18 Decadent Cake and Soda Refreshing Recipes

Zesty flavors and sweet indulgences await in our roundup of 18 Decadent Cake and Soda Refreshing Recipes! Whether you’re craving a moist, rich cake to satisfy your sweet tooth or a fizzy, homemade soda to quench your thirst, we’ve got you covered. Perfect for any occasion, these recipes promise to delight your taste buds and impress your guests. Dive in and discover your next favorite treat!

Chocolate Cola Layer Cake

Craving a show-stopping dessert? This Chocolate Cola Layer Cake blends fizzy nostalgia with rich cocoa for a moist, decadent treat that’ll have everyone begging for seconds.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 1/2 cups granulated sugar (or sub with coconut sugar for a twist)
• 1 cup cola (room temp, flat—shake out bubbles for even mixing)
• 1/2 cup unsalted butter (softened to room temp)
• 1/2 cup cocoa powder (Dutch-process for deeper flavor)
• 2 large eggs (room temp blends smoother)
• 1 tsp baking soda (fresh for maximum rise)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt (balances sweetness)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans—line bottoms with parchment for foolproof release.
2. Whisk flour, cocoa, baking soda, and salt in a bowl. Set aside.
3. Beat butter and sugar on medium until fluffy, about 3 minutes. Tip: Scrape bowl sides to ensure even mixing.
4. Add eggs one at a time, then vanilla, beating well after each.
5. Alternately add dry ingredients and cola to butter mix, starting and ending with flour. Mix just until combined—overmixing toughens cake.
6. Divide batter evenly between pans. Bake 25-30 minutes until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
7. Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.

Yielding layers that are impossibly tender with a subtle cola tang, this cake pairs perfectly with a glossy chocolate ganache or a scoop of vanilla bean ice cream for contrast.

Orange Soda Pound Cake

Never underestimate the power of a soda-infused dessert. This Orange Soda Pound Cake packs a citrusy punch with a moist, tender crumb that’ll have everyone asking for seconds.

Ingredients

• 1 cup orange soda (use room temperature for better mixing)
• 3 cups all-purpose flour (sifted for a lighter texture)
• 1 cup unsalted butter (softened to room temperature)
• 2 cups granulated sugar (adjust to sweetness preference)
• 4 large eggs (room temperature blends better)
• 1 tsp vanilla extract (or almond for a twist)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternately add the sifted flour mixture and orange soda to the butter mixture, starting and ending with flour. Mix until just combined. Tip: Overmixing leads to a dense cake.
5. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Get ready to slice into a cake that’s bursting with orange flavor, perfectly sweet, and irresistibly moist. Serve it with a dollop of whipped cream or a drizzle of orange glaze for an extra decadent touch.

Root Beer Float Cupcakes

Whip up a batch of these Root Beer Float Cupcakes and watch them disappear faster than you can say ‘dessert’! Perfect for summer BBQs or a sweet treat any day, these cupcakes pack all the fizzy, creamy goodness of your favorite float.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter cupcakes)
• 1/2 cup root beer (not diet for best flavor)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends easier)
• 1 tsp vanilla extract (pure for depth of flavor)
• 1/2 cup unsalted butter (softened for smooth frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1/4 cup heavy cream (cold whips better)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour and sugar. Add root beer, oil, egg, and vanilla, mixing until just combined.
3. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
4. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. While cupcakes cool, beat butter until creamy. Gradually add powdered sugar, then heavy cream, beating until fluffy.
6. Frost cooled cupcakes and garnish with a straw or a sprinkle of root beer powder for extra flair.

Here’s the scoop: these cupcakes are moist with a subtle root beer kick, topped with a cloud of creamy frosting. Serve them with a mini scoop of vanilla ice cream for the ultimate float experience.

Cherry Coke Fudge Cake

Now, let’s dive into a dessert that’s as bold as your favorite soda. This Cherry Coke Fudge Cake combines the fizzy kick of cola with the deep, rich flavors of chocolate and cherry for a treat that’s unforgettable.

