Gin & Tonic Drizzle Cake!

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A Deliciously Light, Soft, and flavourful cake based on the wonderful Gin & Tonic. Lime Sponge, Gin & Tonic Drizzle, Gin Icing, and Lime = Gin & Tonic Drizzle Cake!

You guys have completely raved about my Gin & Tonic Cupcakes, and my Gin & Tonic Fudge since I posted them. Honestly, I thought they could be reasonably popular, but I am amazed but how they are continually popular day in and day out. Therefore, when one of my Boyfriends Colleagues suggested a Gin & Tonic Drizzle Cake, I knew it had to happen. It was DELIGHTFUL. I honestly can’t love it any more.

I went for simplicity with the Cake part of this recipe, because sometimes simple is best. It’s basically a Victoria Sponge type recipe with proportional ingredients for the cake such as the Butter, Sugar, Flour and Eggs. However, I did add in some Lime Zest to give it a little hint of flavour. I didn’t want it to be completely plain, but it has just enough in it to give it a bit of flaaaavour.

I used a Loaf Cake style tin as I haven’t baked a Loaf Cake in a while, and I thought it would suit this cake! You can easily make it into a different shape or style, or even add the G&T buttercream from my Gin & Tonic Cupcakes, but thats up to you! The Drizzle is really very simple as well.

You need the sugar in it to give it a bit of substance, and make it drizzle like (such as you use for Lemon & Lime Drizzle Cake type recipes), otherwise using just Gin and Tonic might make it slightly soggy rather than drizzly. It’s very easy and simple to just dissolve the Sugar into the Gin and the Tonic, and huzzah you’re done. Drizzling it over the cake, and letting it soak in is the painful part, as you just want to eat the cake already!

I was wondering whether using Gin in the ‘Water Icing’ would work, but it did! It sort of makes it a sweet Gin flavour, so you definitely have to like Gin to like the Icing. You can of course just use water, but I adore it with the Gin! It’s almost bitter in a weird way, but still sweet.

5 from 11 votes
Gin & Tonic Drizzle Cake!
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins

A deliciously light, soft, and flavourful cake based on the wonderful Gin & Tonic. Lime Sponge, Gin & Tonic Drizzle, Gin Icing, and Lime!

Course: Dessert
Cuisine: Cake
Servings: 8 People
Calories: 446 kcal
Author: Jane's Patisserie
Cake Ingredients
  • 250 g Stork/Unsalted Butter
  • 250 g Caster Sugar
  • 250 g Self Raising Flour
  • 5 Medium Eggs
  • 1 Lime Zested
  • 75 g Caster Sugar
  • 5 tbsp Gin
  • 5 tbsp Tonic Water
  • 200 g Icing Sugar
  • 3-4 tbsp Gin
  • 1 Lime Zested
  • Lime Slices
For the Cake!
  1. Grease and Line a 2lb Loaf Tin, and preheat your oven to 180C/160C Fan

  2. Cream together your Butter and Caster Sugar until light and fluffy. 

  3. Add in the Eggs, Flour, and Lime Zest, and beat again till smooth and combined. 

  4. Pour your cake ingredients into your tin, and bake in the oven for 40-45 minutes. When baked fully, a cake Skewer should come out clean, and the cake shouldn't be making a bubbling sound. 

  5. Remove the cake from the oven and leave to cool slightly whilst making the drizzle. 

For the Drizzle!
  1. Add your Caster Sugar, Gin, and Tonic to a small pan. 

  2. Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat. 

  3. Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin. 

To Decorate!
  1. Once the cake has cooled, remove it from the tin. 

  2. In a small bowl, add your Icing Sugar, and gradually mix in the Gin till you get a thick pourable consistency. You don't want it too thin otherwise it will all run off. 

  3. Pour the Icing over the cake, and sprinkle over some lime zest, and then add some lime slices for more decoration. 

Recipe Notes

Sometimes, the cakes can take longer than the time stated due to oven temperatures and such. Keep an eye on it, but make sure to look for the clean skewer and no bubbling sounds for when its done!

I used Bombay Sapphire Gin for this one, but you can use any! A stronger flavoured gin is better, but any will do!

