Brown Sugar Caramel Glazed Pound Cake

 

Oh pound cake, how I love thee! I was super excited to make this recipe and see how it all turned out, it was amazing! The icing was so good and the cake was super tender! 

Cake

1 1/4 cups butter (room temperature)

2 cups brown sugar

1 cup white sugar

5 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking powder

1 cup buttermilk

Glaze

1/4 cup butter 

1/2 cup brown sugar

1/3 cup milk

1 tsp vanilla extract

3 cups powdered sugar

Heat the oven to 350. Grease and flour the pound cake pan then set to the side. In your stand mixer beat together the butter, brown sugar and white sugar. Beat in one egg at a time, scrapping down in between eggs. Stir in the vanilla extract. In a separate bowl whisk together the flour and baking powder. Add 1/3 of the flour mixture then alternate with the buttermilk mixture until it is all added and incorporated. Pour the batter into the cake pan and bake for 65-75 minutes. Remove cake from oven and let it sit for 15 minutes before flipping out of the pan to continue to cool. Once the pound cake has cooled make the glaze. In a pot melt the butter then stir in the brown sugar and milk. Bring to a boil and let boil for 2 minutes. Remove from stove top and allow to cool for 5-8 minutes. Whisk in the vanilla extract and the powdered sugar until smooth then pour over the pound cake.

Old Fashion Spice Cake with Cream Cheese Frosting

Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:

1 2/3 cups cake flour

2 tsp ground cinnamon

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup salted butter (room temperature)

3/4 cup brown sugar

1/2 cup white sugar

1/3 cup vegetable oil

3 eggs (room temperature)

2/3 cup buttermilk

1 tsp vanilla extract

Frosting:

6 tbsp salted butter (room temperature)

6oz cream cheese (room temperature)

3 cups powdered sugar 

1 tsp vanilla extract

pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Pumpkin Cream Cheese Bundt Cake

So I accidentally took a week off from blogging. Whoops! It was a long week and I wasn't feeling great and every time I actually had a free minute I just wanted to rest instead of blog. Anyways, I made this cake a few weeks ago with my 3 year old. I was excited about it because I love pumpkin but I thought she wasn't going to be such a big fan once she had a bite but she loved it! The great thing was this cake wasn't overly sweet. It's a great fall dessert. This recipe is from Sally's Baking Addiction.

 Cake:
2 3/4 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 can pumpkin puree
1 cup packed brown sugar
3/4 cup sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla extract

Cream Cheese Layer:
12oz cream cheese (softened)
1 egg
1/4 cup sugar
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt pan and set to the side. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl whisk together the pumpkin, brown sugar, white sugar, oil, eggs and vanilla extract. Pour the wet ingredients into the flour mixture and fold until it is completely combined. In a different bowl, using a handheld mixer, beat the cream cheese until smooth. Beat in the egg, sugar and vanilla extract. Spread half of the pumpkin cake batter into the bundt pan. Spread the cream cheese mixture on top then the remaining cake batter. Bake for 55-70 minutes or until the cake is cooked through. Remove from the oven and let cool for 1 hour in the pan then flip onto a wire rack to continue cooling.

Lemon Sour Cream Pound Cake

This was Gray's choice for his birthday dessert this year and I have to say it was super good. The lemon flavor in the pound ca ke wasn't overwhelming and the glaze had just the tartness that it needed to add to the cake. I love that it uses all fresh lemon juice. This recipe was adapted from Chocolate Chocolate and More.


Cake:
3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/3 cup lemon juice
2 tsp grated lemon peel
1 cup sour cream

Glaze
3 cups powdered sugar
1/3 cup lemon juice

Grease a pound cake pan. Heat oven to 325. Sift together the cake flour, baking powder and salt. In a stand mixer beat the butter until fluffy. Add in the sugar one cup at a time letting it fully combine before moving on to the next cup. Add the lemon juice and lemon peel. With a spatula fold in the flour and then the sour cream. Place the cake batter into the greased pound cake pan. Bake for 1 hour and 20 minutes. Remove from oven and let cool for 10 minutes then flip on a plate to let finish cooling. Once the cake had cooled whisk together the powdered sugar and lemon juice. Pour over the cake and let sit for at least 30 minutes before serving.

Kentucky Butter Crunch Cake

When I first read the recipe for this cake I knew that I had to try it! It's everything that I love! And it was a huge hit, the cake itself was so perfect and the topping was sweet and crunchy and just perfect! This recipe was slightly adapted from Creole Contessa.

