates a foamy batter, giving the cake lift before it even goes into the oven.
I didn’t think anything could beat my 3-ingredient strawberry cake for ease, but this soda cake recipe takes the cake, literally! It’s just as simple, and it’s so easy to switch up the flavor by using a different box cake mix and soda. I’ve made four variations now, and my family has loved every single one. This recipe is an easy dessert I’ll happily make on a rainy afternoon, for a last-minute party treat, or anytime we want something sweet without pulling out half the pantry.
Helpful Tips & Variations
- Diet soda works. If you need to cut down on sugar and/or calories, you’ll be happy to know that diet soda works for making soda cakes, too.
- Don’t skip the nonstick spray or lining the pan with parchment. Otherwise, the cake will be almost impossible to get out of the pan without breaking it.
- Watch the cook time. Because this recipe omits traditional fats, it can dry out if overbaked. Start checking the cake at the 20-minute mark.
- Be sure to cook this cake completely. The consistency of soda cakes can be gummy if not cooked long enough. To be sure it’s cooked through, the top should be golden, the cake should pull away from the sides of the pan, and a tester in the center should come out clean.
- Adding extracts elevates the flavor even more. Consider adding some vanilla extract, almond extract, rum extract, etc., to the appropriate cake to really make the flavor pop!
- Add a topping. While technically a “two-ingredient” cake, I like to top each cake slice with a dusting of powdered sugar, a dollop of Cool Whip, whipped cream, or a scoop of ice cream to elevate it a bit. Soda cakes tend to be more crumbly than traditional recipes, so a softer topping like Cool Whip or whipped cream is easier to spread than frosting.
Soda Cake
Equipment
- 9×13 Baking Pan
- Mixing Bowl
Ingredients
- 15.25 oz. box cake mix, (see note)
- 12 oz. can soda, (see note)
- Cool Whip and garnishes, for serving, optional
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray.
- Empty the boxed cake mix into a large mixing bowl. Pour the can of soda into the mix and whisk until it is completely smooth and lump-free (batter will get foamy).
- Pour all the batter into the prepared pan and spread to an even layer. (Tap on the counter a couple times.)
- Bake for 25-30 minutes, or until the cake springs back when touched in the middle and a toothpick inserted into the center comes out clean (start checking at 20 minutes; all ovens run differently.)
- Let the cake cool completely in the pan before serving. This cake is more delicate than traditional cakes.
Notes
- Strawberry Shortcake: Strawberry cake mix + cream soda
- Creamsicle: Vanilla cake mix + orange soda
- Chocolate Root Beer Float: Devil’s food cake mix + root beer
- Sparkling Lemonade: Lemon cake mix + 7UP
- Cherry Chocolate: Chocolate cake mix + Cherry Coke or Dr. Pepper
- Spiced Ginger Cake: Spice cake mix + ginger ale for a lightly spiced fall or holiday dessert
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Soda Cake Step by Step
Gather all of your ingredients. While you can use many different cake mix and soda combinations, the featured recipe is cream soda and strawberry cake mix. Preheat the oven to 350°F. Coat a 9×13-inch baking pan with nonstick spray so the delicate cake releases easily once baked.
Mix the batter: Add one 15.25 oz. box cake mix (any flavor) to a large mixing bowl, then pour in one 12 oz. can soda (any flavor). Whisk the cake mix and soda until the batter is smooth and mostly lump-free. It’ll foam up and look light and bubbly at first, which is exactly what you want. Just whisk until combined and smooth, no need to overmix or the cake can bake up dense.
Bake: Pour the batter into the prepared 9×13-inch pan and spread it into an even layer. Gently tap the pan on the counter a couple of times to settle the batter and pop any large air bubbles. Bake for 25-30 minutes (start checking after 20 minutes), or until the top looks set, the center springs back lightly when touched, and a toothpick inserted into the middle comes out clean. The cake should look soft, fluffy, and slightly golden around the edges.
Cool and serve: Let the cake cool completely in the pan before slicing. This cake is more delicate than a traditional cake, so cooling helps it set up and makes it easier to cut. Serve with Cool Whip and your favorite garnishes, like sprinkles, fresh fruit, powdered sugar, or a scoop of ice cream (all optional). Enjoy!
Soda Cake Flavor Combinations
You can mix and match different cake mixes and sodas to create so many fun flavor combinations. Here are a few of my favorites, plus a few more ideas to try:
Featured Flavors:
- Strawberry Shortcake: Strawberry cake mix + cream soda
- Creamsicle: Vanilla cake mix + orange soda
- Chocolate Root Beer Float: Devil’s food cake mix + root beer
- Sparkling Lemonade: Lemon cake mix + 7UP
More Flavors to Try:
- Cherry Chocolate: Chocolate cake mix + Cherry Coke or Dr. Pepper
- Spiced Ginger Cake: Spice cake mix + ginger ale for a lightly spiced fall or holiday dessert
Serving Suggestions
This soda cake is baked in a 9×13-inch baking pan, which makes 12 easy slices for serving. Just make sure to let it cool completely before slicing! As I’ve already mentioned, I like to keep the toppings simple with Cool Whip or a scoop of ice cream. You could also add a sauce or garnish to match the flavor of your cake!
Strawberry sauce would be perfect for the strawberry cake variation, chocolate sauce is SO good with the chocolate root beer cake, a dollop of lemon curd on each slice adds a bright finish to the sparkling lemonade cake, and orange marmalade or a little vanilla whipped cream would be delicious with the creamsicle version. Fresh fruit is always a great option, too, especially sliced strawberries, raspberries, blueberries, or mandarin oranges.
Storing Leftovers
- Counter. Any leftover soda pop cake (without Cool Whip or toppings) can be kept tightly covered at room temperature for 1-2 days.
- Fridge. For slightly longer storage, you can store leftovers covered in the refrigerator for up to 3-4 days. Add any toppings just before serving to stop the cake from getting soft or mushy.
- Freezer. You can freeze soda cake, but it’s best frozen plain without any toppings. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before enjoying again. The texture may be a little softer or more crumbly after freezing, but it still works well for extra slices.
More Shortcut Cake Mix Recipes:
- This easy Lemon Cake bakes up golden around the edges with a soft, airy texture and a bright citrus flavor.
- My 3-Ingredient Pineapple Cake is the kind of pantry dessert you can throw together when you want something sweet without a grocery run.
- I kept this Pistachio Cake simple with white cake mix, 7Up, and pistachio pudding, and it bakes up moist, tender, and light like a cloud!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
