I think I forgot how much I love snack cakes: easy, single-layer treats that remove the fuss of fancy decorating and deliver pure snacking pleasure. This one is a Cocoa-Cola Snack Cake with chocolate icing, adapted from Back in the Day Bakery’s cookbook Made with Love.
I tried this recipe because I was excited to chat with Cheryl and Griff Day from Back in the Day Bakery at a book event. If you’re local to Atlanta, their Q&A and signing at Little Shop of Stories sounded like a great time.
Let’s make the cake.
This recipe uses simple ingredients—including Coca-Cola—to give the cake a moist, unique flavor.
Mix the batter, then spread it evenly in a 9 x 13-inch pan lined with parchment.
After baking, scatter mini marshmallows across the hot cake and return it to the oven briefly so they melt slightly—this adds a gooey, nostalgic layer.
Next, make the chocolate icing.
The frosting combines melted butter, cocoa, a splash of Coca-Cola and vanilla, then confectioners’ sugar is whisked in until smooth. Fold in chopped pecans for crunch and flavor.
Drop large spoonfuls of frosting around the warm cake so you can spread it without disturbing the marshmallow layer beneath. Smooth it evenly and, if you like, reserve some pecans to sprinkle on top.
I couldn’t wait for the cake to cool completely, so my first bite was taken straight from the pan. The warm cake, melty marshmallows and pecan-studded chocolate icing are irresistible.
P.S. This made me want a whole book devoted to snack cakes.
Cocoa-Cola Snack Cake
30 minutes
30 minutes
1 hour
Ingredients
Cake
- 2 cups unbleached all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 cup Coca-Cola, room temperature
- 1/2 cup buttermilk
- 2 tablespoons pure vanilla extract
- 1-3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1-1/2 cups mini marshmallows
Frosting
- 8 tablespoons unsalted butter, melted
- 5 tablespoons unsweetened cocoa powder
- 1/3 cup Coca-Cola
- 1 teaspoon pure vanilla extract
- one 16-ounce box confectioner’s sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan and line with parchment paper, leaving an overhang on two opposite sides.
- Sift the flour, cocoa and baking soda together and set aside. In a small bowl, combine the Coca-Cola, buttermilk and vanilla; set aside.
- In the bowl of a stand mixer, cream the sugar and butter on medium-high speed for 4–5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides as needed.
- Turn the mixer to low and add the flour mixture in thirds, alternating with the cola mixture and beginning and ending with the flour. Scrape the bowl to ensure everything is incorporated. Spread the batter evenly in the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.
- Immediately scatter the mini marshmallows over the hot cake and return it to the oven for about two minutes, just until the marshmallows begin to melt. Remove from oven and cool on a wire rack.
- Make the chocolate icing: In a medium bowl, combine the melted butter, cocoa, Coca-Cola and vanilla, stirring until smooth. Gradually add the confectioners’ sugar until the icing is completely smooth. Fold in the chopped pecans. Spread the frosting over the warm cake; it will firm up as it cools. Store covered at room temperature for up to three days. (Tip: an extra tablespoon of melted butter makes the icing creamier. You can reserve a handful of pecans to sprinkle on top.)
Notes
Recipe from Back in the Day Bakery, Made with Love, © 2015
Hope you enjoy this cake as much as I do.
And here’s a quick peek at some of the other recipes you’ll find in the book Made with Love—so much yum!