Cake:
3 cups flour
2 stick butter (room temperature)
4oz cream cheese (room temperature)
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Topping:
1 stick butter (room temperature)
8 oz cream cheese (room temperature)
3 cup powdered sugar
2 cups sweetened coconut
2 cups sliced almonds
1 tsp vanilla extract
milk as needed

Heat oven to 350. Grease and flour a pound cake pan.  In a stand mixer cream the butter, sugars and cream cheese until light and fluffy. Add the eggs one at a time until each is fully combined. Add the vanilla extract.  In a separate bowl mix together the flour, baking soda, baking powder and salt. Alternate adding the flour mixture then the buttermilk to the butter mixture starting and ending with the flour. Pour into the cake pan and bake for 1 hour.  While cake is baking mix together the butter and cream cheese until light and fluffy. Mix in the powdered sugar and vanilla extract. Thin out with 3-4 tablespoons of milk. Microwave the glaze for 15 seconds. Remove 1 cup of glaze and set to the side. Fold in the coconut and sliced almonds to the remaining glaze. Remove the cake from oven and let cool for 10 minutes then flip to remove from pan. Poke holes all over the cake and pour over the plain glaze. Cool for 10 minute the top with the coconut almond glaze and let cool.

Hummingbird Loaf Cake

I love Hummingbird Cake and after polling facebook, I realized it's very much a southern cake that a lot of people aren't familiar with. To me it just tastes like spring and summer. It's not tropical like you might think, I don't really know how to describe it, it just tastes like home.

 Cake
1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup mashed banana
1 tsp vanilla extract 
1 tsp cinnamon
8oz crushed pineapple with juice
1 cup shredded sweetened coconut
1/3 cup chopped pecans

Frosting
1/2 cup butter (softened)
8oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans

Heat oven to 350. Grease two loaf pans.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in eggs and vanilla until combined. In a separate bowl whisk together the flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet. Fold in the pineapple, coconut and pecans until combined. Add the mashed banana and stir well. Pour the batter into the two loaf pans. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and let cool for 30 minutes then remove from pans and let cool fully.  In bowl beat together the butter and cream cheese. Mix in the vanilla extract and powdered sugar until smooth. Spread over top of the cool cakes and sprinkle with the chopped pecans.

Cinnamon Cream Cheese Coffee Cake

I love a good coffee cake but I find that if you buy one they are usually dry and not very flavorful. This coffee cake was soooo good though. I had to stop myself from taking a fork to the whole thing. This recipe is adapted from Bake or Break.

Crumb Topping:
1/4 cup unsalted butter (softened)
1/3 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
pinch of salt

Cream Cheese Layer:
8oz cream cheese
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chopped pecans

Cake:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup sour cream

Heat oven to 350. In a small bowl combine all the ingredients for the crumb mixture using a fork and until it resembles coarse sand. Set to the side. In a medium mixing bowl beat the cream cheese and brown sugar together until fluffy. Mix in the vanilla, cinnamon and pecans. Set to the side.  Grease a 9x13 baking dish. Whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together the butter and sugar until light and fluffy.  Add the eggs one at a time then mix in the vanilla. Add the flour mixture in 3 parts until combed then mix in the sour cream. Spread the batter in the bottom of the greased baking dish.  Pour the cream cheese mixture evenly over top the swirl in with a knife.  Sprinkle the crumb topping evenly over the cake. Bake for 40-45 minutes or until cooked through. Remove and let cool before slicing.

Easy Caramel Cake

Caramel Cake is one of my absolute favorite desserts! Well really I just love anything caramel.  I made this for a friend's birthday a few weeks ago and it was completely gone by the end of the night.

Cake
1 1/2 cups sugar
1 stick butter
2 eggs
2 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract

Icing:
1 cup brown sugar (packed)
1/2 tsp salt
1 stick butter
1/2 cup milk
1 1/2 cup powdered sugar

Heat oven to 350 and grease a 9x13 baking dish.  In your mixture cream together the butter and sugar. Add the eggs and allow them to be fully mixed in. In a separate mixing bowl whisk together the flour, baking powder and salt. Mix in half of the dry ingredients with the butter mixture. Then mix in half of the milk then the remaining dry ingredients and the last of the milk as well as the vanilla extract. Pour into the pan and bake for 25 minutes or until cooked through. Cool the cake before icing it.

In a small pot combine the brown sugar, salt, butter and milk. Heat over medium low heat stirring frequently until the mixture begins to boil. Let boil, while stirring, for 2 minutes. Remove from heat and let cool for 10 minutes. Stir in the powdered sugar then pour evenly over the top of the cake. 

