Rum and Coca Cola Cake Recipes

A Coca-Cola cake is one of those delicacies that when you taste it (before anyone tells you what it is), you just stop and wonder for a moment or two just what that unique flavor is. It is not too sweet, quite moist, and the cola flavor is subtle and complimentary. There are tons of Coca Cola recipes that have been floating around for decades, but I have not been able to verify its origins. This recipe can also be made with root beer for a nice twist.

I have tried the following two recipes, but still don’t know which one I like better.

Coca-Cola Cake (serves 16)

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract .

Frosting:

1/2 cup butter

1 tablespoon cocoa powder

6 tablespoons Coca-Cola

1 box confectioner’s sugar

1/2 cup chopped pecans

Grease and flour a 9 x 13-inch pan and preheat your oven to 350 degrees Fahrenheit. In a large bowl mix the dry ingredients. In a saucepan combine the cocoa powder, Coca-Cola, butter, and the marshmallows, then bring to a boil stirring gently. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into the prepared baking pan and bake for about 35 minutes. Please use a tester; if it comes out clean, your cake is done.

Icing: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well, and then add the pecans. Quickly spread over the cake while both cake and frosting are still warm.

Rum and Coca-Cola Cake

1 box of Devil’s Food cake mix

3 eggs

1/3 cup vegetable oil

1-1/4 cups Coca-Cola

Preheat oven to 350 degrees Fahrenheit and grease a 9×13 baking pan.

Combine all of the ingredients in a large mixing bowl, and beat by hand until well blended. Pour the batter into the baking pan and bake for 25 to 35 minutes, testing for doneness.

Glaze

1 container of Chocolate Buttercream frosting

2 tablespoons of Coca-Cola

2 tablespoons of Meyer’s Rum

Blend all of the ingredients in a glass bowl, and microwave for 40 seconds, or until it has a consistency of syrup. While cake is still warm, poke holes with a fork, and pour the glaze on before it hardens. Allow the cake to cool before serving.

Source:

  1. Cake de Cuba Libre — The Original Rum & Coke Cake – Simple …
  2. Rum and Cola Birthday Cake recipe from Betty Crocker

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