21 Delicious Cake and Soda Recipes Everyone Will Love

Sweet tooth calling? Whether you’re craving something decadently chocolatey or refreshingly fizzy, we’ve got you covered with 21 Delicious Cake and Soda Recipes Everyone Will Love. Perfect for home cooks looking to impress or simply treat themselves, this roundup is your go-to guide for irresistible desserts and drinks. Dive in and discover your next favorite creation that’s sure to delight any crowd!

Chocolate Fudge Cake with Cola Glaze

Gently, the warmth of the oven fills the kitchen, a prelude to the comfort that baking brings. This chocolate fudge cake, with its cola glaze, is a nod to simpler times, a recipe that wraps you in nostalgia with every bite.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cola
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 1/4 cup cola
  • 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, cola, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake bakes, prepare the glaze. In a medium bowl, whisk together the powdered sugar, cola, and melted butter until smooth. Tip: For a thicker glaze, add more powdered sugar; for a thinner glaze, add more cola.
6. Once the cake is done, let it cool in the pan for 10 minutes. Then, drizzle the glaze over the warm cake. Tip: The warmth of the cake helps the glaze seep in slightly, adding moisture.

Decadently moist, this cake carries the deep, rich flavors of chocolate, elevated by the subtle caramel notes of the cola glaze. Serve it with a scoop of vanilla ice cream for a contrast in temperatures that’s simply divine.

Vanilla Sponge Cake with Orange Soda Frosting

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the simple joy of baking a vanilla sponge cake. This version, crowned with a whimsical orange soda frosting, brings a playful twist to the classic, evoking memories of summer days and childhood delights.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup orange soda
  • 1 tsp vanilla extract

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 softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then the orange soda and vanilla extract, beating until smooth and fluffy.
10. Once the cake is cool, spread the frosting evenly over the top.

Velvety and light, this cake pairs the subtle warmth of vanilla with the bright fizz of orange soda frosting. Serve it on a vintage plate for a touch of nostalgia, or alongside a glass of cold milk for a simple, satisfying treat.

Lemon-Lime Soda Pound Cake

Whispering the essence of summer into every bite, this Lemon-Lime Soda Pound Cake marries the zest of citrus with the comforting sweetness of a classic pound cake. It’s a nostalgic nod to simpler times, where the fizz of soda and the tang of fresh lemons and limes come together in a harmonious dance.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup lemon-lime soda
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon-lime soda
  • 1 teaspoon lemon juice

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan to ensure your cake releases beautifully.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. This step is crucial for a tender crumb.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, alternating with the lemon-lime soda, beginning and ending with the flour mixture.
5. Fold in the lemon and lime zest until just combined, being careful not to overmix which can lead to a dense cake.
6. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon-lime soda, and lemon juice until smooth. Drizzle over the cooled cake.

Delightfully moist with a crisp crust, this cake sings with the bright flavors of lemon and lime. Serve it with a scoop of vanilla ice cream for a contrast in temperatures that elevates the experience.

Red Velvet Cake with Cream Soda Icing

Baking this red velvet cake feels like uncovering a cherished secret, one that blends the rich, velvety texture of the cake with the unexpected twist of cream soda icing, creating a dessert that’s both familiar and wonderfully surprising.

Ingredients

• For the cake:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
• For the cream soda icing:
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup cream soda
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Add the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix on medium speed until smooth, about 2 minutes.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the icing, beat the softened butter on high speed until creamy, about 2 minutes.
7. Gradually add the powdered sugar, alternating with the cream soda, and beat until light and fluffy. Stir in the vanilla extract.
8. Once the cakes are cool, spread a layer of icing on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.

Unveiling this cake reveals a moist, tender crumb that perfectly contrasts with the fluffy, slightly tangy cream soda icing. Serve it with a glass of cold cream soda to echo the icing’s flavor, making each bite a delightful experience.

Root Beer Float Cupcakes

Perhaps there’s no sweeter way to reminisce about childhood summers than with a dessert that captures the essence of a root beer float. These cupcakes are a tender nod to nostalgia, blending the fizzy, vanilla-kissed flavors of the classic soda fountain treat into a moist, indulgent cake.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup root beer
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup root beer
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the root beer, milk, vegetable oil, egg, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to dense cupcakes.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, root beer, and vanilla extract, beating until light and fluffy. Tip: If the frosting is too thick, add a little more root beer; if too thin, add more powdered sugar.
9. Frost the cooled cupcakes and serve. The cupcakes are best enjoyed the day they’re made, with the frosting adding a creamy contrast to the soft, flavorful cake.

