The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

A Deliciously Updated Modern Chocolate Cola Cake

Blaise Doubman

I have always loved a good old-fashioned “Coca-Cola Cake”! Anyone else? Every single time I eat at Cracker Barrel, I order this dessert and yes, I eat it no matter if I have the room or not. Also, here is a fan fact, you can order a whole cake and take it home. Have I done this? Yes. Anyways, I love this classic southern dessert and am honestly quite surprised that I have not shared a recipe here with everyone for it! I knew for sure I had but a quick look at my archives and my website proved otherwise. So, here it is and here we go.

When making this, be sure to follow the directions exactly how they are written. As far as the Cola, you can use Coca-Cola, Pepsi or even Dr.Pepper for a more interesting, slightly spicer version. If you do not have buttermilk, simply add a little white vinegar or lemon juice to your milk once you measure it out. For the icing, you must do as the recipe says and not boil everything together as a lot of online recipes will tell you to do. If you boil everything together you will have an icing that is so thin, it will sink right down into the cake and you will not even be able to tell that the cake has icing. Do not get me wrong, it is still good but not delicious. 

Chocolate Cola Cake

Leftovers can be kept at room temperature, or chilled for up to 4 days.

For the cake…

2 cups white all-purpose flour

2 cups white granulated sugar

1 teaspoon salt

2 sticks unsalted butter

2 tablespoons cocoa powder

1 cup Cola, such as Coca-Cola, Pepsi or Dr. Pepper

1/2 cup buttermilk

1 teaspoon baking soda

2 large eggs

1 tablespoon pure vanilla extract 

1 cup miniature marshmallows 

For the icing…

1 stick unsalted butter

3 tablespoons cocoa powder

1 teaspoon salt

6 tablespoons Cola, such as Coca-Cola, Pepsi or Dr. Pepper

1 teaspoon pure vanilla extract

16 oz. powdered sugar

Start by preheating your oven to 350 degrees F.

Spray a 9×13-inch baking pan with non-stick spray containing flour.

In a large bowl whisk together the white all-purpose flour, white granulated sugar and salt.

In a saucepan over medium heat, melt the unsalted butter. Add in the cocoa powder. Stir.

Pour this hot mixture over the flour mixture and stir to combine.

Stir in the buttermilk, baking soda, large eggs and pure vanilla extract. Beat this well.

Stir in the mini marshmallows.

Pour the batter into the prepared pan and smooth out the top. The mini marshmallows will float to the top and this is perfectly fine. Just leave them be as they are.

Bake, in preheated oven, for 33 minutes.

Remove the cake and start on the icing. In a large saucepan over medium high heat, combine the unsalted butter, cocoa powder and salt.

Once the butter has melted, add in the Cola and pure vanilla extract. Stir.

Remove from the heat and add in the powdered sugar. Whisk until smooth and creamy.

Poke holes all over the top of the cake with a long fork. 

Pour the icing over the warm cake and let cool for several minutes before cutting and enjoying. 

Serve warm with vanilla ice cream.

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