By Sue Lau | Palatable Pastime
Coca-Cola Cake is my recipe of the day for the blogging event Valentine’s Day Chocolate Week. I shared some cookies on Monday and will be sharing a chocolate pie tomorrow, so wanted to do some cake for today.
You might wonder what kind of flavor that Coca-Cola adds to a cake. And the truth is that it really isn’t that noticeable. The point of it is that it does add a little bit of flavor and a whole lot of lift.
It is quite possibly the secret to an airier cake. Because this cake should not be as dense as a brownie.
The Coca-Cola cake is incredibly moist with a chocolate glaze that lightly hardens. The flavor reminds me of a Hostess cupcake except without the cream filling. You might think that a loss, but not if you add a scoop of ice cream.
When I was young, my mother, who is from the South, preferred making an oblong sheet cake. She loved yellow butter cakes, but chocolate was always my favorite.
They are so easy to make without the hassles involved with making a layer cake. So if you are looking for a simple, but ultimately delicious dessert to make for your family’s casual supper or even a pot luck, this is it.
More Chocolate Recipes
- Chocolate Butterscotch Layered Fudge from Family Around the Table
- Chocolate Cookie Dough Cupcakes for Two from The Spiffy Cookie
- Coca-Cola Cake from Palatable Pastime
- Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
- Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm
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- 1 Oblong baking pan (9"x13")
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup baking cocoa
- 1/4 cup powdered buttermilk or powdered milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup cooled melted butter
- 12 ounce bottle cane sugar Coca-Cola
- 1 tablespoon vanilla extract
- 2 large eggs (at room temperature)
- 1/2 cup butter
- 3 tablespoon heavy cream
- 3 tablespoons Hershey's chocolate syrup
- 3 tablespoons baking cocoa
- 2 teaspoons vanilla extract
- 3 cups sifted powdered sugar
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350F.
- Spray a 9x13 inch oblong baking pan with Baker's release spray (or grease and flour) and set aside.
- Mix ingredients for cake into a smooth batter and pour batter into cake pan.
- Bake for 40 minutes or until done in the center.
- Let cake begin to cool in the pan while you make the glaze.
- Heat the butter, heavy cream, chocolate syrup, cocoa, and vanilla in a saucepan, whisking until butter melts and mixture is smooth.
- Add chocolate into powdered sugar in a mixing bowl and whisk until smooth.
- Pour the glaze over the warm cake and spread with a spatula to smooth out.
- Quickly sprinkle the mini chips on before the glaze begins to harden.
- Allow the cake to cool completely before slicing and serving.
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