Faith’s Coca-Cola Cake Recipe

Faith’s Coca-Cola Cake Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

“I love this Coca-Cola Cake. It is so rich and decadent… you need to drink a lot of milk with it!” — Faith Hill

8
Servings
1030
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  cups  flour, unsifted, plus more for dusting pan
  • 2  cups  sugar
  • sticks butter, plus more for greasing pan
  • 5  tablespoons  cocoa powder
  • 1  cup  plus 6 tablespoons Coca-Cola
  • 1/2  cup  buttermilk
  • 1  teaspoon  baking soda
  • eggs, beaten
  • 1  tablespoon  vanilla extract
  • 1 1/2  cup  miniature marshmallows
  • 16  ounces  confectioners’ sugar

Directions

Preheat the oven to 350 degrees.

Sift the flour and sugar together into a bowl. In a pot, heat 2 sticks of the butter, 2 tablespoons of the cocoa powder, and 1 cup of the Coca-Cola to the boiling point. Pour over the flour-sugar mixture. Add the buttermilk, baking soda, eggs, vanilla, and marshmallows (the batter will be thin and the marshmallows will float to the top). Grease a 9-by-13-inch pan with butter and lightly flour the surface. Pour the batter into the pan and bake for 30-35 minutes.

Just before the cake is done, combine the remaining butter, cocoa powder, Coca-Cola, and the confectioners’ sugar in a pot and bring to a boil. Remove the cake from the oven, and pour the icing over the top while hot. Serve.

Nutritional Facts

Total Fat
49g
70%
Sugar
22g
24%
Saturated Fat
10g
42%
Cholesterol
9mg
3%
Carbohydrate, by difference
144g
100%
Protein
15g
33%
Vitamin A, RAE
38µg
5%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
89mg
9%
Choline, total
20mg
5%
Fiber, total dietary
19g
76%
Folate, total
73µg
18%
Iron, Fe
8mg
44%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
352mg
50%
Selenium, Se
21µg
38%
Sodium, Na
695mg
46%
Water
32g
1%
Zinc, Zn
1mg
13%

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,