Turn a famous Southern cola into a rich, moist, chocolate cake.
Yes, we mean that.
They might not know why they love it, but the Coca-Cola flavor ensures that they will.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Coca-Cola Cake
You might have the ingredients for this cake already sitting in your pantry.
Want to dress this cake up for a fancy occasion?
Freeze unfrosted cake layers for up to 2 months, and frost before serving.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
Frosting:
4cupsCoca-Cola
10Tbsp.unsaltedbutter, room temperature
10 Tbsp.
The liquid will be thick and syrupy.
Set aside to cool to room temperature.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
While the Coca-Cola for the Frosting is boiling, make the Cake:
Preheat oven to 350F.
Grease and line two 9-inch round cake pans with parchment paper.
Mix briefly to combine.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Divide batter evenly among cake pans.
Bake until a toothpick inserted comes out clean, 30 to 35 minutes.
Allow to cool completely before removing from pans, about 1 hour.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare Frosting:
In a clean bowl, beat together butter and cream cheese until well combined.
Add powdered sugar and salt and beat on low until incorporated.
Increase the speed to medium-high and beat for 4 minutes until shiny and satiny.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Use a rubber spatula to scrape the room temperature Coca-Cola syrup into the frosting.
Beat for another 2 minutes until well incorporated.
Assemble Cake:
Place one cake layer on a cake plate.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread 1/2 cup frosting evenly across the surface.
Add the second cake layer.
Take 1 cup of frosting and spread it evenly over the entire cake.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Buying a whole pint or quart of buttermilk for just 1/2 cup might not seem worth it.
To substitute, thin sour cream or yogurt with a spoon or two of water or milk until pourable.
Rich, moist cakes tend to incorporate oil.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
These cakes have a lighter, more even crumb, and stay fresh longer.
Not to mention they can be eaten straight out of the fridge.
So why add butter?

Credit:Caitlin Bensel; Food Stylist: Torie Cox
The flavor of butter just can’t be beat.
Cakes that utilize both are some of the tastiest.
While this is recommended, it isn’t a must if you’re running low on time.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox