Gingery Ginger Ale Cake
Who else thinks Ginger Ale is the cure-all for everything? A tummy ache. A cough. A cold. World peace. Just drink ginger ale and everything will be alright! I grew up eating 7-Up cake, but considering we keep four cases of ginger ale in the house, at all times, it was about time I came up with a recipe for what we have on hand.
This dessert was so much fun to make – it reminds me of the typical pudding cake you get at the grocery store but made from scratch and way better. This recipe pairs wonderfully with fresh strawberries or blueberries. It’s got a gingery, lemony zing that is unmatched compared to your typical lemon cake or 7 -Up cake and is the perfect springtime dessert!
Gingery Ginger Ale Cake
Ingredients
- 1 & ½ cups (3 sticks) unsalted butter, softened
- 3 cups white sugar
- 1 lemon, juiced and zested
- 2 teaspoons ginger, grated
- 1 teaspoon vanilla extract
- 3/4 cup ginger ale
- 5 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 12 oz (or 1 1/2 cup) can ginger ale
- 1-inch knob of ginger, peeled
- Juice of 1/2 lemon
- 3 cups powdered sugar
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with the paddle attachment, cream butter, and sugar together, on high, for 3 minutes. Add vanilla, lemon juice, zested ginger, and ginger ale to the mixture. Mix for 1 minute.
- With the mixer speed on low, add flour and eggs alternating one at a time. Start and end with flour. Mix in eggs just until completely incorporated before adding flour each time. Add salt and mix just until incorporated. Be careful not to over mix.
- Pour cake batter into a greased and floured "9” bundt pan and bake for 60-70 minutes. You may notice your cake getting a little browner than golden while cooking. If this happens, place a piece of aluminum foil over your cake pan without sealing it and continue baking until a toothpick or cake tester is inserted and comes out clean.
- While the cake is baking, prepare the glaze. Pour ginger ale and knob of ginger into a small saucepot on medium heat. Allow ginger ale to reduce by about half. Remove from heat and allow to cool for at least 20 minutes.
- Combine cooled ginger ale reduction (remove the knob of ginger) powdered sugar, lemon, juice, and salt. Whisk together until there are no remaining traces of powdered sugar. The mixture should be a thick glaze.
- Allow cake to cool for at least an hour before inverting onto a cake plate. Pour glaze over the top of the cooled cake, allow it to fall down the sides of the cake naturally. You should not have to spread this glaze.
- Enjoy slices of cake with fresh strawberries or blueberries.
Notes:
This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!
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