Recipe by Heather'sKitchen
I've tried many recipes for coco-cola cakes and just couldn't find one like Cracker Barrel's. I finally just adapted a recipe into this cake. My husband requests this for his birthday cake every year. My MIL says it's even better than Cracker Barrel! Imagine that, a compliment from the MIL! This cake is amazing warm served with vanilla ice cream but I'm told it's even better the next day.
Top Review by Smilyn
We really love this cake. It's such a favorite here at home. I did make a change... I didn't do the marshmallow, but poked holes in the cake -- then poured the frosting on top. That turned out fabulous. Thanks so much for a keeper and a great country/comfort food. Five stars all the way!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup cola, beverage
- 5 tablespoons unsweetened cocoa powder
- 1⁄2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 7 ounces marshmallow cream
- 1⁄2 cup butter
- 3 tablespoons unsweetened cocoa powder
- 9 tablespoons cola, this should be the remaining cola left in a 12oz can
- 1 teaspoon vanilla
- 4 cups confectioners' sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Spray a 9x13 glass pan with nonstick spray.
- Combine flour, granulated sugar and baking soda in mixing bowl.
- In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
- Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
- Add buttermilk, eggs and vanilla. Mix well.
- Pour into prepared 9x13 pan.
- Bake for 40 minutes.
- During last 10 minutes of baking prepare frosting.
- Prepare Second Frosting:.
- Place 5 cups confectioners' sugar in a mixing bowl.
- In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
- Remove from heat, stir in 1 teaspoon vanilla.
- Pour over 4 cups confectioners' sugar.
- Mix well with a whisk.
- Remove cake from oven.
- Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
- Slowly pour warm coco-cola frosting over marshmallow fluff.
- It's best to let this cake cool for about an hour before cutting into it.