This easy sheet cake is ideal for serving a crowd. One of my favorite Southern sodas, a bright red cherry soda, is the secret to the cherry-kissed chocolate cake and the pink frosting on top. To accentuate the cherry flavor, I also like to add chopped maraschino cherries to the batter.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- Vegetable shortening, for greasing the pan
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (see Cook’s Note)
- 1/4 teaspoon ground cinnamon
- 1 cup cherry-flavored cola, such as Cheerwine
- 1/2 cup whole buttermilk
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup coarsely chopped maraschino cherries
- 2/3 cup (1 stick plus 2 1/2 tablespoons) unsalted butter
- 8 ounces white chocolate melting wafers
- 1/2 cup cherry-flavored cola, such as Cheerwine
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- 1 1/2 teaspoons kosher salt
- Red food coloring, optional
Instructions
- For the cake: Preheat the oven 350 degrees F. Grease a 9-by-13-inch baking pan.
- Whisk together the flour, cocoa powder, baking soda, salt and cinnamon in a medium bowl. Combine the cola and buttermilk in a liquid measuring cup.
- Beat the butter and granulated sugar in a heavy-duty stand mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Add the flour mixture alternately with the cola mixture in three additions, beginning and ending with the flour mixture. Beat in the vanilla, then blend in the cherries.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Remove from the oven and let cool 10 minutes before adding the frosting.
- For the frosting: Melt the butter and white chocolate in a medium saucepan over low heat. Remove from the heat and whisk in the cola, powdered sugar, vanilla extract and salt. Tint with red food coloring, if desired. Pour the warm frosting over the warm cake and spread evenly. Let cool before cutting into squares.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 702 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 3 g |
| Sugar | 85 g |
| Protein | 5 g |
| Cholesterol | 86 mg |
| Sodium | 435 mg |
Reviews
Yum! If you love maraschino cherries or chocolate cherries you’ll want to try this
This cake is delicious…Miss Brown!! So moist, easy to prepare, and will definitely be on my “do over” list! I read the reviews and followed the advice given. I had no issues. I had to bake mine 10 minutes longer than the 35 minutes suggested. Probably my oven. My Grandchildren gobbled this cake up!
I made this Cake and it is SOOOOO good. I added the Juice from the Cherries to the Frosting instead of the the Food Coloring it gave it so much more Cherry flavor. It is soooo moist. Make sure you use a deep bowl when you add in the Cherry Wine to the Buttermilk coz it will cause the mixture to Foam up ALOT and rise and spill over & you’ll loose some like i did and pour it in very slowly like a little at a time
and allow it time to go down….Lesson learned.
and allow it time to go down….Lesson learned.
This was a delicious and super moist cake. We loved it! We did feel like there was more icing than necessary so I’ll make it again using half the amounts. Thanks, Kardea!
PS Your new house is beautiful!
PS Your new house is beautiful!
Made this cake this morning and I must say it was wonderful. Cake very moist. I will be making this again
I’m going to make this cake for Father’s Day 2023! When she mentions that she LOVES the candy that is cherry in the middle with chocolate wrapped around it I KNEW I have to make this cake! Review coming soon