Vintage Confections

Cake

Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

It’s fall which only means one thing. We are knee deep in all things pumpkin and spice. Personally I wouldn’t have it any other way. Fall baking is where I shine. I live for the spice and decadence that fall desserts bring. This pumpkin spice bundt cake with the most delicious maple glaze is the ULTIMATE little indulgence we need this time of year. And I think I can say that after this year, we all can agree we could use a little extra indulgence.

Pumpkin Spice Bundt Cake without glaze and bottle of Rodelle pumpkin spice extract on grey surface

Why Pumpkin Spice?

Pumpkin bundt cakes are nothing new. Silky smooth pumpkin puree and warming fall spices were made for each other. This pumpkin bundt goes the extra mile with the addition of a rich ripple of cinnamon pecan streusel and an extra indulgent maple glaze. Not only is this pumpkin spice bundt a fall dream come true, it is epically moist and perfectly spiced.

It is no secret that the magical flavor of pumpkin spice is the epitome of fall baking. But add Rodelle Pumpkin Spice Extract to the mix and you have the ultimate flavor explosion. Not only does it contain a splash of their signature pure vanilla extract (which I am totally obsessed with), cinnamon, nutmeg, cloves, ginger, and pumpkin seed oil are also combined resulting in a rich blend of pure fall decadence.

Using high quality ingredients in everything I bake is always at the utmost importance. Rodelle has always been my go to choice because of their commitment to quality. Not only are their products unmatched in flavor, but they are passionate about creating a line of ingredients to transport your culinary adventures to new heights. Rodelle has also created a vertically integrated supply chain in which they work directly with vanilla farmers in their quest to create quality ingredients you know and trust. It brings me great joy to work with a company who shares my passion in creating delectable fall recipes using quality ingredients like this one!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper

How to achieve a moist, tender crumb

You guys know my love for bundt cakes. They are easy to make and the flavor options are endless. Just check out my Vanilla Buttermilk Pound Cake and Southern Lemon Pound Cake!! They are the ultimate comfort dessert. Plus they have that elegant natural beauty from whatever pan they are baked in. And this pumpkin spice bundt cake is no exception.

The most important component of a bundt cake is a moist and tender crumb. This cake has help from not only the pumpkin puree in the batter but also sour cream. The fat in sour cream helps contribute to the moistness and richness of a cake every time. I know a lot of recipes use oil or water but I feel the richness that butter and sour cream provide in this cake are unparalleled. Now when it comes to the pumpkin puree, I was lucky enough to find it stocked at my local grocery store. Farmer’s Market Pumpkin Puree by far has to be my favorite pumpkin puree. I have tried other brands and I feel like none of them have come close to the texture or flavor.

Trust me when I say that sour cream and pumpkin puree is the combo you need. It made this cake so moist that I was able to leave it out UNCOVERED and it did not dry out!! True story.

Also, it is important to add that whenever you are making a bundt cake, it is imperative not to over mix. My rule of thumb is after adding flour, mix until no streaks of flour are seen. I often taste test the batter to make sure the flour is incorporated. If you still have a slight flour taste, mix the batter for an additional 10 to 20 seconds. If you find that your ingredients aren’t fully mixed at the bottom of your bowl, I find it good practice to take a spatula and mix the the batter for about ten strokes.

slices of pumpkin spice bundt cake on wax paper

How to make the best pumpkin spice bundt cake

hand holding bottle of Rodelle Pumpkin Spice Extract over bowl of batter on grey surface

Even though this cake is made using a stand mixer, it is super quick to whip up. Just follow these simple instructions:

  1. Preheat oven to 350 degrees
  2. Grease a 10 cup bundt pan with baking spray, set aside.
  3. In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork. Set aside.
  4. Sift together your dry ingredients, set aside. Now we can’t forget about the star of the show, the pumpkin spice. I wanted to complement the flavors of the pumpkin spice extract to ensure you get a mouthful of spice in every bite!! 1/4 of nutmeg, ginger, and clove are added to elevate the extract and make the flavors sing. To ensure the spices are evenly dispersed, they are sifted together with the flour.
  5. Mix together the butter and sugar, then the eggs one at a time.
  6. Stir in sour cream, pumpkin puree, and Rodelle Pumpkin Spice Extract.
  7. Gradually add flour mixture to butter mixture in three additions and mix until just combined.
  8. Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with cinnamon pecan streusel. Spoon remaining batter evenly over streusel.
  9. Bake for 50 to 55 minutes until a cake tester inserted into center of cake mostly comes out clean. Mine was done in 55 minutes.
  10. Let the cake cool completely before topping with maple glaze.

