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  • Erika

Boozy Grand Marnier Cake

When we think of cake with a touch of liquor in it, our minds might conjure up a rum cake. Last May I featured a Margarita cake which may have been my most viewed recipe. Today, I present Grand Marnier cake. Why? Because it's delicious! And do you know that adding a touch of booze to your cake recipes keeps them moist longer? It's true. Our friends in the South figured that out a long time ago. Cheers to them!


2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups granulated sugar

1 cup salted butter

3 large eggs

1 cup sour cream (game changing ingredient)

2 tablespoons orange zest (from 1 large orange)

1/2 cup finely chopped roasted blanched almonds


1/2 cup granulated sugar

1/2 cup orange liqueur (such as Grand Marnier)

1/4 cup fresh orange juice (from 1 large orange)


  • Preheat oven to 350°F. Grease and flour a Bundt or Tube pan.

  • Whisk together flour, baking powder, baking soda, and salt in a bowl.

  • Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time every minute or so while beating.

  • Add flour mixture and sour cream to sugar mixture. Add orange zest and almonds, and beat on medium until combined.

  • Pour batter into prepared pan and bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cake cool on a wire rack then turn out onto a serving dish.

  • Prepare the Glaze: Combine sugar, orange liqueur, and orange juice in a small saucepan; bring to a boil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm cake.

Serve warm with a scoop of vanilla ice cream. M Mm Mmm.

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