Recipe courtesy of Kardea Brown
Cherry Chocolate Cola Cake
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- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 702
- Total Fat
- 27 g
- Saturated Fat
- 15 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 3 g
- Sugar
- 85 g
- Protein
- 5 g
- Cholesterol
- 86 mg
- Sodium
- 435 mg
This easy sheet cake is ideal for serving a crowd. One of my favorite Southern sodas, a bright red cherry soda, is the secret to the cherry-kissed chocolate cake and the pink frosting on top. To accentuate the cherry flavor, I also like to add chopped maraschino cherries to the batter.
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 702
- Total Fat
- 27 g
- Saturated Fat
- 15 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 3 g
- Sugar
- 85 g
- Protein
- 5 g
- Cholesterol
- 86 mg
- Sodium
- 435 mg
Ingredients
Cake:
Cherry-Chocolate Frosting:
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Directions
- For the cake: Preheat the oven 350 degrees F. Grease a 9-by-13-inch baking pan.
- Whisk together the flour, cocoa powder, baking soda, salt and cinnamon in a medium bowl. Combine the cola and buttermilk in a liquid measuring cup.
- Beat the butter and granulated sugar in a heavy-duty stand mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Add the flour mixture alternately with the cola mixture in three additions, beginning and ending with the flour mixture. Beat in the vanilla, then blend in the cherries.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Remove from the oven and let cool 10 minutes before adding the frosting.
- For the frosting: Melt the butter and white chocolate in a medium saucepan over low heat. Remove from the heat and whisk in the cola, powdered sugar, vanilla extract and salt. Tint with red food coloring, if desired. Pour the warm frosting over the warm cake and spread evenly. Let cool before cutting into squares.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
