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Garden Negroni Cake Recipe

Garden Negroni Cake Recipe

Learn how to make this homemade Garden Negroni Cake infused with the best botanical gin, sweet vermouth, and Campari. This easy baking recipe transforms the classic cocktail into a sophisticated dessert with the perfect balance of bitter-sweet flavors and aromatic notes that will impress cocktail enthusiasts.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 loaf cake (10 slices)
An overhead shot of a rich, ruby-hued rectangular loaf cake with a glossy Campari glaze cascading down the sides, captured in warm afternoon light. A cross-section reveals a dense, moist crumb with subtle orange zest flecks throughout. The cake sits on a matte black serving plate garnished with fresh orange twists, crystallized rosemary sprigs, and edible flowers. In the background, slightly blurred, sits a classic Negroni cocktail in a rock glass with a large ice cube, creating a thematic connection to the cake's inspiration.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened, plus extra for greasing</li><li class="ingredients-single-item">225g caster sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">225g self-raising flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30ml botanical gin (such as Hendrick's)</li><li class="ingredients-single-item">For the Negroni syrup:</li><li class="ingredients-single-item">60ml botanical gin</li><li class="ingredients-single-item">60ml sweet vermouth</li><li class="ingredients-single-item">60ml Campari</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp Campari</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Orange slices</li><li class="ingredients-single-item">Fresh rosemary sprigs</li><li class="ingredients-single-item">Edible flowers (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf tin</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Skewer or toothpick</li><li class="equipment-single-item">Small saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan). Thoroughly grease your loaf tin with butter and line with baking parchment, ensuring you have some overhang for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer, cream together the butter and sugar until very pale and fluffy, about 5-6 minutes. This extended creaming creates tiny air bubbles that will help your cake rise beautifully and achieve a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of your measured flour to stabilize the emulsion.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in the sifted flour and baking powder using a large metal spoon or rubber spatula. The folding technique preserves the air you've incorporated during creaming, ensuring a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the orange zest, vanilla extract, and 30ml of gin to the batter. Fold gently until just combined - overmixing now will develop gluten and lead to a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake bakes, prepare the Negroni syrup. Combine the gin, vermouth, Campari, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cake is done, leave it in the tin and immediately poke the top all over with a skewer. While the cake is still hot, slowly pour about three-quarters of the Negroni syrup over the top, allowing it to soak in. The warm cake will readily absorb the syrup, infusing it with those distinctive Negroni flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cake cool completely in the tin. This resting period allows the syrup to distribute evenly throughout the cake, creating a moist, flavorful crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, carefully remove the cake from the tin using the parchment paper overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, mix the powdered sugar with enough Campari (about 2-3 tablespoons) to achieve a thick but pourable consistency. The acid in the Campari reacts with the sugar to create a smooth, shiny glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the glaze over the cake, allowing it to drip attractively down the sides. Before the glaze sets, decorate with orange slices, fresh rosemary sprigs, and edible flowers if using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for at least 30 minutes before serving. This cake keeps beautifully for up to 5 days in an airtight container, with the flavors developing and deepening over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Garden Negroni Cake?

Garden Negroni Cake requires butter, caster sugar, eggs, self-raising flour, baking powder, orange zest, vanilla extract, botanical gin, sweet vermouth, and Campari. For the glaze, you'll need powdered sugar and Campari, plus orange slices and fresh rosemary for garnish.

How to cook Garden Negroni Cake at home?

Learn how to cook Garden Negroni Cake by creaming butter and sugar, adding eggs gradually, folding in flour, and enhancing with orange zest and gin. After baking, the cake is soaked in a homemade Negroni syrup (gin, vermouth, and Campari) while still warm, then topped with a Campari glaze for that signature bitter-sweet finish.

Can I make this boozy cake alcohol-free?

Yes, you can create a non-alcoholic version by substituting the alcohol with a combination of orange juice, non-alcoholic bitters, and juniper berry syrup to mimic the botanical flavours of gin and the bitter notes of Campari without the alcohol content.

Why is my Negroni-inspired cake sinking in the middle?

Sinking usually occurs if the cake is underbaked, the oven door was opened during baking, or too much raising agent was used. Ensure your oven temperature is accurate, create a proper butter-sugar emulsion, and measure ingredients precisely for a level, well-risen cocktail cake.

How long does a boozy loaf cake stay fresh?

A spirit-infused cake like this stays fresh longer than regular cakes due to the preservative effect of alcohol. Stored in an airtight container at room temperature, it will remain moist for up to 5 days, with the flavours actually developing and improving after 24-48 hours.

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I've made it twice already for dinner parties and everyone asks for the recipe.", "name": "Cocktail in cake form", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Sullivan", "datePublished": "2024-05-28", "reviewBody": "Surprisingly easy for how impressive it looks! The orange notes shine beautifully against the bitter Campari and gin. I'm not usually a baker but this recipe was straightforward enough for me to follow successfully.", "name": "Dinner party showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-05-15", "reviewBody": "Not too sweet, perfectly sophisticated! I appreciate that this cake isn't overwhelmingly sugary. 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