For the cake:
  • 2 1/2 cup all-purpose flour
  • 1 cup sugar, granulated
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 can cherry cola, (12-ounce)
cherry cola
  • 1 cup canola oil, grapeseed or vegetable
  • 2 eggs, large
  • 1/2 cup buttermilk, well shaken
  • 1 teaspoon vanilla extract, pure
For the icing:
  • 1 can cherry cola, (12-ounce)
  • 8 tablespoons unsalted butter, (1 stick) cold cut into 16 pieces
  • 1/4 cup cocoa powder, unsweetened sifted
  • 3 cups confectioners' sugar, sifted


Serves: 24


Preheat the oven to 350˚F. Line a 9-by-13-inch baking sheet with a piece of parchment paper that is long enough to hang over the longer sides.

Make the cake: In a large bowl, whisk the flour, granulated sugar, cocoa, baking soda and salt. Add the cola, oil, eggs, buttermilk and vanilla, and whisk until just combined, with no visible traces of flour. Pour into the prepared pan. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.

Halfway through baking, prepare the icing: In a small saucepan over medium-high heat, simmer the cola until it’s reduced to ½ cup, 12 to 15 minutes. Whisk in the butter, a few pieces at a time, until it’s completely dissolved. Combine the cocoa and confectioners’ sugar, and whisk them in, 1 cup at a time, until the icing is smooth.

As soon as the cake comes out of the oven, spread the icing over it. Set the cake on a wire rack and let it cool completely before serving. Wrapped in parchment paper, the cake will stay fresh for up to 3 days.

Adapted from Patricia Heaton's Food for Family and Friends: 100 Favorite Recipes for a Busy, Happy Life by Patricia Heaton. Copyright © 2018 by Patricia Heaton. Used with permission by William Morrow Cookbooks. All rights reserved.

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