Oftentimes, the first bite transports you back to lazy afternoons at the local diner, the cupcakes’ light crumb and frothy topping echoing the classic float’s creamy effervescence. Serve them with a small glass of root beer on the side for the full experience.

Cherry Cola Bundt Cake

Beneath the quiet hum of the kitchen, the Cherry Cola Bundt Cake emerges as a nostalgic whisper, blending the fizzy joy of soda with the deep, fruity embrace of cherries. It’s a recipe that feels like a summer afternoon, slow and sweet.

Ingredients

• For the cake:
  • 1 cup cherry cola
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp cherry cola
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in the cherry cola last, mixing just until combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, cherry cola, and vanilla extract until smooth. Drizzle over the cooled cake.

Cherry Cola Bundt Cake carries a moist crumb, rich with chocolate and punctuated by the playful tang of cherry cola. Serve it with a scoop of vanilla ice cream for a contrast that sings of childhood summers.

Sprite Infused Angel Food Cake

Reflecting on the simplicity of summer desserts, there’s something undeniably charming about the light, airy texture of angel food cake, especially when given a playful twist with Sprite. This recipe, a nod to both tradition and innovation, promises a dessert that’s as refreshing as it is delightful, perfect for those warm evenings when the sun lingers just a little longer.

Ingredients

• For the cake:
  • 1 cup cake flour
  • 1 1/2 cups granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup Sprite, chilled

Instructions

1. Preheat your oven to 350°F. Ensure the oven rack is in the lower third of the oven to allow the cake to rise evenly.
2. Sift together the cake flour and 3/4 cup of the granulated sugar twice to aerate the mixture, which is crucial for that signature light texture.
3. In a large, clean bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, then the vanilla, beating until stiff peaks form.
4. Gently fold in the sifted flour mixture in three additions, alternating with the chilled Sprite, to maintain the batter’s volume. Be careful not to overmix.
5. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
6. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, before removing from the pan to prevent collapsing.

With its ethereal texture and a hint of citrus from the Sprite, this cake is a celebration of lightness. Serve it with a dusting of powdered sugar or alongside fresh berries for a dessert that feels like a summer breeze.

Dr. Pepper Chocolate Layer Cake

Kindly imagine the warmth of your kitchen, where the sweet, caramel-like aroma of Dr. Pepper melds with the rich, deep tones of chocolate, creating a cake that’s as nostalgic as it is indulgent.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup Dr. Pepper
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup Dr. Pepper
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the Dr. Pepper, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the frosting from melting.
6. For the frosting, beat the butter until creamy. Gradually add the cocoa powder, powdered sugar, Dr. Pepper, and vanilla extract, beating until smooth. Tip: If the frosting is too thick, add a little more Dr. Pepper; if too thin, add more powdered sugar.
7. Place one cake layer on a serving plate. Spread with half of the frosting. Top with the second layer and spread the remaining frosting over the top and sides.

Moist and rich, this cake boasts a unique depth of flavor from the Dr. Pepper, with a frosting that’s luxuriously smooth. Serve it with a scoop of vanilla ice cream to complement the chocolatey notes.

Ginger Ale Carrot Cake

Lingering in the quiet of the kitchen, the thought of combining the crisp effervescence of ginger ale with the earthy sweetness of carrots in a cake feels like uncovering a hidden gem. This recipe, a gentle nod to tradition with a playful twist, promises a moist, flavorful journey with every bite.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup ginger ale
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated carrots and ginger ale gently to keep the batter airy.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, beat the cream cheese and butter together until creamy.
8. Add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.
9. Once the cake is completely cool, spread the frosting evenly over the top.

Delightfully moist with a subtle spice, this ginger ale carrot cake carries a lightness that belies its rich flavor. Serve it chilled with a drizzle of caramel or alongside a cup of strong coffee for a contrast that highlights its unique character.