Ingredients

• 1 cup Cherry Coke (not diet, for best flavor)
• 1/2 cup unsalted butter (melted, or use coconut oil for a twist)
• 1 3/4 cups all-purpose flour (sifted, to avoid lumps)
• 1 cup granulated sugar (adjust to taste if you prefer less sweet)
• 3/4 cup cocoa powder (dark cocoa for a richer flavor)
• 1 tsp baking soda (fresh, to ensure rise)
• 1/2 tsp salt (fine sea salt blends better)
• 2 large eggs (room temperature, for smoother batter)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar as substitute)
• 1 tsp vanilla extract (pure, for best aroma)
• 1/2 cup maraschino cherries (chopped, plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
2. In a large bowl, whisk together the melted butter and Cherry Coke until fully combined.
3. Sift in the flour, sugar, cocoa powder, baking soda, and salt directly into the wet ingredients. Mix until just combined to avoid overworking the batter.
4. Add the eggs one at a time, followed by the buttermilk and vanilla extract, mixing well after each addition.
5. Fold in the chopped maraschino cherries gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Ultra-moist and packed with flavor, this cake’s fudgy texture pairs perfectly with a scoop of vanilla ice cream. For an extra pop, drizzle with a cherry cola reduction or sprinkle with crushed cola candies before serving.

Lemon-Lime Soda Sponge Cake

Kick off your baking game with this zesty Lemon-Lime Soda Sponge Cake—effortlessly fluffy, bursting with citrus, and ridiculously easy to whip up.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 3 large eggs (room temperature for better mixing)
• 1/2 cup lemon-lime soda (chilled, for maximum fizz)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the melted butter and sugar until smooth.
3. Add eggs one at a time, beating well after each addition to incorporate air.
4. Stir in the vanilla extract for a flavor boost.
5. Alternately add the sifted flour and lemon-lime soda to the mixture, starting and ending with flour, to avoid overmixing.
6. Fold in the baking powder and salt gently, ensuring no lumps remain.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake is a cloud-like dream with a tangy twist—perfect sliced thick with a dollop of whipped cream or toasted lightly for a crispy edge. The soda not only lifts the texture but leaves a whisper of citrus that’s downright addictive.

Dr Pepper Chocolate Bundt Cake

Elevate your dessert game with this Dr Pepper Chocolate Bundt Cake—rich, moist, and packed with a fizzy twist that’ll have everyone asking for seconds.

Ingredients

• 1 cup Dr Pepper (room temp, for better mixing)
• 1 cup unsalted butter (softened, or use margarine)
• 3/4 cup cocoa powder (Dutch-process for deeper flavor)
• 2 cups granulated sugar (adjust to sweetness preference)
• 2 large eggs (room temp, for smoother batter)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar)
• 1 tsp vanilla extract (pure for best flavor)
• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (fine sea salt for even distribution)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-inch Bundt pan with butter or non-stick spray.
2. In a saucepan, heat Dr Pepper and butter over medium until butter melts. Remove from heat, whisk in cocoa until smooth. Tip: Don’t boil—just warm enough to melt.
3. Transfer mixture to a large bowl. Whisk in sugar, eggs, buttermilk, and vanilla until combined. Tip: Room temp ingredients prevent curdling.
4. Sift flour, baking soda, and salt directly into wet ingredients. Fold gently until just combined—no overmixing. Tip: Lumps are okay; they’ll bake out.
5. Pour batter into prepared pan. Bake 45-50 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack.

Kick back and admire your masterpiece—this cake’s crumb is tender, with a bold chocolate flavor and a hint of Dr Pepper’s caramel notes. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Cream Soda Vanilla Cake

Zesty and sweet, this Cream Soda Vanilla Cake is your next bake-and-take superstar. Whip up a fluffy, soda-infused delight that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened (or margarine)
• 3 large eggs (room temperature for best results)
• 1 cup cream soda (chilled, use your favorite brand)
• 1 tbsp vanilla extract (pure for best flavor)
• 1 tsp baking powder (aluminum-free)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Cream together butter and sugar in a large bowl until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Alternately add flour mixture and cream soda to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Pour batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a moist crumb and a subtle cream soda sparkle. Slice thick and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Soda Angel Food Cake

Unleash a burst of summer with every bite—this Strawberry Soda Angel Food Cake is your ticket to fluffy, fruity heaven. No mixer? No problem. We’ve got hacks.

