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A glazed 7 Up Cake Recipe bundt cake with a slice removed sits on a white plate. The golden brown cake is drizzled with white icing, and a black-and-white striped cloth rests beside it on a white surface.

7Up Cake Recipe

This easy 7UP cake recipe makes a rich, buttery Bundt cake with a tender crumb, a light lemon-lime flavor and a simple two-ingredient soda glaze.

Course desserts
Cuisine American
Keyword 7 Up Cake Recipe, 7up pound cake from scratch
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Author momma lew

Ingredients

For the cake:

  • 1 cup unsalted butter softened to room temperature
  • ½ cup shortening
  • 3 cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 5 large eggs at room temperature
  • 1 cup 7-Up soda

For the glaze:

  • ½ cup powdered sugar
  • 2 Tablespoons 7-Up soda

Instructions

  1. Set the oven to 325°F.
  2. Grease and flour a bundt or tube pan.
  3. In the bowl of a stand mixer cream butter, shortening, sugar, vanilla, and almond extract.
  4. Beat until light and fluffy, about 5 minutes.
  5. In a medium bowl, add the flour and salt and whisk together.
  6. On low, add in an egg, a little bit of 7Up and some of the flour mixture.
  7. Beat on low speed. Repeat this order until you have gone through all of the ingredients and your cake batter is fully combined.
  8. Pour batter into the prepared pan.
  9. Bake for 1 hour and 15 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean.
  10. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  11. While the cake cools, make the icing by whisking together 1/2 cup of powdered sugar and 2 tablespoons of 7-Up in a medium bowl.
  12. Stir until the mixture is smooth and free of lumps.
  13. If you want a thicker glaze, add more powdered sugar; for a thinner consistency, add a bit more 7-Up.
  14. Once the cake has cooled, drizzle the icing over the top, letting it run down the sides

Recipe Notes

  • Use room-temperature butter and eggs for even mixing.
  • Use a freshly opened 7UP for the best carbonation.
  • Grease and flour every part of the Bundt pan thoroughly.
  • Avoid overmixing the batter after adding the flour.
  • Let the cake cool completely before adding the glaze.
  • Store covered at room temperature for up to three days.
  • Freeze the unglazed cake for up to three months.