This beautiful and gin-tastic cake is made with gin and lemon and tastes wonderful. With added limoncello this gin cocktail cake is a boozy beauty bake.
5 from 5 votes
Prep Time 20mins
Cook Time 40mins
Decoration Time 1hr
Total Time 2hrs
Course Bakes, Cakes
Cuisine British, English
300gramsgolden caster sugar
700gramsicing sugar / confectioners sugar
purple colour paste
slices of lemon
sprigs of fresh thyme
Making the Cake
Grease and line two six inch cake tins.
Preheat the oven to 180ºC/160º fan.
Cream together the butter and sugar.
Add the eggs one at a time.
Sieve in the flour and baking powder and mix together.
Zest of the two lemons and mix it into the cake mix.
Take a few sprigs of fresh thyme and finely chop it in to the mix. Stir together.
Divide the cake between the two tins and bake for 35-40 minutes, until golden brown and when a cake tester comes out it's done. Leave to cool for 30mins and then remove to a cooling wrack until cold.
Making the buttercream
In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.
If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.
Add a large round nozzle to a pipping bag and fill it up with the buttercream.
Making the drizzle
Add the limoncello and gin into a saucepan and on a low heat mix together until it starts to thicken. Remove from the heat and set aside until ready (it should still be warm).
Combining the components
Level off the cakes and cut them in two horizontally into two equal pieces. So you have 4 layers altogether.
On a cake plate or turn table start assembling the layers. Add the first layer and gently spoon on a tablespoon of drizzle over the cake and allow it to soak in.
Divide the cake up by pipping a blob of buttercream into quarters and add three blobs in-between them. Fill in the central space with buttercream so the cake will stack level.
Repeat with the other layers.
When you reach the top layer only pipe the blobs around the outside.
Decorate the top with slices of lemon and fresh sprigs of thyme.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com