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Coca-Cola Cake

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"We didn't grow up drinking soft drinks, but Mama made this cake for family gatherings and special occasions. Southern sweet tea famously has its place, but occasionally only the 'pause that refreshes' will do. To my mind, there is nothing better than an ice-cold Coke Classic served in the iconic little six-ounce bottle. That quick 'pssst' when the bottle top is pried from the lid, the crackling of the bubbles, and best yet? The icy slush that forms in the neck of the bottle when it's superchilled? Heaven. Some crazy Southerner thought it would be good in a cake, too."

List of Ingredients

Cake:
â—¦ ½ cup (1 stick) unsalted butter, plus more for the pan
â—¦ 2 cups granulated sugar
â—¦ 2 cups all-purpose flour
â—¦ 3 tablespoons unsweetened cocoa powder
â—¦ 1 cup Coca-Cola
â—¦ 1 teaspoon baking soda
â—¦ ½ cup buttermilk
â—¦ 2 large eggs
â—¦ 1 teaspoon pure vanilla extract

Frosting:
â—¦ 1 (16-ounce) box confectioners' sugar
â—¦ ½ cup (1 stick) unsalted butter
â—¦ 3 tablespoons unsweetened cocoa powder
â—¦ ¼ cup Coca-Cola
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 cup chopped pecans


Recipe

Preheat the oven to 350° F. Butter a 9 x 13-inch glass baking dish.

To make the cake, in a bowl, sift together the granulated sugar and flour.

In a saucepan, combine the butter, cocoa, and Coca-Cola. Bring to a boil over medium-high heat. Pour over the dry ingredients; stir to combine. Combine the baking soda and buttermilk in a liquid measuring cup. Add the buttermilk mixture, eggs, and vanilla to the flour mixture and stir to combine. Pour into the prepared pan.

Bake until a cake tester inserted into the center comes out clean, about 35 minutes.

Meanwhile, prepare the icing. (It needs to go onto a still-warm cake.) Sift the confectioners' sugar into a large bowl. Combine the butter, cocoa, and Coca-Cola in a heavy saucepan. Bring to a boil, then pour over the sifted sugar.

Stir to combine, then stir in the vanilla and pecans. Spread over the warm cake. Set aside to cool completely. When cool, cut into squares and serve.

Makes one 9 x 13-inch cake