This Southern Coca-Cola Cake is one of those treasured old-fashioned recipes that instantly takes you back in time. My grandmother Dorothy wrote it down in the 1970s, and it has been a family favorite ever since. Every bite tastes like pure nostalgia - soft, chocolatey, moist and oh so delicious with an added crunch from the toasted pecans on top. The boiled chocolate icing on top is my favorite part!
It’s a true Southern classic, the kind of dessert you’d find at church potlucks, weekend suppers, or family reunions. Simple pantry ingredients come together to make the most tender chocolate cake, and the Coca-Cola gives it that unmistakable flavor that sets it apart from any other sheet cake. This easy one-bowl recipe is perfect for birthdays, holidays, or anytime you’re craving a comforting homemade dessert straight from the past.
Why You’ll Love This Recipe
• A genuine vintage family recipe from my grandmother from the 1970s.
• It's moist, rich, chocolatey and a classic Southern comfort recipe.
• Made with simple pantry items, so you don't need any fancy ingredients.
• Mini marshmallows are in the batter for an extra tender cake crumb.
• Perfect for potlucks, holidays, or weeknight desserts.
• Bakes in one 13x9 pan for easy serving.
What you need
Ingredient Notes
• Butter – I like using salted butter for extra flavor.
• Flour – All purpose flour works great and you probably already have it in your pantry.
• Sugar – Use granulated sugar for the cake and powdered sugar for the icing.
• Unsweetened Cocoa Powder – 100% cocoa Dutch-process gives the richest flavor.
• Vanilla – Choose vanilla extract, not flavoring for the best flavor.
• Eggs – You'll need large, room temperature eggs.
• Buttermilk – Keeps the cake moist and enhances the cocoa.
• Coca-Cola – Adds flavor, moisture, and a little lift.
This is my grandmother Dorothy's handwritten recipe for a coca cola cake. Her writing was a little hard to read because she injured her index finger as a child in a fan. Some of the recipe directions are unclear, so I had to fill in the blanks a bit. It turned out great!
How to Make Classic Coca-Cola Cake
• Combine all ingredients except the cola and mini marshmallows and blend on low speed.
• Beat for 1 minute until smooth.
• Add the cola and marshmallows and mix gently.
• Pour batter into a greased 13x9-inch pan.
• Bake at 350°F for 40–45 minutes and make the boiled icing.
• Spread with your chocolate icing while still warm. Add pecans.
Frequently Asked Questions
• Why put Coca-Cola in a cake? Cola adds moisture, sweetness, and a distinctive flavor that makes this cake uniquely soft and delicious.
• Do the marshmallows melt? Yes! They melt into the batter as the cake bakes, leaving little pockets of sweetness throughout.
• Can I use diet cola? It’s not recommended as regular Coca-Cola adds both sweetness and structure.
• Can I make this ahead of time? Absolutely. It stays moist for days and tastes even better the next day.
• What icing works best? The warm chocolate icing included in this recipe is the best.
Quick Tips
• Make sure the butter is softened for the smoothest batter.
• Add the cola slowly because it will fizz slightly.
• Don’t skip the marshmallows; they’re part of the classic texture.
• Pour warm icing over the warm cake for best results.
• Great served with a scoop of vanilla ice cream.
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Southern Coca Cola Cake
Ingredients
For the cake
- 1 cup butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 5 tablespoons unsweetened 100% cocoa powder - Dutch process
- 1 teaspoon baking soda
- ½ cup buttermilk
- 1 ¼ cup Coca Cola
- 1 ½ cups mini marshmallows
For the icing
- ⅓ cup Coca Cola
- 4 cups powdered sugar
- ½ cup butter
- 3 tablespoons unsweetened cocoa powder
- 1 cup toasted pecan halves
Instructions
For the cake
- In a medium bowl, whisk together the dry ingredients.Set aside. In a separate large bowl, cream the butter and sugar. Add the eggs and vanilla, mixing until combined. Add buttermilk, cola and dry ingredients. Mix until smooth, then stir in the marshmallows. Pour the batter into a greased 13x9-inch pan. Bake at 350°F for 40–45 minutes or until a toothpick inserted in cake comes out clean. While cake is baking, and about 15 minutes before it's done, make the frosting.
For the icing
- In a medium saucepan, combine the butter, cocoa powder, and Coca-Cola. Bring to a gentle boil, stirring occasionally. Remove from the heat and mix in the powdered sugar. Pour the warm frosting evenly over the warm cake, top with pecans and allow it to cool completely before slicing. Store cake covered for up to 3 days or it will keep in the refrigerator for up to a week.
Leave a Reply