Rich, buttery, and incredibly moist, this 7UP cake is a classic Bundt with a tender pound cake crumb and just a hint of citrus flavor.
7UP cake has been around for decades, and once you try it, it’s easy to see why. This version bakes up rich, buttery, and incredibly moist with a soft, tender crumb—very much in the spirit of a classic pound cake.
The soda might sound unusual, but it plays a simple role: adding a bit of lift and a subtle hint of citrus flavor that keeps the cake from feeling too heavy. Paired with a light glaze, it’s an easy, dependable cake that’s just as good for a casual get-together as it is for something a little more special.
Why You’ll Love This 7UP Cake Recipe
- Moist, buttery crumb. Butter, oil, and sour cream work together to create a rich cake that stays soft and tender.
- A classic with a twist. 7UP adds subtle flavor and helps create a light, balanced texture without making the cake heavy.
- Easy and reliable. Simple ingredients and a straightforward method make this a go-to cake you can count on.
Why Use 7UP in Cake?
It might sound unusual, but 7UP plays a simple and useful role in this recipe.
The carbonation adds a bit of lift, helping create a soft, tender crumb. It also brings a subtle lemon-lime flavor that brightens the richness of the cake without making it taste overly citrusy.
Combined with ingredients like butter, oil, and sour cream, the result is a cake that’s moist, balanced, and reliably delicious every time.
Key Ingredients
A few simple ingredients work together to give this cake its rich flavor and soft, tender texture. For full measurements and the complete ingredient list, see the recipe card below.
- 7UP soda – The star ingredient! It adds a touch of lift from the carbonation along with a subtle lemon-lime flavor that keeps the cake from feeling too heavy.
- Butter + oil – Using both gives you the best of both worlds—rich flavor from the butter and extra moisture from the oil.
- Sour cream – Helps create a soft, tender crumb and adds just a bit of tang to balance the sweetness.
- Lemon zest and extracts – These add a light citrus note that complements the soda without overpowering the cake.
- Eggs – Provide structure and richness, helping the cake bake up sturdy yet soft.
How to Make 7UP Cake
This cake comes together with simple steps and a classic mixing method for a soft, tender crumb.
Prepare the pan and dry ingredients.
Grease and flour a 10-inch Bundt or tube pan. Whisk together the flour, baking powder, and salt so everything is evenly distributed.
Cream the butter, oil, and sugar.
Beat until light and fluffy. This step helps create structure and gives the cake its soft texture.
Add the eggs and flavorings.
Mix in the eggs one at a time, followed by the vanilla and lemon extracts, until smooth and fully combined.
Alternate the wet and dry ingredients.
Add the flour mixture in three parts, alternating with the 7UP and sour cream. Begin and end with the dry ingredients. This helps keep the batter smooth and prevents over-mixing, which can make the cake dense.
Finish the batter.
Fold in the lemon zest for a final boost of flavor, then spread the batter evenly in the prepared pan.
Bake.
Bake until a toothpick inserted into the center comes out clean. Let the cake cool briefly in the pan before turning it out onto a rack to cool completely.
Glaze and serve.
Whisk together the glaze ingredients until smooth and pourable, then drizzle over the cooled cake. Let it set before serving.
Tips for Success
- Start with room temperature ingredients. Softened butter plus room temperature eggs and sour cream blend more smoothly and help create an even, tender crumb.
- Prep the pan well. Grease and flour the pan thoroughly so the cake releases cleanly. A baking spray with flour works especially well for Bundt and tube pans.
- Use fresh 7UP. Freshly opened soda gives you the best flavor and a bit of lift from the carbonation.
- Don’t over-mix the batter. Mix just until combined once you start adding the dry ingredients to keep the cake soft and tender.
- Check for doneness carefully. The cake is done when a toothpick comes out clean or with a few moist crumbs. Over-baking can dry it out.
