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SOUTHERN COCA COLA CAKE

Southern Coca Cola Cake - TSLC

This Coca Cola cake is a Southern favorite.  Southerners know that every drink other than sweet tea in the South is known as Coca Cola.  We love our coca cola so much and even make cakes putting it in the mix.  THIS IS A WARNING!!  If you are a chocoholic like me, you will want to eat the whole cake.  This is a chocolate lover’s dream cake and makes me happy just to have it in the house!  There are lots of recipes for this cake but this one is my favorite.

Coca Cola Cake

1 3/4 cups sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)
1 cup butter or margarine or two sticks or 16 tablespoons
1 cup coca cola (I always use regular coke and have not tried it with any other kind)
3 tablespoons 100% pure cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
2 eggs, beaten
1 teaspoon vanilla extract
 
Combine sugar, flour and cinnamon in a large bowl and mix well using a wire whisk.  Combine butter, the 1 cup of coca cola and cocoa in a pot on the stove and bring to a boil stirring often.  Remove from heat and pour over flour mixture. Mix with a spoon.  Mix buttermilk and baking soda together and pour into cake mixture.  Add marshmallows and continue stirring.(Your marshmallows will not melt)   Add in eggs and vanilla extract.  Pour into a sprayed 9 x 13 inch pan and bake in preheated 350 degree oven for 30 to 35 minutes, testing for doneness.  Frost.
Southern Coca Cola Cake TSLC
Frosting for Coca Cola Cake
 
1/2 cup butter or margarine or 1 stick or 8 tablespoons
3 tablespoon 100% pure cocoa
6 tablespoons coca cola
1 (1 pound) package powdered sugar ( Note:  1 pound of unsifed powdered sugar= about 4 1/4 cups.  1 lb. of sifted powdered sugar = about 4 3/4 cups. I used 4 cups of unsifted powdered sugar and it worked fine in this frosting)
1 teaspoon vanilla extract
1 cup pecans or nuts of your choice(Optional)
 
Bring margarine, cocoa and coca cola to a boil on top of the stove. Remove from heat and add vanilla and powdered sugar until frosting is of spreading consistency.  You can either stir in nuts or sprinkle on top of the cake. Spread over hot cake.
 
Enjoy!
 
If you like this recipe, you might also like my recipe for Mississippi Mud Cake.
 
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51 Responses

  1. This is a great cake. I gently fold walnuts in the icing for a fudge like topping. The hot cake makes this smooth, but not a melted mess if you don’t over work it. Truly, this recipe is better than what Cracker Barrel served. I’ve been making this cake for over 36 years. I think it’s fantastic just as is and wouldn’t alter the recipe.

  2. Can u use dr pepper instead of coke?

  3. I absolutely love everything about this cake recipe!!!:-)My Aunt makes a cake extremely similar to this cake recipe. She calls hers “Sinfully fudgey”
    She would make it for my birthday growing up. I asked her for the recipe when I got older and she didn’t want to share it. So thankful for the Coca Cola cake recipe because by far this is truly better!:-)
    #Yummy
    # comfort food junkie!

  4. can you bake this in a Bundt pan?

    • I have never tried it in a bundt pan.

    • Clay, in this cake recipe, the balance of sugar and flour to fat and water is really built to be baked in a sheet pan. If you were to use a bundt pan instead, it is very likely that the middle would not cook adequately before the top and sides were overcooked. if you compare the ratio was used in a bundt cake recipe with this recipe, you’ll see that they are quite different. Ratio is, quite literally, everything in baking.

  5. simply great!!

  6. This has to be made for Superbowl Sunday!!!! Hope one cake will be enough!!!

  7. I am going to try this, my grandchildren will love it – and me!

  8. At Last!

  9. When it said mix butter milk and soda to gather is that the baking soda or more coke?!?

  10. Can this be left at room temperature for a couple of days or does it need to be refrigerated? I’m going to make it for Thanksgiving 2013. Thanks so much for a response.

