I posted the recipe for my Pink Gin Cupcakes in September last year and it has been my most popular recipe, you guys absolutely LOVE it! So, when I was asked to make this recipe for a family members 18th birthday I decided it was about time I finally made a version of this cake to post on my blog.
This cake is three layers of pink gin sponge, filled with pink gin buttercream and decorated with fresh strawberries, raspberries and of course sprinkles.
To make the sponge is exactly the same as the cupcake version but just in larger quantities. I used 4tbsp of Pink Gin and 2tsp of fresh lemon juice and baked them in 3 8” round cake tins. You can make the recipe in two cake tins instead of three and you would just need to reduce all the ingredients too 250g of everything and 4 large eggs ½ tsp of fresh lemon and 2tsp of Pink Gin. For the buttercream, you should use 450g Icing Sugar and 200g Butter and 1 1/2 tsp of pink gin.
The buttercream is made from icing sugar and unsalted butter. You can use stork when making the cake but for the buttercream, it is best to use unsalted butter as the Stork can make the buttercream too soft. I used this pink food colouring to colour the buttercream which I got from Iced Jems when it was the right consistency I piped it onto each layer of the cake using a large round nozzle. The round nozzle isn’t usually my go-to nozzle but my other nozzles were in the dishwasher so I had to improvise. It does create nice round splodges (I realise splodges doesn’t make them sound the nicest but trust me they are super pretty)
I put one of my cakes onto the serving plate I was using and piped around the edge of the cake with the nozzle in nice splodges and then just filled the middle of the cake, the middle of the cake doesn’t need to be neat because no one is going to see it. I repeated this on the next layer of the cake. For the final layer, I piped the splodges on and decorated by adding some fresh strawberries, raspberries and some pink sprinkles the ones I used were from my absolute favourite baking store Iced Jems you can find them here.
This cake will last 3-4 days in an airtight container.
This cake should serve between 12-14.
For the Cake
400g Unsalted Butter/Stork
400g Caster Sugar
400g Self-Raising Flour
7 Large Eggs
2tsp Baking Powder
4tbsp Pink Gin (I used Gordons)
2tsp Lemon Juice (I used fresh lemons but you can use bottled lemon juice)
For the Buttercream
700g icing sugar
300g Unsalted Butter
2tbsp Pink Gin
Pink Food Colouring
For the Decoration
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line 3 8″ round cake tins and leave to one side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, eggs and baking powder. Mix until all combined and there is no sign of any lumps. Add in the Gin and the Lemon Juice.
- Spoon the mixture into the baking tins and bake in the oven for 35-40 minutes. Or until golden brown and spring back when touched.
- While the cakes are cooling make the buttercream. Mix together the icing sugar, and butter until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle. Add in the Pink Gin and mix again until all combined.
- Once your cakes have completely cooled pipe the buttercream onto the cakes. I placed one cake onto my serving plate and piped the buttercream before adding the next cake on top and repeating until all cakes are stacked on top of each other.
- Finally, decorate them using the fruit.
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