Cinnamon Pecan Streusel

This cinnamon pecan streusel may be simple to make but it delivers a WOW factor in the flavor department. 1/2 cup of firmly packed light brown sugar, toasted pecans, and a teaspoon of ground cinnamon and boom, you’ve officially arrived in flavor town!! If you don’t have pecans, walnuts would make an excellent addition. This streusel is the happy little surprise in the middle of this cake

Maple Glaze

OK so recap: we’ve got a moist, delicious pumpkin bundt, addicting cinnamon pecan streusel, and last but not least the most indulgent maple glaze. When testing this cake, I first tried it with a rum glaze. But after tasting it, I felt that the rum took over the flavor of the cake significantly. I really wanted to showcase the rich flavors of the pumpkin and spice and felt that the rum was trying way to hard to run the show. The addition of the maple glaze however was a complete game changer. It wasn’t too sweet or too overpowering. It elevated the pumpkin and spice and added a richness that was just unparalleled. Literally could eat this glaze by the spoonful.

How to store Pumpkin Spice Bundt Cake with Maple Glaze

Well as I mentioned before, this cake literally stayed moist for hours uncovered on the kitchen counter. But to keep this cake super moist, it is best stored in an airtight container or wrapped in plastic wrap at room temperature for 7 days. Or if you prefer, you can wrap the cake tightly in plastic wrap and store in the freezer for up to three months. You can also prepare this cake a day in advanced and glaze when ready. If you can wait that long.

Its fall y’all!! The holidays are just around the corner. Let this cake give you the comfort you deserve. Sharing is as always optional, but I hope you do. This cake is too good not to share!!

close up side view of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
half of pumpkin spice bundt cake on wax paper on grey surface
close up of slice of Pumpkin Spice Bundt Cake with Maple Glaze on wax paper
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Pumpkin Spice Bundt Cake with Maple Glaze

Bring on the fall flavors with this Pumpkin Spice Bundt Cake with Maple Glaze!! Filled with warming spices, a cinnamon pecan streusel, and topped with the most decadent maple glaze, this cozy bundt is sure to become your new fall classic!!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, fall, pumpkin spice, streusel
Servings: 16 people
Calories: 436kcal
Author: Lauren Newsome

Equipment

  • Bundt pan
  • Stand Mixer

Ingredients

For the Cinnamon Pecan Streusel

  • 1/2 cup light brown sugar firmly packed
  • 1/2 cup chopped pecans toasted
  • 1 teaspoon ground cinnamon

For the cake

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups sour cream
  • 1 cup pumpkin puree
  • 1 1/2 teaspoon Rodelle Pumpkin Spice Extract
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the Maple Glaze

  • 2 cups powdered sugar sifted
  • 1/4 cup Grade A maple syrup
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons heavy whipping cream

Instructions

  • Preheat oven to 350 degrees. Grease 12-cup bundt pan with baking spray with flour
  • In a small bowl, combine brown sugar, toasted pecans, and 1 teaspoon of ground cinnamon with a fork until combined. Set aside.
  • In a large bowl, sift together flour, baking soda, kosher salt, spices, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. About five minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • Stir in sour cream, pumpkin puree, and pumpkin spice extract.
  • Gradually add flour mixture to butter mixture in three additions and mix until just combined. Do not overmix.
  • Pour half of the pumpkin spice batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaning batter evenly over streusel. Bake for 50 to 55 minutes or until a a cake tester inserted into center of cake mostly comes out clean.
  • Allow cake to cool in pan for 10 mintues on wire rack. Invert and remove from pan. Let cake cool completely on a wire rack.
  • While cake cools, make the maple glaze. In a medium size bowl, combine sifted powdered sugar, maple syrup, vanilla, and heavy whipping cream. Whisk until smooth and pour glaze over cooled cake.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 16g | Calories: 436kcal | Carbohydrates: 68.2g | Protein: 3.5g | Fat: 17.8g | Cholesterol: 45mg | Sugar: 47.7g

Cake

Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.