Ingredients

• 1 ½ cups granulated sugar (superfine works best)
• 1 cup cake flour (sifted, then measured)
• 12 large egg whites (room temp for max volume)
• 1 ½ tsp cream of tartar (key for stability)
• ¼ tsp salt (fine grain dissolves faster)
• 1 tsp vanilla extract (pure for best flavor)
• ½ cup strawberry soda (reduced to ¼ cup, chilled)
• Pink food coloring (optional, for vibrancy)

Instructions

1. Preheat oven to 350°F. Position rack in lower third—no grease that tube pan!
2. Whisk sugar and flour in a bowl. Sift twice for ultra-light texture.
3. Beat egg whites, cream of tartar, and salt on medium until foamy. Tip: Bowl and beaters must be spotless.
4. Gradually add sugar, 1 tbsp at a time, then vanilla. Beat to stiff peaks—glossy, not dry.
5. Fold in flour mix in 4 parts. Gentle strokes keep air in.
6. Drizzle in reduced strawberry soda and food coloring if using. Fold until just marbled.
7. Pour into pan. Run a knife through to pop bubbles. Bake 35-40 minutes until golden and springy.
8. Invert pan to cool completely. Tip: Hang it on a bottle neck if your pan has feet.
9. Loosen edges with a thin knife. Tip: Saw gently to preserve crust.

Perfectly pillowy with a hint of berry fizz, this cake begs for a cloud of whipped cream and fresh strawberries. Serve slices with a straw for the full soda shop effect.

Ginger Ale Carrot Cake

Spice up your baking game with this Ginger Ale Carrot Cake—moist, flavorful, and with a fizzy twist that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 2 tsp ground cinnamon (or more for extra warmth)
• 1/2 cup vegetable oil (or any neutral oil)
• 3/4 cup granulated sugar (adjust to taste)
• 3/4 cup brown sugar (for depth of flavor)
• 4 large eggs (room temperature blends better)
• 2 cups grated carrots (packed, for moisture)
• 1/2 cup ginger ale (the secret ingredient for a unique kick)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Tip: Sifting the flour prevents lumps.
3. In another bowl, beat oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each.
4. Stir in grated carrots, ginger ale, and vanilla extract. Tip: Freshly grated carrots offer the best texture.
5. Gradually mix dry ingredients into the wet ingredients until just combined. Tip: Overmixing leads to a dense cake.
6. Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake is incredibly moist with a subtle ginger zing. Serve it with a dollop of cream cheese frosting or enjoy it as is for a lighter treat.

Blue Raspberry Soda Cheesecake

Boldly break the mold with this electrifying dessert that’s as fun to make as it is to eat. Perfect for summer gatherings or when you’re craving something uniquely sweet.

Ingredients

• 2 cups graham cracker crumbs (store-bought or homemade)
• 1/2 cup melted butter (unsalted for better control)
• 24 oz cream cheese, softened (room temp blends smoother)
• 1 cup sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 3 eggs (large, at room temperature)
• 1/2 cup blue raspberry soda (chilled, for a fizzy twist)
• 1 cup heavy whipping cream (cold, for stiff peaks)
• Blue food coloring (gel preferred for vibrancy)

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into the pan’s base. Chill for 10 minutes.
3. Beat cream cheese and sugar on medium until smooth. Tip: Scrape the bowl’s sides to ensure no lumps.
4. Add vanilla and eggs one at a time, mixing well after each. Pour in soda and a few drops of food coloring, mixing until uniform.
5. Pour filling over crust. Bake for 45-50 minutes until the center is slightly jiggly. Tip: A water bath prevents cracks.
6. Cool in the oven with the door ajar for 1 hour, then refrigerate for 4 hours minimum.
7. Whip heavy cream to stiff peaks. Spread over chilled cheesecake. Serve cold.

Delight in the creamy, tangy layers with a pop of blue raspberry fizz. The crust adds a crunchy contrast, making each bite a playful mix of textures. Try topping with fresh berries for a burst of color and acidity.

Pineapple Soda Upside-Down Cake

Kick off your baking adventure with this twist on a classic—where fizzy pineapple soda meets caramelized fruit in a cake that flips everything you know upside down.

