I am a dedicated dessert enthusiast who checks the sweets menu before choosing an appetizer or main course. That is why every meal I serve concludes with something special, specifically Joanna Gaines chocolate cola cake topped with matching buttercream.

The treat tastes every bit as indulgent as the name suggests and has turned into my reliable choice for dinner parties and celebrations. Here is the complete process for preparing it.

The recipe requires twelve ingredients for the cake itself: nonstick baking spray, all purpose flour, granulated sugar, dark brown sugar, kosher salt, salted butter, natural unsweetened cocoa powder, cola, baking soda, buttermilk, eggs, and vanilla extract. The same butter, cocoa, and cola appear again in the frosting along with powdered sugar.

Begin by preheating the oven and blending the dry components.

After gathering everything, set the oven to 350 degrees Fahrenheit and coat a ten inch round pan with nonstick spray. Combine the flour, both sugars, and salt in a large bowl and stir until uniform.

Heat the butter cocoa and cola mixture next.

Place the salted butter, cocoa powder, and cola in a small saucepan and bring the blend to a boil over medium high heat while stirring until smooth. Pour this hot liquid into the bowl of dry ingredients and whisk until no lumps remain.

Dissolve the baking soda in buttermilk.

In a separate small bowl, stir the baking soda into room temperature buttermilk, then add this liquid to the batter. Whisk again, followed by the vanilla extract and eggs, continuing until the mixture is completely smooth.

Bake the cake and prepare the frosting.

Transfer the batter to the prepared pan and bake for forty to forty five minutes. Allow the cake to cool on a wire rack while you make the buttercream.

Whip the chocolate cola buttercream.

Using a stand mixer fitted with the paddle attachment, beat room temperature butter at medium speed until creamy. Add the cola and cocoa powder and mix on low until lump free. Scrape the bowl, incorporate half the powdered sugar, and beat on medium before repeating with the remaining sugar.

Finish and serve with fresh berries.

Spread the frosting evenly over the cooled cake. The cola keeps the cake exceptionally moist while the buttercream adds a silky contrast. Present it on a decorative stand and arrange fresh strawberries around the base for color. A modest slice satisfies any craving for something sweet.