You don't have to use Lime in this recipe either, or you can use a different flavour, I just love Lime with Gin!

Nutrition Facts
Gin & Tonic Drizzle Cake!
Amount Per Serving
Calories 446 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 102mg34%
Sodium 41mg2%
Potassium 86mg2%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 65g72%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 4.9mg6%
Calcium 26mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • veronica bellotti
    December 23, 2019 at 12:41 pm

    iv made the cake and icing is on now, and icing is setting, when in a container ,do I store in fridge as its covered or in a cupboard. thanks.

    • Jane's Patisserie
      December 23, 2019 at 2:59 pm

      I would just store at room temp on the side in a container!

  • veronica bellotti
    November 6, 2019 at 1:36 pm

    How long in the freeze can I keep it, is a month too long (without icing of course)? Iv made before so i know its good. Thanks

  • Laura
    November 5, 2019 at 12:48 pm

    5 stars
    Hey – I love this recipe but was wondering about making it with a mini loaf tin – Im assuming I would need to cut the temp and bake time

  • Marie
    October 22, 2019 at 12:59 pm

    5 stars
    I made this for a charity bake off at work and won the ‘Taste’ category. Used pink gin for the icing and it turned out really well.

  • kim
    August 21, 2019 at 5:58 pm

    Hey Jane,
    I’ve made so many of your recipes but am baking for a friend who is gluten free this weekend (i made your chocolate cake last time) Would i just substitute the flour for gf flour? Would i need to add anything else in?
    Thank you!

    • Jane's Patisserie
      August 21, 2019 at 9:49 pm

      For this I would use xantham gum as well because of the amount of drizzle you pour on! x

  • Craig
    April 16, 2019 at 10:39 pm

    Hi, just wondering how this would work with dark rum and coke instead of g&t? Would the drizzle still need sugar added or would the coke take care of that?

  • Lisa
    March 9, 2019 at 6:09 pm

    5 stars
    Looks amazing can’t wait to get started! Could I put in 8 round tin or would this mess up all the measurements and look flat??

    • Jane's Patisserie
      March 9, 2019 at 7:09 pm

      It would probably mess it up a little! I have a gin and tonic cake you can look at instead! x

  • Debra Dulake
    February 10, 2019 at 1:30 pm

    5 stars
    I am so glad I’ve found this site. I’ve made several Gin and Tonic cakes and this has to be the best by far. I love that you don’t use baking powder as I always find I can taste it no matter now little I use. The sponge was beautifully light and really scrummy. Everyone who ate it loved it. I used Rhubarb and Ginger Gin and put lime zest within the cake and in the drizzle and topping. Gonna try the Vanilla cake for my friends birthday.

  • Catherine
    January 11, 2019 at 11:44 am

    Can I ask what quantity you would use of the G & T flavouring in the drizzle and Icing please. Just making it now for the first time and its in the oven nearly done!

    • Jane's Patisserie
      January 11, 2019 at 2:16 pm

      It depends entirely on how strong you like it – I’ve not made the drizzle with the flavouring before but I imagine it would be 1tsp for each?!

  • Catherine Hurley
    January 11, 2019 at 10:43 am

    I’m making this now for the first time. Us8 g the Sainsburys G&T flabouring. What would the quantities be for the drizzle and icing? Thanku

  • Karis Parker
    November 28, 2018 at 6:56 pm

    5 stars
    I made this last night, served it in the office today – massive hit!! Will defo be baking this again for Xmas & maybe even with pink gin 🙂 love it! Thanks Jane xx

  • Nicola
    October 25, 2018 at 10:06 pm

    This cake looks amazing. I want to make it for a charity bake sale, but I’m not a baker at all!!!
    Can the cake be make a day before icing? Or would that ruin the cake? How long would it stay fresh for?
    Sorry for all the questions. Thank you for your amazing page.

    • Jane's Patisserie
      October 26, 2018 at 9:01 am

      Thank you!! Yes you can make it and then decorate it another day, but I would recommend doing the drizzle on the day of baking so it soaks in properly! Cakes are usually good for 3-4 days.

