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Strawberry Cream Soda Cake

Gastro-PubOvenVegetarian
Time :2 hours
Yield :15 servings
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A nostalgic Strawberry Cream Soda Cake that combines fruity, creamy, and fizzy flavors in every slice.
Taking a bite of this cake is like taking a trip to the local ice cream parlor and taking a sip of a lovely, fresh-made float! The cake part of this Strawberry Cream Soda Cake is infused with the malty flavor of cola and the creamy sweetness of marshmallows, giving each slice a delicious soda flavor pop! Then on top is a creamy, tangy spread and fresh, bright strawberries, resulting in a cake unlike any other; one tinged with nostalgia and tasty fun! Strawberry Cream Soda Cake even looks like a classic float, and your tastebuds will be floating on the good vibes it brings!

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 (12-ounce) can cola
  • 1/2 cup butter cubed
  • 1/2 cup canola oil
  • 1/4 cup baking cocoa
  • 1 1/2 cups miniature marshmallows
  • 2 large eggs room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

For the topping:

  • 2 cups sour cream
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon vanilla extract
  • 3 cups fresh strawberries sliced

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking pan.
  • In a large bowl, whisk the flour, the sugar, and the baking soda together.
  • In a large saucepan, bring the cola to a boil.
  • Cook the cola until the liquid is reduced to 1 cup in volume, about 7-9 minutes.
  • Stir the butter, the oil, and the cocoa into the cola syrup.
  • Return the cola mixture to a boil, stirring occasionally.
  • Transfer the saucepan from the heat.
  • Stir the marshmallows into the cola mixture until melted.
  • Add the cola mixture into the flour mixture, stirring until just moistened.
  • In a small bowl, whisk the eggs, the buttermilk, and 1 teaspoon of the vanilla until blended.
  • Add the egg mixture to the flour mixture, whisking constantly.
  • Transfer the batter to the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
  • Place the baking pan on a wire rack and allow the cake to cool completely.
  • In a small bowl, mix the sour cream, the brown sugar, and the remaining vanilla until smooth.
  • Spread the sour cream mixture evenly over the cake and then top with the sliced strawberries.
  • Slice and serve.
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