Sour cream coffee cake on wire rack

Fall is here and I couldn’t be more excited. It is my favorite time of year. Hot summer days give way to cool cozy nights. Well as cool as you can get in Texas. Leaves change, spices come to life, and the world is made new. And most importantly, its my birthday!! I can’t think of any other way than to welcome this time of year with the warm, comforting goodness that is coffee cake.

An ode to coffee cake

To me, coffee cake is like your favorite warm sweater. You can always count on it to keep you cozy and never let you down. Sure you can have coffee cake any time of the year. But there’s something about a warm slice of coffee cake, a huge cup of coffee, fluffy socks, and an equally comfy blanket to match during those cool fall days.

The rich, lustrous cake. The crunch sound the streusel makes when you take a bite. I can only describe it as a flavor explosion of decadence and spice.

When I was in middle school, my mom would have to be at work very early in the morning. She would drop me off at my friend Jennifer’s house and her mom would take me to school. I would arrive in wee hours in the morning with my blue cup filled to the brim with Honey Nut Cheerios, sit in the living room and watch Charlie Brown until everyone woke up.

It was at Jennifer’s house that I was given my first proper introduction to coffee cake. Now this wasn’t homemade coffee cake, it was Sara Lee. But boy was it magical. The rich, buttery cake melted in my mouth. The spicy streusel made my taste buds dance with glee. I was hooked. So much so that I had my mom buying coffee cake from the grocery store every week and we would eat it every Saturday morning for breakfast. With bacon. Always with bacon.

Flash forward to today, I was determined to create a coffee cake that rivaled the one of my youth,. It had to be rich, it had to be buttery, but most importantly the streusel had to knock everyone’s socks off.

What is coffee cake

Coffee cake is thought to have originally come from Germany. American coffee cake is sweet and has the texture of pound cake, whereas German coffee cake resembles more of a sweet bread. Unlike its German counterpart, American coffee cake is usually laced with a cinnamon sugar layer and a crunchy streusel on top. There isn’t any actual coffee in coffee cake. It is actually called coffee cake due to it being the perfect accompaniment to coffee!!

cut sour cream coffee cake on wire rack and parchment paper

How to make the perfect sour cream coffee cake

There’s not much standing in between you, a handful of ingredients, and the perfect coffee cake!!

  • Sour Cream – The star of the show….besides the streusel. Sour cream ensures that this coffee cake will have a moist, tender crumb.
  • Baking soda/Baking powder – So we get that good rise!!
  • Sifted flour- Sifting the flour beforehand guarantees that it is clump free. It also helps aerate the flour.
  • Eggs – For added moisture
  • Butter – For that melt in your mouth, buttery richness.
  • Granulated sugar – To make our cake nice and sweet!!
  • Vanilla Extract – Because no cake is complete without a little extra flavor.

It is important to note that after preparing, your batter will be very thick. I found it best to spray the 8×8 inch pan with baking spray before lining it with parchment paper. This will help your parchment to stay in place as you smooth your batter with an offset spatula.

Also, do not over mix!! Mix batter in a stand mixer until you no longer see any streaks of flour then stop.

Spiced Streusel

Streusel is like the holy grail of coffee cake. I know I can’t be the only who purposefully eats all the streusel before eating the actual cake. I tried many different ratios before settling on what I believe is the perfect streusel. 3/4 cup flour, a mixture of not only brown sugar but granulated sugar as well, cold butter, and the warm aroma of cinnamon and nutmeg. All are combined together to create the perfect streusel to go alongside this golden, buttery perfection.

white bowl filled with streusel on grey surface

How to serve sour cream coffee cake with spiced streusel

Would it be bad for be to say one slice for each hand, plate or napkin optional? Honestly there is no wrong way to eat coffee cake. Eat for breakfast as the morning light makes its way across your kitchen floor. Eat it for an afternoon snack, or as dessert when you know you can’t possibly fit anything else in your stomach but you can’t say no to cake. Either way you enjoy it, just know there is no wrong way to eat cake. The only wrong way is not eating it at all.

