How to make a Moist 7up Cake

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I recently updated my 7up cake recipe. I must warn you! This cake is beyond delicious.  I originally got this recipe from my husbands Grandmother, and another older lady that I used to work with.  With time I eventually added my own twist to the recipe, and I’ve been very please with the outcome.

The most frequent question I get for this recipe is ” do  need to add baking soda or baking powder?”, and the answer is NO. The Soda( lemon lime soda that we’re using) works as the rising agent. Be sure to follow the directions as followed, and for best results don’t change anything. The icing/glaze is completely optional. You don’t have to add it if you don’t want it.

On a serious note, if you plan on making this cake for the holidays be sure to make more than one because  I have witnessed fights over the last slice! LOL



How to make 7up Cake


1 tbs of vanilla extract

2 sticks of softened butter

5 eggs

3 cups all-purpose flour

3 cups of granulated sugar

1/2 teaspoon salt

1 cup 7 UP


1 cup of sugar( powdered sugar if you want an icing.. regular granulated sugar for a glaze)

1/4 cup of 7up


  1. Add all of your dry ingredients in a large mixing bowl, and whisk until everything is throughout.
  2. In a separate bowl you’re going to whisk all all 5 eggs, until the color is completely yellow.
  3. Add your eggs and butter into your large mixing bowl along with your dry ingredients, and mix.
  4. Now add your vanilla and 7up into the cake batter, and mix until smooth.
  5. Pour your batter into a well cake pan. If your pan is not stick resistant, you may want to grease it.
  6. Let the batter sit still in the pan for 3 minutes. While the cake sits, preheat your oven on 325.
  7. Let the cake bake on 325 for 1 hour and 5 minutes
  8. When cooled, add your icing, or glaze.
  9. let the glaze, or icing sit on the cake for at least 20 minutes before serving.
  10. Enjoy!

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  1. bonnie says

    Hi, I just found your channel on youtube and I really want to thank you for making such awesome, easy to understand videos. I’m curious, as far as taste and consistency go, what is the difference between the 7-up cake you posted in february 2010 and this one?
    Thanks again,

  2. Jazz says

    thank u thank u thank u……..i really appreciate the recipe….i love this cake…easy and mouf watering….

  3. ashley says

    i tried this followed the directions but…my cake looks & taste like sweet cornbread =( what did i do wrong?

    • Rosie says

      I’m not sure what you did wrong Ashley, but it shouldn’t taste anything like “cornbread” . You should review the ingredients and the directions again.

  4. Hazel says

    This was my father-in-laws favorite recipe. When my husband’s mother passed away many years ago we could not find her recipe. When I made this recipe I was nervous but my husband said it comes pretty close to his mother’s. Thank you for posting it.

  5. Glen says

    To the lady who say’s when she bake her cake, they turn into cornbread!! You’re over mixing you batter!! Make sure to not over mix your batter. Baking is a science, when you over mix the cake batter u you’re developing the gluton in the flour which turn’s it to bread instead of the cake texture you want. Hope this tip helps….

  6. Bre says

    Hello, your recipe looks amazing I was wondering if you sift the flour? I’ve seen many recipes for 7up cake and they all seem to sift the flour before adding the rest of the dry ingredients.

  7. Sabrena says

    Hi Rosie! Thanks for posting your mouthwatering dessert recipes. I couldn’t just pick one so I’ll be making the peach cobbler, 7up cake and the Sweet potato pie for Thanksgiving. I’ll let you know how they all turn out!

  8. Sabrena says

    My 11 year old daughter made this recipe today and it turned out perfectly. So moist and flavorful. The one thing we differently was the glaze. We added fresh lemon juice and fresh lime juice to give it more flavor and “kick”. We also used a wooden skewer and poked holes in the top of the cake so some of the glaze would seep down into the actual cake itself. (Got that tip from America’s Test Kitchen).

    Thanks again for this simple but delicious receipe!

  9. Artem says

    How much is 2 sticks of butter in grams , cups or whatever normal measurement units?
    I am going to do it in the next couple of days :)

  10. Keysha says

    I tried ur recipe today. Turn out ok. It just not moist. I use blue booney butter & swain cake flour. I was wondering was it the butter. I put 2 sticks. Help!!!

