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This rich and moist chocolate cake gets its unique flavor from Coca Cola, making it a perfect treat for dessert lovers and special gatherings. The combination of the soda with cocoa and marshmallows creates a moist texture and a slightly tangy sweetness that feels nostalgic and comforting. The fudgy chocolate frosting on top completes the indulgence, making every bite memorable.
I made this cake the first time for a family reunion and it quickly became a crowd favorite. The rich chocolate flavor combined with the soda's fizz adds a delightful surprise everyone enjoys.
Ingredients
- Coca Cola: one cup adds a subtle sweetness and moisture, opt for the original for best results
- Vegetable oil: one half cup keeps the cake tender, choose a neutral flavor oil
- Unsalted butter: one half cup provides richness, use fresh high quality butter
- Unsweetened cocoa powder: one quarter cup gives deep chocolate flavor, Dutch process is preferable but natural works fine
- Granulated sugar: two cups balances the cocoa's bitterness, use finer sugar for better dissolving
- All-purpose flour: two cups forms the structure, sift it to avoid lumps
- Miniature marshmallows: one and a half cups contribute to the cake's moist and soft crumb
- Large eggs: two bind ingredients and add moisture, use room temperature eggs for seamless mixing
- Buttermilk: one half cup enhances moisture and adds slight tang, substitute with milk and lemon juice if needed
- Baking soda: one teaspoon leavens and reacts with buttermilk for lift
- Vanilla extract: one teaspoon rounds out flavors, opt for pure vanilla extract
- Salt: one quarter teaspoon balances sweetness and elevates flavors
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and flour a 9 by 13 inch baking pan thoroughly to ensure the cake comes out cleanly without sticking.
- Make the Cocoa Mixture:
- In a medium saucepan combine Coca Cola, vegetable oil, butter, and cocoa powder. Bring this mixture to a boil over medium heat while stirring occasionally. This step melts the butter and activates flavors to create a rich base.
- Combine Dry Ingredients:
- In a large mixing bowl mix granulated sugar, all-purpose flour, miniature marshmallows, and salt evenly. The marshmallows might seem unusual here but they help keep the cake moist during baking.
- Add Hot Cocoa Mixture to Dry Ingredients:
- Pour the hot Coca Cola cocoa mixture over the dry ingredients and stir gently until just combined. The heat also starts melting the marshmallows slightly, which is part of the magic.
- Add Remaining Wet Ingredients:
- Add eggs, buttermilk, baking soda, and vanilla extract to the bowl. Mix everything together thoroughly but avoid overmixing which can make the cake dense. The batter should be smooth at this point.
- Bake the Cake:
- Pour the batter into your prepared pan and spread it out evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before adding your frosting.
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My favorite part of this recipe has to be the marshmallows folded in the batter. They almost melt and create pockets of softness that make this cake unlike any other chocolate cake I have tried. A memorable moment was serving this cake at a friend’s birthday party where everyone kept asking for seconds.
Storage Tips
Store this cake tightly covered at room temperature for up to three days to keep it moist. Avoid refrigerating as it can dry out quickly. You can also freeze slices individually wrapped in plastic wrap and foil for up to two months. Thaw overnight at room temperature for best results.
Ingredient Substitutions
If you don’t have buttermilk, mix regular milk with one tablespoon of lemon juice or white vinegar and let it sit for five minutes to curdle. For a dairy-free version, swap butter for a plant-based margarine and use a non-dairy milk alternative with a splash of vinegar for buttermilk. Dark brown sugar can replace granulated sugar for a deeper caramel note, though the texture might be a bit denser.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a festive touch, dust with powdered sugar or sprinkle toasted nuts on top of the frosting. It also tastes great alongside freshly brewed coffee or a cold glass of milk.
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Cultural Context
Soda cakes have long been a Southern tradition in American home baking. Using Coca Cola adds a nostalgic connection to classic comfort foods, especially in regions where the soda was born. This recipe is inspired by beloved Cracker Barrel desserts that have made soda-infused cakes popular over the years for their moist texture and distinctive taste.
Frequently Asked Questions
- → What gives the cake its moist texture?
The Coca Cola and butter mixture creates steam and adds moisture while baking, resulting in a tender, moist crumb.
- → Why are miniature marshmallows included in the batter?
Marshmallows melt during baking, adding subtle sweetness and contributing to the cake's soft texture.
- → How does Coca Cola affect the flavor of the cake?
Coca Cola adds a unique slight caramel and tangy note that enhances the chocolate's richness without overpowering it.
- → What is the recommended pan size for baking?
A 9×13-inch baking pan is ideal to ensure even baking and the cake rising properly.
- → Can the chocolate frosting be made ahead of time?
Yes, the fudgy chocolate frosting can be prepared in advance and spread once the cake has cooled slightly.