Classic Coca-Cola Cake and Frosting

Coca Cola Cake
Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 16 Servings
Ratings (16)

This is a fabulous chocolate buttermilk cake and frosting with a secret ingredient, Coca-Cola! If you don't have the self-rising flour the recipe calls for, use this as a substitute: 2 cups of all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon of salt.

The frosting is spread over the cake when it's still warm, so begin the frosting just before the cake is done.

From Jeannie - "I was having a bake off with one of my co-workers and this recipe won the chocolate cake champion title! Great recipe!"

Related Recipe: ​Texas Sheet Cake

What You'll Need

  • 2 cups 
  • self-rising flour
  • 2 cups granulated sugar
  • 3 tablespoons cocoa
  • 1 cup Coca-Cola
  • 1 cup butter
  • 1 1/2 cups miniature marshmallows
  • 2
  • eggs, beaten
  • 1/2 cup
  • buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Frosting
  • 1/2 cup butter
  • 1 tablespoon cocoa
  • 6 tablespoons Coca-Cola
  • 1 box confectioner's sugar (1 pound)
  • 1/2 cup chopped pecans, toasted* if desired

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).
  2. Grease and flour a 13-by-9-by-2-inch baking pan and set aside.
  3. In a large bowl combine flour and granulated sugar. Set aside.
  4. In a medium saucepan, combine the 3 tablespoons of cocoa, 1 cup of Coca-Cola, 1 cup of butter, and marshmallows. Place the pan over medium-high heat. Stirring frequently, bring the mixture to a boil.
  5. Pour the hot cocoa mixture into the flour and sugar mixture; stir to blend.
  1. In a separate bowl whisk together the eggs, buttermilk, baking soda, and vanilla; add to the first mixture and blend well.
  2. Pour the batter into prepared pan and bake in the preheated oven for about 35 minutes, or until cake tests done. A toothpick inserted into the center of the cake should come out clean.
  3. About 10 minutes before the cake is done, begin the frosting. In a medium saucepan over medium-high heat, bring the 1/2 cup of butter, 1 tablespoon of cocoa, and 6 tablespoons of Coca-Cola to a boil. Stir in the confectioners' sugar and beat until smooth and well blended. Stir in the chopped pecans. 
  4. Remove the cake from the oven and set it on a rack. 
  5. Spread the frosting over the cake while both cake and frosting are still warm.

Serves about 16.

*To toast the pecans, place a dry skillet over medium heat. Add the chopped pecans and cook, stirring constantly, just until the pecans are aromatic and lightly browned.

Tips and Variations

  • If you don't have marshmallows, substitute with about 1/3 cup of Marshmallow Fluff or Marshmallow Creme.