Ingredients
For the Cake
- 1 cup butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 5 tablespoons unsweetened 100% cocoa powder – Dutch process
- 1 teaspoon baking soda
- ½ cup buttermilk
- 1 ¼ cups Coca Cola
- 1 ½ cups mini marshmallows
For the Icing
- ⅓ cup Coca Cola
- 4 cups powdered sugar
- ½ cup butter
- 3 tablespoons unsweetened cocoa powder
- 1 cup toasted pecan halves
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to ensure easy cake removal.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda to ensure there are no lumps and to evenly distribute the baking soda.
- Add dry and wet ingredients alternately: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and Coca Cola. Start and end with the dry ingredients. Mix until just combined after each addition to avoid overmixing, which can toughen the cake.
- Fold in marshmallows: Gently fold the mini marshmallows into the batter to distribute them evenly throughout the cake.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the pans from the oven and allow them to cool for 10 minutes. Then remove the cakes from the pans and cool completely on wire racks.
- Prepare the icing: In a medium saucepan, combine ⅓ cup Coca Cola, butter, and cocoa powder. Melt over medium heat, stirring constantly until smooth. Remove from heat and whisk in powdered sugar until the frosting is thick but spreadable.
- Assemble the cake: Place one cake layer on a serving plate, spread a layer of frosting over it. Repeat with remaining layers and frost the top and sides of the cake.
- Top with pecans: Sprinkle toasted pecan halves over the frosted cake for added texture and flavor.
- Serve and enjoy: Allow the cake to set for about 30 minutes before slicing to let the frosting firm up slightly. Serve and enjoy this classic Southern treat!
Notes
- You can toast pecans by spreading them on a baking sheet and roasting at 350°F for about 5-7 minutes until fragrant.
- Make sure the butter is softened but not melted to achieve proper creaming with the sugar.
- Let the cake layers cool completely before icing to prevent the frosting from melting.
- For extra moisture, you can brush each cake layer lightly with some additional Coca Cola before frosting.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