Ingredients

– 1 cup all-purpose flour (sifted for lightness) – 1/2 cup pineapple soda (chilled, for maximum fizz) – 1/2 cup unsalted butter (melted, or use coconut oil for a tropical hint) – 1/2 cup brown sugar (packed, for that deep caramel flavor) – 1 egg (room temperature, blends smoother) – 1 tsp vanilla extract (pure, for the best aroma) – 1/2 tsp baking powder (fresh, to ensure a good rise) – 1/4 tsp salt (fine sea salt, balances sweetness) – 4 pineapple rings (fresh or canned, patted dry) – Maraschino cherries (for the classic look, optional)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer for accuracy. 2. In a 9-inch round pan, mix melted butter and brown sugar; spread evenly to create the caramel base. 3. Arrange pineapple rings over the sugar mixture, placing cherries in the centers if using. 4. In a bowl, whisk together flour, baking powder, and salt—sifting avoids lumps. 5. Separately, beat the egg, then blend in vanilla and pineapple soda—the soda should be cold to react with baking powder. 6. Gently fold wet ingredients into dry until just combined; overmixing leads to tough cake. 7. Pour batter over pineapples, smoothing the top—tap pan to remove air bubbles. 8. Bake for 30-35 minutes, until a toothpick comes out clean—watch for golden edges. 9. Cool in pan for 5 minutes, then invert onto a plate—wait longer, and the caramel sticks. 10. Serve warm or at room temperature—the caramel will be gooey, the cake fluffy. Zesty and vibrant, this cake’s caramelized top and moist crumb make it a showstopper. Try it with a scoop of coconut ice cream for an extra tropical vibe.

Blackberry Soda Drizzle Cake

Unleash a burst of berry bliss with this cake that’s as fun to make as it is to eat. Perfect for summer picnics or a sweet afternoon pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (or sub with coconut sugar for a healthier twist)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1/2 cup blackberry soda (chilled, for maximum fizz)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for a good rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1 cup fresh blackberries (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and blackberry soda to the creamed mixture, starting and ending with the flour. Tip: Do not overmix to keep the cake tender.
5. Gently fold in the fresh blackberries with a spatula.
6. Pour the batter into the prepared pan and smooth the top with the spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Drizzle with extra blackberry soda for added moisture and flavor.

The cake boasts a moist crumb with pockets of juicy blackberries, finished with a playful soda drizzle. Serve it with a scoop of vanilla ice cream for an irresistible contrast of temperatures.

Peach Soda Tea Cake

Absolutely no one can resist the juicy, sweet vibes of this Peach Soda Tea Cake—it’s like summer in every bite.

Ingredients

• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1/2 cup granulated sugar (or sub with coconut sugar for a twist)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1/2 cup peach soda (chilled, for maximum fizz)
• 1 large egg (room temp for best mix)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking powder (aluminum-free for no aftertaste)
• 1/4 tsp salt (fine sea salt blends best)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Make a well in the center; add melted butter, egg, vanilla, and peach soda. Mix until just combined—overmixing leads to toughness.
4. Pour batter into the prepared pan. Tap lightly on the counter to remove air bubbles.
5. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Tip: For extra peach flavor, brush the top with peach soda while still warm. Tip: Serve slices with a dollop of whipped cream and fresh peach slices. Tip: Store in an airtight container to keep it moist.

This cake boasts a tender crumb with a subtle peach fizz kick. Try toasting slices and pairing with vanilla ice cream for an epic dessert mashup.

Grape Soda Chiffon Cake

Forget what you know about boring cakes—this Grape Soda Chiffon Cake is a fluffy, vibrant showstopper that’ll have your taste buds dancing. Mix, bake, and wow with minimal effort and maximum flavor.

Ingredients

• 1 1/2 cups granulated sugar (for a lighter sweetness, reduce to 1 1/4 cups)
• 2 cups all-purpose flour (sifted for extra fluffiness)
• 3 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (balances the sweetness)
• 3/4 cup grape soda (chilled, for maximum fizz)
• 1/2 cup vegetable oil (or any neutral oil)
• 5 large eggs, separated (room temperature for easier whipping)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cream of tartar (stabilizes the egg whites)

Instructions

1. Preheat your oven to 325°F. Grab an ungreased 10-inch tube pan—this cake needs to cling to rise properly.
2. In a large bowl, whisk together sugar, flour, baking powder, and salt. Make a well in the center.
3. Add grape soda, oil, egg yolks, and vanilla to the well. Whisk until smooth—no lumps allowed.
4. In a separate, spotlessly clean bowl, beat egg whites and cream of tartar until stiff peaks form. This is your ticket to cloud-like texture.
5. Gently fold the egg whites into the batter in three additions. Keep it light to maintain volume.
6. Pour the batter into the tube pan. Run a knife through it to pop any large air bubbles.
7. Bake for 55 minutes, then test with a skewer—it should come out clean. Invert the pan immediately and let it cool completely.

