My chocolate cola cupcakes came out so well that I decided to try new variations. This white cake and cream soda version reminded me of angel food cake, but was a lot less work. I baked this in a 9 x 13 pan but I think I’ll try the ring pan or my bundt pan next time.
There are several versions of cake or cupcakes with pop as an ingredient online but, given the ingredients, I suspect this Betty Crocker version is the original: https://www.bettycrocker.com/recipes/two-ingredient-soda-pop-cupcakes/3cbb154a-60b4-4250-bc2a-70909d1b924a. And with only two ingredients, it doesn’t get much simpler.
However, some of the reviews said the resulting cupcakes were dry and crumbly. When I read the back of the box, I realized that the liquid from the pop that was going in was a lesser volume than the liquid being left out (eggs, oil, water). So I put two of the eggs back in when I tried the recipe and the result was moist and luscious.
1 box Betty Crocker white cake mix (the size that makes a 13 x 9 cake)
2 eggs
1 ½ cups cream soda
Combine ingredients in a large bowl and whisk until smooth. Pour into cake pan(s) of desired size. Bake according to directions on the cake mix box, using the longer time.
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