  11. Can this cake be down round and layered, or will it fall. I need a chocolate round cake what would be best for that.

    • There is a chocolate buttermilk cake with chocolate buttermilk frosting listed under cakes that would be a good one.

  12. Should the cake be cooled before frosting it? Thanks

  13. There is one cup and 6 tablespoons of cola used if you combine both recipes. It says 1 cup in the cake and 6 tablespoons in the frosting.

  14. friendship cake recipe with starter

  15. this cake sounds good

  16. Can you substitute all-purpose flour flour with Swans Cake Flour?

    • There is a difference in cake flour and all-purpose flour. You either use more or less of one of them. You need to look it up. I can’t remember which it is.

    • White Lily All Purpose Flour will substitute well for Swans Cake Flour..White Lily is a “soft wheat” flour. Most of the other familiar brands of flour are made from “hard or winter wheat”. This kind of wheat will not produce a light, moist cake texture when used as a substitute.

  17. I am going to make this divine cake,

  18. Can you substitute with regular 2% milk hun? ((:

  19. I was given this recipe 43 years ago when I got married. Everyone I worked gave recipes.

  20. I love this cake! Forgot about it, but use to make it all the time. Thanks for the reminder.

  21. Haven’t used cinnamon as an enhancement with chocolate though it sounds “yummy”. Powdered espresso really enhances chocolate flavor. ( espresso powder is available at http://www.kingarthurflour.com)

  22. I have tried coca cola in Jello
    but never in Cake I am going to try it

  23. Looks yummy ! Have never tried coca cola in a cake, but I am about to do it ! Thanks.

  24. Can this be made with Diet Coke?

  25. Can the marshmallows be omitted.

    ________________________________

    • Yes, you can leave out the marshmallows.

      • Can I use Marshmellow Creme….if how much

      • I always use the marshmallows. You could probably look up the equivalent on the internet. Try googling it.

      • It always baffles me (probably because of how my grandmother and aunt taught me to cook) that many people ask so many questions about substitutions and/or criticize the flavor profile of a recipe because it isn’t to their taste. Certainly, recipes can be altered, but I find that it is rarely the job of the person sharing a beloved recipe to give “permission” for all sorts of additions / deletions / substitutions. If a recipe does not appeal to someone because it contains an ingredient you don’t like, or a style of frosting / glaze / topping you are not fond of, they should feel free to make those changes and hope that the result is to their satisfaction. An heirloom recipe is exactly that – e.g. “My family has made this recipe exactly as stated for the last 35 years and we love it.” The best way to LEARN how to cook and what tastes are really wonderful together sometimes requires a leap of faith. A dear aunt INSISTED that I should try adding cardamom to a peach sorbet and I thought she was insane. 2 years later, unfortunately after she had passed away, I DID try it, and it was amazing. How much more could we learn from each other by just TRYING new things and respecting the wisdom of the person sharing the recipe? I usually try a new recipe exactly as given the first time. If I think I want to change something up the next time, I do, but at least I know what the original as supposed to taste like first. When I read a new recipe, I often take the time to consider how those tastes might come together. Sardines, chocolate and marshmallow cream? I don’t think I’ll be trying it at all… Cooking is not the the faint of heart… but it should be FROM the heart every time.

      • I totally agree with you. I don’t know why people want to change or substitute in a tried and true recipe.

  26. That is just scrumptious looking. I could dive in the middle with a spoon and eat my way out! Nothing like a good sheet cake with thick icing. Thanks for sharing. I just ate my diet lunch and now I’ve feasted on your dessert!

    Linda

  27. I love this cake but I don’t use the cinnamon because I don’t like it in chocolate.

  28. I made this for Easter this year. It is so good and moist. I have had the recipe for probably 40 years. It is my all time favorite chocolate cake. Always good for a pot luck.

  29. My late mother made this for us frequently. I never had the recipe. Now I do. i really can’t thank you enough. Mother is the reason I joined your website. I am bound and determined to at least give her cooking style a shot. I may not succeed but it won’t be for lack of trying. Thanks again.
    sandi

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.