Looking for the perfect crowd pleaser cake? Look no further! These delicious drink-inspired cakes will be sure to tickle your tastebuds. A few of these are purely for the adults (we do love a boozy cake!), but perfect for your garden party desert!
- 225g unsalted butter, softened, plus extra for greasing
- 225g sugar
- 4 British free range eggs
- 225g self-raising flour
- 1 tsp baking powder
- 50ml cloudy lemonade
- For the drizzle:
- 100ml cloudy lemonade
- 100g icing sugar
- For the icing:
- 50g unsalted butter, softened
- 100g icing sugar
- 1 tbsp lemon curd
- 6 lemon sherbets, crushed, to top
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- Butter and line a 2lb loaf tin with greaseproof paper.
- Mix the cake ingredients in a bowl.
- Spoon the cake mix into the loaf tin and bake for 30 mins. Cover the top with greaseproof paper, and bake for 15-20 mins more.
- Leave to cool.
- In a small pan, heat the cloudy lemonade and icing sugar for about 5 mins until reduced. Leave to cool, then prick the cake all over with a skewer and pour the drizzle over.
- Beat the icing ingredients together, spoon onto the cake and top with the crushed sweets.
- eggs 6
- golden caster sugar 260g
- melted butter 115g, cooled to room temperature
- vanilla extract 1 tsp
- plain flour 260g
mojito-infused sugar syrup:
- light muscovado sugar 150g
- limes 4, 2 zested and juiced, 2 thinly sliced for the top
- white rum 75ml
- mint a medium-sized bunch, leaves only, torn or cut into small pieces
lime butter cream:
- butter 200g, room temperature
- icing sugar 400g, sifted
- vanilla bean paste ½ tsp or 1 tsp
- vanilla extract
- limes 2, zested and juiced
- To make the syrup, put the sugar, 40ml water, lime juice and white rum in a small, heavy-based saucepan. Bring to a simmer on a low heat to dissolve the sugar, then boil for 1 minute. Remove from the heat, add the lime zest and mint leaves, and stir. Allow the syrup to cool, then leave it to sit for a few hours so the flavours infuse.
- Heat the oven to 200C/fan 180C/gas 6. Butter 2 x 20cm sandwich tins and line the bases with baking paper. Beat the eggs lightly in a metal or glass mixing bowl, then add the sugar and lightly beat again. Put the bowl over a pan of just boiled water, making sure it doesn’t touch the water.
- Whisk with an electric hand whisk for 10 minutes until the mixture is thick and has tripled in volume. It needs to reach the ribbon stage where batter trailed across the rest of the batter takes a few seconds before it sinks in.
- Add the butter and vanilla extract down the side of the bowl and fold it in with a large spatula, being careful not to knock the air out of the batter. Add the flour in three batches by sifting it on top of the batter and then folding it in. Pour the batter into the tins and level the tops. Bake for 15 minutes until slightly browned on top and springy to the touch. A skewer inserted into the middle should come out clean.
- Allow the tins to cool for 5 minutes, then loosen the cakes around the edges and tip them onto a wire cooling rack. Once cooled, strain the mojito syrup and brush it liberally over the tops of the cakes with a pastry brush, repeating every few minutes until you’ve used up two thirds of the syrup.
- To make the butter icing, cream the butter until smooth, then beat in the icing sugar, vanilla, lime juice and zest. Add more icing sugar if you need to. Smooth a thin layer of icing over the top of the first cake, then place the second cake on top. Smooth the rest of the icing over the cake, starting at the top and then the sides. Decorate with lime slices and serve with the remaining syrup.
225g (8oz) unsalted butter, softened, plus extra for greasing
225g (8oz) golden caster sugar
4 eggs, beaten
1 tsp almond extract
1 orange, finely zested
225g (8oz) self-raising flour
1 tsp baking powder
2 tbsp milk
For the Pimm’s syrup
300ml (10fl oz) Pimm’s
100g (3 1/2oz) caster sugar
2 tbsp orange juice
For the mascarpone cream
200g (7oz) light mascarpone
100ml (3 1/2fl oz) whipping cream
2 tbsp icing sugar
1/2 orange, zested, plus 1 tbsp juice
For the filling and decoration
300g (10oz) strawberries, hulled and sliced lengthways
handful fresh mint, leaves picked
1/2 cucumber, cut into ribbons
1/2 orange, zested
Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Line the bases with nonstick baking paper.
In a mixing bowl, beat the butter and caster sugar with an electric whisk until smooth. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat in the almond extract and orange zest.
Sift over the dry ingredients and fold in using a large metal spoon. Stir in the milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen, golden and just starting to come away from the sides. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, make the Pimm’s syrup. Put the Pimm’s, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil. Boil briskly for 15 minutes, stirring occasionally, until syrupy and reduced by half. Remove from the heat and set aside to cool.