Strawberry Soda Cheesecake

Floating through the kitchen on a quiet afternoon, the idea of combining the effervescence of strawberry soda with the creamy decadence of cheesecake seemed like a whisper of summer itself. This Strawberry Soda Cheesecake is a playful twist on the classic, offering a light, bubbly contrast to the rich, velvety filling.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup strawberry soda
• For the topping:
  • 1/2 cup strawberry soda reduced to 2 tbsp
  • 1/2 cup fresh strawberries, sliced

Instructions

1. Preheat your oven to 325°F. Lightly grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a glass to press the crust evenly.
3. Bake the crust for 10 minutes, then set aside to cool. Reduce oven temperature to 300°F.
4. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and 1 cup strawberry soda. Tip: Ensure all ingredients are at room temperature to avoid lumps.
5. Pour the filling over the crust. Bake for 45-50 minutes, or until the edges are set but the center is slightly wobbly. Tip: A water bath can prevent cracks.
6. Turn off the oven and leave the door slightly ajar for 1 hour. Then, refrigerate the cheesecake for at least 4 hours.
7. For the topping, simmer 1/2 cup strawberry soda in a small saucepan until reduced to 2 tbsp. Drizzle over the cheesecake and garnish with fresh strawberries.

How the strawberry soda weaves its fizzy personality into the creamy layers creates a dessert that’s both familiar and surprising. Serve it chilled, with the strawberries adding a fresh, juicy contrast to each rich bite.

Blueberry Soda Drizzle Cake

Clouds drift lazily outside the window as I ponder the simple joys of baking, the kind that fills the kitchen with warmth and the air with sweetness. Today, it’s the turn of a cake that marries the tartness of blueberries with the effervescence of soda, creating a dessert that’s as delightful to make as it is to eat.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup blueberry soda
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the drizzle:
  • 1/2 cup powdered sugar
  • 2 tbsp blueberry soda
  • 1/2 cup fresh blueberries

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 softened butter and granulated 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 blueberry soda to the creamed mixture, starting and ending with the flour mixture. Mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, prepare the drizzle by whisking together powdered sugar and blueberry soda until smooth.
7. Once the cake has cooled, drizzle the glaze over the top and garnish with fresh blueberries.

As the glaze sets, it forms a delicate crust that contrasts beautifully with the moist, tender crumb beneath. The blueberries burst with flavor, offering little pockets of joy in every bite. Serve this cake at your next gathering, or enjoy a slice with your afternoon tea, letting the flavors transport you to a simpler time.

Pineapple Soda Upside-Down Cake

Sometimes, the simplest ingredients can transform into something extraordinary, especially when they’re given the time to meld and mingle in the oven. This Pineapple Soda Upside-Down Cake is a testament to that magic, with its caramelized fruit topping and tender crumb that whispers of summer.

Ingredients

• For the topping:
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained
  • Maraschino cherries, for decoration
• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup pineapple soda
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar until dissolved, then pour into the prepared cake pan, spreading evenly.
3. Arrange the pineapple slices over the sugar mixture. Place a cherry in the center of each slice and around the edges for decoration.
4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
5. In another bowl, mix the pineapple soda, milk, vegetable oil, egg, and vanilla extract until well combined.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter over the pineapple in the cake pan.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Rich with the flavors of caramelized pineapple and a hint of soda fizz, this cake offers a moist texture that’s perfectly balanced by the crisp topping. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Raspberry Cream Soda Cupcakes

Evenings like these call for something sweet, something that whispers of summer nights and laughter shared under the stars. Raspberry Cream Soda Cupcakes are just that—a tender, fluffy base kissed with the berry’s tartness, all crowned with a cloud of soda-infused frosting.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup raspberry cream soda
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp raspberry cream soda
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Add the melted butter, egg, vanilla extract, and raspberry cream soda to the dry ingredients. Mix until just combined to avoid overworking the batter.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even color.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, raspberry cream soda, and vanilla extract, beating until light and fluffy. Tip: If the frosting is too thick, add a teaspoon more soda; if too thin, add more powdered sugar.
8. Frost the cooled cupcakes using a piping bag or a knife. Tip: For an extra touch, garnish with fresh raspberries or a sprinkle of edible glitter.

