Coca-Cola Cake Recipe

Coca-Cola Cake Recipe

The pressure was beginning to mount. What the hell was I supposed to contribute (as a hostess gift) to a garden/BBQ party thrown by two caterers?  This was certainly one instance where slice n' bake cookies would not cut it (no pun intended).

Nothing says BBQ to me like "Texas," and nothing says "Texas" to me like my favorite Southern dessert: my mother's Coca-Cola cake. Rich, dense, moist and chocolately; this decadent dessert has the power to turn enemies in to friends, friends in to lovers and pessimists in to optimists. Trust me, this is the best chocolate cake that you will ever eat. Period.
 

Beautiful photo from: www.biscuitsandsuch.com

Ingredients

Ingredients (cake)
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1 1/2 cups small marshmallows
  • 1/2 cup salted butter
  • 1/2 cup vegetable oil
  • 3 tablespoons cocoa (I like Ghirardelli, though my mom swears by Hershey's)
  • 1 cup Coca-Cola
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract 
     
 Ingredients (icing)
  • 3/4 cup salted butter
  • 4 1/2 tablespoons cocoa
  • 9 tablespoons Coca-Cola
  • 24 ounces (3 cups) confectioner's sugar (a.k.a. powdered sugar)
  • 1 1/2 teaspoons vanilla extract

Directions

Cake:
Preheat oven to 350 degrees. In a bowl, combine: sugar, flour and marshmallows. In a saucepan, add: butter, oil, cocoa and Coca-Cola. Stir frequently and bring to a boil. Pour over dry ingredients (sugar, flour, marshmallows), blending well. In a separate bowl, combine: baking soda and buttermilk, then eggs and vanilla. Whisk briefly, then fold in to batter, mixing well. Pour in to a greased 13'x9' pan (I use aluminum) and bake for 35-45 minutes, I typically set the timer for 40 min's.
While cake is baking, begin making icing (recipe below). Once cake is ready, remove from oven. Delicately prick holes in to cake (using a toothpick), then ice immidietly. This will allow the icing to seep in to the cake's crevices.

Icing:
In a saucepan, combine: butter, cocoa and Coca-Cola. Stir frequently and bring to a boil. In a separate bowl, add confectioner's sugar. Pour boiled ingredients over confectioner's sugar and blend well. Add vanilla extract and continute to mix until icing is smooth and free of clumps. Evenly spread over hot cake.

*When cake has cooled, cut in to squares and serve. Cake can be stored in or out of fridge, covered

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,