Coke-A-Cola Cake

This is the old-fashioned Southern sheet cake folks have been pulling out of the recipe box for generations, and the secret sits right there in the name. A full cup of cola goes into the batter, where its acidity reacts with the baking soda to keep the crumb tender and springy while leaving a faint caramel tang under all that chocolate.

Keep an eye on the marshmallows. Stirred in raw they look like a mistake, but as the cake bakes they melt and rise, leaving gooey ribbons and a chewy top.

Cocoa powder and melted butter carry the chocolate, so don’t rush the mixing; beat the batter well to dissolve the sugar and you’ll get that signature dense, fudgy crumb. It bakes flat in a single pan, which makes it a natural for a pour-over chocolate frosting while the cake is still warm so the glaze soaks right in.

Pro Tips

• Bring the eggs and cola to room temperature so the batter blends smoothly and bakes evenly.
• Pull the cake when a few moist crumbs cling to a toothpick, around the 30-minute mark, for a fudgy center rather than a dry one.
• Frost it while still warm with a cooked chocolate-pecan icing so the glaze sinks in and sets glossy.
• Flat cola works fine here, since the fizz cooks off anyway.

Variations

• Swap the cola for cherry cola or root beer to shift the background note.
• Fold toasted pecans into the batter for the classic Texas-style version.
• Skip the marshmallows and stir in a handful of chocolate chips instead.