Yielding to the first bite, these cupcakes are a dance of textures—moist crumb against silky frosting, each mouthful a echo of childhood summers. Serve them at your next picnic, or better yet, savor one with a cold glass of raspberry cream soda under the evening sky.

Mountain Dew Lime Cake

Just as the summer sun begins to wane, there’s a certain comfort in baking something that reminds us of brighter days. This Mountain Dew Lime Cake, with its zesty tang and sweet undertones, is like a slice of sunshine on a plate, perfect for those moments when you need a little lift.

Ingredients

• For the cake:
  • 1 box white cake mix
  • 3/4 cup Mountain Dew soda
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 tbsp lime zest
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp Mountain Dew soda
  • 1 tsp lime juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan lightly.
2. In a large mixing bowl, combine the white cake mix, 3/4 cup Mountain Dew, vegetable oil, eggs, and lime zest. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl halfway through to ensure all ingredients are fully incorporated.
3. Pour the batter into the prepared pan and 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 the cake from sinking.
4. While the cake cools, whisk together powdered sugar, 2 tbsp Mountain Dew, and lime juice in a small bowl until smooth for the glaze. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time until desired consistency is reached.
5. Drizzle the glaze over the cooled cake, allowing it to set for about 10 minutes before serving.

Delightfully moist with a crisp lime edge, this cake carries the effervescence of Mountain Dew in every bite. Serve it chilled with a scoop of vanilla ice cream for a contrast that’s as refreshing as it is indulgent.

Coca-Cola Chocolate Swirl Cake

Remembering the first time I stumbled upon the idea of combining Coca-Cola with chocolate in a cake, it felt like uncovering a hidden gem in the world of baking. The effervescence of the soda not only tenderizes the cake but also adds a subtle depth that’s hard to pinpoint yet impossible to ignore.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Coca-Cola
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp Coca-Cola
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan thoroughly to ensure the cake releases easily.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the Coca-Cola, vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a dense cake.
4. Pour the batter into the prepared bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake bakes, prepare the glaze by whisking together the powdered sugar, Coca-Cola, and vanilla extract until smooth.
6. Once the cake is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7. Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.

Finally, the cake emerges with a moist crumb and a rich chocolate flavor, subtly enhanced by the Coca-Cola. Serve it with a scoop of vanilla ice cream to contrast the deep chocolate notes, or enjoy a slice with a cold glass of milk for a comforting treat.

Orange Soda Chiffon Cake

Under the soft glow of the kitchen light, the Orange Soda Chiffon Cake emerges as a whimsical twist on a classic, its citrusy aroma weaving through the air like a gentle whisper of summer.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup orange soda
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 2 tbsp orange zest
  • 1 tsp vanilla extract
• For the meringue:
  • 7 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 325°F. Ensure the oven rack is in the middle position for even baking.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt to avoid lumps in your batter.
3. Make a well in the center of the dry ingredients and add the orange soda, vegetable oil, egg yolks, orange zest, and vanilla extract. Whisk until smooth.
4. In a separate, clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
5. Gently fold the meringue into the batter in three additions, being careful not to deflate the airy texture.
6. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
7. Bake for 55 minutes, or until the cake springs back when lightly touched. Avoid opening the oven door too early to prevent sinking.
8. Invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours, before removing from the pan.

Yielding a cloud-like texture with a vibrant orange flavor, this cake pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Grape Soda Glazed Donut Cake

Zephyrs of summer breeze remind me of childhood fairs, where the air was sweet with the promise of sugary treats. Today, I find myself longing for those moments, inspired to recreate a memory in the form of a Grape Soda Glazed Donut Cake, a whimsical twist on classic flavors.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup grape soda
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the glaze:
  • 1 cup powdered sugar
  • 1/4 cup grape soda
  • 1 tbsp unsalted butter, melted

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 flour, sugar, baking soda, and salt until well combined.
3. Add the melted butter, grape soda, egg, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. While the cake cools, prepare the glaze by whisking together powdered sugar, grape soda, and melted butter until smooth. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
7. Once the cake has cooled for 10 minutes, drizzle the glaze over the top, allowing it to drip down the sides. Tip: Use a spoon or piping bag for more controlled glazing.
8. Let the glaze set for at least 15 minutes before slicing and serving.

