Description
Ever craved a dessert that’s rich, indulgent, and infused with a unique twist? Coco-Cola Cake is a Southern favorite, featuring a moist, chocolatey cake made with cola and topped with a decadent cola-infused frosting studded with pecans.
Ingredients
For the Cola Cake:
- 2 cups all-purpose flour: Forms the cake’s structure.
- 2 cups white sugar: Sweetens the cake for a balanced flavor.
- 1 cup butter: Adds richness and moisture.
- 1 cup cola-flavored carbonated beverage: Provides moisture and a unique caramel-like flavor (e.g., Coca-Cola).
- 3 tablespoons unsweetened cocoa powder: Gives the cake its chocolatey depth.
- 1 ½ cups miniature marshmallows: Melt into the cake for a gooey texture.
- ½ cup buttermilk: Adds moisture and a slight tang.
- 2 large eggs: Provide structure and richness.
- 1 teaspoon baking soda: Helps the cake rise.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
For the Cola Frosting:
- ½ cup butter: Creates a rich, creamy base.
- 6 tablespoons cola-flavored carbonated beverage: Adds flavor and moisture to the frosting.
- 2 tablespoons unsweetened cocoa powder: Deepens the chocolate flavor.
- 4 cups confectioners’ sugar: Sweetens and thickens the frosting.
- 1 cup chopped pecans: Adds crunch and nutty flavor.
Why These Ingredients Matter
- Cola: Adds moisture and a subtle caramel flavor that makes the cake unique.
- Marshmallows: Melt during baking, creating a fudgy, moist texture.
- Cocoa Powder: Provides a rich chocolate flavor in both cake and frosting.
- Pecans: Add texture and a Southern touch to the frosting.
Substitutions and Variations
- Cola: Use any cola-flavored soda (e.g., Pepsi, RC Cola) or even root beer for a different twist.
- Butter: Replace with vegan butter for a dairy-free option.
- Buttermilk: Substitute with ½ cup milk mixed with ½ tablespoon lemon juice or vinegar, rested for 5 minutes.
- Pecans: Swap with walnuts, almonds, or omit for a nut-free version.
- Vegan Option: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and plant-based milk; ensure cola and marshmallows are vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
- Spiced Cola Cake: Add ½ teaspoon cinnamon or nutmeg to the batter for a warm spice note.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Tip: Use parchment paper overhanging the sides for easy removal and clean-up.
Step 2: Make the Cola Cake Batter
- In a large mixing bowl, combine 2 cups all-purpose flour and 2 cups white sugar.
- In a saucepan over medium heat, combine 1 cup butter, 1 cup cola-flavored carbonated beverage, and 3 tablespoons unsweetened cocoa powder. Bring to a boil, stirring occasionally.
- Pour the hot cola mixture over the flour-sugar mixture and mix well until smooth.
- Stir in 1 ½ cups miniature marshmallows, ½ cup buttermilk, 2 large eggs, 1 teaspoon baking soda, and 1 teaspoon vanilla extract until well combined.
- Pour the batter into the prepared 9×13-inch baking dish, spreading evenly.
Tip: Stir gently after adding marshmallows to keep some texture, as they’ll melt into the batter.
Step 3: Bake the Cake
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and prepare the frosting while the cake is still hot.
Tip: Check at 35 minutes to avoid overbaking; the cake should be moist but set.
Step 4: Make the Cola Frosting
- In a saucepan, combine ½ cup butter, 6 tablespoons cola-flavored carbonated beverage, and 2 tablespoons unsweetened cocoa powder. Bring to a boil, stirring occasionally.
- Pour the hot mixture over 4 cups confectioners’ sugar in a large bowl and mix until smooth.
- Stir in 1 cup chopped pecans.
Tip: Work quickly to mix the frosting, as it thickens as it cools.
Step 5: Frost the Cake
- Spread the warm cola frosting evenly over the hot cake, allowing it to soak in slightly for a fudgy texture.
Tip: Pour the frosting evenly and use an offset spatula to spread it smoothly over the cake.
Step 6: Serve
- Let the cake cool for at least 30 minutes before slicing into 18 pieces.
- Serve at room temperature or slightly warm for the best flavor.
Tip: Use a sharp knife for clean cuts through the nutty frosting.