How to store Sour Cream Coffee Cake

This coffee cake is super moist so be sure to store it in an airtight container. Or you can also wrap it in plastic wrap. Sour Cream Coffee Cake will stay fresh for 7 days at room temperature. I love to heat mine up for a couple of seconds in the microwave before devouring.

sliced coffee cake on wire rack and grey surface
Sour cream coffee cake on grey surface
sliced coffee cake on wire rack on grey surface
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Sour Cream Coffee Cake with Spiced Streusel

Celebrate the beginning of fall with this sour cream coffee cake with spiced streusel!! Buttery, rich cake combined with the warmth of a cinnamon and nutmeg streusel, this coffee cake is sure to make your fall mornings extra cozy.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, cinnamon, coffee cake, fall, streusel
Servings: 16 people
Calories: 279kcal
Author: Lauren Newsome

Equipment

  • 8×8 inch square baking pan

Ingredients

  • 1 cup sour cream
  • 1/2 cup unsalted butter, room temperature 1 stick
  • 2 large eggs well beaten
  • 1 cup granulated sugar
  • 1 3/4 cup all purpose flour sifted
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract

Spiced Streusel

  • 3/4 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 6 tablespoons cold butter cubed
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 8×8 inch square baking pan with baking spray and line with parchment paper. Set aside
  • In a small bowl, combine sour cream and baking soda. It will double in size
  • For the streusel, sift together flour, both sugars, spices, and salt. Cut cold butter into small cubes and add to flour mixture. Using a pastry blender, cut butter into flour mixture until it forms a crumble. If you do not have a pastry blender, you can pinch the flour and butter together with your fingers until it forms a crumble. Place in refrigerator until ready to use.
  • For the cake, sift together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add vanilla.
  • Reduce speed to low and add flour mixture in three additions, alternating with sour cream. Begin and end with flour mixture. Batter will be very thick.
  • Spoon half of the batter in prepared baking pan and smooth with offset spatula. Lightly tap pan on counter to reduce air bubbles. Sprinkle half of the spiced streusel on top of batter. Cover streusel with remaining batter. Sprinkle with the remainder of the spiced streusel.
  • Bake for 45-50 minutes until cake is golden, springs back to touch, and toothpick inserted in the center comes out clean. A few crumbs is ok. Start testing for doneness at 45 minutes to prevent overbaking. Remove from oven and allow cake to cool on wire rack for ten minutes. Using the parchment over hang, lift cake from pan and let cool on wire rack for 45 minutes to an hour. Slice into 16 pieces and serve warm or at room temperature.

Notes

Did you make this recipe?
Be sure to tag vintage confections on Instagram!!

Nutrition

Serving: 16g | Calories: 279kcal | Carbohydrates: 36.2g | Protein: 3.4g | Fat: 13.9g | Saturated Fat: 8.5g | Cholesterol: 56mg | Sodium: 278mg | Sugar: 20.7g

Cake

Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!

cut cake on gray surface

We have reached the precipice. That weird time where summer is winding down and the cozy fall vibes are slowly starting to take over. This is always my favorite time of year. Lazy afternoons evolving to balmy summer nights filled with BBQs, family get togethers, and water gun fights. The hot Texas sun relentless, showing no mercy barreling down on you until you give up in defeat. Hot, sweaty, but oh so happy defeat.

In my family, these bright, sunny days are always filled with love, laughter, and most importantly, cake. And not just any cake, lemon pound cake. For me, this cake always marks the end of summer. A final farewell and thank you for all of the happiness and fervor that summer brings. A subtle nod that gently says its ok to let go and let the comfort of fall take over. Summer is not summer without this cake.

What makes this Lemon Pound Cake Special

Cut pound cake on cake plate surrounded by slices of cake on gray surface

First of all, lemon is a special ingredient all on its on. Its diversity in the kitchen can wield it to be either sweet or savory. But oh does a sweet pound cake do it justice. The tart, moist crumb will transport any lemon lover into a state of bliss. An ample amount of not only lemon juice but also lemon zest, takes this cake to another level and ensures that you get that lemony goodness in every bite. Now I must say that this recipe does get a little fussy when it comes down to the mixing. But worry not!! I am here to break down the process to ensure that you get a perfect lemon cake every time.

Lemon pound cake with cake slice and fork

How to make the perfect Southern Lemon Pound Cake

First, lets take take a look at our ingredients.

