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A three layer gin and tonic cake with G&T drizzle, and G&T frosting with a touch of lime.

Gin and tonic cake

Oh heyyy vaguely sunny summer, perfect time for G&Ts and all that. Honestly, I can’t think of anything better than having a chilled summers evening with an ice cold G&T and some food… but what about gin & tonic cake?! Oh well.. maybe I can have the drink and eat it too. Why would I not?!

My gin and tonic recipes so far have always been a hit since posting as I know a very large percentage of you guys love gin too. Obviously, there are some of you out there that don’t like gin, but there are many other recipes that you can enjoy on my blog instead! But for this one, I just couldn’t resist it… its an absolute showstopper!

Other gin and tonic bakes 

My gin & tonic drizzle cake has been far more popular than I have ever imagined it could be, but I wanted to make a layer cake version. So many of you want to make a showstopper version as well, so I thought I would make a recipe out of it to make things easier! It’s very similar to it, and my gin & tonic cupcakes merged together to form a delicious three layer gin and tonic cake.


The basic premise of this recipe is more like my lemon & blueberry cake than anything, but obviously without the fruit. I love the look of this type of cake with the piping in little blobs making a nice pattern and such. Obviously things in the actual recipe are different, but I just couldn’t resist this look! I just find them so damn satisfying!


You will notice from the pictures and the recipe that I basically just used two different types of icing or ‘frosting’ for this cake. It may sound really weird, but I am quite a fan. The gin and tonic buttercream is based on the buttercream frosting I used for my gin & tonic cupcakes, but obviously the more liquid you use in a cake, the softer the buttercream will be. Therefore, I still used some in there to get flavouring, but used the ‘water icing’ as well on top for another gin hit.

Most water icings are basically just icing sugar and water mixed together, which is most often used in cupcakes you bake when you’re little, and its just so easy and wonderful. The good thing is, you can swap the water for gin, and then you have a strong gin tasting topper for this cake. This part, is like the topping in my gin & tonic drizzle cake.

Drizzle and flavouring

The drizzle part of this cake, is also the same as my gin & tonic drizzle cake, because its such a hit. When I do flavourings, I really like to go all out.. especially with something I love as much as gin.

However, some people obviously don’t want to go all out on a bottle of gin for a cake, so you CAN use gin and tonic flavouring instead if you want. Sainbury’s currently sell a G&T flavouring, which is the dream. Its the same flavouring I used in my gin & tonic gudge.

If you do just want to use the flavouring, you can use it in the cake, the buttercream, and the water icing if you want. Not only does it make it cheaper, it means you aren’t using actual alcohol, which some people are keen on. It’s a very adaptable flavouring, and its so cheap as well its worth it! I’ve made this cake using just the flavouring, and the actual gin, and both work very well.

Two layer version

If you would rather make a two layer version, use 300g butter, 300g caster sugar, 300g self raising flour, 6 medium eggs, 1.5tsps baking powder, and 1.5 tsps of flavouring if using. Split between two 8″/20cm tins, and it might take an extra 5 minutes to bake in the oven. Use 2/3 of the decorations. Enjoy this Gin and Tonic Cake! x

Gin and Tonic Cake!

A three layer gin and tonic cake with G&T drizzle, and G&T frosting with a touch of lime.
Print Pin Rate
Category: Dessert
Type: Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 15 Slices
Author: Jane's Patisserie



  • 400 g unsalted butter
  • 400 g caster sugar
  • 400 g self raising flour
  • 8 medium eggs
  • 2 tsp baking powder
  • 2 tsp G&T flavouring (optional)
  • Zest of 1 lime


  • 100 g caster sugar
  • 6 tbsp gin
  • 6 tbsp tonic water


  • 300 g unsalted butter (room temp)
  • 750 g icing sugar
  • 3 tbsp gin
  • 3 tbsp tonic


  • 250 g icing sugar
  • 3 tbsp gin


  • Zest of 1 lime
  • Lime slices


For the Cake

  • Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
  • Add in the flour, eggs, baking powder, flavouring if using and lime and beat again briefly until combined – try not to overbeat!
  • Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
  • Once baked, leave on the side for now, in the tin.
  • Whilst cooling for the 10 minutes, make the drizzle. 
  • Add your caster sugar, gin, and tonic to a small pan. 
  • Heat on a low-medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat. 
  • Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin. 

For the Buttercream

  • Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
  • Add in the tonic & gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware! 
  • Alternatively, use the gin & tonic flavouring with the butter and sugar instead. 

To Decorate

  • Add a layer of the cake to your plate/board and pipe on some of the buttercream.
  • Add on the second layer and pipe on buttercream again, and then the third layer. If you just want to use buttercream then decorate the top, but I did buttercream and icing so I piped the leftover buttercream around the edges.
  • Mix the icing with the gin and fill in the top with it, and then sprinkle over the lime zest and add lime slices if you wish!
  • Enjoy!


