1/4/23, 7:20 PM Bourbon Ginger Ale Cake | Feast + West

what is ginger ale cake?

Ginger ale cake is similar to a 7-Up Cake, which is a classic, delicious cake recipe from the 1950s that’s made with a can
of soda.

The carbonation in the soda acts as a leavening agent like baking powder or baking soda.

Ginger ale can be used in lieu of 7-Up, as it also has lots of carbonation, which is why it works so well in this cake.

(There are other cake recipes out there that use soda, like the classic Coca-Cola Cake or this Cheerwine Cake.)

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1/4/23, 7:20 PM Bourbon Ginger Ale Cake | Feast + West

ingredients

Here are the simple ingredients you will need to make this Bourbon Ginger Ale Cake:

unsalted butter
vegetable or canola oil
granulated sugar
eggs
lemon extract
vanilla extract
bourbon
a cup ginger ale
all-purpose flour
ground ginger

To make the glaze, you will need a few additional ingredients:

confectioner’s sugar
vanilla extract
bourbon
lime juice (or lemon juice)
ginger ale

For the ginger ale, I used Seagram’s, but you can use Canada Dry, Schweppe’s or any ginger ale brand you like. You will
only need about a cup of ginger ale, which is 7.5 ounces, for the cake, though you will need a bit more for the glaze.

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1/4/23, 7:20 PM Bourbon Ginger Ale Cake | Feast + West

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1/4/23, 7:20 PM Bourbon Ginger Ale Cake | Feast + West

how to make bourbon ginger ale cake

The recipe is pretty straightforward to make.

First, you’re going to want to preheat the oven to 350°F.

Next, get out your stand mixer or an electric mixer and a mixing bowl. If using a stand mixer, use the paddle
attachment.

In the large bowl of an electric mixer, cream butter with the vegetable oil and sugar on medium speed, until pale in
color.

Add the eggs one at a time, incorporating them each time.

Then add the extracts and bourbon.

Next, you will alternate the ginger ale with the dry ingredients: Add half the ginger ale and blend until combined. Then
add half of the flour, blending until combined. Repeat with the rest of the ginger ale, then the rest of the flour and the
ground ginger until the mixture is evenly blended together.

Then, go ahead and grease your bundt pan. (I used this 10-inch bundt pan.)

Important note: Make sure you use butter to grease the pan — do not use cooking spray. It does not hold
up! The first time I tested this recipe, I used cooking spray and the cake stuck to the pan, and broke when I
tried to remove it. Here are some tips for greasing your pan to prevent bundt cakes from sticking.

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