It took me ages to decide on which cake to bake for the letter ‘C’, but I knew there was a can of coca-cola in the cupboard under the stairs which I think had been left over from Christmas, so I thought it would be a good idea to use it up. The other reason was because it was a ‘bundt’ cake, and I love using these tins.
The recipe is from Annie Bell’s Baking Bible, which is a great book and one from which I have made many cakes, all of which have been a success. I did, however, make one or two alterations to the cake as I was using ‘full fat’ coca-cola and there seems an awful lot of sugar in this cake. Having a daughter who has type 1 diabetes, I always try to cut down on the sugar in cakes, so as to reduce the overall carbohydrates in the cake, so that she can enjoy them too.
For the Cake
- 200ml Coca-Cola
- 125g unsalted butter, diced
- 1/2 teaspoon bicarbonate of soda
- 250g self-raising flour
- 1 tablespoon cocoa powder
- 250g golden caster sugar
- 2 large eggs
- 125ml buttermilk
- 1 teaspoon vanilla extract
For the Icing
- 2 tablespoons Coca-Cola
- 50g unsalted butter, diced
- 1 tablespoon cocoa powder
- 225g icing sugar
- Grease and dust a 25cm non-stick bundt tin. Preheat the oven to Fan 170C (or 190C if not fan).
- Put the Coca-Cola and butter into a saucepan and bring to the boil. Once the butter has melted, add the bicarbonate of soda. The mixture will fizz up. Stir and set aside for around 20 minutes until it has cooled.
- In a bowl, sieve the flour together with the cocoa. Stir in the sugar.
- Add the Coca-Cola mixture once it has cooled to the flour and sugar and whisk until smooth.
- In a separate bowl whisk together the eggs, buttermilk and vanilla extract. Pour this over the cake mixture and whisk everything to combine.
- Pour the mixture into the prepared tin and level it out (it should level itself). Give the tin a couple of taps on the worktop to knock the air bubbles out of it.
- Bake in the oven for 40 minutes.
- Remove from the oven and run a knife around the inner and outer edges of the tin and then leave it to cool for 30 minutes in the tin.
- Turn the cake out and allow to cool completely.
- Once the cake has cooled, make the icing by placing the Coca-Cola, butter and cocoa in a small pan and bring it to the boil, whisking it together until smooth. Add the icing sugar and stir in quickly.
- Without delay pour the icing over the crown of the ring, allowing it to pour down the sides. The icing does set very quickly.
- As a finishing touch decorate with sprinkles of the little sweet cola bottles you can get.
The cake looked lovely and it tasted surprisingly good too. I’m not a fan of coca-cola, but even I liked this cake, even if it did still appear very sweet and sickly to me, even though I had reduced the amount of sugar I added. The family all liked the cake, especially my son. It was a very, very light and moist cake and one that has been asked for again already.