  • Zoe
    October 7, 2018 at 4:48 pm

    5 stars
    Went down a treat at our recent macmillan coffee morning, so light and moist. Think I’ll definitely be making this again!

  • Mona R Doyle
    September 8, 2018 at 7:05 pm

    What , if anything , can I use to substitute the Gin?

    • Jane's Patisserie
      September 9, 2018 at 9:18 am

      I’ve not personally used a different alcohol, but I assume similar so Rum or Vodka?

  • Sarah
    May 30, 2018 at 6:55 am

    5 stars
    Went down a treat at a charity bake sale!! Thank you for creating and sharing!

  • Laura Jack
    May 1, 2018 at 12:02 pm

    5 stars
    Do you think pink gin will work?

    • Jane's Patisserie
      May 1, 2018 at 7:12 pm

      I’m sure it would! The pink colouring probably won’t come through though!

    • veronica bellotti
      February 27, 2019 at 9:56 am

      OOh beat me to it, I was scrolling down to see if anyone would ask that, as I can only get the Pink Gin and Tonic in a tin at tesco.

  • Denise
    April 30, 2018 at 1:40 pm

    Can you exchange the gin and tonic for gin and tonic flavouring that you used when you made gin and tonic fudge?

    • Jane's Patisserie
      May 1, 2018 at 7:11 pm

      Yes indeed!

    • Chloe
      September 20, 2018 at 9:23 pm

      Would you need to change the quantity? If so, how much by?

    • Jane's Patisserie
      September 21, 2018 at 9:20 am

      Maybe 2tsp?

  • Ellie
    April 4, 2018 at 12:25 pm

    Not sure what happened but my cake has been in the oven about an hour and it’s still not cooked? Oven is on the right setting and ingredients the same.

    • Jane's Patisserie
      April 4, 2018 at 12:38 pm

      Maybe your tin is slightly different to mine, but its a standard cake recipe that should work. x

  • Hollie
    April 3, 2018 at 8:30 pm

    Once this is made do I leave it in the fridge ? As I’m making it Tomorrow ready for Thursday?

    • Jane's Patisserie
      April 4, 2018 at 12:38 pm

      Noo room temperature is fine, fridge will dry the cake out. x

  • Evie
    March 3, 2018 at 10:48 am

    Will this freeze well

    • Jane's Patisserie
      March 3, 2018 at 12:36 pm

      I’m sure it will!

    • Evie
      March 3, 2018 at 12:42 pm

      Thanks without the icing I presume

  • Rosa
    February 6, 2018 at 7:24 am

    I buy large free range eggs from the market. They are much bigger than the large supermarket eggs. Would you recommemd 4 and not 5?

  • Francesca McDonald
    January 20, 2018 at 12:15 pm

    This cake looks amazing, would it work if I swapped out the Bombay Sapphire Gin for some Edinburgh Rhubarb and Ginger Gin Liqueur?

    • Jane's Patisserie
      January 20, 2018 at 8:03 pm

      You could definitely try it but I’m not sure how well the flavour will come through?!

    • Joanne
      January 26, 2019 at 8:35 am

      5 stars
      I was wondering the same. How did it turn out?

    • Francesca McDonald
      January 29, 2019 at 11:43 pm

      5 stars
      It was fantastic – My mum loved it!

  • Tina
    January 17, 2018 at 11:33 pm

    What will happen if I use salted butter instead of unsalted butter? 🙂

  • Sam
    January 13, 2018 at 7:30 pm

    5 stars
    I made this G&T cake for the office, it was amazing, very moist and the icing very tangy will definitely make it again

  • Rita Yeo
    January 13, 2018 at 5:58 pm

    Can it be frozen?

    • Jane's Patisserie
      January 13, 2018 at 6:26 pm


    • Sue cammish
      August 14, 2019 at 9:38 am

      I don’t like tonic. Could I use squeezed orange juice instead?

    • Jane's Patisserie
      August 14, 2019 at 2:33 pm

      The orange may overpower the gin, but it’s worth a try.. x

  • Lori
    January 8, 2018 at 12:39 pm

    This looks lovely. My husband would love it!


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