Cocktail Cake
Dive into a burst of tropical flavors with this irresistible Cocktail Cake, a dessert that’s as vibrant as your favorite mixed drink! This moist and buttery cake combines hints of zesty orange, tangy lime, and a splash of rum for a playful take on classic baked goods. Topped with a luscious grenadine-lime glaze that seeps into the cake's tender crumb, every bite offers a delightful balance of sweet and tart. Finished with bright maraschino cherries and fragrant orange zest, this cake is not only a feast for the taste buds but also a stunning centerpiece. Perfect for parties, brunches, or any festive occasion, this show-stopping dessert is easy to make and guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 4 large eggs
- 0.5 cups whole milk
- 0.25 cups orange juice
- 0.25 cups rum
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 2 teaspoons grenadine
- 12 pieces maraschino cherries, halved
- 1 teaspoon orange zest
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition.
Gradually mix in the flour mixture alternately with the milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the orange juice, rum, and vanilla extract until the batter is smooth.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar, lime juice, and grenadine in a small bowl. Adjust the consistency by adding more powdered sugar or lime juice if necessary.
Once the cake is done baking, let it cool in the pan for 10 minutes. Use a skewer or fork to poke holes all over the surface of the warm cake.
Pour the glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan.
Garnish the cooled cake with maraschino cherry halves and a sprinkle of orange zest.
Slice and serve the cake on its own or with a dollop of whipped cream for an extra indulgence.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
