Old Fashioned Cola Cake Recipes

OLD FASHIONED COCA COLA CAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• Line a 9 x 13 cake pan with parchment paper, set aside
• Sift flour and granulated sugar together, stir in marshmallows and set aside
• In a medium saucepan over medium heat, bring to a boil: butter, cocoa, and cola, stirring occasionally
• Remove from heat and let cool for 5 minutes. Pour over dry mixture, whisk until combined
• Whisk in buttermilk, baking soda, beaten eggs, and vanilla extract
• Pour into 9 x 13 cake pan and bake at 350 degrees for 30 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed.
• Remove from oven and let cool on wire rack in cake pan for 30 minutes before adding frosting

COKECOLA CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.

OLD FASHIONED COLA CAKE WITH COLA FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch baking dish. Set aside
• 2. In a large bow, whisk together flour and sugar and set aside.
• 3. In a heavy sauce pan, pour in the cola and add the butter, oil, and cocoa. bring to a boil, whisking constantly to avoid scorching.
• 4. Once the liquid has come to a boil, remove from heat and add to the flour mixture and whisk to combine, set aside. Dissolve the baking soda into the buttermilk and add to flour mixture, whisk to combine.
• 5. Add the eggs and vanilla and whisk into the flour mixture. (Do not over mix). When thoroughly combined, pour batter into the prepared pan and bake at 350 for 30 minutes or until tests done. Remove from oven and using a meat fork or the handle of a wooden spoon, poke holes into the hot cake and pour the frosting over it, spreading evenly. When cake cools, you can serve it with ice cream or whipped cream, if you like.
• 6. OLD FASHIONED COLA FROSTING: About 15 minutes before the cake is done, pour cola into a heavy saucepan and bring to a boil. Lower heat and continue to boil until cola is reduced to about 1/2 cup (about 12 to 15 minutes). Add butter, cocoa and vanilla and cook until butter melts. Remove from heat and add confectioners sugar and mix until smooth. You may need to add a bit more cola if it is too thick to pour. Pour over warm cake.

OLD-FASHIONED COLA CAKE

Steps:

• Place a rack in the oven and preheat to 350°F Lightly mist a 13"x9" baking pan with vegetable oil spray. Set pan aside.
• Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan into the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
• Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth. Fold in the pecans.
• Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.