Try the flavours of the classic tipple in this deliciously light sponge cake – it’s sure to delight any G&T lover.

Gin and tonic cake
(© Homepride)
Gin and tonic cake
Print Recipe
Nutrition Facts
Gin and tonic cake
Amount Per Serving
Calories 385 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 41mg14%
Sodium 224mg10%
Potassium 45mg1%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 37g41%
Protein 3g6%
Vitamin A 844IU17%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Gin and tonic cake

Classic tipple flavours in a light sponge cake
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Tea-time
Cuisine: British
Servings: 16
Calories: 385kcal


  • 2 x 20cm sandwich tins
  • Large mixing bowl
  • Small saucepan


  • 250 g unsalted baking spread (we used Homepride baking spread
  • 250 g caster sugar
  • 4 medium eggs lightly beaten
  • 250 g self-raising flour
  • Finely grated zest of 2 limes

For the sugar syrup and decorations:

  • 100 ml tonic water
  • 50 ml gin
  • Juice of 2 limes
  • 100 g caster sugar
  • 1 lime very finely sliced

For the buttercream:

  • 100 g unsalted Homepride spread
  • 250 g icing sugar
  • 1 tbsp gin
  • Finely grated zest of 1 lime, plus extra to decorate


  • Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line the bases of 2 x 20cm sandwich tins
  • In a large bowl, beat the butter and sugar with a hand-held electric whisk until light and fluffy. Add the eggs, a little at a time beating well between each addition. 
  • Add the flour and lime zest and fold in gently until fully combined. Divide the mix between the sandwich tins, then bake in the oven for 25-30 minutes, until risen and a skewer inserted in the middle comes out clean. Cool for 10 minutes in the tins, then remove and place onto a wire rack.
  • Meanwhile, make the sugar syrup; put the tonic water, gin, lime juice and the caster sugar in a small pan and heat gently until the sugar has dissolved. Increase the heat and bring to a boil, then simmer gently for 5 minutes until the syrup thickens slightly. 
  • Once the cakes are on the rack, brush the tops with a little of the sugar syrup, and then leave to cool completely. 
  • Add the lime slices to the remaining syrup and simmer for around 10 minutes until the flesh becomes translucent. Then, with a fork, gently lift the slices out onto a piece of baking parchment and leave for a few hours to cool and dry.
  • Meanwhile, make the buttercream; beat the spread and gradually add the icing sugar, beating well between each addition until thick and creamy. Finally, add the gin and lime zest and beat again.
  • Place one of the sponges on a serving plate and spread half of the buttercream over the top, and then repeat with the second sponge. Swirl the remaining buttercream on top and decorate with the halved candied lime slices, and add a little extra grated lime zest.


Calories: 385kcal | Carbohydrates: 50g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 224mg | Potassium: 45mg | Fiber: 1g | Sugar: 37g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Recipe courtesy of Homepride


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