Bakers and artists have a lot in common. We share creativity, a dedication to our craft, and the desire to share the results of our talent and a set of carefully honed skills with others. While one artist might use paint, another might choose clay. Bakers are like this, specializing in bread, or pastries, or cookies.
When people ask me what I bake, I usually tell them that I bake classic comfort treats – the kind of cookies and cupcakes and pies their favorite aunt used to make, or that you’d find at a bake sale. Treats like oatmeal cookies and chocolate cupcakes and banana bread and apple pie. Nothing fancy, more focused on flavor than on decoration.
Cherry cola cake seems like a classic comfort treat to me; I imagine it being served as church picnics and family reunions and at the homes of aunts to welcome visitors on Sunday afternoons. The cherry cola flavor is rather faint, and the end result is more of a super-moist chocolate cake than what I was expecting…but it’s still definitely delicious.
Cherry Cola Cake
- 1 1/2 cups miniature marshmallows
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup butter, cut into cubes
- 1 cup cherry cola
- 3 tablespoons cocoa powder
Marshmallow Creme Frosting
- 12 tablespoons butter, softened
- 1 cup powdered sugar
- 1 7-ounce jar marshmallow creme
- Red liquid food coloring, if desired
Note: this frosts the tops of each layer only; if you want to frost the sides as well, double the ingredients.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans, line the bottom of each with a circle of parchment paper, and grease the parchment.
Place 3/4 cup miniature marshmallows in the bottom of each cake pan; set aside.
In a large bowl, combine flour, sugar, and baking soda; set aside.
In a large glass measuring cup, combine buttermilk, eggs, and vanilla; whisk together, then set aside.
In a medium saucepan, combine butter, cherry cola, and cocoa powder. Stir occasionally until mixture boils.
Remove cherry cola mixture from heat and pour into flour mixture. Stir just to combine, then whisk in buttermilk mixture until batter is completely smooth.
Pour into prepared pans, dividing evenly. Marshmallows will float to the top.
Bake for 25-30 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then remove to wire racks, peel off paper, and cool completely.
For the frosting, beat butter and powdered sugar until completely combined. Add marshmallow creme and beat until well-combined. Add food coloring for a pink tint if desired.
Place one layer of cake on a cake plate and top with 1 cup frosting. Place second layer on top and use the remaining frosting to frost the top only.
Store at room temperature.