1950's Coca Cola Cake

In 1886, a pharmacist named John Pemberton created cola syrup in Atlanta, Georgia. He brought a jug over to a local pharmacy, and it was paired with carbonated water and put on the menu as a soda fountain drink for 5 cents a glass.

Over time, Coca-Cola became a pantry staple and made its way into a Coca-Cola Cake around the 1950s. The cake's popularity quickly spread, and it became even more widely recognized after premiering on the menu at Cracker Barrel in the 1990s., mostly created with a fudge frosting. this frosting, below, is a cream cheese and Coca-Cola frosting..

Tip:

• Be sure to cool this cake completely before frosting!: Wrap and refrigerate overnight, for best results. (It is a very soft cake and can easily fall if even a little warm.)
  

Frosting Ingredients

• 4 cups Coca-Cola

• 10 tablespoons unsalted butter, room temperature

• 1 (8 oz) package cream cheese, room temperature

• 4 cups powdered sugar

• 1/2 teaspoon salt

Cake Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1/4 cup unsweetened cocoa powder

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tsp. kosher salt

• 1/2 cup unsalted butter, room temperature and cubed

• 1 cup Coca-Cola

• 1/2 cup vegetable oil

• 1/2 cup buttermilk

• 2 large eggs

• 1 tsp. vanilla extract
  

Directions

Add Coca-Cola to a small saucepan. Heat to low boil and cook uncovered until reduced to 1/2 cup, about 40 minutes. Allow to cool completely.

1. While Coca-Cola reduction cools, preheat oven to 350˚F.

2. Combine flour, sugar, cocoa powder, baking powder, baking powder, baking soda, and salt. Add butter to dry ingredients and use an electric mixer to blend until a sandy mixture forms.

3. In a separate bowl combine the remaining cake ingredients. Slowly add wet ingredients to dry until uniform in color.

4. Pour batter into 2 8” round baking pans that have been greased and lined. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

5. Allow to cool for 30 minutes before removing from pans. Then transfer to the refrigerator to chill for 30 minutes or more.

6. While cakes are cooling combine cooled Coca-Cola with remaining icing ingredients until smooth. If mixture is too moist add 1/4 cup powdered sugar until thick.

7. Cut tops off cakes using a serrated knife if they aren’t even on top. Place first cake on the serving plate and top with an even layer of icing. Add a second cake on top. Use a small amount of icing to frost the crumb coat or first coat. Once the crumbs have been sealed -in, add the remaining frosting to top and sides of the cake.

8. Refrigerate for at least 30 minutes before cutting into slices to serve.

*Some people prefer chocolate fudge icing. Please go to Southern Living for a great recipe, here:, Fudgy Coca Cola Cake Frosting.

Here are other vintage recipes of this cake - both use the fudge frosting.

The first one is from the Atlanta Journal-Constitution in the 1980's. The second recipe may be from the 1970's?