Published on
Soda Cake
Soda Cake is a fluffy and moist two-layer cake that you can make with just two ingredients. Whip up this easy cake anytime you need a fast dessert.
Jump to RecipeTable of Contents
Soda Cake is a moist and delicious two-layer cake that is one of the quickest desserts that you can make. Easy soda cake only requires two ingredients, a box of soda and a can of soda pop, to make a sweet treat the whole family will enjoy.
If you love easy dessert recipes you’ll want to make Peach Dump Cake, Oreo Delight, or Jello Poke Cake.
Soda Cake Ingredients
You will need:
Cake
- 15.25 ounces vanilla cake mix
- 12 ounces orange soda
- 1 teaspoon pure orange extract
- 24 ounces whipped white frosting (two 12-ounce containers)
- 2 to 3 drops orange gel food color
Substitutions and Additions
ORANGE FLAVOR: You can add 1 tablespoon of fresh orange zest if you do not have pure orange flavoring on hand.
SODA: You can substitute any fruit-flavored soda for the orange soda for this delicious cake. Try grape, strawberry, or lemon-lime for great choices.
FROSTING: You can add 1 teaspoon of pure orange flavoring to the orange-tinted frosting. You can also add 2 teaspoons of fresh orange zest to the whipped frosting for an extra citrus zing.
How to Make This Soda Cake Recipe
PRO TIP: This recipe will also work for other shapes of cakes such as bundt cakes and rectangular cakes or even with cupcakes. You’ll just have to adjust the cooking time based on the directions on the box.
STEP ONE: Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment circles, and lightly spray with baking spray (Baker’s Joy or a generic version). Set them aside.
PRO TIP: These pre-cut parchment paper rounds are great to have on hand to make lining the round pans easier.
STEP TWO: Add the cake mix to a medium-sized mixing bowl.
PRO TIP: You are only using the dry cake mix and not using the additional ingredients called for on the box.
STEP THREE: Pour the orange soda over the cake mix.
STEP FOUR: Add the orange extract.
STEP FIVE: Use a handheld mixer on medium-low speed and mix for 1 to 1½ minutes until completely combined and smooth.
STEP SIX: Evenly divide the cake batter between the 2 prepared cake pans. Bake for 22 to 24 minutes, or until a toothpick inserted comes away clean. Allow the cakes to completely cool.
STEP SEVEN: Once the cakes have cooled, place half of 1 of the containers of whipped frosting into a small mixing bowl. Add 2 to 3 drops of the orange gel food color. Stir well until the color is uniform. Set it aside.
STEP EIGHT: Remove 1 of the cakes from the cake pan and place it on a serving dish.
STEP NINE: Spoon the remaining ½ of the opened frosting container onto the cake. Using a silicone spatula or an offset spatula, spread the frosting evenly over the top of the cake.
STEP TEN: Carefully place the 2nd cake layer on top of the bottom layer.
STEP ELEVEN: Using the silicone spatula or the offset spatula, evenly spread the 2nd container of whipped frosting over the top and sides of the cake.
STEP TWELVE: Using a decorator’s bag fitted with a star-shaped decorator’s tip, or a quart-size Ziploc with a small corner of the bag snipped off, hold the bag ½ inch above the surface of the outer edge of the cake. Using even pressure squeeze the bag in a circle to form a small rose shape. Repeat the pattern around the cake.
How to Serve
Whip up this easy soda cake for a quick weeknight dessert, afternoon treat, or anytime you need a fast dessert. Add a scoop of vanilla ice cream or a dollop of whipped cream for some extra sweetness. Enjoy your cake with a cup of coffee or a mug of frozen hot chocolate.
Storage
IN THE FRIDGE: Store any leftovers of this moist cake covered in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze the unfrosted cake layers for up to 2 months. Wrap the layers in plastic wrap, then in a layer of aluminum foil. Allow the layers to thaw overnight in the refrigerator before frosting.
Soda Cake is a fluffy two-layer cake that you can make with just two ingredients plus your oven. Using an orange flavor soda creates an orange creamsicle flavored cake, but you can use any kind of soda to create different flavor combinations. Get creative and make this simple cake recipe over and over with different combinations.
Frequently Asked Questions
Can I use diet soda in this recipe?
You could use diet soda in this recipe but we would recommend sticking to regular soda to avoid any artificial sweeteners.
Can I use a different flavor of the soda?
You can make this cake with virtually any soda flavor. If you are using a dark soda, it may be wise to pair it with a chocolate cake mix so that your white cake isn’t too discolored. There are so many different flavor combinations for the cake flavor in this recipe, you can have plenty of fun with it.
Can I freeze this cake?
The unfrosted cake can be frozen for up to two months. Wrap it well in plastic wrap and then a layer of aluminum foil before storing it in the freezer.
More Recipes You’ll Love
Soda Cake
Soda Cake is a fluffy and moist two-layer cake that you can make with just two ingredients. Whip up this easy cake anytime you need a fast dessert.
Ingredients
Cake
- 15.25 ounces vanilla cake mix
- 12 ounces orange soda
- 1 teaspoon pure orange extract
- 12 ounces whipped white frosting
- 2 to 3 drops orange gel food color
Instructions
- Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment circles, and lightly spray with baking spray (Baker’s Joy or a generic version). Set them aside.
- Add the cake mix to a medium-sized mixing bowl.
- Pour the orange soda over the cake mix.
- Add the orange extract.
- Use a handheld mixer on medium-low speed and mix for 1 to 1½ minutes until completely combined and smooth.
- Evenly divide the cake batter between the 2 prepared cake pans. Bake for 22 to 24 minutes, or until a toothpick inserted comes away clean. Allow the cakes to completely cool.
- Once the cakes have cooled, place half of 1 of the containers of whipped frosting into a small mixing bowl. Add 2 to 3 drops of the orange gel food color. Stir well until the color is uniform. Set it aside.
- Remove 1 of the cakes from the cake pan and place on a serving dish.
- Spoon the remaining ½ of the opened frosting container onto the cake. Using a silicone spatula or an offset spatula, spread the frosting evenly over the top of the cake.
- Carefully place the second cake layer on top of the bottom layer.
- Using the silicone spatula or the offset spatula, evenly spread the second container of whipped frosting over the top and sides of the cake.
- Using a decorator’s bag fitted with a star-shaped decorator’s tip, or a quart-size Ziploc with a small corner of the bag snipped off, hold the bag ½ inch above the surface of the outer edge of the cake. Using even pressure squeeze the bag in a circle to form a small rose shape. Repeat the pattern around the cake.
Notes
- This recipe will also work for other shapes of cakes such as bundt cakes and rectangular cakes or even with cupcakes. You’ll just have to adjust the cooking time based on the directions on the box.
- These pre-cut parchment paper rounds are great to have on hand to make lining the round pans easier.
- You are only using the dry cake mix and not using the additional ingredients called for on the box.
Leave a Comment