For the Cake:
2 sticks unsalted butter
3/4 cup mini marshmallows
2 oz unsweetened chocolate (from a baking bar)
1 cup coca cola
2 1/3 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp Baker's Salt
2 cups sugar
1/2 cup Pecan Oil
1 tsp Pure Mexican Vanilla Extract
1 tsp Pure Chocolate Extract
3 eggs
3/4 cup buttermilk
For the Frosting:
3/4 cup whipping cream
8 oz baking white chocolate (from a bar, not chips)
8 oz cream cheese, room temp
1 cup powdered sugar
White nonpareils, for decorating

This classic cola cake was a mainstay on dessert buffets in the 60’s and 70’s. Time for a comeback? Yes. Indeed. In addition to the lift and lightness from the cola, we add in a one-two flavor boost from both Pure Mexican Vanilla Extract and Pure Chocolate Extract.

We turned to our favorite baking line for this cake: USA Pan. Their unique fluted design and high quality make these pans a must in our Teaching Kitchen. USA Pan is fast becoming a favorite for pastry chefs. The perfect pans plus the perfect flavor. Nosh on nostalgia with a big, delicious bite from this beautiful chocolate cake.

Love everything vintage? Our 2022 Digital Holiday Lookbook Vintage is all about retro recipes and cocktails. We revisited and reimagined each recipe and made them marvelously modern. Glam gastronomy. So, so good.


1.Preheat oven to 325°F. Spray two 9-inch cake pans with nonstick spray. Line the bottom with parchment,. Spray the parchment. Lightly flour the pans.
2.Melt the butter on the stovetop or microwave. Add marshmallows and stir until melted. Add chocolate and stir over low heat until melted or microwave in 30 second increments. Stir in the Coca-Cola. Set aside and cool 10 minutes.
3.Sift together the flour, cocoa powder, baking powder, baking soda and salt. Place sugar, oil and extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed. Add eggs one at a time, beating well after each addition. Add cooled chocolate mixture and beat on low until combined.
4.Add half the flour mixture, then the buttermilk, then the remaining flour. Scrape down sides of bowl after each addition.
5.Scrape into prepared cake pans. Bake 40 to 45 minutes or until cake springs back when touched lightly. Cool on wire racks.
6.For the frosting: Bring the whipping cream to a simmer and add in the white chocolate. Turn off the heat and stir with a spatula until melted and combine. Set aside to cool then chill completely in the fridge.
7.Add the chilled white chocolate mixture to the bowl of a stand mixer with the whisk attachment. Add in the softened cream cheese. Beat until smooth. Gradually add in the powdered sugar until completely incorporated and the frosting is light and fluffy.
8.Frost the cake and decorate with snowy white nonpareils.

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