Sweet. Chocolaty. Indulgent. Get a true taste of down south with this tasty southern classic.
FOR THE CAKE:
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon salt
12 ounces Coca Cola (Diet Coke should not be substituted)
1 cup unsalted butter (cut into small cubes for quicker melting)
¼ cup unsweetened cocoa powder
2 large eggs
½ cup buttermilk (unsweetened yogurt may be substituted)
1 teaspoon vanilla extract
FOR THE FROSTING:
12 ounces Coca Cola (Diet Coke should not be substituted)
½ cup salted butter (cut into small cubes for faster melting)
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
Chopped walnuts or pecans, optional
FOR THE CAKE:
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a small saucepan, combine the cola, butter, and cocoa powder over medium-high heat and bring to a boil, stirring occasionally. Pour into the flour mixture and stir together with a wooden spoon or rubber spatula until moistened.
In a small bowl, whisk together the buttermilk, eggs, and vanilla until nicely blended. Add to the dry ingredients, whisking constantly as you combine.
Pour the batter into your prepared pan and bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
FOR THE FROSTING:
* Begin about 15 minutes before the cake is finished baking.
In a small saucepan, bring the cola to a boil over high heat and cook until the liquid is reduced to ½ cup, about 15 minutes. BAKER'S TIP: Keep a measuring cup on hand to measure the liquid as it reduces. It's important to get this step right, otherwise the icing won't be as thick as it should be. That said, runny frosting doesn't change the taste! It's still delicious even if you don't get the consistency quite right.
Stir in the cocoa powder and butter until the butter is melted, then remove from the heat. Add vanilla and mix together.
Whisk in powdered sugar about 1 cup at a time until combined and smooth. Pour immediately over the hot cake in an even layer and sprinkle with chopped nuts if desired. A signature part of this southern specialty is the slight crunch or crackle that the frosting gets once cool! BAKER'S TIP: Should you find that the center of your cake is puffed up in the middle, poke a few holes in it with a toothpick so that when you pour on your frosting, it soaks in a bit on top and doesn't completely slide off the slope and pool at the cake's edges.
Allow the cake to cool to room temperature before serving. Top with a scoop of vanilla ice cream if desired! Cover and store leftovers in the refrigerator for up to 5 days.
Sweet. Chocolaty. Indulgent. Get a true taste of down south with this tasty southern classic.
FOR THE CAKE:
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon salt
12 ounces Coca Cola (Diet Coke should not be substituted)
1 cup unsalted butter (cut into small cubes for quicker melting)
¼ cup unsweetened cocoa powder
2 large eggs
½ cup buttermilk (unsweetened yogurt may be substituted)
1 teaspoon vanilla extract
FOR THE FROSTING:
12 ounces Coca Cola (Diet Coke should not be substituted)
½ cup salted butter (cut into small cubes for faster melting)
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
Chopped walnuts or pecans, optional
FOR THE CAKE:
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a small saucepan, combine the cola, butter, and cocoa powder over medium-high heat and bring to a boil, stirring occasionally. Pour into the flour mixture and stir together with a wooden spoon or rubber spatula until moistened.
In a small bowl, whisk together the buttermilk, eggs, and vanilla until nicely blended. Add to the dry ingredients, whisking constantly as you combine.
Pour the batter into your prepared pan and bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
FOR THE FROSTING:
* Begin about 15 minutes before the cake is finished baking.
In a small saucepan, bring the cola to a boil over high heat and cook until the liquid is reduced to ½ cup, about 15 minutes. BAKER'S TIP: Keep a measuring cup on hand to measure the liquid as it reduces. It's important to get this step right, otherwise the icing won't be as thick as it should be. That said, runny frosting doesn't change the taste! It's still delicious even if you don't get the consistency quite right.
Stir in the cocoa powder and butter until the butter is melted, then remove from the heat. Add vanilla and mix together.
Whisk in powdered sugar about 1 cup at a time until combined and smooth. Pour immediately over the hot cake in an even layer and sprinkle with chopped nuts if desired. A signature part of this southern specialty is the slight crunch or crackle that the frosting gets once cool! BAKER'S TIP: Should you find that the center of your cake is puffed up in the middle, poke a few holes in it with a toothpick so that when you pour on your frosting, it soaks in a bit on top and doesn't completely slide off the slope and pool at the cake's edges.
Allow the cake to cool to room temperature before serving. Top with a scoop of vanilla ice cream if desired! Cover and store leftovers in the refrigerator for up to 5 days.