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Jack and Coke Cake
Make this fun anti-gravity Jack N Coke Cake - with mini bottles of Jack Daniels and a Coke can to decorate!
Servings: 16 servings
Calories: 754kcal
Equipment
- medium biscuit cutter (or glass; to core/fill the cake center - optional)
- Squeeze bottle (or piping bag or spoon; for cake drip)
- 1 long wood skewer (or cake dowel or straw) (to hold empty Coca Cola can on top)
Ingredients
Jack and Coke Cake layers
- 3 ¼ cups all purpose flour
- 3 cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (or 2 sticks, room temperature)
- 5 eggs
- 1 cup buttermilk (room temperature)
- ¼ cup Jack Daniels Whiskey
- ¼ cup Coca Cola (I recommend letting it come to room temperature and get flat so your cake layers don't over-rise and then fall in the middle)
- 2 teaspoons Coca cola extract
- 2 teaspoons vanilla extract
- 2 Tablespoons vegetable oil
Jack and Coke Frosting
- 8 ounces cream cheese (one package, softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 2-3 Tablespoons Jack Daniels whiskey
- 1 ½ teaspoons Coca Cola extract
- ¼ teaspoon salt
White Chocolate Ganache (for drip)
- 1 cup white chocolate chips
- ¼ cup heavy cream
- 1 teaspoon Jack Daniels whiskey
- 3-4 drops Brown gel food coloring
- 1 drop Black gel food coloring (optional)
Decorations
- 2-3 bags Coke bottle gummies (optional; to fill cake - you only need a few if you just plan to decorate the top)
- 1 bag Glacier mints (These aren't commonly sold in the states; I bought mine on Amazon.com. I just used them to decorate because they look like ice cubes!)
- 1 mini Coca Cola can (emptied)
- 3-4 mini Jack Daniels bottles ( I used three on the cake and two bottle caps to decorate on the top; up to you how many you want to use!)
Instructions
Jack and Coke Cake layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in eggs and mix on low until just incorporated. Mix whiskey, Coca Cola, Coca Cola extract, and vanilla into the buttermilk. Pour the mixture into the dry ingredients in two parts on a low speed. Add in oil and mix on low until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly into pans (I find a kitchen scale helpful for this part). This ensures that your cake layers will bake to the same height.
- Bake for 34-37 minutes (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble and break.
Jack and Coke Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with whiskey until frosting reaches desired consistency. Add Coca Cola extract and salt and beat until well combined.
Assembly
- (If desired, use a glass or medium-sized biscuit cutter to remove center from two of the three cake layers. The un-cored one will be your final/top cake layer.)
- Place a smear of frosting under where the cake layer will be on your cake circle (to keep the cake from sliding while you decorate it) and center your first cored cake layer in the center of the circle. Spread the layer and the inside of the cored center with frosting and fill the core with Coca Cola gummies / Glacier mints, if desired). Repeat the process with your middle cake layer(s) and add the last layer on top.
- Now you're ready to crumb-coat. (If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer).
- Once your crumb coat has set (about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the freezer to set the frosting.
Decorating
- Now you're all set to decorate the cake! Take your empty coke can (and an empty sample-size Jack Daniels bottle, if you’d like) and press them into the cake upside down at an angle. I used a skewer inside the can to hold it in place.
White Chocolate Ganache (for drip)
- Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on 30% power in 30 second intervals, stirring in between until fully melted. Stir in whiskey until smooth.
- Color the ganache a deep coke-brown color – I ended up using a bit of black food coloring as well to get the deep brown shade that I wanted. (Though I was maybe a touch heavy-handed with the black in the cake in the photos/video. :/ )
- Drizzle your ganache at the base of the can with a bottle, piping bag, or a spoon. Allow the glaze to run away from the can and down the side of the cake. It should set fairly quickly if your cake is well chilled.
- Decorate to your liking – I used a couple more small bottles of Jack Daniels, several Coca cola gummies, and Glacier mints. Refrigerate until ready to eat - and enjoy!
Video
Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)
Nutrition
Serving: 1slice | Calories: 754kcal | Carbohydrates: 99g | Protein: 9g | Fat: 38g
Did you make this Jack and Coke Cake?
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