Cherry Coke Earthquake Cake

This easy recipe for Cherry Coke Earthquake Cake mixes the chocolate flavor of Coca Cola and maraschino cherries for a rich and yummy dessert…perfect for summer!

This recipe for Cherry Coca Cola Earthquake Cake uses boxes of Devil's Food cake mix and frosting from a can to make a special sweet treat recipe that is perfect for summer! Has a great chocolate flavor that bakes with a bite of the soda.

I love a good summery cake. Most of them have bright, tropical fruits (like my Tropical Dump Cake) and are a little bit light and airy (like my Strawberry Banana Poke Cake).

But, the one I've got for you today is a little bit summery while being a sort of off of the beaten path of “summer cakes.” It's a tad bit richer, but still packs that summer flavor and hint of fruit. And, if the flavor of a big Cherry Coke doesn't remind you of summer, I don't know what will!

Here's the newest addition to my Earthquake Cake series – meet Cherry Coke Earthquake Cake! You won't believe how easy this one is either. Just a few ingredients combine to give an amazing variety of flavors.

Mixing helper is totally optional. 😉

Cherry Coke Earthquake Cake

Print Recipe

Ingredients

  • 15.25 oz box Devil's Food Cake Mix
  • 20 oz bottle Cherry Coke
  • 2 eggs
  • 10 oz jar maraschino cherries with juice
  • 6 oz box cherry gelatin mix
  • 2 16 oz jars vanilla frosting
  • 1 cup white chocolate chips

Instructions

  • In a large bowl, mix together cake mix, 12oz Cherry Coke, and eggs until blended with no lumps. Pour into a greased 9x13" pan.
  • Drain the cherries; set juice aside.
  • In another bowl, mix together 1/4 cup cherry juice, 1 jar of frosting, and half of the gelatin mix. Spoon frosting mixture in dollops on top of the cake mixture.
  • Cut cherries in half and drop evenly into the cake mixture.
  • Sprinkle white chocolate chips on top of cake mixture.
  • With a butter knife, gently swirl together all of the elements of the cake mixture. Don't completely mix; there should be distinct parts of the cake still visible. Make sure to swirl all the way to the sides of the dish.
  • Bake at 350 degrees for 30-40 minutes, until center is set and no longer jiggly. Cool for 15-20 minutes before frosting.
  • Mix together the remaining jar of frosting, the remaining gelatin mix, and 1/2 cup of Cherry Coke. Pour over cooled cake and allow to set for 5-10 minutes (the frosting will settle into the nooks and crannies of the cake as it sets).
  • Serve warm.
Author: Leslie @ Lamberts Lately

Enjoy, friends!

Grab the Complete Earthquake Cake Collection Cookbook for free!

Subscribe to the Lamberts Lately newsletter for the latest from the blog and access to newsletter-exclusive printables.

Powered by ConvertKit

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.