Cherry Cola Bundt Cake

By jenlin

Ingredients

• CAKE:
• 1 cup (2 sticks) unsalted butter, melted
• ⅔ cup plus 1 Tbsp cherry cola
• ⅔ cup cherry puree
• ½ cup grapeseed or canola oil
• 2 Tbsp molasses
• 2 ½ tsp vanilla extract
• 2 ½ tsp cola extract
• 5 large eggs
• 2 large egg yolks
• 3 ½ cups cake flour
• 2 ¼ cups granulated sugar
• ½ cup plus 2 Tbsp light brown sugar, packed
• 2 tsp baking powder
• 2 tsp kosher salt
• GLAZE:
• 2 oz cream cheese
• 2 Tbsp unsalted butter
• 1 ½ cups powdered sugar
• 2 Tbsp cherry cola plus more as needed
• ¼ tsp vanilla extract
• ⅛ tsp kosher salt
• 1 to 2 drops red food coloring (optional)
• DECORATION:
• Red and green gummy candies (stars, Santas, etc.), optional

Details

Adapted from parade.com

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.To prepare cake, in a large bowl, whisk first 9 ingredients. In another large bowl, whisk together flour, granulated sugar, brown sugar, baking powder and salt. Add wet ingredients; stir to combine. Use a whisk to break up any lumps. Pour batter into prepared pan. Bake 55-60 minutes or until cake bounces back firmly when tapped with your fingertips and center is not jiggly. Cool in pan 45 minutes. Run a butter knife or offset spatula between edge of cake and pan to loosen. Invert pan onto a wire rack set in a rimmed baking sheet. Cool completely.To prepare glaze, microwave cream cheese and 2 Tbsp butter in a small bowl 30 seconds or until butter is mostly melted and cream cheese is soft. Stir vigorously until smooth. Scrape mixture into a medium bowl; whisk in powdered sugar and remaining ingredients. Whisk until smooth. (If glaze looks too thick, whisk in more cherry cola, 1 tsp at a time, to adjust consistency.) Pour glaze over top of cake in an even stream. Decorate as desired. Let stand 15 minutes to set.