Let the Fun Be Gin.

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I know gin is one of those polarizing liquors people either love or hate. In my opinion, if you hate it, you’re just drinking the wrong brand of gin. I’ve had some truly terrible gins that tasted like the hanging tree air fresheners you’d find in a 96 Toyota Corolla, so I get the gin stigma. But when you find a good brand of junipery deliciousness, that, my friends, is when life be-gins. And what better way to have gin than with a splash of tonic and some lime?

I had a moment of gin-ius several weeks ago when I made my husband’s birthday cupcakes gin and tonic flavored, but I hated how the decoration turned out, so I didn’t want to share subpar sprinkles with the world. Instead, I opted to make this recipe again, but as a giant lime slice of a cake. Sure, my husband may be away for work right now, but I am a strong gin-dependent woman who needs no man to help her finish an entire boozy cake (hi, Mom, I know you must be so proud of me right now). Since I’m not a total maniac, it’s a really macro-friendly cake for a boozy cake. A single slice will only set you back 200 calories (12 slices total). I’ll have you know that’s exactly how many calories are in the standard, liquid version of a gin and tonic, but this has twice the comfort and warm tinglies because it’s cake (scienctific fact).

I hadn’t even had a sip of the gin, I swear. But, you need:

• 1 box of gluten free yellow cake mix (or regular if not gluten free)
• 3 eggs
• 113 grams (1/2 cup) fat free Greek yogurt
• 2.5 fl. oz (1/4 cup + 2 TBS; about 3 large limes) of lime juice
• 4 fl. oz (1/2 cup) GOOD gin (Aviation or Botanist are both very smooth)
• 2.5 fl. oz (1/4 cup + 2 TBS) Zevia tonic or preferred brand of tonic water (Zevia is sugar free)

Preheat your oven to 350 and prepare two 8-inch round cake pans with cooking spray and bake even strips. Add all eggs, yogurt, and liquids into a stand mixer, whisking on low for one minute before switching to the paddle attachment and adding the cake mix. Blend on medium high for two minutes. Pour batter evenly into each pan and bake for 25-30 minutes. A toothpick should come out of the center of the cake with a few crumbs. Let rest in the pan for 10 minutes before turning out to cool completely on a cooling rack before frosting.

Let cakes cool completely before frosting unless you’re 5 G&Ts deep and don’t care if things look messy (no judgement). To make the yogurt cream cheese frosting, you need:

• 225 grams (8 ounces) of 1/3 the fat cream cheese, softened
• 226 grams (1 cup) of fat free Greek yogurt, strained overnight to remove moisture
• 16 ounces (4 cups) Lakanto powdered monkfruit or regular powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp citric acid (helps balance out the sweetness)
• 1-2 TBS gin
• 1/2 TBS tonic water
• 1-2 TBS lime juice
• Lime and leaf green gel dyes
• Unused sponges
• Three #16 or #18 piping tips

Whip the cream cheese and yogurt with a paddle attachment in your stand mixer until fluffy, about three minutes. Add in half the monkfruit, citric acid, one tablespoon of gin, and the extract. Blend well, then scrape the bowl before adding the remaining monkfruit, lime, and tonic; mix at this point and then taste test. If you want a stronger gin flavor, add another TBS of gin; if you want a stronger lime flavor, add a TBS of lime juice.

To assemble, you just need to slather a layer of plain white frosting on top of a cooled cake layer, then add the second layer (I always place them face down so the smooth surface on the bottom of the cake is now on top). Smooth out any excess that pops out of the sides before slathering the top and sides with white frosting. Pop this in the freezer to set for 15 minutes while you finish dying frosting. Take your remaining frosting and divide up. You will need one bag of plain white frosting with a #16 or #18 tip, and then split the remaining frosting in half. Dye one half lime green and the other half leaf green. I know a #21 tip is pictured above, but it was way too big. I ended up using #18 tips for the white and leaf green and a #16 tip for the lime green.

I took a toothpick to the top of my chilled cake and divided the top into 8 sections/lime wedges. Then I came in with the darker green and outlined each wedge.

Then I came in and piped white stars inside of this dark green border.

Then I finished by piping the lime green in the middle of the segment. Just repeat this around the rest of the top to finish your lime slice look.

Once you finish with the lime topper, now comes the hard part. Waiting. You want the side of the cake to be close to frozen before you paint on it. I popped my cake in the freezer for an hour and half. You could pass the time with a liquid G&T if so inclined, because the painting can 100% be done sloppy.

To paint the rind, you’ll need another clear liquor that doesn’t disappoint: vodka! Yeah, we’re kinda turning it into a martini at this point, but the vodka will evaporate off, so you won’t be able to taste it. Not sure if this would work with more gin, but be my guest. In two small bowls, pour a tablespoon of vodka in each. In one bowl, drop one teeny drop of lime gel dye and mix. In the second bowl, drop a few drops of lime gel dye and mix. Grab some brand new, never before touched, never seen the inside of a cup sponges and cut into small squares.

I highly recommend grabbing some latex or kitchen gloves you don’t mind dying green. You could forgo the gloves–gin and bear it, if you will–but you will 100% look like you strangled Shrek for at least a week. Dip a clean sponge into the darker green, wring out, then gently pat the sponge on the side of the cold cake. Make a few passes; doesn’t have to be pretty. Then come back in with a new section of sponge dipped in the lighter green, and pat over the darker color and into any places without color. This will give a bumpy texture like the outside of an actual lime.

Now, place this into the fridge for at least an hour before serving to allow the dye to set and the vodka to evaporate into thin air, like my hopes of making it through the summer without getting too sweaty.

Okay, truly, I am trying to keep my gin up, but it’s SO HOT. Thankfully, this cake is INCREDIBLY REFRESHING. I can’t have more than one actual G&T at a time, but I can eat this cake for days. It is sooo soft; the fizz of the tonic gives the sponge a lighter than air texture, the lime a nice bit of tartness, and then gin…so smooth. It comes last of all the flavors when taking a bite, but it is worth the wait. Even if you’re not a gin fan, you’d probably still love this cake. It isn’t overpowered with “Christmas tree” flavor, I promise. Much like my gin-credible wit, I do realize gin is typically an acquired taste, but in cake form, it is truly for the masses as a refreshing summer treat. ‘Til next time, my fellow eaters!

Recipe & Instructions