To make the mascarpone cream, put the the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in a mixing bowl. Beat with an electric whisk, until combined and smooth.
To assemble the cake, put one sponge on a serving plate and drizzle over 2 tbsp of the cooled Pimm’s syrup. Using a large piping bag fitted with a plain nozzle, pipe the mascarpone cream over the cake. Alternatively use a palette knife, spreading it thickly.
Layer up three quarters of the strawberries over the cream, working from the outside edge in. Top with the second sponge and pipe or spread with the remaining cream.
Decorate the cake with the remaining strawberries, mint and cucumber ribbons. Drizzle over 2-3 tbsp more of the Pimm’s syrup, then scatter over the orange zest. To serve, cut into small slices.
- 2-2/3 all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup 2% milk
- ½ cup coconut milk
- ¾ cup unsalted butter (softened) OR ½ cup + 1 Tbsp canola oil
- 1-2/3 cups granulated sugar
- 2 eggs
- 2 tsp coconut extract
- 1 tsp vanilla extract
- 1 can 19oz. crushed pineapple including juice
- 2 Tbsp sugar
- 2 Tbsp cornstarch
- 1 tsp lemon juice
- 1 cup sugar
- ½ cup coconut water
- 1 cup unsalted butter, at room temperature
- 3-1/2 cups icing sugar
- 4-5 Tbsp light cream
- 2 tsp coconut extract
- In a saucepan, combine pineapple with juice, sugar, cornstarch and lemon juice. Cook, stirring constantly over medium heat until mixture comes to a boil. Simmer, stirring, 3 minutes. Cool completely. Can be made days in advance and stored in refrigerator.
To Make Coconut Syrup:
- Combine sugar and coconut water in a small saucepan and bring to boil over medium-high heat, stirring to dissolve sugar. Boil without stirring for about 5 minutes. Let cool. Can be made days in advance and stored in refrigerator.
To Make The Cake:
- Preheat oven to 350ºF. Grease and flour 2-8″ cake pans. Add parchment paper circle to the bottom of each and grease that as well.
- Whisk flour with baking powder and salt in a small bowl.
- Mix 2% milk and coconut milk together in a small bowl.
- In a large bowl, beat butter (or canola oil) and sugar with a mixer on medium until fluffy. Add eggs, one at a time, beating well and scraping down sides of bowl. Add in vanilla and coconut extracts.
- Gradually beat in dry ingredients, alternating with milk mixture, in 3 additions. Divide batter between prepared pans. Bake until tester comes out clean, about 35 minutes. Remove from oven, let cool 10 minutes, then turn out onto wire rack to cook completely.These layers can be wrapped and frozen for later assembly if needed.
To Make The Buttercream:
- In a large mixer bowl, beat butter and half of icing sugar until light and creamy. Add cream and coconut extract. Gradually add remaining sugar, beating until smooth. Add enough cream to make it a soft spreading consistency.
- Cut each cake layer in half to make 4 layers. Place one layer on a cake plate. Spoon â…“ Coconut Syrup (if using) over layer. Spread â…“ Pineapple Filling on top. Top with another cake layer and repeat until 4th layer is the top. Frost top and sides with Coconut Buttercream. Cover with up to 3 cups sweetened flaked coconut by pressing handfuls of coconut into the buttercream with your hands. Chill until serving. Bring up to room temperature when serving.
- 3 cups sugar
- 2 sticks butter
- 6 eggs
- 3 cups of AP flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon rum extract
- 1 teaspoon orange liquor
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup apricot brandy
- Preheat oven to 350 degrees.
- Cream butter and sugar together in a stand mixer.
- Add eggs one at a time, beating well after each one.
- Add all other ingredients except flour and mix to combine.
- Add flour and mix on a low speed until fully combined.
- Pour batter into a very well greased bundt pan.
- Bake for about 1 hour, until a toothpick comes out clean.
- Let cake cool completely in pan and then invert to get it out.
- Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
- 2 lb frozen blackberries
- 2 cups of sugar
- 2 tbs lemon juice
- 3 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 4 eggs
- 2 cups vegetable oil
- 1 1/3 whole milk
- 1 tbs lime zest
- 1 tbs lemon zest
- 2 8oz packages of cream cheese
- 1/2 cup butter
- 3 tbs coconut rum
- 2 tbs fresh lime juice
- 3 1/2 cups powder sugar
- Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
- Combine the blackberries, sugar and lemon juice in a medium sauce pot.
- Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
- Cool down, transfer into a jar and refrigerate.
- Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
- Prepare all the ingredients and have them ready before starting the batter.
- Sift the flour, baking powder and salt together.
- Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
- With mixer running, drizzle in the oil and beat until well combined.
- Add the zest
- Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.
- Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
- Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.
- Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.
Putting The Cake Together:
- Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.
- Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)
- Decorate with blackberries.