Oreo Poke Cake

I was looking for a recipe to take to small group and came across this cake I had pinned a while back and I had to make it!  It was so good and devoured so quickly! This recipe is from Baking Beauty.

1 Box Chocolate Cake Mix (plus ingredients to make)
1/2 pack Oreo Cookies (crushed)
1 Large Box Oreo Instant Pudding
2 cups Milk
8oz Cool Whip

Mix the cake and bake in a 9x13 baking dish according to directions. While cake is cooling slightly mix together the oreo pudding with milk.  Use the back of spoon to poke holes into the chocolate cake. Pour the pudding on top of the cake and sprinkle with half of the crushed cookies. Place cake in the refrigerator and cool completely. Top with cool whip and the remaining crushed cookies. Refrigerate the cake when not serving.

Apple Crumb Cake

A few weeks ago we went out to an apple orchard an picked tons and tons of apples! When we returned I just had to try this cake and it was totally worth it! This cake is beyond delicious. This recipe is from Crunchy Creamy Sweet.

Cake:
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp baking soda
1/8 tsp salt
1/4 cup plus 2 tbsp of milk
3/4 tsp pure vanilla extract
1/4 cup plus 2 tsp canola oil
1 large egg
2 or 3 medium apples (peeled, cored and sliced)
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 tbsp apple cider vinegar

Topping:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter (melted and cooled)
1 1/2 cup all-purpose flour

Heat oven to 375. Grease an 8inch pan.  Start by making the topping, mix together the light brown sugar, granulated sugar, cinnamon, salt and flour. Pour in the melted butter and mix well. Set to the side. In a medium bowl mix together the sliced apples  2 tablespoons of sugar, 1/2 tsp ground cinnamon and 1 tablespoon of apple cider vinegar. In a large bowl mix together the remaining flour, sugar, cinnamon, baking soda and salt.  In a small bowl whisk together the milk, vanilla extract, canola oil and egg. Stir the wet ingredients into the dry ingredients until they are just mixed. Pour the batter into the bottom of the pan, top with the apples then sprinkle the crumble topping over the apples fully covering them. Bake in the oven for 30-35 minutes. Remove from oven and let cool before cutting.

Million Dollar Pound Cake

My Grandmama Sam was known for her pound cakes.  I don't remember ever seeing her and her not having a pound cake for us.  Everyone in her small town knew about them and our whole family loved them. She passed away several years ago and I asked for one of her pound cake pans, she had tons.  It took me a while to get up the guts to try one myself.  This is not her recipe. But in trying pound cakes this is one of my favorites so far! This recipe is from My Recipes.

1 lb butter (softened)
3 cups sugar
6 large eggs
4 cups flour
3/4 cup milk
1 tsp almond extract
1 tsp vanilla extract

Beat the butter on medium speed until it is light and fluffy. Slowly add in the sugar and continue to beat the mixture over medium heat. Begin to add the eggs one at a time until the yolks are gone. Alternate adding the flour and milk.  Once all of the milk and flour have been added the mix in the extracts. Grease a tube pan with generously with butter then lightly sprinkle flour on top of the butter. Pour the batter into the pan and bake at 300 for 1 hour and 40 minutes.  Remove from oven and let cool for 10 minutes before removing the cake from the pan. Let cool completely before slicing.

Strawberry Cake with Cream Cheese Frosting

I made this cake to celebrate the finalization of our daughter's adoption.  Even though she is too little to eat cake it was fun to make and celebrate with our friends. This recipe is from Life in the Lofthouse.

Cake:
1 box strawberry cake mix
1 cup water
1/3 cup oil
3 large eggs
1/3 cup sour cream
1 cup diced strawberries

Frosting:
8oz cream cheese (softened)
1/3 cup butter (softened)
3 1/2 cups powdered sugar
1 tbsp milk
1 tsp vanilla extract

Heat oven to 350. Grease a 9x13 baking dish and set to the side. In a large mixing bowl using a hand mixer combine the cake mix, water, oil, eggs and sour cream. Fold in the strawberries and pour into the baking dish. Bake for 30 to 35 minutes then let fully cool.  Place the softened cream cheese and butter in a mixing bowl and beat together. Add the powdered sugar one cup at a time and mix in until combined. Mix in the milk and vanilla extract. Carefully frost the cake. Refrigerate until read to serve.

