I’ve made a savory dip before with Coca-Cola and have always wanted to bake with it and am so glad I finally did.
It’s an easy, no-mixer cake that you can make in one bowl and a saucepan. Love that.
The cake is supremely moist and soft thanks to a can of Coke in the batter. There’s another can of Coke in the boiled frosting which reminds me of Texas Sheet Cake frosting. The frosting is abundant and pools up at the edges of the pan. No complaints here.MY OTHER RECIPES
Between those two cans of Coke you definitely can taste it, more so in the frosting than in the cake in my opinion. For Coca-Cola fans, you’re going to love that aspect.
Between those two cans of Coke (sugar), there’s also 2 cups of granulated sugar in the cake and 4 cups (1 pound) of confectioners’ sugar in the frosting yet paradoxically the cake itself isn’t ridiculously sweet. The frosting is sweeter than the cake but frosting is always sweet.
As a caveat if you’re the type of person who thinks bran muffins are too sweet, this isn’t the cake for you.
I used real Coke. Not Diet Coke or Coke Zero and I didn’t reduce the amount of sugar in the cake because in baking sugar doesn’t only effect the taste, it effects the texture and structure of baked goods.
Because I lightly adapted the cake from Coca-Cola’s own recipe, I didn’t want to mess with a good thing and possibly end up with a cake that didn’t set up, fell, or had a weird texture. If you’re concerned about the sugar I view this is a special occasion treat and there’s always more cardio that can be done, right?
This is an easy, no-mixer cake that you can make in one bowl and a saucepan. The cake is supremely moist and soft thanks to a can of Coke in the batter. There’s another can of Coke in the boiled frosting which reminds me of Texas Sheet Cake frosting. Between those two cans of Coke you definitely can taste it. I used and recommend real Coke, not Diet Coke or Coke Zero, and don’t recommend reducing the sugar.
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 can (12 ounces) Coca-Cola (use regular, not Diet or Coke Zero)
- 1/2 cup unsalted butter
- 1/2 cup canola or vegetable oil
- 1/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (12 ounces) Coca-Cola
- 1/2 cup unsalted butter, cubed
- 1/4 cup unsweetened natural cocoa powder
- 4 cups (1 pound) confectioners’ sugar, sifted
- Cake – Preheat oven to 350F, line a 9×13 pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.
- To a large bowl add the sugar, flour, and whisk to combine; set aside.
- To a medium, high-sided saucepan, add the butter, oil, cocoa powder, Coca-Cola, and bring to a boil over medium-high heat; whisk nearly continuously.
- Once boiling, pour liquid over the dry ingredients and whisk to combine; set aside.
- Dissolve baking soda in buttermilk just before adding to the batter and whisk to combine.
- Add the eggs, vanilla extract, and whisk to combine.
- Turn batter out into prepared pan and bake about 35 to 40 minutes, or until done. A toothpick should come out clean or with a few moist crumbs but no batter. In the last 15 minutes or so of baking, make the frosting.
- Frosting – In a small, high-sided saucepan bring the Coca-Cola to a boil over high heat and cook 12 to 15 minutes or until liquid is reduced to 1/2 cup.
- While Coke cooks, sift the confectioners’ sugar over a large bowl; set aside.
- After the Coke has reduced, turn the heat to medium, and add the butter, cocoa, and whisk constantly until butter has melted.
- Add the Coke and butter mixture to the confectioners’ sugar and whisk until smooth. Note – My frosting was very thick and I needed to add a splash of additional Coke from a new can to get it to a pourable consistency, your results may vary.
- Pour the frosting immediately over the warm cake. Allow frosting to set up before slicing and serving. Cake will keep airtight at room temp or in the fridge for up to 5 days. If you enjoy chilled desserts, store it in the fridge, noting it can dry out faster in the fridge than at room temp.
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