  • Butter – Provides the fat we need for a rich and moist cake.
  • Granulated sugar – Sugar not only provides sweetness and moisture for our cake, but will also create bubbles of air in the butter when mixed for the proper length of time. These air bubbles help to leaven the cake batter.
  • Eggs – So this is where our recipe gets a little fussy. The eggs are separated prior to adding them into the cake. The egg yolks are blended with the butter and sugar mixture while the egg whites are beaten to a stiff peak and folded into the batter prior to being added to the cake pan. The eggs whites are whipped until they form an egg white foam. Because the foam contains a lot of air, it helps to lighten and leaven our pound cake.
  • Lemon Juice and Lemon Zest – The star of the show!! I like to use both lemon juice and lemon zest to make sure the flavor of the lemon really shines. The addition of lemon zest adds a stronger citrus flavor than just the lemon juice on its own. When zesting your lemons, be sure to avoid the white flesh. If not, you will end up with bitter rinds in your cake.
  • Buttermilk – Ok if you know me, then you know that this should not come as a surprise. I use buttermilk in most of my pound cake recipes. The addition of buttermilk will help ensure a moist crumb. Also, the tanginess of the buttermilk and tartness of the lemon make it a match made in heaven. As always, I recommend whole buttermilk for this recipe.
  • Flour – To equally distribute all of your ingredients, sift your dry ingredients together to prevent any clumps.
  • Baking Soda – Due to the addition of the eggs whites to help leaven our cake, only baking soda is needed ensure a chemical reaction with the buttermilk

For more tips on how to create the perfect pound cake, be sure to check out my Vanilla Buttermilk Pound Cake post!!

Whole pound cake with lemon glaze on gray surface

Lemon Glaze

Just like the lemon pound cake, this lemon glaze is just as zesty and tart. Not to mention such an ease to make. All you need is powdered sugar, lemon juice, butter, and some light cream. Light cream is a lighter version of heavy whipping cream. It contains about 20 percent of fat and ensures a rich and creamy glaze. If you cannot find light cream, you can always substitute milk. After whisking all of your ingredients together, the only thing left to do is pour that creamy goodness on top of your cooled cake and try not to eat it while doing it!!

How to serve Southern Lemon Pound Cake

Since this cake is already rocking that tart tangy glaze, you are covered. But if you are feeling extra fancy, you can always add some sliced strawberries to your slice to really make this cake even more delicious. Pound cakes are always better the next day after they are baked and the flavors have had time to really set in. Feel free to make this cake in advanced and glaze right before serving.

There’s no better way to celebrate the end of summer and the beginning of fall than with this cake. Enjoy that last late night BBQ and then sit back and savor the last bit of sunshine with the perfect end of summer dessert. We made it friends!!

Slice of cake on white place on gray surface
cut lemon pound cake on gray surface
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Southern Lemon Pound Cake

Tart, zesty lemon combines with rich tangy buttermilk to create the ultimate Southern Lemon Pound Cake. The perfect cake to celebrate the end summer!!
Prep Time20 minutes
Cook Time1 hour
Resting time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: lemon, pound cake
Servings: 12
Calories: 574kcal
Author: Lauren Newsome

Equipment

  • Tube Pan

Ingredients

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 eggs separated
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 2 tbsp softened butter
  • 2 tbsp lemon juice
  • 3-5 tbsp light cream

Instructions

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add egg yolks, one at a time, mixing well between each addition
  • Add lemon extract and lemon zest, mix to combine
  • In a large bowl, sift together flour, baking soda and salt.
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  • In a separate bowl, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites into batter. Pour batter into prepared greased 10-inch tube pan.
  • Bake for 1 hour to an 1 hour and 10 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

Lemon Glaze

  • In a large bowl, sift powdered sugar. Add softened butter, lemon juice, light cream and whisk to combine. Depending how thick you want your glaze, you can add anywhere from 3 to 5 tablespoons of light cream. I used 5 tbsp of light cream in this glaze. The more cream you add, the thicker your glaze will be. Pour glaze over cool cake.

Notes

Did  you make this recipe? 
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 574kcal

Cake

Old fashioned Coca Cola Cake recipe

This classic Old fashioned Coca Cola cake pays homage to Southern tradition. Rich, moist, and decadent with a fudgy frosting to match. This chocolate cake is surely what chocolate dreams are made of!!

Old fashioned Coca Cola cake sheet cake with chocolate frosting and pecans on parchment paper

When I look back at traditional Southern recipes, it is plain to see that Southerners were not afraid to spice things up in the kitchen. Unconventional ingredients were added to recipes all the time and this Old fashioned Coca Cola cake is no exception.

