Coca-Cola Cake is a Southern favorite, a dense chocolate cake that pairs perfectly with chocolate butter cream frosting. My version uses dark chocolate cocoa instead of unsweetened cocoa, and I omit the traditional marshmallows and pecans.
2 cups sugar
2 cups unbleached all-purpose flour
1/2 cup butter
1 /2 cup vegetable oil
3 tbs Hershey’s Special Dark cocoa powder
1 cup Coca-Cola
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla
How I Made Them:
Preheat the oven to 350 degrees and prepare a cupcake tin with festive cupcake wrappers.
Melt the butter over medium heat in a heavy bottom saucepan. Add the oil, cocoa, and Coca-Cola and whisk together. Turn up the heat and bring the mixture to a boil.
In a large heat-proof mixing bowl, sift together the sugar and flour. In a small bowl, dissolve the baking soda in the buttermilk.
Pour the hot liquid mixture over the dry ingredients and mix together with a rubber spatula. Add the buttermilk mixture, then the eggs, then the vanilla, stirring to mix into the batter in between each ingredient.
Fill each cupcake tin about 3/4 full. Bake for 30 minutes or until a cake tester comes away clean. Let the cupcakes cool completely.
Frost the cupcakes with a simple chocolate buttercream frosting: beat together 3 tbs dark chocolate cocoa, 1 stick of butter, 3 tbs half and half, and confectioner’s sugar (about 3 cups, depending on the consistency you want).
Makes 20 cupcakes (I don’t know why it makes an odd number).
How They Turned Out:
Make sure you have plenty of ice cold milk! These are amazing!!