I love every element of this cake! Cola cakes have long been popular in the South and I decided to take it a few steps further by reducing cola to mix into the frosting, and also simmering cherries in cola to create a cherry cola topping. This is the kind of cake I have to send my guests home with, because I will eat every bit that’s left.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- Melted butter, for greasing
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 cup regular cola, at room temperature
- 2/3 cup regular cola
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Two 10-ounce bags frozen dark sweet cherries, thawed
- 1 cup regular cola
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- For the cherry cola cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with the melted butter.
- In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla and stir until just combined. Add the cola and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
- For the icing: Meanwhile, place the cola in a small saucepan over medium heat. Bring to a simmer and allow to reduce by half to equal 1/3 cup, 4 to 5 minutes. Remove to a bowl and allow to cool completely. Sift the confectioners’ sugar into a large bowl.
- In the same saucepan as before, add the butter and cocoa powder and melt over medium-low heat, whisking until combined.
- Remove the pan from the heat and continue whisking. While whisking, slowly stream in the reduced cola and vanilla. Add the mixture to the large bowl with the confectioners’ sugar and whisk until combined and smooth. Do not let cool; pour directly on the hot cake straight out of the oven.
- Allow the cake to cool completely in the pan.
- For the grilled cherry compote: In a medium saucepan on the grill or stovetop over medium heat, add the thawed cherries and juices, cola and granulated sugar. Bring to a simmer and allow to reduce until slightly thickened and the cherries have broken down some, 15 to 18 minutes.
- Remove from the heat and stir in the vanilla. Allow to cool until warm (it will continue to thicken as it cools). Spread the cooled compote evenly over the cake.
- Slice and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 510 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 3 g |
| Sugar | 62 g |
| Protein | 4 g |
| Cholesterol | 27 mg |
| Sodium | 280 mg |
Reviews
This was a huge hit at our BBQ for the 4th. The cherries and juice did not thicker much but it was perfect to spoon over each piece with the cake absorbing it. One of my friends came over to me and gave a big hug and a thanks for making it! My husband wants it as part of our dessert rotation.
This was a hit with my family! Easy to make and delicious! *Note: you don’t taste Coke but it does bring out the chocolate flavor! I would call this more of a chocolate cherry cake.
Made this for a BBQ and everyone loved it.I’ve sent out the link for the recipe.I did use a 2 pound bag of cherries vs 2 10oz bags
This was delicious. Used Dr. Pepper and it was unbelievable that no eggs were needed.
I am going to make this recipe; however, is it possible that eggs have accidentally been left out of this recipe. I think most cakes contain eggs.
can this be made inn sheet pan as in texas sheet pan cake