What makes this cake so special? its easy to put together, its fudgy with an equally fudgy icing to match, its beyond moist, and most importantly? It has COKE and MARSHMALLOWS!! I mean seriously, what’s not to love. It is the perfect backyard BBQ, dig in while its hot, I just need a slice of chocolate kind of cake. It will always leave you wanting more.

What is Coca Cola Cake?

So you may be thinking what the heck is coke doing in a cake? Coca Cola cake originated in the South in the 1950s and quickly became the go to dessert for every celebration. It is unclear as to who created the recipe but that has not stopped it from becoming a Southern tradition. Coca Cola cake is a slight adaptation of the Texas Sheet Cake, another Southern classic. This cake utilizes Coke not only in the cake but the frosting!! Many people also associate this cake with Cracker Barrel who revived the cake’s popularity by putting it on their menu in the 90’s. Their recipe differs from the original but I like to stick to tradition.

There a many different versions of this cake floating around on the internet. Some use marshmallows, some don’t. Some use box mix….please don’t. My version takes a nod from the traditional recipe which was passed down to me from my grandmother.

Slices of chocolate sheet cut into squares on parchment paper

What does Coca Cola Cake taste like

So I know you have doubts, may be even a little hesitant to try it. But I am here to tell you that this is seriously one of the BEST tasting chocolate cakes around. It DOES NOT taste like Coke at all I promise you. The addition of the Coke helps add moisture and airiness to the cake. It also helps enhance the flavor of the chocolate. And don’t worry, it does not make the cake too sweet. Biting into this cake is like biting into a sticky chocolate cloud. The moist cake paired with the smooth, fudge like frosting is a match made in chocolate heaven.

Ingredients

  • Cocoa Powder – What is a chocolate cake without cocoa powder?! I like to use unsweetened Dutch processed cocoa powder in this recipe. It is used in both the cake and the frosting. I recommend purchasing a high quality cocoa powder that will guarantee you a rich, intense chocolate flavor. Rodelle Gourmet Baking Cocoa is my go to!!
  • Buttermilk – You guys know my love for buttermilk and all of its amazing advantages. It will help moisture and leaven the cake.
  • Coca-Cola – The star of the show!! We have already established that Cola will help add moisture and airiness to the cake. The dark, molasses like properties help give this cake a deep rich flavor. And the addition of caffeine in the Cola also helps to enhance the flavor of the chocolate. Before anyone asks, no you may not use Diet Coke in this recipe.
  • Miniature Marshmallows – The dark horse. So some recipes omit marshmallows altogether. The traditional recipe calls for marshmallows so that’s what we are going to do.
  • Baking Soda – Helps leaven our cake and ensures a good rise.
  • Butter – Many other recipes use oil or butter and oil. I feel that the use of butter only still ensures a moist, rich cake.

The Coke, cocoa, and butter cook on the stove at medium heat until it reaches a boil. It is then added to the flour/marshmallow mixture.

Old fashioned Coca Cola cake batter in a cake pan lined with parchment paper on a white surface

Fudge Frosting

This fudge like frosting is beyond this world and is almost as famous as the cake!! I can seriously eat it by the spoonful. This is not your typical make ahead frosting. I suggest you make this frosting 15 minutes after your cake comes out of the oven. If made too early, your frosting will set in the bowl and you will not be able to pour it. Like the coke/butter/cocoa mixture made for the cake, this frosting is also made on the stove and then added to sifted powdered sugar and vanilla.

After making the frosting, it is then poured on to the warm cake. If using nuts, this is when you want to add them. The frosting will set as it cools. I like to let the cake cool down to room temperature completely in the pan before serving to really allow the frosting to set. Although, some like to serve this cake warm. By letting the frosting set, you also ensure it stays in place when removing the cake from the pan. The frosting may crack a little, but that adds to its charm.

Chocolate frosting being poured on Old fashioned Coca Cola cake

How to serve

Old fashioned Coca Cola cake is typically served with pecans but if you are anything like my son, you hate that idea and do not want nuts anywhere near your cake lol. If this sounds like you, a sprinkle of sea salt is always a good idea. Or you can just leave it plain with no toppings and just add a huge scoop of vanilla ice cream. I don’t think any one could argue with that.

Storing

This cake does not need to be refrigerated and is best left in an air tight container. If you do manage any leftovers, this cake can be wrapped up in freezer friendly container for up to two months.