You’ll love the airy, moist crumb and the subtle grape flavor that’s not too sweet. Serve it with a dollop of whipped cream and fresh berries for a pop of color and freshness.

Raspberry Cream Soda Cake

Dive into the ultimate summer dessert that’s bursting with berry bliss and creamy fizz. This cake turns your favorite soda into a fluffy, fruity masterpiece that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 eggs (room temperature for better mixing)
• 1 cup raspberry cream soda (chilled to keep the batter cool)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and raspberry cream soda to the creamed mixture, starting and ending with flour. Tip: Mix just until combined to avoid a tough cake.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For extra moisture, brush the top with a little more raspberry cream soda while still warm.

Yummy doesn’t begin to describe this cake’s airy texture and vibrant raspberry zing. Serve it with a scoop of vanilla ice cream for a fizzy, creamy contrast that’ll have everyone asking for seconds.

Lemon Soda Poppy Seed Cake

Y’all, this Lemon Soda Poppy Seed Cake is the zesty, bubbly dessert of your dreams. Bake it to impress or just because—it’s that good.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (or sub with coconut sugar)
• 1 tbsp poppy seeds (toast lightly for extra crunch)
• 1/2 cup lemon soda (chilled, for maximum fizz)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking powder (aluminum-free works best)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or line with parchment.
2. Whisk together flour, sugar, poppy seeds, baking powder, and salt in a large bowl.
3. Mix in melted butter, egg, and vanilla until just combined—overmixing leads to toughness.
4. Gently fold in lemon soda; the batter will be slightly lumpy. That’s okay!
5. Pour batter into prepared pan. Bake for 25-30 mins, until golden and a toothpick comes out clean.
6. Cool in pan for 10 mins, then transfer to a wire rack. Serve warm or at room temp.

Outrageously moist with a delicate crumb, this cake sings with lemon vibes. Drizzle with glaze or serve with fresh berries for a next-level treat.

Cola Glazed Spice Cake

Rev up your baking game with this Cola Glazed Spice Cake—moist, rich, and packed with flavors that pop. Perfect for when you crave something sweet with a twist.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 tsp ground cinnamon (or pumpkin spice for variation)
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1 cup cola (room temperature, not diet)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Add cola, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, simmer 1/2 cup cola in a small saucepan over medium heat until reduced by half, about 5 minutes. Drizzle over the cooled cake.

Crumbly yet tender, this cake boasts a deep spice profile balanced by the cola’s caramel notes. Serve slices with a scoop of vanilla ice cream for an indulgent twist.

Sparkling Apple Cider Cake

Whip up this Sparkling Apple Cider Cake for a dessert that’s as bubbly as your personality. It’s moist, flavorful, and packed with autumnal vibes—no fancy skills needed.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt
• 1 tsp ground cinnamon (or pumpkin spice for extra warmth)
• 1/2 cup unsalted butter, softened (room temp is key)
• 1 cup granulated sugar
• 2 large eggs (bring to room temp quickly in warm water)
• 1 tsp vanilla extract (pure for depth)
• 1 cup sparkling apple cider (reduced to 1/2 cup, simmer 10 mins)
• 1/2 cup buttermilk (or milk + 1/2 tbsp vinegar, let sit 5 mins)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round pan; line with parchment.
2. Whisk flour, baking soda, salt, and cinnamon in a bowl. Tip: Sift if lumpy.
3. Beat butter and sugar on medium until fluffy, 3 mins. Scrape bowl.
4. Add eggs one at a time, then vanilla. Mix until just combined.
5. Alternate adding dry ingredients, reduced cider, and buttermilk, starting and ending with flour. Tip: Don’t overmix—batter will be thick.
6. Pour into pan. Bake 30-35 mins until a toothpick comes out clean. Tip: Rotate pan at 20 mins for even browning.
7. Cool in pan 10 mins, then transfer to a rack.

Rich with apple flavor and a tender crumb, this cake shines with a dusting of powdered sugar or a drizzle of caramel. Serve warm with a scoop of vanilla ice cream for that extra oomph.

Summary

Kickstart your baking adventure with these 18 decadent cake and soda refreshing recipes that promise to delight your taste buds and impress your guests. Whether you’re craving something sweet or fizzy, there’s a recipe here for every occasion. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.