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1Total Time
15Prep Time
45Bake Time

Gin & Tonic Cake

2 Reviews

  • Vegetarian

About the bake

This gin and tonic cake is a deliciously light, soft and tasty lime sponge cake infused with gin and tonic. We've made a delicious lime buttercream to cover the cake. This showstopper cake is perfect with Afternoon Tea. 

1Total Time
15Prep Time
45Bake Time


  1. Step 1:

    Preheat the oven to 180ºC/160ºC fan/gas mark 4

  2. Step 2:

    Greese and line 2 x 20cm cake tins. In a mixer, beat together the butter and half of the sugar until white and fluffy.

  3. Step 3:

    Add the eggs one at a time with a tablespoon of flour making sure they are fully incorporated before adding the next one. Fold in the rest of the flour once the eggs are all mixed in. 

  4. Step 4:

    Mix the yogurt with the juice of one of the limes and 3/4 of the gin. Add this to the cake batter and mix it in.  

  5. Step 5:

    Pour half the cake batter into each cake tin and bake for 35 minutes or until a skewer comes out clean.  

  6. Step 6:

    While the cake is in the oven, make the syrup. Put the remaining sugar, tonic water and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, stir it and then let it cool for 5 mins. Pour in the remaining gin and set aside.

  7. Step 7:

    When the cake is ready, let it cool in it's tin for 5 minutes. Using a skerwer, prick the cake all over and then spoon the syrup over both halves of the cakes. Leave it to cool completely.

  8. Step 8:

    Next, make the buttercream. Beat the butter until soft in a mixer for a few minutes, then add the icing sugar, a third at a time. Add a tablespoon of milk to help loosen the texture if it's too stiff. Add the zest of the limes. You may add 4 drops of gin and tonic flavouring (optional) and mix in to finish it. 

  9. Step 9:

    To dress the cake, cover the top of one half with 1/3 of the buttercream. Sandwich the second layer on top. Cover this with buttercream too before working buttercream onto the sides.  This gives a beautiful naked finish. 



  • For the Cake

    • 250g Salted butter (diced)
    • 325g Billington's Unrefined Golden Caster Sugar
    • 4 Medium eggs
    • 250g Allinson's Self-Raising White Flour
    • 75g Natural yoghurt
    • 2 Lime (juice only)
    • 75ml Gin
    • 150ml Tonic water
  • For the Buttercream

    • 200g Softened butter
    • 400g Silver Spoon Icing Sugar
    • 2 tbsp Milk
    • 3 Lime zest
    • 4 drops Gin &tonic flavouring (optional)


  • Saucepan
  • 2x 20cm cake tins
  • Electric mixer

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