Funfetti Sheet Cake

I remember being in elementary school and feeling like we hit the jackpot every time someone brought in funfetti cupcakes. They were the best! And remember the rainbow chip frosting...I hate that stuff out of the jar in middle school and high school.  That's also when I weighed maybe 110lbs....pretty sure if I looked at that jar now I would gain 5lbs.   Anyways, when I saw this recipe I new I had to find a fun occasion to make it.  I was originally going to make it for a friend's birthday but then our plans got canceled because of snow so I held off and made it a few weeks later when we got together next.  Everyone raved about it.  This recipe is from Eat Cake For Dinner.

Cake:
1 cup unsalted butter
1 cup water
2 1/4 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup sour cream
2 eggs
1 tsp vanilla
6 tbsp sprinkles (and more for garnish)

Icing:
1 cup unsalted butter
6 tbsp evaporated milk
4 1/2 cups powdered sugar
pinch of salt
2 tsp vanilla

Heat oven to 375.  In a small pan combine the water and butter, stir until the water has melted.  In a medium mixing bowl combine the flour, sugar, salt and baking soda.  Stir in the butter mixture. Whisk in the eggs, sour cream and vanilla.  Fold in the sprinkles.  Pour into a greased 12x17 sheet pan.  Bake for 20 to 24 minutes or until the cake is cooked through.  Remove from oven and let cool for at least 45 minutes before making the icing.  Once the cake is cooled place the powered sugar in a medium mixing bowl.  In a saucepan combine the butter and evaporated milk.  When the butter is melted whisk it into the powdered sugar until smooth.  Add the sat and vanilla while whisking.  Pour over the cake and let set for 5 minutes before topping with sprinkles. 

Banana Bread Crumb Cake

We go through a lot of bananas in our house.  I'm talking 4 bunches a week which is usually between 28-32 bananas for the 3 of us.  If banana prices ever go up we are in big trouble.  Anyways, i had been eyeing this recipe for a while and finally we had some bananas get riper than any of us enjoy so I decided to make this recipe.  The recipe is from Cookies and Cups.

Cake Batter:
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas (mashed)
1/2 cup butter  (room temperature)
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk

Crumb Mixture:
1 cup cold butter (cubed)
2 cups light brown sugar
2 cups flour

Heat oven to 350.  Grease a 9x13 pan. In a medium bowl mix together the flour, baking powder and salt.  In a separate bowl combine the mashed banana and banana.  Add in the sugar, eggs and vanilla.  Alternate adding in the milk and flour mixture until it is all combined.  Set to the side.  In a small bowl mix together the light brown sugar and flour.  Cut in the butter with a fork or pastry cutter until it's a coarse crumbly mixture.  Pour half of the batter into the pan then top with 1/3 of the crumb mixture.  Pour the remaining into the pan then top with the rest of the crumb mixture.  Bake for 50 to 55 minutes or until the cake is cooked through.  Let cool for at least 15 minutes before cutting or serve at room temperature. 

Apple Cinnamon Coffee Cake with Caramel Glaze

I made these a while back and they were incredible!  They would make a wonderful Christmas morning breakfast or if you are looking for something to gift, this recipe is great for that as well because it makes two coffee cakes!  This recipe is from Shugary Sweets.

For the cake:
3 cup all purpose flour
1 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3/4 cup milk
3 eggs
1 tsp vanilla extract

For the Filling:
3/4 cup unsalted butter  (softened)
1 cup light brown sugar
1 tbsp cinnamon
1 tsp allspice
1 1/2 cup apples (peeled and diced)

For the Glaze:
1/4 cup unsalted butter
1/2 cup light brown sugar
2 tbsp milk
1 cup powdered sugar

Heat oven to 350.  Grease two 9 inch round cake pans and set to the side.  In a mixer combine all the ingredients for the cake until fully combined. Pour evenly into the two cake pans.  In the same bowl beat together the butter with the brown sugar, cinnamon and allspice. Once they are combined, fold in the apples.  Drop scoops of the filling into the cake pans then swirl with a knife.  Bake for 30 minutes or until the cake is done.  Let cool for 10 minutes before removing from the pan.  Let the cake cool for another 20 minutes then begin the glaze.  Melt the butter in a small saucepan then whisk in the brown sugar and bring to a boil.  Add in the milk and whisk then remove from heat and whisk in the powdered sugar.  Pour evenly over each cake.

Fresh Apple Cake with a Caramel Glaze

I made this one night for dessert for our small group dinner.  I also made it with fresh apples from when we went apple picking.  Mmmm, fresh apples make everything better! This recipe is from My Blessed Life.

