This cake smells like a cozy kitchen from the moment it hits the oven, with warm vanilla and a hint of citrus drifting through the house.
Make it when you want an impressive dessert that feels indulgent yet comfortable, using pantry staples you already love.
SaveI always bake this when friends come over, and the first slice almost disappears before the conversation really starts.
Creamy Egg Liqueur Cake Recipe
Ingredients
Cake
Egg Liqueur Syrup
Lemon Cream Frosting
Instructions
- Prep and preheat
Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Grease and flour a 9 inch round cake pan or line it with parchment paper.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream wet ingredients for the batter
In a large bowl, beat the eggs and sugar with a hand mixer or stand mixer on medium high speed until pale, thick, and roughly tripled in volume, about 3 to 4 minutes. Add the oil, milk, and vanilla, and mix until smooth.
- Combine batter
Add the dry ingredients to the wet ingredients in batches, mixing on low speed just until no streaks of flour remain. Scrape down the sides of the bowl as needed.
- Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Make the syrup
In a small saucepan, whisk together the eggs, sugar, liqueur, water, vanilla, and lemon juice. Cook over medium low heat, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling, about 3 to 5 minutes. Remove from heat and let cool slightly.
- Soak the cake
While the cake is still warm, poke the top all over with a toothpick or skewer and pour the warm syrup evenly over the surface. Allow the cake to cool completely in the pan so it can fully absorb the syrup.
- Make the frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla, lemon juice, and lemon zest, and beat on medium speed until light and fluffy, scraping the bowl as needed.
- Assemble and chill
Spread a thin layer of lemon cream frosting on top of the soaked cake, then invert onto a serving plate, add more frosting to the top and sides if desired, and chill for at least 30 minutes to set.
- Serve and enjoy
Slice with a sharp knife wiped in hot water for clean cuts, and enjoy the tender crumb, juicy syrup, and bright lemon cream.
Substitutions and variations
- If you do not have egg liqueur, use half vanilla vodka and half triple sec for a similar sweet citrus note.
- For a nonalcoholic version, replace the liqueur in the syrup with an extra 1/4 cup water and 2 tablespoons lemon juice.
- You can swap yellow cake mix and two added eggs for the from scratch cake if you are short on time.
- For a dairy free frosting, use vegan cream cheese and a plant based butter.
Chloe's tips
- Room temperature eggs and milk create a smoother, more emulsified batter.
- Do not pour hot syrup onto a hot pan; let the cake cool slightly so it soaks in rather than melting.
- For extra citrus aroma, add 1 teaspoon of lemon zest to the batter.
- Chill the frosting for 15 minutes before piping for cleaner swirls.
How to store it
- Keep the cake covered in the refrigerator for up to 3 days.
- Freeze unfrosted soaked cake layers for up to 1 month and frost when ready to serve.
Serving suggestions
Serve this showstopping cake in elegant slices with a dusting of powdered sugar and fresh berries on the side.
- Pair with a light sparkling wine or a strong coffee after dinner
- Garnish with candied citrus peel for extra texture
- Add a dollop of lightly whipped cream instead of lemon cream frosting for a lighter option
Frequently asked questions
Can I make this cake ahead of time?
Yes. Bake and soak the cake up to 2 days in advance, store covered at room temperature, and add the frosting on the day you plan to serve it.
Is this cake very boozy?
No. Most of the alcohol bakes off during baking, leaving only the flavor of the egg liqueur in the syrup.
How do I prevent a dry cake?
Do not overbake, and be generous with the syrup so the crumb stays moist and flavorful.
Can I use a different liqueur?
Absolutely. Try amaretto or a vanilla flavored brandy for a different twist while keeping the same texture.
Let's get cooking!
Give this Creamy Egg Liqueur Cake a try and bring a little bakery level luxury to your home table, one tender, syrup kissed slice at a time.
