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Mini Coca Cola Cakes

Mini Coca Cola Cakes

iamwinfred
Mini Coca Cola Cakes are the bite-sized version of the classic Southern potluck cake. Each one is a soft, fudgy chocolate cake with little pockets of melted marshmallow inside, topped with a warm cola frosting that sets into a thin, glossy fudge layer with crunchy pecans on top. Baked in a mini muffin pan, they deliver the perfect frosting-to-cake ratio with no slicing or serving mess.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 36 mini cakes
Calories 125 kcal

Equipment

  • Mini Muffin Pan 24 cups, you will bake in two batches
  • Mini cupcake liners optional but helpful
  • Small cookie scoop for even portions
  • Medium saucepan for the hot cocoa mixture
  • Large mixing bowl
  • Small mixing bowl or liquid measuring cup
  • Whisk and rubber spatula
  • Fine mesh sieve or sifter
  • Wire cooling rack
  • Toothpick for testing doneness

Ingredients
  

For the Mini Cakes

  • 1 cup all-purpose flour 120g
  • 1 cup granulated sugar 200g
  • 3/4 cup mini marshmallows about 60g
  • 1/2 cup unsalted butter 1 stick or 113g, cut into pieces
  • 1/4 cup vegetable oil 60ml
  • 1 1/2 tablespoons unsweetened cocoa powder about 8g
  • 1/2 cup regular Coca-Cola 120ml, not diet
  • 1/4 cup buttermilk 60ml, at room temperature
  • 1 large egg at room temperature
  • 1/2 teaspoon baking soda about 3g
  • 1/2 teaspoon vanilla extract 2.5ml
  • 1/4 teaspoon salt about 1.5g
  • nonstick cooking spray or mini cupcake liners, for greasing the pan

For the Coca-Cola Frosting

  • 1/4 cup unsalted butter 1/2 stick or 57g
  • 1 1/2 tablespoons unsweetened cocoa powder about 8g
  • 3 tablespoons regular Coca-Cola 45ml
  • 2 cups powdered sugar 240g, sifted if lumpy
  • 1/2 teaspoon vanilla extract 2.5ml
  • 1/2 cup chopped pecans about 60g, finely chopped

Instructions
 

  • Move an oven rack to the center position and preheat the oven to 350°F (175°C). Lightly grease two 24-cup mini muffin pans with nonstick spray, or line them with mini cupcake liners.
  • Sift the flour, sugar, and salt together into a large mixing bowl. Add the mini marshmallows and toss them with a spatula until they are coated in the flour mixture.
  • Place the butter, vegetable oil, cocoa powder, and Coca-Cola in a medium saucepan over medium heat. Whisk until the butter melts and the cocoa dissolves, bring to a gentle boil, then remove from the heat right away.
  • Carefully pour the hot chocolate mixture over the flour, sugar, and marshmallows. Whisk until the batter is smooth and no dry flour remains.
  • In a small bowl, whisk together the buttermilk, egg, baking soda, and vanilla extract. Pour into the chocolate batter right away and whisk gently until just combined with no streaks.
  • Use a small cookie scoop or a tablespoon to portion the batter into the prepared cups, filling each about three-quarters full. Try to get a few marshmallows into each cup and wipe any drips off the pan rim.
  • Bake in the center of the oven for 12 to 14 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs. Start the frosting in the last 4 to 5 minutes of baking.
  • Place the powdered sugar in a medium heatproof bowl. In a small saucepan, heat the butter, cocoa powder, and Coca-Cola over medium heat until melted and boiling, then pour over the powdered sugar and whisk until smooth. Stir in the vanilla and chopped pecans.
  • Let the mini cakes cool in the pan for about 2 minutes, then spoon about 2 teaspoons of warm frosting over each cake and let it drip naturally down the sides. Work quickly, as the frosting thickens as it cools.
  • Let the frosted cakes rest in the pan for 10 minutes so the frosting can set into a soft fudge layer. Loosen each cake with a small offset spatula or butter knife, then transfer to a wire cooling rack. Bake and frost the second batch the same way.

Notes

  • Use regular Coca-Cola, not diet: diet soda lacks the sugar the cake needs for sweetness and structure, and it can turn bitter when heated.
  • Bring eggs and buttermilk to room temperature for about 20 minutes so they mix in smoothly and the texture stays even.
  • If you do not have buttermilk, stir 3/4 teaspoon of white vinegar or lemon juice into 1/4 cup of whole milk and let it sit for 5 minutes.
  • Frost the cakes while they are still warm so the frosting soaks in slightly and forms that classic fudgy topping.
  • Do not overfill the cups: three-quarters full gives you a perfectly rounded top, while overfilled cups spill and stick.
  • Bumpy tops are normal: the marshmallows float and melt as the cakes bake, and the frosting covers it beautifully.
  • Start checking the cakes at 12 minutes, since every oven runs a little different and mini cakes dry out quickly.
  • Chop the pecans finely so smaller pieces stay on top of each mini cake instead of sliding off.
  • Store in an airtight cake container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze in a single layer for up to 3 months.
  • To make a sheet cake version, double the recipe and bake in a 9x13 inch pan at 350°F for 35 to 40 minutes.
  • For a nut-free version, skip the pecans and top the frosting with chocolate sprinkles.

Nutrition

Serving: 1Mini CakeCalories: 125kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 45mgPotassium: 35mgFiber: 1gSugar: 13gVitamin A: 2IUCalcium: 1mgIron: 2mg
Keyword bite sized chocolate desserts, coca cola frosting, mini coca cola cakes, mini muffin pan recipes, southern coca cola cake
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