Gin & Tonic Layer Cake – Original

Makes one 15cm dia. layer cake

Prep ahead to top this boozier bakefest with extra jelly trimmings, and enjoy a bigger gin and tonic punch. Made using Lakeland Gin & Tonic Flavour Frosting


For the gin & tonic jelly

  • 150g caster sugar
  • 125ml gin
  • 200ml tonic water
  • 14g leaf gelatine
  • 2 limes, juiced and zested

For the cake

For the filling

  • 250ml double cream
  • Icing sugar, to thicken

To decorate & serve


To make the gin & tonic jelly (this can be done the day before making the cake)

  1. Add the caster sugar and 150ml of water to a pan and bring to the boil. Boil for 5 minutes, remove from the heat, then add the lime zest and steep for 15 minutes.
  2. Meanwhile, soak the gelatine leaves in cold water for at least 5 minutes.
  3. Strain the sugar and lime mixture into a measuring jug and add the lime juice, tonic water and gin. Pour 125ml of this mixture into a pan and warm through without bringing to a boil, then remove and let it cool a little.
  4. Squeeze any excess water from your gelatine leaves then stir them into the warm mixture in the pan until completely dissolved.
  5. Pour the warm mixture in the pan into the rest of the liquid in the measuring jug, stirring as you pour until thoroughly combined.
  6. Remove and reserve 6 tablespoons of the mixture ─ this will be used to brush onto the sponge layers and add to the Martini Toppers.
  7. Line a small oven tray or dish with cling film and pour in the rest of the mixture. Leave to set for at least 6 hours.


To make the cake and filling

  1. Preheat the oven to 180°C/Gas 4. Grease all five pans from the Wilton Easy Layer 15cm Cake Pan Set, line with baking parchment and set aside.
  2. To make the sponges, beat together the caster sugar and butter in a large mixing bowl. Add the eggs, flour, baking powder and milk and beat until smooth and well combined.
  3. Divide the mixture between two bowls in a two fifths, three fifths split. Add a few drops of green food colouring to the smaller portion, and a few drops of yellow food colouring to the larger portion.
  4. Divide the green mixture between two pans and the yellow mixture between three pans. Place all the cake pans into the oven and bake for 15-18 minutes, then remove and leave to cool.
  5. Once the sponge layers have cooled, brush the top and bottom of each one with a little of the reserved gin and tonic mixture.
  6. Place the double cream and mixed gin and tonic to a bowl and whisk together, adding icing sugar as you whisk until the mixture reaches your desired consistency.

To assemble and decorate

  1. Starting with a yellow sponge on the base, build up your cake with alternating yellow and green sponges, adding a layer of whipped cream filling between each.
  2. Using a spatula, cover the whole cake in Lakeland Gin & Tonic Flavoured Frosting.
  3. Remove the gin and tonic jelly from the cling film, chop into cubes then sprinkle over the top of the cake.
  4. Add the remaining reserved gin and tonic mixture to some Wilton® Martini Shot Tops and place into the top of the cake.
  5. Finish off with a sprinkling of lime zest and a few extra wedges of lime, if desired.