Next time you’re at the grocery store, pick up a liter of coke, go home, and make this cake!! Share it, don’t share it, I won’t judge. All I know is that once you bite into that fluffy moist crumb and that fudge frosting over takes your tastebuds, you will never be the same.

Slices of sheet cake on parchment paper
Slice of chocolate sheet cake with pecans on parchment paper
chocolate sheet cake with chocolate frosting on parchment paper
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4.82 from 11 votes

Old fashioned Coca Cola Cake recipe

This classic Old fashioned Coca Cola cake pays homage to Southern tradition. Rich, moist, and decadent with a fudgy frosting to match. This chocolate cake is surely what chocolate dreams are made of!!
Prep Time15 minutes
Cook Time35 minutes
Resting time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, southern
Keyword: chocolate, easy chocolate sheet cake receipe, old fashioned receipes, sheet cake
Servings: 12
Calories: 600kcal
Author: Lauren Newsome

Equipment

  • 9 X 13 cake pan

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 1/2 cups minature marshmallows
  • 1 cup unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 1 cup Coca-Cola
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 2 eggs beaten
  • 2 tsp vanilla extract

Old Fashioned Coca Cola Frosting

  • 1/2 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 6 tbsp Coca-Cola
  • 1 box of powdered sugar
  • 2 tsp vanilla
  • 1 cup pecans toasted

Instructions

  • Preheat oven to 350 degrees
  • Line a 9 x 13 cake pan with parchment paper, set aside
  • Sift flour and granulated sugar together, stir in marshmallows and set aside
  • In a medium saucepan over medium heat, bring to a boil: butter, cocoa, and cola, stirring occasionally
  • Remove from heat and let cool for 5 minutes. Pour over dry mixture, whisk until combined
  • Whisk in buttermilk, baking soda, beaten eggs, and vanilla extract
  • Pour into 9 x 13 cake pan and bake at 350 degrees for 30 minutes. Or until cake tester comes out clean and cake bounces back when lightly pressed.
  • Remove from oven and let cool on wire rack in cake pan for 30 minutes before adding frosting

Old Fashioned Coca Cola Frosting

  • In large bowl, sift powdered sugar. Set aside
  • In a medium sauce pan, bring butter, cocoa, and cola to a boil. When smooth, remove from from heat and add to powdered sugar.
  • Add vanilla extract, whisk until smooth
  • Pour frosting over warm cake, top with tosted pecans if desired

Notes

Did you make this recipe? 
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 600kcal

Cake

Vanilla Buttermilk Pound Cake

This classic Southern Vanilla Buttermilk Pound Cake is a summer tradition. Its rich, moist, buttery with the most tender crumb thanks to addition of tangy buttermilk. This elegant summertime staple will surely be the star of the show.

pound cake sliced in half on white surface

I don’t know about any one else, but pound cakes are my love language. There’s something magical about butter, sugar, flour, and eggs coming together to create a rich, buttery, decadent slice of heaven. Add a little buttermilk and you really have something special. This classic vanilla buttermilk pound cake is a Southern delicacy. Not a summer would go by without this cake gracing my family’s table. Often served with a huge scoop of vanilla ice cream because no other flavor will do. To really understand the beauty of this cake, one has to look at the wonder that is buttermilk.

What is buttermilk

Firstly, buttermilk is and always will be a staple in the Southern kitchen. This rich, tangy, thick liquid does it all!! Its versatility allows it to not only be used in sweet and savory dishes, but it also serves as a refreshing beverage. Traditionally, buttermilk was the liquid left behind after churning butter from cultured cream. The liquid was left to sit for a period of time to allow the cream and milk to separate. The result? the formation of cultures that develop naturally when cream is left at room temperature for a long period of time. Cultures allowed the buttermilk to be used for a longer period of time than milk.

Today, buttermilk is no longer the by-product of cultured cream. Instead, cultures are added to fresh pasteurized milk. Although the method of making buttermilk has changed, you can still rely on thick, creamy goodness that not only gives you the most tender cake, but also, has a multitude of benefits!!

Buttermilk Benefits:

  • Lasts long in the fridge, even after the best by date!!
  • Its good for you!! Probiotics and active cultures help improve gut health
  • Helps leaven baked goods
  • It’s packed with protein

Ingredients for Vanilla Buttermilk Pound Cake

  • ingredients for vanilla buttermilk pound cake on a gray surface

You only need nine ingredients!!

