Coca-Cola Sheet Cake with Cream Cheese Peanut Butter Frosting
This is a moist, rich. deeply chocolate cake with a surprising ingredient--Coca-Cola. The icing is a nod to the tradition of adding peanuts to a bottle of coke.
Ingredients
for the cake:
- 1 cup sugar
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1 3/4 cups flour
- 1 cup Coca-Cola not diet, not Coke Zero
- 8 tablespoons butter
- 1/2 cup canola oil
- 1/2 cup cocoa
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
for the frosting:
- 8 oz brick cream cheese, at room temperature
- 1/4 cup creamy peanut butter, at room temperature (your peanut butter shouldn't be cold anyway!)
- 3 cup confectioners sugar
Instructions
for the cake: (you can make the cake the day before you want to serve it)
- Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch jelly roll or cake pan.
- In a large bowl, whisk together the sugars, baking powder, and flour. Set aside.
- In a medium saucepan, combine the Coca-Cola, butter, oil, and cocoa and bring to a boil over medium heat. Allow to cool slightly.
- Beat into dry ingredients.
- Stir in the eggs, milk, and vanilla.
- Pour into prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool, in pan, on a wire rack for 5 minutes then remove from pan and continue to cool on a wire rack.
for the icing: I like to ice the day we are going to eat the cake so if you made the cake a day early, ice it the next morning.
- Place all ingredients in a medium bowl (or bowl of a stand mixer) and beat, with an electric mixer, until well combined and light and fluffy.
- Spread on cooled cake.
Notes
This is a Texas Sheet Cake-style cake so don't be alarmed if the finished cake is on the shorter side.
Salted peanuts and/or sprinkles make a cute decoration!
If you want to lean into the Texas Sheet Cake aspect, make the cake the night before and allow it to cool completely in the pan, then ice just the top the next day.