  • I found my gin & tonic flavouring from SAINSBURYS. You can use it in place of any actual gin if you like!
  • The icing part on top is completely optional, you can just use buttercream, but it gives a nice strong gin flavour. 
  • YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used. You can’t use stork, or a spread, or a substitute for buttercream. This is even more important for this recipe as you are adding more liquid than usual.
  • I used Gordons gin for these cupcakes, and Fever Tree tonic as it has a strong flavour. You can use any you like, but better quality ones with a better and stronger flavour are important.
  • You can use anything to decorate it with, but I love a wedge or two of lime with my G&Ts so used lime slices!
  • These cake will last in a container for 3 days at room temperature!

Find my other recipes on my Recipes Page!

You can find me on:

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. 



  1. Lauren on September 29, 2023 at 2:57 pm

    Can this be done without the tonic and just extra gin?

  2. hannah chard on May 16, 2022 at 5:09 pm

    Hi, I’m hoping to make this as my wedding cake, do you know if the sponges would freeze well? Thanks!

    • Jane's Patisserie on May 17, 2022 at 2:14 pm

      Yes absolutely, you can freeze these for up to 3 months! Hope this helps! x

  3. Liz on April 21, 2022 at 6:45 pm

    What would the conversion from real gin to gin flavouring be? 1tbsp of real gin = ?? of gin flavouring?

    • Jane's Patisserie on April 26, 2022 at 2:03 pm

      Hiya! It depends on the brand, but it is usually 1-2tsp for a cake! Hope this helps! x

  4. Catherine on March 28, 2022 at 7:02 pm

    5 stars
    I always use your recipes when we’re celebrating and I ALWAYS love them but this one was AMAZING! Everyone who ate it said it was the best cake they’d ever had… I just smile and say it’s Jane’s Patisserie 😀
    Thanks for turning an average baker into a star baker in my family’s eyes 🥰

  5. Shelley White on February 8, 2022 at 11:42 pm

    If I wanted to buttercream the sides aswell how much would you increase the recipe for buttercream too

    • Jane's Patisserie on February 15, 2022 at 3:04 pm

      Hiya! Yes this should be perfect! Enjoy! X

  6. Amateur on January 16, 2022 at 2:04 pm

    5 stars
    So nice! Love your recipes. This cake really, really impressed!!

  7. Rosie Hayes on October 14, 2021 at 6:49 am

    Hi, can you make in advance and freeze the sponges?

    If freezing, would you do it straight from baking or after the drizzle has been added?


  8. Helen Falsini on June 9, 2021 at 8:26 am

    I am slightly confused as you say to remove the cakes from the tin after ten minutes and place on wire rack but then drizzle over the drizzle and leave to cool on wire rack. When should I drizzle and when should I remove from tin? Sorry. Thanks

    • Jane's Patisserie on June 10, 2021 at 12:08 pm

      Hiya, drizzle onto the cake in the tin, let it cool and then remove xx

  9. Laura on March 10, 2021 at 6:20 pm

    Could this be made with cream cheese frosting? Would like to make this for a friends birthday but she hates buttercream!

    • Jane's Patisserie on March 10, 2021 at 7:16 pm

      It could do – but I would only add G&T flavouring to that, not actual gin or tonic!

  10. Graham on February 19, 2021 at 1:10 am

    Hi, I was planning on making this cake in 5 inch tins as a birthday cake for my mum.

    Would it be 1/3 the recipe?

  11. Caroline on October 20, 2020 at 8:18 pm

    If I wanted to put real gin and tonic in cake like you do in your cupcakes, how much would I use. I was going to triple cupcake recipe and make it slightly taller. But flour quantities are different in both recipes. Cake has equal amounts and cupcake recipe uses more flour. Thank you. X

    • Jane's Patisserie on October 22, 2020 at 3:15 pm

      Generally I find it bakes okay in the cupcakes, but adding the liquid to a cake can make it bake a little funny, which is why it’s different in this recipe. You can follow the recipe of the cupcakes if you want but translate it into a cake, it’s up to you!

  12. Nikki on October 12, 2020 at 11:05 pm

    5 stars
    Have made this twice now and both times turned out perfect. I just love your recipes!! Thank you!!
    I’ve been asked if I could make a Jack Daniels cake, would you be able to use this recipe and adapt it?
    Thank you!!

