7Up Cake

“Old school” and delicious. Used ginger beer in place of 7up. Worked beautifully. Better the next day, decadent with fresh berries and whipped cream. Thank you Sam!

My subs: 2 cups of sugar, 3 sticks of salted butter, and pineapple soda: delicious

I used Sprite and grape seed for the oil, reduced the sugar by about 1/2 a cup, only because I ran out. Left out the almond extract because I didn’t have it and subbed a teaspoon of lemon juice and the zest of one lemon because I didn’t have lemon extract either. Mine was done in about 60 minutes. Beautifully browned and left the Bundt after a long cooling period with just butter. It was delicious!! I was nervous because of the reviews, but this cake is fantastic.

Can this be made without a Bundt pan?

Nice cake and fun to try this nutty sounding recipe. I’m looking forward to experimenting with different fizzy beverages and love the idea of trying champagne! The recipe makes an enormous batch; and could easily be cut down. I didn’t want to make one enormous cake, so I ended up splitting it into three small pans. It yielded two 7” cakes and one small Bundt cake.

My whole family loved this cake. I used 1.5 c almond flour, 1.5 c GF AP flour. Also used just 1.5 cups of sugar and added about 1/2 tsp salt. It was plenty sweet. I didn't have lemon extract, but will add it next time if I get it, or just try lemon zest. The cake was dark brown after 1 hour, 15 minutes, so next time I might look at it after 1 hour. Next time I'll also flour the pan with almond flour because part of the bottom stuck to the pan.

I would like to request (again) that the authors of recipes in the Times remember that not everyone has a stand mixer. I grew up mixing cakes by counting strokes. I have a hand mixer but it doesn't do heavy dough. A small NYC kitchen does not have room for a stand mixer unless perhaps the cook is a full time one or a professional baker. Since you now include measurements in milliliters and grams, how about strokes? Old fashioned, I know, but I can't be the only one.

it got stuck in the pan :( [next time I will let it cool for longer] but goshdarn it's delicious!!! totally gonna add it to my permanent collection. i want to try it next with Dr Pepper and cherry extract.

My girlfriend's late mother gave me this recipe about 20 years ago. Using sodas in cakes goes back a long time. No oil in her recipe, just butter. I haven't made it in years but I'm thinking about making it with ginger ale since the comments are saying they have changed the formula for 7Up, which is too bad. Good ginger ale would work fine. Does it have a lot of sugar? Yes, the cake has a lot of sugar but it's a cake! It's not salad.

This cake had a lovely texture but an awful taste, a chemical taste like something artificial. I assume it was the 7up. I was sorry to have wasted five lovely eggs making this cake. If you want to try it you might try a better quality soda like limonata maybe.

Champagne!

I followed the advice of some other commenters and made the following adjustments: reduced sugar to 2 cups, used a lemon-blackberry club soda instead of the 7up and added the zest of a lemon. It's remarkably light and delicious - certainly doesn't need any more sugar for an adult palate (though my kids will probably prefer it with ice cream).

I have used this technique since I got my first bundt pan at a thrift store and it works every time (well, not one time but that wasn't the pans fault!) I use melted coconut oil and apply it with a pastry brush, helps with all those little nooks and crannys, then a liberal sprinkling of turbinado sugar. Not only doesn't the case stick it has a glossy, crunchy shell. Divine! My son got me a fancy new bundt cake at Williams Sonoma for Christmas. It's lovely!

Decrease cooking time to 55 minutes

Sam said I could use sparkling wine, so this was made with Prosecco, and butter, no oil. Delicious.