This moist Gin and Tonic Layer Cake is a perfect treat for she (or he) who loves gin and cake as it combines both in one delicious sponge. Why have gin in a glass when you can eat it in a cake?
Gin and Tonic inside a cake is always a good thing, right? I have to admit that I much prefer the taste of gin in cake form than I do in glass,largely due to a very over indulgent gin night way back when which made me ill! However, it was a friends birthday the other day, and knowing how she enjoys a tipple in a glass, I decided to make her this Gin and Tonic Layer Cake as a gift.
It was one of those made up recipes, as I had intended making cupcakes. However, when I came to gathering my ingredients, I discovered that I did not have any paper cases and that is why this became a layer cake instead.
I used a gin and tonic mixer (gin in a tin!) which comes in a can, but of course you could just use gin and no tonic. However, I thought that Sarah’s children might be eating this, so I decided that gin and tonic might be a better idea for them as just gin might be too strong a flavour.
I also added sometime zest for colour and to counter act any sweetness in the. buttercream.
I did not try this cake, but Sarah assures me it was delicious and she loved it. If you would like try it then please find the recipe below.
Recipe for Gin and Tonic Layer Cake
- *for the sponge*
- 300g butter
- 300g caster sugar
- 6 eggs
- 6 tbsp pre-made gin and tonic mixer in a can
- 300g self raising flour
- *for the buttercream*
- 100g unsalted butter
- 150g icing sugar
- 2-4 tbsp pre-made gin and tonic mixer
- zest of 1 lime
- *for the icing*
- 100g icing sugar
- enough pre-made gin and tonic mixer to mix to make paste
- some more lime zest
- Grease and line 3 x 8 inch cake tins
- Pre heat the oven to 180oC / 160oC (fan)
- Beat the butter and sugar for 5 minutes until light and creamy
- Add the eggs, and 4 tbsp of the gin and tonic mixer, together with a spoonful of flour and beat again for a few more minutes
- Fold in the flour until combined
- Divide the batter between the 3 cake tins
- Bake in the oven for approx 23- 25 minutes or until cooked right through
- Take 1 of the cooked sponges, and using a fork make holes in the top and then pour over some more of the gin and tonic mixer (making sure to leave some for the buttercream)
- Once the sponges are cool to touch, remove from the tins and place one onto a cake board/plate ready for assembling.
- *make the buttercream*
- Cream the butter for a few minutes to soften, then add the icing sugar and beat until soft and creamy
- Add some of the gin and tonic mixer - enough to make the buttercream more creamy
- now add the lime zest and mix in
- Assemble the three sponges and add the buttercream in between each sponge layer
- Top with the sponge that was drizzled with the gin and tonic
- Lastly, mix the icing sugar with a little more of the gin and tonic mixer , just enough to make a paste and drizzle this over the top the cake and scatter some more lime zest over it.
If you like the sound of this, you might enjoy my other Gin and Tonic cake
Hosted this week by Jacqueline