Cake:
2 eggs
1/2 butter (softened)
1 1/2 cups sugar
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp ground cinnamon
1/2 tsp real salt
1 tsp baking soda
4 cups diced Granny Smith apples

Caramel Glaze:
4 tbsp butter
3 tbsp brown sugar
3 tbsp white sugar
1 tsp vanilla extract
2 tbsp milk
1-2 tbsp confectioner’s sugar (sifted)

Heat oven to 350 and grease a 9x13 pan.  In a large bowl beat together the eggs and butter.  Add in the sugar and vanilla.  In a separate bowl combine the flour, cinnamon, salt and baking soda.  Add the flour mixture to the egg mixture slowly.  After they are combined, add the diced apples.  Pour into the greased pan and spread evenly. Bake for 45 minutes.

While the cake is cooling off a bit, make your glaze.  Heat the butter, brown sugar, white sugar, vanilla extract and milk in a sauce pan over medium heat. Stir continually until it reaches a boil then let it continue to boil while you are stirring for 1 minute.  Remove from heat and whisk in 1 tablespoon for confectioner's sugar.  If you would like the glaze to thicken up even more then add another tablespoon.

Pour the glaze over the cake evenly and let cool before slicing. 

Chocolate Chip Peanut Butter Pound Cake with a Peanut Butter Glaze

This past weekend I had the itch to bake but didn't really have an idea what I wanted to bake.  I started to go through my recipes on pinterest and came across this delicious recipe from Recipe Girl.  It was so delicious and I think I will have to resist making it all the time!

For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

For the Glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Heat oven to 325. Spray a tube pan with non-stick spray.

In a medium size mixing bowl mix together the flour, baking powder and salt.  In a large mixing bowl cream together the peanut butter and butter. Add sugar and beat for 5 minutes. Add in eggs and vanilla and beat until combined.  Add the dry ingredients in small amounts to the butter mixture, beat until combined.  Stir in chocolate chips.  Pour the batter into the pan and bake for 1 hour and 20 minutes. Check after an hour to see if the top is browning, if it is then cover with tin foil.  Check with a toothpick to see if it is done.  Once it is done, remove from oven and let cool for 20 minutes before removing it from the pan.

Once the cake has cooled completely make the glaze.  In a medium size bowl mix together the milk and peanut butter then add the vanilla and powdered sugar.  Pour over the pound cake and top with chocolate chips.  

Chocolate Caramel Toffee Cake

I made this yummy guy for Gray's birthday. When he picked it out I knew it was going to be great and horrible to have in the house, ha!  It really was soooo good and sooo easy!!! The recipe is from Table for 7.

1 box chocolate or German chocolate cake mix (plus ingredients to make)
1 (14oz) can sweetened condensed milk
1 (8oz) container whipped topping
caramel ice cream topping
1 cup toffee bits

Mix the ingredients for the cake and bake according to directions.  When the cake has cooled for 5 to 10 minutes, poke holes all over the cake and let cool for 1 hour.  Once the hour is up, pour the sweetened condensed milk over the top of the cake. Then drizzle 1/4 cup of caramel sauce over the cake. Cover and refrigerate for 1-2 hours or until cake is completely cooled.  Top with whipped topping, the remaining carmel sauce and toffee bits. Serve right away or store in refrigerator until time to serve. 

CocaCola Cake

I made this for the first time around 2 years ago. Oh. Em. Geeee. Seriously sooo good! Gray has requested it for both birthdays since then. Unfortunately last year I was on the phone dealing with some major adoption drama while trying to make it and I ended up pouring the batter in the wrong since pan and it started overflowing into my oven. Lovely. This year, I made it right and we greatly enjoyed it! I have seen a few different recipes for this cake but I have always used the on from Love at First Bite.

Cake:

2 cups flour
2 cups sugar
3 tbsp cocoa
1 cup Coca-Cola
1 cup butter
1 and 1/2 cups mini marshmallows
2 eggs (beaten)
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract

Icing:

1/2 cup butter
1 tbsp cocoa
6 tbsp Coca-Cola
1 pound box powdered sugar

Heat oven to 350. Grease a 9x13 pan. In a mixing bowl combine flour and sugar. In a saucepan melt together the butter, coke, cocoa and marshmallows and bring to a boil. Combine with the flour mixture in the mixing bowl. In a separate bowl combine the eggs butter milk, baking soda, and vanilla. Combine with the flour mixture. Pour into the pan and bake for 35 minutes.

After the cake has been removed from the oven make your icing. In a saucepan combine the butter, cocoa, and coke. Bring to a bowl. Add the powdered sugar and mix in well. Pour the icing over the cake while the icing and the cake are still warm.