Cherry cola sheet cake combines a hot cocoa and cola mixture with flour, sugar and cinnamon before eggs and buttermilk are added. The hot base cools slightly first.
The frosting has its own quarter cup cola, separate from the cake measure. Optional toasted pecans finish the surface after the warm icing is spread.
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Why This Cola Sheet Cake Works
Heating butter, shortening, cocoa and cola briefly brings the chocolate base together. Cooling slightly before the eggs enter avoids putting them straight into a boiling mixture.
A large rimmed pan gives a shallow cake that bakes more quickly than a deep casserole dish. Warm icing spreads over the rested cake without waiting for a tall layer stack.
Ingredients for Cherry Cola Sheet Cake
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cup unsalted butter (for cake)
- 1/2 cup shortening
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups regular cherry cola
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans (optional)
For the frosting
- 1/2 cup unsalted butter
- 1/4 cup regular cherry cola
- 2 tablespoons whole milk
- 1/4 cup unsweetened cocoa powder (for frosting)
- 3 1/2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
Pan preparation
- 1 teaspoon neutral oil
Cola: Use regular cherry cola with separate measures for batter and frosting.
Fats: Cake butter and shortening are both listed; frosting butter is another measure.
Cocoa: The batter and icing quantities are separate.
Pecans: The optional cup finishes the iced cake.
Pan: Use an eighteen by thirteen inch rimmed metal pan.
How to Make Cherry Cola Sheet Cake
- Start batter. Heat the oven to 350 degrees F and oil the pan. Whisk flour, sugar, baking soda, cinnamon and salt. Heat cake butter, shortening, cake cocoa and cake cola to brief bubbling, then combine with dry ingredients and let cool slightly.
- Bake. Mix in buttermilk, eggs and cake vanilla. Spread evenly into the pan and bake 20 to 25 minutes until the center has no wet batter.
- Make icing. Warm frosting butter with its cola, milk and frosting cocoa. Remove from heat and beat into sifted powdered sugar and icing vanilla until smooth.
- Finish. After a short cake rest, spread warm icing across the surface and add optional pecans. Cool until set and cut twenty equal squares.
Serving the Cherry Cola Cake
Serve the set squares with the icing intact. For another chocolate dessert, see pumpkin cheesecake brownies.
For a fruit option, try apple cobbler. Both are separate recipes with their own topping quantities.
Storage and Reheating
Refrigerate the covered cake for up to 3 to 4 days. Protect the cut edges and let excess warmth escape before covering so moisture does not collect on the icing.
Freeze squares for up to 2 months for quality. Thaw covered in the refrigerator and serve without reheating. Repeated warming can soften the icing and dry the exposed crumb.
Tips and Substitutions
- Use regular cola. A different sweetener formula changes the batter balance.
- Keep cola measures separate. Do not take icing cola out of the cake quantity.
- Cool the hot base slightly. Add eggs after the mixture stops being scorching.
- Use a rimmed pan. A flat sheet cannot contain batter.
- Check the center. Thin cake can set at edges first.
- Spread icing warm. It becomes firmer as it cools.
- Check allergens. Wheat, egg and milk are present; pecans add tree nuts when used.
- Handle batter safely. Do not taste raw batter and refrigerate saved cake. Follow FDA food handling guidance.
Cherry Cola Sheet Cake FAQs
Does the icing share the cake cola?
It has a separate quarter cup. The cake still receives its full measure.
Can I use a deep small dish?
The listed timing assumes a large eighteen by thirteen inch rimmed pan. A smaller deeper cake needs a different bake.
Do pecans go into the batter?
In this method they finish the icing. They are optional.
Should I pour hot base directly onto eggs?
Cool the combined base slightly before eggs and buttermilk are incorporated.
How many portions does it make?
Cut the finished sheet into twenty equal squares once the icing sets.
Cherry Cola Texas Sheet Cake with Chocolate Frosting
Equipment
- Eighteen by thirteen inch rimmed metal pan
- Saucepan
- Whisk
- Mixing bowl
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cup unsalted butter for cake
- 1/2 cup shortening
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups regular cherry cola
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans optional
For the frosting
- 1/2 cup unsalted butter
- 1/4 cup regular cherry cola
- 2 tablespoons whole milk
- 1/4 cup unsweetened cocoa powder for frosting
- 3 1/2 cups powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Pan preparation
- 1 teaspoon neutral oil
Instructions
- Whisk cake dry ingredients. Heat cake fats, cocoa and cola to brief bubbling, combine with dry mixture and cool slightly.
- Stir in buttermilk, eggs and cake vanilla. Spread in an oiled eighteen by thirteen inch pan and bake at 350 degrees F for 20 to 25 minutes.
- Warm icing butter, its cola, milk and cocoa. Remove from heat and beat with sifted sugar and icing vanilla.
- Spread after a short cake rest, add optional pecans and cool to set before cutting twenty squares.
