One of my favorite cake shortcuts is using a soft drink with a box of cake mix. Have you tried this? You only need three ingredients to make this cream soda cake, and I’ll show you how. That means you can serve a tasty dessert for about five dollars.
I love recipes that are simple, delicious, and affordable. This cake ticks all three boxes and is perfect for birthdays, casual get-togethers, or any time you want a quick sweet treat.
If you enjoy easy desserts, try no-bake blueberry angel food cake and an easy lemon poke cake next time.
This Cream Soda Recipe Is
- Budget-friendly
- Quick and easy
- Made with a boxed cake mix
- A sweet, crowd-pleasing dessert
Ingredients Needed
This is one of the simplest cakes to prepare, and you can customize it in many ways. The ingredients are shelf-stable (except the whipped topping) and inexpensive. Keep them on hand for an easy dessert anytime. If you prefer, freeze the whipped topping until you are ready to use it.
Ingredients:
- White cake mix (15 oz) – Use any white cake mix you prefer; they are often on sale or available at discount stores.
- Cream soda (1 ¾ cups, divided) – Use cream soda in the batter and to flavor the whipped topping for a soft vanilla-soda note.
- Cool Whip (8 oz) – Fold in ¼ cup of cream soda for an easy frosting. If you prefer, use stabilized whipped cream instead.
- Optional garnish – Sprinkles, fresh berries, or crushed root beer candies to decorate.
How to Make this Simple Recipe
The full, printable recipe card appears below, but here is a clear step-by-step summary so you can prepare the cake quickly.
1. Preheat the oven according to the instructions on the cake mix box (typically 350°F). Grease a 9×13 baking dish with non-stick spray.
2. In a large bowl, combine the dry white cake mix with 1 ½ cups of cream soda (about one can). Stir with a wooden spoon for about 2 minutes until a batter forms and is well combined.
3. Pour the batter into the prepared 9×13 pan and smooth the top. Bake for about 30 minutes or according to the box directions. A toothpick inserted into the center should come out clean when the cake is done.
4. Allow the cake to cool to room temperature in the pan; placing the pan on a cooling rack helps air circulate and speeds cooling.
5. For the frosting, stir the remaining ¼ cup of cream soda into the tub of Cool Whip until smooth and evenly flavored. You can omit the extra soda if you prefer a firmer topping.
6. Spread the cream soda-flavored whipped topping evenly over the cooled cake. Garnish with fresh berries, sprinkles, or crushed candies, if desired.
7. Serve immediately or refrigerate until ready to serve. Chilling the cake briefly can help the topping set and improve sliceability.
Recipe Variations
- Try different sodas for varied flavors: orange soda, lemon-lime soda, or root beer all work well.
- Make cupcakes instead by portioning the batter into a muffin tin and baking according to the cake mix instructions for cupcakes.
- Customize the decoration for holidays by using themed sprinkles or colored candies.
- Use a stable vanilla frosting instead of Cool Whip if you want a dessert that keeps longer at room temperature.
- Create a glaze by mixing powdered sugar with a little soda until you reach the desired consistency and drizzle it over slices.
Storing Cake
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4 days for the best texture and flavor.
Freeze: You can freeze the cake (without delicate garnish) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
Print the Recipe Card
This cream soda cake is quick to make and works well for birthdays, potlucks, and family gatherings. Below is the printable recipe card with exact measurements and steps so you can recreate it easily.
3 Ingredient Cream Soda Cake
10 mins
30 mins
40 mins
15 slices
Ingredients
- 15 oz white cake mix
- 1 ¾ cup cream soda divided
- 8 oz Cool Whip
- Crushed root beer candies for garnish optional
Instructions
- In a large mixing bowl, combine the cake mix and 1 ½ cups of cream soda.
- Mix with a wooden spoon for about 2 minutes until a batter forms and the ingredients are well combined.
- Pour the batter into a greased 9×13 baking dish.
- Bake according to the directions on the back of the box, about 30 minutes at 350°F, until a toothpick inserted into the center comes out clean.
- Let the cake cool to room temperature in the pan.
- Add the remaining ¼ cup of cream soda to the tub of whipped topping and stir to combine.
- Spread the whipped topping over the cooled cake and garnish with candies or sprinkles if desired.
- Serve right away or refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guide.