Chocolate Cherry Cola Cake from Oh Gussie! by Kimberly Schlapman

Spring is a season of celebrations, and today we’re sharing the perfect cake for a gathering with family or friends. This Chocolate Cherry Cola Cake from Oh Gussie! by Kimberly Schlapman is a twist on a classic recipe. We can’t get enough of the flavorful spicy cake and the sweet vanilla frosting – perfect for a Mother’s Day celebration or a birthday! Oh Gussie! is a down-home Southern cookbook by one of the founding members of the platinum-selling country music band Little Big Town and star of the popular cable show Kimberly’s Simply Southern. In Oh Gussie!, Kimberly shares soul-pleasing recipes and soul-stirring stories from her roots in the Appalachian foothills of north Georgia, her travels on tour with the band, and from the life she loves back home in country music’s capital. Purchase a copy from your favorite retailer.

Chocolate Cherry Cola Cake

122_OGI love to celebrate birthdays with the crew and my bandmates. When we’re on the road, it’s nice to have the band family celebrate. Jimi’s birthday falls at the end of October, and I sometimes make this silly chocolate cherry cola cake for him, decorating the top with chocolate cherry cordials or gummy candies. I always let him choose what he’s got a hankering for, and it’s often this.

Make one 9 x 13-inch cake

1 box devil’s food cake mix
1 cup (8 ounces) cherry cola
½ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
One 10-ounce jar maraschino cherries, drained (reserve ¼ cup of the liquid) and chopped

⅓ cup butter, at room temperature
4½ cups powdered sugar, sifted
¼ cup milk
1½ teaspoons vanilla extract
One 7-ounce jar marshmallow crème
18 fresh cherries, chopped

1. Make the cake: Preheat the oven to 350˚F. Grease a 9 x 13-inch cake pan.

2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.

3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.


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