Coca Cola Cake
A rich, moist Southern sheet cake made with real Coca-Cola in both the batter and the frosting. Originally made famous by The Junior League of Atlanta, this cake is pure nostalgia with a fudgy pour-over icing and tender chocolate crumb.
Servings 16
Cost 5
Equipment
Ingredients
- 1 cup unsalted butter
- 1 cup Coca-Cola not diet
- ¼ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups miniature marshmallows
Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup Coca-Cola
- 4 cups powdered sugar, sifted (480 grams)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a 9x13-inch baking pan.
- In a saucepan, combine butter, Coca-Cola, and cocoa powder. Bring to a boil, stirring until smooth. Remove from heat.
- In a large mixing bowl, combine sugar, flour, and salt. Pour in the hot cola mixture and stir until smooth.
- In a small bowl, mix buttermilk and baking soda. Stir in eggs and vanilla, then add to the batter and mix well.
- Fold in miniature marshmallows. Batter will be thin.
- Pour into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the frosting. In a medium saucepan, combine butter, cocoa powder, and Coca-Cola. Bring to a boil.
- Remove from heat and stir in powdered sugar and vanilla until smooth. Stir in chopped pecans if using.
- Pour warm frosting over the warm cake and spread evenly. Allow to cool and set before serving.
Notes
Notes
The marshmallows melt into the cake, giving it a unique texture.
Tastes great served warm or chilled the next day.
Store at room temperature for up to 3 days or refrigerate for longer freshness.