- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 510
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 4 g
- Cholesterol
- 27 mg
- Sodium
- 280 mg
I love every element of this cake! Cola cakes have long been popular in the South and I decided to take it a few steps further by reducing cola to mix into the frosting, and also simmering cherries in cola to create a cherry cola topping. This is the kind of cake I have to send my guests home with, because I will eat every bit that's left.
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 510
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 3 g
- Sugar
- 62 g
- Protein
- 4 g
- Cholesterol
- 27 mg
- Sodium
- 280 mg
Ingredients
Cherry Cola Cake:
Icing:
Grilled Cherry Compote:
Directions
- For the cherry cola cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with the melted butter.
- In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla and stir until just combined. Add the cola and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
- For the icing: Meanwhile, place the cola in a small saucepan over medium heat. Bring to a simmer and allow to reduce by half to equal 1/3 cup, 4 to 5 minutes. Remove to a bowl and allow to cool completely. Sift the confectioners' sugar into a large bowl.
- In the same saucepan as before, add the butter and cocoa powder and melt over medium-low heat, whisking until combined.
- Remove the pan from the heat and continue whisking. While whisking, slowly stream in the reduced cola and vanilla. Add the mixture to the large bowl with the confectioners’ sugar and whisk until combined and smooth. Do not let cool; pour directly on the hot cake straight out of the oven.
- Allow the cake to cool completely in the pan.
- For the grilled cherry compote: In a medium saucepan on the grill or stovetop over medium heat, add the thawed cherries and juices, cola and granulated sugar. Bring to a simmer and allow to reduce until slightly thickened and the cherries have broken down some, 15 to 18 minutes.
- Remove from the heat and stir in the vanilla. Allow to cool until warm (it will continue to thicken as it cools). Spread the cooled compote evenly over the cake.
- Slice and serve.
