SOUTHERN COCA COLA CAKE

Coca cola cake is a classic. 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 Ingredients Needed:

Sugar

All-purpose flour

Ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)

Butter

Coca cola (I always use regular coke and have not tried it with any other kind)

Pure cocoa

Buttermilk

Baking soda

Miniature marshmallows

Eggs

Vanilla extract

Frosting for Coca Cola Cake Ingredients Needed: 

Butter

100% pure cocoa

Coca cola

Powdered sugar ( Note:  1 pound of unsifted 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)

Vanilla extract

Pecans or nuts of your choice(Optional)

Full recipe in recipe card below.

RECIPE FEEDBACK: “I just made this this morning. I had to use Sprite – I was out of Coca-Cola. It was absolutely delicious. Perfect if you need something sweet. No miniature marshmallows so I cut my big ones up. It worked. Not amazing but very good. Thanks for a great recipe!! -Elizabeth

“I lost my box recipe book in a move, some of beloved recipes were there. I have been making this cake for 20+ years. Thank you for posting this. I have looked up other recipes and a bunch do not have the marshmallows. The marshmallows rise to the top and give a nice crusty yumminess. Thank you thank you!!!” – Andrea

“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.” – Kathy

 

 
 
 
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5 from 14 votes

Southern Coca Cola Cake

This Southern Coca Cola Cake is a classic! 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American, southern
Keyword: Coca Cola Cake
Servings: 1 cake

Ingredients

  • 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

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
  • 1 teaspoon vanilla extract
  • 1 cup pecans or nuts of your choice Optional

Instructions

  • 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.

Frosting Instructions

  • 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.

Notes

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

 
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If you like this recipe, you might also like my recipe for Mississippi Mud Cake.
 
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69 Comments

  1. Love this Southern Coca Cola Cake , this one seems super delicious . Will love to try this unique one. Thanks for sharing with us.5 stars

  2. love this unique style Southern Coca Cola Cake , this one seems so delicious and amazing. Thanks for sharing ingredients and instructions with us .5 stars

  3. Unique name as same as recipe !!! This Coca cola cake actually seems delicious and amazing one , will love to try this . Thanks for sharing this one with us .5 stars

  4. I’m thinking of using cherry cola could be good. Would love to pin recipe but can’t find where on this page. Thx

    1. Every recipe has a pin icon at the bottom of the page, we even provide the actual pin. If you can’t see the icon, you have an ad blocker on keeping from loading.

  5. Pingback: 100 Best Southern Recipes - Prudent Penny Pincher
  6. I want to make this cake but I am can’t use the buttermilk nor sour cream. Is there any other suggestion?

    1. You could try regular milk if you can use that, but if you can’t, I don’t know what to tell you Sharon. Sorry, I have only made it by the recipe.

  7. I just made this this morning. I had to use Sprite – I was out of Coca-Cola. It was absolutely delicious. Perfect if you need something sweet. No miniature marshmallows so I cut my big ones up. It worked. Not amazing but very good. Thanks for a great recipe!! 🙂5 stars

  8. I lost my box recipe book in a move, some of beloved recipes were there. I have been making this cake for 20+ years. Thank you for posting this. I have looked up other recipes and a bunch do not have the marshmallows. The marshmallows rise to the top and give a nice crusty yumminess. Thank you thank you!!!5 stars

    1. If you have a cool place you can leave it out for a couple days but after that I would refrigerate it.

  9. Just made this cake it was gone in 2 days. Everyone loves it!! I did not have pecans or small marshmallows but it was still wonderful. I was told to make it every week.5 stars

  10. My daughters favorite cake since she was 11 years old. She is now 36 and still requests for her Birthday each year. My recipe is very very close to yours. It is a great cake.

  11. 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.5 stars

  12. 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!5 stars

    1. 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.

  13. 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.

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

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

  15. 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.

    1. 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.

    2. 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.

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

      2. 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.

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

  16. 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

  17. 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.

  18. 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

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