  • Butter – To give you that richness you know and love
  • Granulated sugar – Granulated sugar will help to sweeten your cake to perfection and also add moisture
  • Eggs – You only need four, make sure they are at room temperature
  • Vanilla extract – To provide that rich, classic vanilla flavor. I mean you can’t have a cake without pure vanilla extract!!
  • Buttermilk – Buttermilk is the star of this cake. Not only does it add moisture to ensure a tender crumb, but it also provides the most luxurious texture. I recommend whole buttermilk for this recipe
  • Flour – Make sure you sift all your dry ingredients together. You want to make sure you distribute all your dry ingredients and get rid of any of those clumps
  • Baking powder and baking soda – We use both baking powder and baking soda to help leaven this cake and ensure a good rise!!
  • Salt – We use salt to balance out the sweetness

Tips for making the BEST pound cake

I feel like I can wax poetic all day long about buttermilk but now its time to get down to what you’ve all been waiting for, the cake. We have already established that buttermilk will help give you the most tender crumb. But there are other factors that need to be followed to ensure you get that perfect slice every time.

  • Always make sure you start with room temperature ingredients!! This is the number one rule in baking period!!
  • Make sure you cream your butter and sugar for the appropriate amount of time. This allows air bubbles to be incorporated into the mixture which will help leaven your batter. Your butter should increase in volume and become pale.
  • Make sure you add your eggs one at a time and beat until they are incorporated.
  • When adding flour, mix only until combined. Meaning stop when you no longer see white streaks!! You don’t want to over mix your batter.
  • After incorporating the last batch of flour, I like to take a large spatula and do at least 5 strokes by hand to make sure everything is incorporated. You don’t want to see flour at the bottom of your mixing bowl!!
  • Generously grease your pan. You want your cake to slide out smoothly and not stick to the pan. I love this Nordic Ware Heavyweight Angel Food Cake Pan
  • After pouring your batter into your pan, drop it a few inches from the kitchen counter to get rid of any air bubbles and to distribute your batter evenly.
  • Only allow your cake to rest in the tube pan for 10 minutes. You don’t want it sticking to the pan. I mean I would eat it but still, you want that beautiful finish so you can show it off!!

How to serve Vanilla Buttermilk Pound Cake

First of all, there’s no wrong way to dress up this cake. Berries with whipped cream are always a good idea. My favorite will always and forever be ice cream. There’s nothing better than slightly melted ice cream and a huge piece of cake to soak it up!! Or you can always go old school and add a sprinkle of powdered sugar or a glaze. Either way you choose I guarantee it will be good!!

How to store

This cake is its best at room temperature in an air tight container for up to 5 days. Make sure to store in a cool location. Honestly, I don’t think it will last that long but if it does, you can always freeze it!! Just wrap tightly in plastic wrap then foil. Place in a freezer friendly bag for up to three months. Make sure to defrost before eating.

Summer is fleeting. So make this cake. Make it for yourself, make it for those you love!!

whole vanilla buttermilk pound cake with wax paper underneath on a white surface
Sliced vanilla buttermilk pound cake with crumbs on white surface
Slice of cake on a white plate
Print Recipe
4.50 from 8 votes

Vanilla Buttermilk Pound Cake

This classic Southern pound cake is a summer tradition. Rich, moist, buttery with the most tender crumb thanks to addition of tangy buttermilk. This elegant summertime staple will surely be the star of the show.
Prep Time20 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: old fashioned recipes, pound cake, pound cake recipes
Servings: 12
Calories: 406kcal
Author: Lauren Newsome

Equipment

  • Stand Mixer

Ingredients

  • 1 Cup unsalted butter, softened 2 sticks
  • 2 Cups granulated sugar
  • 4 eggs large
  • 1 Cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 3 Cups sifted all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

To make the cake

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add eggs, one at a time, mixing well between each addition
  • Add vanilla extract
  • In a large bowl, sift together flour, baking powder, baking soda and salt. Sift again
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Be sure not to over mix!! Pour batter into prepared greased 10-inch tube pan.
  • Bake for 50 minutes to 1 hour. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack. Garnish with confectioners’ sugar or glaze if desired.

Notes

Did you make this recipe?
Tag @vintage_confections on Instagram!!

Nutrition

Calories: 406kcal