Coke isn’t just for drinking, Coca-Cola Cake is also a southern dessert staple. Although, no one is certain of the original author, this recipe has been around since the 50’s and every southern cook worth their salt has recreated it. Cracker Barrel serves this delicacy every day, but it’s so much better if you make it yourself.
2 cups granulated sugar
2 cups all-purpose flour
1 cup Coca-Cola
8 tablespoons (1 stick) unsalted butter, plus more for greasing
1/2 cup vegetable oil
1/4 cup unsweetened cocoa
2 large eggs, lightly beaten
1 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda
1 (16-ounce) box powdered sugar
1/2 cup (1 stick) unsalted butter
1/2 cup Coca-Cola
3 tablespoons unsweetened cocoa
2 teaspoon vanilla
1 cup chopped pecans, toasted
To make the cake: Heat the oven to 350 degrees. Thoroughly butter a 9-by-13-inch cake pan.
In a large bowl, whisk together the sugar and flour. In medium saucepan, combine the Coca-Cola, butter, oil and cocoa and bring to a boil over medium heat. Remove from the heat and pour over the dry ingredients. Mix well. Stir in the eggs and vanilla.
In a small bowl, combine the buttermilk and baking soda. Immediately stir into the batter mixture. Mix well and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
About 10 minutes before the cake is finished, make the frosting: Sift the powdered sugar into a second large bowl.
In a small saucepan, combine the butter, Coca-Cola and cocoa. Place over medium heat and cook until the butter melts. Remove from the heat and pour over the powdered sugar. Add the vanilla and whisk until smooth.
When the cake is finished, use a toothpick or skewer to poke holes all over the surface. Pour the frosting over the hot cake, allowing it to seep into the holes. Top with the toasted pecans.
Let the frosted cake cool completely in the pan, cut into squares and serve.