    • Jane's Patisserie on October 13, 2020 at 11:32 am

      Ahh yay!! Whilst I haven’t tried it – I don’t see why it wouldn’t work? It may need less jack Daniels but I’m not certain! x

  13. Bethany on August 31, 2020 at 5:43 pm

    Where does the icing go is it between each layer confused between the butter cream and icing

    • Jane's Patisserie on August 31, 2020 at 7:46 pm

      The icing just goes on the top as mentioned in the decoration – you just put buttercream between the layers x

  14. Bethany on August 30, 2020 at 12:20 pm

    What piping tip did you use??

    • Jane's Patisserie on August 30, 2020 at 3:56 pm

      Just a round tip.. if you have disposable piping bags you can also just cut the end off!

  15. Ella on August 11, 2020 at 8:48 pm

    5 stars
    Oh my gosh. This cake is BRILLIANT! I was so happy with the look and tasts of the cake just a hit when eating and a hit if you wanted it from the icing on the top. Thank you so much for this, I might just have to try it with other alcohols…

  16. Michelle on July 16, 2020 at 7:17 pm

    5 stars
    Making this tomorrow for a friend’s socially distant birthday garden party and using elderflower gin and fever tree elderflower tonic, however I’m considering one for myself using the M&S blackberry gin bramble, it is so tasty so reckon it needs to be done

  17. Ramnik on June 27, 2020 at 8:46 am

    Hi Jane, what quantities would you suggest for a 6 inch version? Thanks

    • Jane's Patisserie on June 27, 2020 at 9:54 am

      Typically a 6″ is about 2/3 of the recipe! x

  18. lyanne on June 7, 2020 at 12:23 pm

    Hi Jane!
    I would love to see a Pina Colada (pineapple, rum and maybe coconut) cake from you in the future!

    • Jane's Patisserie on June 7, 2020 at 2:04 pm

      Hey! It’s already on my list to do!

    • Caroline on August 31, 2020 at 7:31 pm

      cant wait for pina colada. My favourite drink.

  19. Alice on May 30, 2020 at 8:42 am

    4 stars
    I made this cake earlier this week for my sister. I used pink gin instead of normal gin, and pink food colouring for the icing to make it a pink gin and tonic cake. I used smaller tins and made it into a 5-layer drip cake with white chocolate (like your Black Forest cake- which incidentally I also made a few weeks ago and it was a massive hit!). I then decorated it with miniature pink gin bottles, pink macarons, mini meringue nest, mini flumps and white chocolate coated strawberries. The cake was delicious although it was tricky to taste the gin- it came through in the icing a bit. I’m so pleased I discovered this blog during lockdown, your recipes are fabulous, everyone I have tried has been delicious and I’m looking forward to trying many more!

    • Ellie on July 1, 2020 at 10:34 pm

      Scrolled down to the comments to see if anyone had attempted it with pink gin as that’s what I intend to do! 👍🏻 Glad it worked!

  20. Hayley Byne on April 17, 2020 at 11:50 am

    Hi Jane

    I was wanting to make this cake for my Gran during isolation as it is her 80th birthday next week. Her drink is Gin & Orange though. Could I swap out the Tonic Water for Orange Juice? I may also reduce the lime. Just want it to work for her 🙂


    • Jane's Patisserie on April 17, 2020 at 3:13 pm

      Hey! I would leave out the tonic, and use orange zest/1tsp orange flavouring – using orange juice won’t give much flavour and could cause it to split!

  21. Katie townsend on September 26, 2019 at 2:36 pm

    Hi Jane, just wondering would Bombay gin work instead of Gordon’s?

  22. Nicola on September 19, 2019 at 6:53 pm

    5 stars
    Hi, could I use the same measurements and split between 2 10” cake tins

    • Jane's Patisserie on September 19, 2019 at 7:33 pm

      A 10″ cake is typically 1.6x an 8″ cake, so it might be okay, but it will probably be quite thin!

  23. Poppy on September 12, 2019 at 7:37 pm

    How much gin flavouring would you use if replacing real gin?

    • Jane's Patisserie on September 13, 2019 at 7:21 pm

      It depends on the brand of flavouring you are using – but I would suggest 2 tsp!

  24. Claire Stewart on September 11, 2019 at 7:35 pm

    The buttercream ingredients say just gin but the method says gin and tonic

  25. Nicola on August 26, 2019 at 8:27 am

    4 stars
    The cake was soo good, made for a friend who absolutely loved it!
    Would it still work if I swapped the gun for Amaretto and omitted the lemon zest?

  26. Hattie on June 12, 2019 at 2:21 pm

    Just wondering what the amounts would be for a 2 layer cake ?

    • Jane's Patisserie on June 12, 2019 at 7:15 pm

      Easiest bet is use 2/3 and split between two tins!

  27. Caroline on June 19, 2018 at 1:14 pm

    Can this cake be frozen?

  28. Caroline on June 19, 2018 at 1:13 pm

    Can this cake be frozen?

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