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Flavored sodas and soft drinks started exploding in popularity in the United States in the late 1800s, and home cooks have found creative uses for them in the kitchen ever since. You can pop open a can and enjoy everything from Dr Pepper pulled pork to 7UP cake and more.\n<\/p>\n
But the undeniable hero of American sodas has to be Coca-Cola, and one of its most iconic uses is in Coca-Cola cake. Since the Coca-Cola Company is based in Atlanta, Georgia, it makes sense that the cake has become a true Southern classic. It\u2019s also a beloved dessert at Cracker Barrel\u2014going strong since first appearing on the menu there in the 1990s!\n<\/p>\n
What makes Coca-Cola cake so craveable? It\u2019s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior.\n<\/p>\n
<\/p>\n Tips for Making This Coca-Cola Cake <\/span> <\/h2>\n\nMake sure to use natural cocoa powder (like Hershey\u2019s or similar) in this recipe, not Dutch-process. Natural cocoa is more acidic than Dutch-processed and is needed to react with the baking soda to create optimal rise.<\/li>\n You can use flavored cola in this recipe if you like! Cherry cola or vanilla cola would both be delicious here.<\/li>\n Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-decadent treat.<\/li>\n<\/ul>\n <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
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Do not use Dutch-processed cocoa powder in this recipe. The acidity of natural cocoa powder is needed for the leavener to react.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
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For the cake<\/p>\n
\n\nNonstick cooking spray<\/span><\/p>\n<\/li>\n\n1<\/span> (12<\/span>–ounce<\/span>) can<\/span> Coca-Cola<\/span> (or other cola-flavored soft drink)<\/p>\n<\/li>\n\n2<\/span> sticks<\/span> (8<\/span> ounces<\/span>) unsalted butter<\/span><\/p>\n<\/li>\n\n1\/2<\/span> cup<\/span> (46<\/span>g<\/span>) unsweetened natural cocoa powder<\/span><\/p>\n<\/li>\n\n2 1\/4<\/span> cups<\/span> (276<\/span>g<\/span>) all-purpose flour<\/span><\/p>\n<\/li>\n\n1 3\/4<\/span> cups<\/span> (350<\/span>g<\/span>) granulated sugar<\/span><\/p>\n<\/li>\n\n1 1\/2<\/span> teaspoons<\/span> baking soda<\/span><\/p>\n<\/li>\n\n3\/4<\/span> teaspoon<\/span> kosher salt<\/span><\/p>\n<\/li>\n\n3\/4<\/span> cup<\/span> sour cream<\/span>, at room temperature<\/p>\n<\/li>\n\n2<\/span> large<\/span> eggs<\/span>,\u00a0at room temperature<\/p>\n<\/li>\n\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/p>\n<\/li>\n<\/ul>\nFor the icing<\/p>\n
\n\n1<\/span> (12<\/span>–ounce<\/span>) can<\/span> Coca-Cola<\/span> (or other cola-flavored soft drink)<\/p>\n<\/li>\n\n1<\/span> stick<\/span> (4<\/span> ounces<\/span>) unsalted butter<\/span>, cubed<\/p>\n<\/li>\n\n1\/4<\/span> cup<\/span> unsweetened natural\u00a0cocoa powder<\/span><\/p>\n<\/li>\n\n4<\/span> cups<\/span> (463<\/span>g<\/span>) powdered sugar<\/span><\/p>\n<\/li>\n\n1\/4<\/span> teaspoon<\/span> kosher salt<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/section>\n\n\n
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\n\n Preheat the oven to 350\u00b0F. <\/span> <\/p>\n Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.\n<\/p>\n<\/li>\n
\n Bloom the cola and cocoa: <\/span> <\/p>\n To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn\u2019t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.\n<\/p>\n<\/li>\n
\n Make the batter: <\/span> <\/p>\n In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.\n<\/p>\n <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
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\n Bake: <\/span> <\/p>\n Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.\n<\/p>\n
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.\n<\/p>\n <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
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\n Meanwhile, make the frosting: <\/span> <\/p>\n To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1\/3 cup, about 15 minutes.\n<\/p>\n
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.\n<\/p>\n <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
<\/span> <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
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\n Top and serve: <\/span> <\/p>\n Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1\/2 hours. Slice and serve.\n<\/p>\n
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Tip<\/h3>\n\n
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake\u2019s surface and gives the frosting a shiny sheen.<\/p>\n<\/div>\n<\/div>\n
Store leftovers in an airtight container at room temperature for up to 3 days.\n<\/p>\n
Love the recipe? Leave us stars and a comment below!<\/strong>\n<\/p>\n <\/p>\nSimply Recipes \/ Photo by Robby Lozano \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Phoebe Hauser<\/p>\n
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\n\n\nNutrition Facts (per serving)<\/span><\/th>\n<\/tr>\n<\/thead>\n\n\n640<\/td>\n Calories<\/td>\n<\/tr>\n \n27g <\/td>\n Fat<\/td>\n<\/tr>\n \n96g <\/td>\n Carbs<\/td>\n<\/tr>\n \n5g <\/td>\n Protein<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n<\/svg>Show Full Nutrition Label<\/span>\n
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\n\n\nNutrition Facts<\/th>\n<\/tr>\n \nServings: 12<\/th>\n<\/tr>\n<\/thead>\n \n\nAmount per serving<\/td>\n<\/tr>\n \nCalories<\/td>\n 640<\/td>\n<\/tr>\n \n% Daily Value*<\/td>\n<\/tr>\n \n 27g<\/td>\n 35%<\/td>\n<\/tr>\n \nSaturated Fat 16g<\/td>\n 80%<\/td>\n<\/tr>\n \n 100mg<\/td>\n 33%<\/td>\n<\/tr>\n \n 285mg<\/td>\n 12%<\/td>\n<\/tr>\n \n 96g<\/td>\n 35%<\/td>\n<\/tr>\n \nDietary Fiber 2g<\/td>\n 6%<\/td>\n<\/tr>\n \nTotal Sugars 74g<\/td>\n<\/tr>\n \n 5g<\/td>\n<\/tr>\n<\/tbody>\n \n\nVitamin C 0mg<\/td>\n 1%<\/td>\n<\/tr>\n \nCalcium 31mg<\/td>\n 2%<\/td>\n<\/tr>\n \nIron 3mg<\/td>\n 18%<\/td>\n<\/tr>\n \nPotassium 66mg<\/td>\n 1%<\/td>\n<\/tr>\n \n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.<\/em><\/td>\n<\/tr>\n<\/tfoot>\n<\/table>\n<\/div>\n<\/div>\nNutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n
#CocaCola #Cake #Recipe<\/p>\n","protected":false},"excerpt":{"rendered":"
Flavored sodas and soft drinks started exploding in popularity in the United States in the late 1800s, and home cooks have found creative uses for them in the kitchen ever since. You can pop open a can and enjoy everything from Dr Pepper pulled pork to 7UP cake and more. But the undeniable hero of […]<\/p>\n","protected":false},"author":1,"featured_media":514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[12,510,60],"class_list":["post-513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-cake","tag-cocacola","tag-recipe"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=513"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/514"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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