Warm, fluffy, and unbelievably simple — this 2-Ingredient Spice Cake (Soda Cake) combines boxed spice cake mix and ginger ale for instant cozy vibes.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those days where you need something sweet but also kinda hate your kitchen at the same time? That was me last Tuesday. It was gloomy outside, I was running on caffeine and wishful thinking, and out of nowhere, I started craving cake. Not the “healthy” kind with oat flour and yogurt — I wanted something old-school and cozy.
I opened my pantry and stared at the shelves for way too long. Then I saw it — a box of spice cake mix I’d bought months ago because it “sounded festive.” Right next to it was a can of ginger ale. I swear, they were practically whispering, bake us together. And I thought, wait… didn’t my aunt used to make that weird soda cake back in the day? She was one of those women who swore any baking problem could be solved with a can of soda.
So, out of pure curiosity (and laziness), I tried it. Two ingredients. That’s it. Cake mix + ginger ale. The batter looked suspiciously easy, and I thought, “There’s no way this is going to taste like real cake.” But then it baked. And suddenly, my house smelled like cinnamon, nutmeg, and the holidays. You know that smell that makes you want to wrap yourself in a blanket and call it a night? Yeah — that.
When it came out of the oven, I took a bite straight from the pan (no shame), and it was good. Soft, slightly spicy, fluffy — like something your grandma might’ve made in a pinch. My husband walked in, sniffed the air, and asked if I was “trying out a new bakery recipe.” I just laughed and told him it took five minutes. The man looked personally betrayed.
This 2-Ingredient Spice Cake (Soda Cake) became one of those happy little accidents that I now make on purpose. Because honestly? Sometimes baking should be this easy.
Why You’ll Love This 2-Ingredient Spice Cake (Soda Cake) Recipe?
Here’s the thing about this recipe — it’s almost too simple to believe, but once you try it, you’ll get it.
It’s ridiculously easy — two ingredients, no eggs, no oil, no mess. You don’t even need to pull out a mixer.
It’s surprisingly delicious — soft, moist, with that warm spice flavor that makes you feel like it’s fall no matter what month it is.
It’s budget-friendly — which, let’s be honest, feels extra good these days.
And it’s weirdly impressive — people will assume you spent an hour making it, and I won’t tell them otherwise if you don’t.
It’s one of those “I can’t believe this works” recipes that sneak up on you and suddenly become your go-to for when life’s a little too much but dessert still feels necessary.
Ingredient Notes:
There’s no long grocery list here — just two things that somehow make magic happen:
-
Spice Cake Mix: I usually go with Duncan Hines because it’s the right balance of sweet and spicy. Think cinnamon, nutmeg, clove — basically autumn in a box.
-
Ginger Ale: The carbonation makes the cake rise and gives it that soft, airy texture. Plus, the hint of ginger plays beautifully with the spice cake. You can use ginger beer if you want something punchier.
And that’s literally it. Every time I make it, I still laugh a little — because how does something this simple taste this good?
How To Make 2-Ingredient Spice Cake (Soda Cake)?
Honestly, I could probably text you the instructions, they’re that short.
Step 1: Preheat the oven.
Set your oven to 350°F. Grease a 9×13-inch baking pan — I use butter because I love that golden edge it gives.
Step 2: Make the batter.
In a large bowl, dump in your cake mix. Slowly pour in the ginger ale while whisking. It’ll fizz — don’t panic, that’s the fun part. Keep mixing until smooth and even. It’s thinner than traditional cake batter, but trust the process.
Step 3: Bake.
Pour it into your pan and spread it out evenly. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. The smell alone will tell you it’s done — like a bakery exploded in your kitchen.
Step 4: Cool (if you can wait).
Let it cool in the pan for about 20 minutes. Or do what I do: cut off a corner piece while it’s still warm and call it “quality control.”
Serve it plain, dust it with powdered sugar, or go all out with cream cheese frosting. No wrong answers here.
Storage Options:
If you somehow have leftovers (rare in this house), just wrap the pan tightly in plastic wrap or store slices in an airtight container. It keeps fine at room temp for 2–3 days.
You can refrigerate it for up to 5 days, but I like it best fresh — microwaved for 10 seconds so it’s warm and soft again. You can also freeze slices individually for up to 2 months. Perfect for those midnight snack emergencies we all pretend don’t happen.
Want To Save This Recipe?
Variations and Substitutions:
The best part about this cake is how much fun you can have with it.
-
Try different sodas: Root beer adds a deep sweetness, cream soda makes it silky, and cola gives it a caramel note.
-
Switch up the cake mix: Yellow cake with orange soda? Chocolate cake with cherry cola? You’re basically a soda scientist at this point.
-
Add extras: Chopped pecans, raisins, or even a handful of chocolate chips work great here.
-
Top it off: A drizzle of caramel sauce or cream cheese frosting takes it from snack to showstopper.
What to Serve with 2-Ingredient Spice Cake (Soda Cake)?
This cake goes with just about anything — but here are my favorite pairings:
-
Whipped cream: Light, fluffy, and perfect on a warm slice.
-
Vanilla ice cream: Melts right into the cake like magic.
-
Coffee or tea: Especially a spiced chai — it’s like they were made for each other.
-
Apple compote or caramel drizzle: For when you’re feeling fancy but still lazy (my usual vibe).
Frequently Asked Questions:
Can I use another soda?
Oh, totally. Lemon-lime soda works great for a lighter flavor. Root beer adds depth. Just avoid diet sodas — they mess with the texture.
Can I make cupcakes instead of a big cake?
Definitely! Just divide the batter into a lined muffin tin and bake for about 15–18 minutes. They’re great for parties or portion control (though good luck stopping at one).
Is it vegan?
If your cake mix doesn’t have dairy, yes! Just check the box — most are surprisingly vegan-friendly.
You know what I love most about this 2-Ingredient Spice Cake (Soda Cake)? It’s the kind of recipe that reminds me baking doesn’t have to be fussy to be good. It’s forgiving, fast, and ridiculously satisfying — the kind of thing you make when you’re running on autopilot but still want something warm and homemade.
It’s not perfect — and that’s what I love about it. Every time I bake it, it turns out a little different. Sometimes fluffier, sometimes more dense, but always delicious.
If you try it, don’t overthink it. Just mix, bake, and enjoy the chaos of something that’s simple but somehow still special. Oh — and if anyone asks for the recipe? Just grin and say, “It’s only two ingredients.”
They’ll never believe you.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
2-Ingredient Spice Cake (Soda Cake)
Ingredients
- Nonstick cooking spray
- 1 15.25-ounce box spice cake mix (such as Duncan Hines)
- 1 12-ounce can ginger ale
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C). Lightly coat a 9x13-inch cake pan with nonstick cooking spray to prevent sticking and ensure an even bake.
Prepare the batter:
- In a large mixing bowl, add the spice cake mix. Gradually pour in the ginger ale while whisking gently to combine. Continue whisking until the batter is smooth, uniform in color, and free from lumps. The carbonation will create a light and airy texture.
Transfer to the pan:
- Pour the prepared batter into the greased cake pan. Using a spatula, smooth the surface into an even layer to promote uniform baking.
Bake the cake:
- Place the pan on the center rack and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Cool before serving:
- Remove the cake from the oven and set it on a wire rack to cool for 20 minutes. Once cooled, slice into portions and serve plain, or garnish with whipped cream, frosting, or a dusting of powdered sugar as desired.
Storage:
- Once completely cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