Nowhere else does the playful fizz of grape soda translate so delightfully into a dessert, its glaze setting into a glossy, sweet shell atop a tender, fluffy cake. Serve it with a scoop of vanilla ice cream for a contrast in temperatures, or enjoy a slice with a cold glass of milk to bring out the soda’s nostalgic flavor.

Peach Soda Sponge Cake

Remembering the warmth of summer afternoons, this Peach Soda Sponge Cake brings a light, airy texture with a hint of fruity sweetness, perfect for those moments when you crave something tender and nostalgic.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup peach soda
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp peach soda

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
3. Add the peach soda, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake light.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, prepare the glaze by whisking together powdered sugar and peach soda until smooth.
7. Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before serving.

Unassuming yet delightful, this cake offers a spongy texture that perfectly soaks up the sweet glaze, with each bite releasing the subtle, refreshing flavor of peach soda. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Black Cherry Soda Brownie Cake

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the comfort of baking something sweet and unexpected. This black cherry soda brownie cake is a playful twist on classic flavors, merging the deep, fruity tang of cherries with the rich, chocolatey embrace of brownies.

Ingredients

• For the brownie base:
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
• For the black cherry soda glaze:
  • 1 cup black cherry soda
  • 1 cup powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift the flour, cocoa powder, and salt into the wet ingredients, folding gently until just combined to avoid overmixing.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. While the brownie cools, prepare the glaze by simmering the black cherry soda in a small saucepan over medium heat until reduced by half, about 10 minutes.
8. Whisk in the powdered sugar and lemon juice until smooth, then drizzle over the cooled brownie.
9. Let the glaze set for at least 15 minutes before slicing.

Cool and slightly crisp on the edges, this cake is wonderfully fudgy in the middle, with the black cherry glaze adding a bright, effervescent contrast. Serve it with a scoop of vanilla ice cream for an indulgent treat that plays beautifully between the warmth of chocolate and the cool, fruity glaze.

Lemon Soda Poppy Seed Cake

Perhaps it’s the way the afternoon light filters through the kitchen window, or maybe it’s the gentle fizz of lemon soda meeting batter, but there’s something undeniably comforting about baking this cake. It’s a recipe that feels like a slow, deep breath in the middle of a busy week.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds
  • 1/2 cup lemon soda
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
3. In a separate bowl, mix the lemon soda, vegetable oil, egg, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid a lumpy batter.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cake light and fluffy.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 25 minutes.
6. While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Tip: For a thicker glaze, add more powdered sugar a tablespoon at a time.
7. Once the cake has cooled, drizzle the glaze over the top. Allow it to set for a few minutes before serving.

The cake emerges with a tender crumb, each bite carrying the bright zest of lemon and the subtle crunch of poppy seeds. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of sweetness.

Strawberry Soda Shortcake

How quietly the summer afternoon drifts by, as I find myself lost in the simple joy of baking. Today, it’s the Strawberry Soda Shortcake that calls to me, a dessert that marries the effervescence of strawberry soda with the tender crumb of shortcake, creating a symphony of flavors that’s both nostalgic and refreshing.

Ingredients

• For the shortcake:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup strawberry soda
• For the topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures a flaky texture.
4. Gently stir in the strawberry soda until just combined. Avoid overmixing to keep the shortcake tender.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 6 wedges and place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean.
7. While the shortcakes cool, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks. Tip: Chill your bowl and beaters for quicker whipping.
8. Split the shortcakes in half horizontally. Spoon whipped cream and sliced strawberries onto the bottom halves, then replace the tops. Tip: For an extra touch, drizzle with a little more strawberry soda before serving.

Vividly, the strawberry soda shortcake presents itself with a light, airy texture, punctuated by the juicy burst of fresh strawberries. The subtle fizz from the soda adds an unexpected twist, making each bite a delightful surprise. Serve it on a sunny porch for an afternoon treat that feels like a gentle breeze.

Summary

Now that you’ve explored these 21 delicious cake and soda recipes, there’s no doubt your next gathering or cozy night in will be sweeter. Whether you’re a baking novice or a seasoned pro, there’s something here for everyone to love. Don’t forget to whip up your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking!