For the Cake
2 cups all‑purpose flour
2 cups granulated sugar
1 cup Coca‑Cola (not diet)
1 cup unsalted butter
3 tablespoons unsweetened cocoa powder
½ cup buttermilk
2
large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ cups mini marshmallows (a signature ingredient in early versions)
For the Warm Coca‑Cola Frosting
½ cup unsalted butter
3 tablespoons cocoa powder
6 tablespoons Coca‑Cola
4 cups powdered sugar
Nuts: Pecans would be traditional but any nuts will work.
Instructions:
1. Prepare the Cake Preheat oven to 350°F and grease a 9×13‑inch pan.
In a large bowl, whisk together flour and sugar.
In a saucepan, combine Coca‑Cola, butter, and cocoa powder. Bring to a gentle boil, stirring until the butter melts. Pour the hot mixture over the flour/sugar mixture and stir until smooth.
Add buttermilk, eggs, baking soda, vanilla, and marshmallows.
Mix gently — the marshmallows will float and melt into the batter as it bakes.
Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
2. Make the Warm Frosting In a saucepan, heat butter, cocoa, and Coca‑Cola until just boiling. Remove from heat and whisk in powdered sugar and vanilla. Stir in pecans if using.
Pour the warm frosting over the warm cake — this is the signature vintage technique. Serving Notes This cake is meant to be dense, moist, and fudgy, not fluffy. It tastes even better the next day.
CocaCola Cake
by Faye Thompson
at
Southern Living
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