  11. Shawnie says

    This cake is AWESOME!!!!! I added 1tsp of pure lemon extract and I used Swan’s Cake Flour because it doesn’t have any leavening agents as most other cake flours. And because I’m trying to cut down on the Gluten in my diet, Swan’s was the best choice without completely sacrificing the great taste!!

  12. Missy Hamilton says

    I baked this cake and now this is my favorite cake. It is so yummy and moist. I followed your recipe to a te and it came out perfect. Thank you :)

  13. Baking Mama says

    I’m baking this cake for the 3rd time in 24hrs. 1st time I went by the video &didn’t notice I shouldn’t have used self rising flour. (Messy oven!) 2nd time, still not good. Now my 3rd cake is in the oven, I’m reading the comments and see that blue bonnet isn’t butter!!!! ARRRRGHHHHH!!!! 15 eggs later and I guess I need to go back to the store!!!

  14. Baking Mama says

    The fourth cake was AMAZING!!! I just took my 5th out of the oven and it smells yummy! (I added lemon extract this time). I’m so happy that I didn’t give up, thanks a mil!!!! :)

  15. Keith says

    Hi Rosie

    Does is make a difference if you use Salted/Unsalted Butter? I’m making this cake weekend to ship to my cousin in Kuwait (serving our country) she’s been asking for it for a while :)

  16. Andrea says

    I just put the cake in the oven made this for my aunt birthday party tomorrow ..this cake is what she asked for I hope she likes it.

  17. Phyllis l says

    I had been making 7-up cakes for the church Bake Sale, one lady requested a sweeter cake. I started looking online for a different recipe and discovered yours, I had my doubts because yours just seems so simple. But girl friend this cake is out of sight, I received so many compliments tha I had to give you 100% of the credits. That’s for all the sharing you do for us.
    A new fan………Phyllis L

  18. Kanny says

    Hi Rosie,

    Will this work with CocaCola?

    Your recipe is simple, and I also want to try using Coke next time.

    I noticed that your recipe doesnt have baking soda or baking powder.

    They say 7up is a carbonated drink so it serves as the leavening agent to make the cake double in size.

    Coke is also a carbonated drink right? If i will substitute 7up with Coke. Will it work with this recipe?

  19. Bria says

    Hi Rosie,
    What can you use if you don’t have a bundt pan? Can you make it in the form of a sheet cake?

  20. Latrevia says

    This my second time making this cake the first time it came out perfect. I also used baking powder. The second time I didn’t use baking powder but I put food color to do a rainbow swirl and the cake spilled everywhere and sinked in. Do u think the food coloring messed the cake up.?

  21. Shunta says

    The first time I attempted it, I didn’t grease my pan because it was supposedly “non-stick”. Big mistake! So that cake was just ruined when I tried to get it out of the pan. Fast forward 5 hours later, I made sure to butter and flour my pan and my cake came out delicious!! Thanks, Rosie, for this simple recipe that tastes absolutely divine. My husband and son just love it!!

  22. Jen Hammond says

    Rosie, I just found you & your recipes. I like your style of flavor & know that my husband will too! Thank your for taking the time to share!

  23. kristin says

    You are a precious angel sent from heaven. Thank you so much for sharing your recipe with the rest of us. To those of us who love cooking, great recipes are worth more than gold. This recipe is definitely gold and by far the best pound cake I’ve ever tried.

  24. LaTanya says

    Hi Rosie, so my cake has been in the oven for about 35 minutes and it looks great so far butiI’ve been reading the comments and realized that blue bonnet butter is a fat no no…. Sadly that’s all the store up the street had and so that’s what I used….. Praying for at least descent results…. Please pray with me!!!!

    • says

      Hi LaTanya! The Blue Bonnet, is margarine- not butter. I always use real butter when I make this cake. How did the cake come out?

  25. Jess says

    I have been making this cake with another recipe for years. Tried this one because I misplaced my original recipe. I was worried because thte consistency of the batter was a little different, but wow! I have made 3 cakes (to share with others) over the past week! Nothing but compliments. I feel that this recipe is also much easier than the previous which had me creaming butter and sugar for hours!! Thank you for sharing!!

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