Soda Cakern

This easy soda cake recipe only requires two ingredients to create this moist and delicious two-layer cake.

Table of Contents

Soda Cake Ingredients
Substitutions And Additions
How To Make This Soda Cake Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

You’ll wonder why you never made this soda cake before when all you need is a box of cake mix, a can of soda pop, and an oven. We chose orange flavor for this fun recipe but you can use any kind of soda, whether you are in the mood for something sweet or tangy, so feel free to get creative.

a slice of cake topped with frosting on a spatula

Soda Cake Ingredients

Soda Cake raw ingredients that are labeled

You’ll need:

1 (15.25-ounce) box of vanilla cake mix
1 (12-ounce) can of orange soda
1 teaspoon of pure orange extract
2 (12-ounce) containers of whipped white frosting
2 to 3 drops of orange gel food color

Substitutions And Additions

ORANGE FLAVOR: You can add one 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 one teaspoon of pure orange flavoring to the orange-tinted frosting.

You can also add two teaspoons of fresh orange zest to the whipped frosting for an extra citrus zing.

How To Make This Soda Cake Recipe

OUR RECIPE DEVELOPER SAYS

These pre-cut parchment paper rounds are great to have on hand to make lining the round pans easier.

STEP ONE: Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment circles, and lightly spray with a baking spray (Baker’s Joy or a generic version). Set them aside.

STEP TWO: Add the dry cake mix to a medium-sized mixing bowl. Pour the orange soda over the boxed cake mix and add the orange extract.

PRO TIP:

You are only using the dry cake mix and not using the additional ingredients called for on the box.

STEP THREE: Use an electric mixer on medium-low speed, and mix for 1 to 1½ minutes until completely combined and smooth.

ingredients blended together in a bowl until combined

STEP FOUR: Evenly divide the cake batter between the two prepared cake pans.

Bake for 22 to 24 minutes, or until a toothpick inserted in the center of the cake comes away clean. Allow the cakes to cool completely.

STEP FIVE: Once the cakes have cooled, place half of one of the containers of whipped frosting into a small mixing bowl.

Add two to three drops of the orange gel food color. Stir well until the color is uniform. Set it aside.

food coloring added to frosting in a bowl

STEP SIX: Remove one of the cakes from the cake pan and place it on a serving dish.

STEP SEVEN: 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.

frosting spread over the top of one of the cooled cakes

STEP EIGHT: Carefully place the second cake layer on top of the bottom layer.

2nd cake placed on top of the first frosted cake

STEP NINE: Using the silicone spatula or the offset spatula, evenly spread the second container of whipped frosting over the top and sides of the cake.

STEP TEN: 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.

cake being decorated with rose shape frosting

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.

How To Serve

This easy dessert is so quick to make that you can whip it up any time you have a craving for something sweet.

Add a scoop of vanilla ice cream and a dollop of whipped cream on the side for an extra indulgent treat.

If you love this simple recipe, you’ll also love this creamsicle pie and Butterfinger cake too!

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Storage

IN THE FRIDGE: Store any leftovers of this moist cake covered in the refrigerator for up to four days.

IN THE FREEZER: You can freeze the unfrosted cake layers for up to two 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.

close up shot of a frosted cake on a cake stand

This orange creamsicle cake is probably one of the easiest cake recipes to make. With only two ingredients needed to make the cake itself, you really can’t go wrong.

The soda will give you a moist and fluffy cake that will astound anyone you serve it to if you are willing to share the unique secret ingredient.

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, that 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

5 from 71 votes

This easy soda cake recipe only requires two ingredients to create this moist and delicious two-layer cake.

Prep Time 10

Cook Time 25

Total Time 35

Servings slices

Print Recipe Pin Recipe Review Recipe

Ingredients

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

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.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer