Cola Cake
  • 1 cup vanilla or cherry cola
  • ½ cup buttermilk
  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 1¾ cups sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup unsweetened dark cocoa
  • 1 teaspoon baking powder
  • 1½cups miniature marshmallows
  • Cola Frosting (recipe follows)
Cola Frosting
  • 1 stick (8 tablespoons) unsalted butter
  • ⅓ cup vanilla or cherry cola
  • 3 tablespoons unsweetened dark cocoa
  • 1 (16-ounce) package confectioners’ sugar
  • 1 tablespoon pure vanilla extract
  1. Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a medium bowl, combine the cola and buttermilk. Set aside.
  2. In the bowl of an electric mixer, beat the butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add the sugar and beat until well blended, another minute. Add the eggs, one at a time, beating well after each addition. Fold in the extract.
  3. In a separate bowl, combine the flour, cocoa and baking powder. Reduce the mixer speed to low and alternately add the flour mixture and the cola mixture to the batter. Begin and end with the flour mixture, blending well so the batter is smooth. Fold in the marshmallows.
  4. Transfer the batter to the prepared pan. Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes in the pan on a wire rack. Pour the Cola Frosting over the warm cake. Cool completely on a wire rack before slicing and serving.
Cola Frosting
  1. In a large saucepan over medium heat, combine the butter, cola and cocoa. Whisk until the butter completely melts and the mixture is smooth. Remove from the heat and whisk in the sugar and extract. Stir until smooth.
Recipe by The Tennessee Magazine at