- Adjust the glaze as needed. You’re aiming for a thick but pourable consistency. Add more liquid if it’s too thick, or more confectioners’ sugar if it’s too thin.
- Let the cake cool completely before glazing. This helps the glaze set nicely on top instead of soaking into the cake.
Variations and Serving Suggestions
- More lime: Substitute lime zest and juice for the lemon. You can use either Persian limes or Key limes.
- Limoncello glaze: Replace the lemon juice with a splash of limoncello, or add it alongside for an extra boozy, citrusy kick.
- Mini Bundts: Divide the batter into mini Bundt pans for individual servings. This recipe typically makes 6-8 mini Bundts, depending on the size of the pans. Reduce the baking time to 20-25 minutes and check for doneness with a toothpick.
- Skip the glaze: Pair slices of 7UP cake with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.
How to Store
Room temperature: Store your 7UP cake in an airtight container for up to 3 days.
Refrigerator: Keep in the refrigerator for up to a week. Bring to room temperature before serving.
Freezer: For best results, freeze the cake without the glaze. If you do freeze the cake with the glaze, first place slices on a rimmed baking sheet and place in the freezer until the glaze is set (about 2 hours). Either way, wrap slices in plastic wrap, then wrap again in aluminum foil or place in an airtight, freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw at room temperature. If your cake is unglazed, add the glaze just before serving for the freshest flavor and presentation.
A Classic Cake Worth Keeping on Repeat
If you’re looking for a dependable, from-scratch cake that always delivers, this 7UP cake is a great one to have in your back pocket. It’s rich, buttery, and perfectly moist with just a hint of citrus—simple enough for everyday baking, but special enough to share.
If you enjoy this kind of classic, easy cake, you might also like my lemon ricotta cake or another favorite Bundt cake for a different flavor twist.
More Simple Cakes That Feel Special
7UP Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon extract
- 1 cup (240 ml) 7UP soda, at room temperature
- ½ cup (113 g) sour cream, at room temperature
- Zest of 1 lemon, about 1 tablespoon
For the glaze:
- 1 ½ cups (165 g) confectioners' sugar
- 2 tablespoons (30 ml) 7UP soda
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
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Instructions
To make the cake:
- Preheat the oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, vegetable oil, and sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and lemon extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the 7UP and sour cream. Begin and end with the dry ingredients. Mix on low speed to combine, and then increase the speed to medium and mix until smooth. Be careful not to over-mix. Fold in the lemon zest.
- Pour the batter into the prepared pan and spread evenly. Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then invert the cake onto a wire rack to cool completely.
To make the glaze:
- While the cake cools, whisk together the confectioners' sugar, 7UP, lemon juice, and vanilla extract in a small bowl. The glaze should be smooth and pourable.
- Once the cake has cooled completely, drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before serving.
Notes
- Store in an airtight container at room temperature up to 3 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
2 Comments on “7UP Cake”
I did a storage closet clean out last week. So many of Mom’s (Aunt Fay’s) things I’ve kept over 20 years and never used. Huge Tupperware containers and Aluminum Canning Vessels as well as multiple punch bowls…I just had to let them go as no one will know anything about them when I’m gone. I had her Harvest Gold Tupperware Cake Carrier in the Goodwill collection but when it came time to load the car I just couldn’t do it. I know you’ve seen it many times and yes it often held a 7-up cake as well as Lemon, Orange and Sock-It-To-Me (one of her favorites). It wasn’t large enough for the famous Coconut Cake. That only traveled in the aluminum cake carrier with the black plastic handles which was bought with Quality Stamps. A friend recently gave us a Lemon Loaf for a Host gift. I think Brandt ate maybe two pieces and I ate the rest. It tasted so much like Mom’s Lemon Cake…where the glaze almost gives you Lock Jaw…
Sooooo delicious!!!
Yes, I remember that harvest gold cake carrier quite well! I’m so glad you kept it. I’ve been on a nostalgic baking binge lately. I can’t seem to get enough of these kinds of desserts!