How to make a Moist 7up Cake (2024)

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By Rosie Published: November 27, 2011 Updated: March 31, 2024
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Table of ContentsA Delicious Recipe for Moist 7Up Cake!7Up Cake

A Delicious Recipe for Moist 7Up Cake!

I recently updated my 7up cake recipe. I must warn you! This cake is beyond delicious.I originally got this recipe from my husband’s 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 pleased with the outcome.

The most frequent question I get for this recipe is, “DoI 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

ENJOY!

If you enjoyed my 7Up Cake, try some of my other cake recipes!

Sweet White Wine Pound Cake

Homemade Angel Food Cake

Old Fashioned Banana Crumb Cake

7Up Cake

This 7Up cake is sweet, tangy and moist. It's so easy to make, and it's addicting. A guaranteed crowd-pleaser!

Watch VideoPrint RecipePin Recipe

Course Dessert / Treat

Cuisine American

Keyword 7Up Cake

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Ingredients

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
Glaze
1 cup of sugar powdered sugar if you want an icing.. regular granulated sugar for a glaze
1/4 cup of 7up

Instructions

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

Video

Last Step! If you loved this recipe, leave me a review below. This helps futurerecipe makers and ensures continued high-quality recipes for years to come!

Recipe by: I Heart Recipes

Don’t forget to tag and follow me onFacebook,Instagram, andPinterest,subscribe to I Heart Recipes on YouTube, and check outI Heart Soulfood,Super Soul Food with Cousin RosieandA Cousin Rosie Holidaywith many recipes you can’t find anywhere else.

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

Related Recipes

Cherry 7up Cake Pound Cake
Semi-Homemade Honeybun Cake
Moist Vanilla Cake Recipe
Moist and Fluffy Coconut Cake

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Reader Interactions

Comments

bonnie says
December 3, 2011 at 6:19 am

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,
Bonnie.
Reply
- Rosie says
  December 4, 2011 at 6:27 am
  
  The newer recipe is better in my opinion, AND it’s easier to make. 🙂
  Reply
Jazz says
March 20, 2012 at 1:14 am

hi i was wondering can i use imperial butter for my 7up cake?
Reply
- Rosie says
  March 25, 2012 at 5:19 pm
  
  You can use which ever butter you choose 🙂
  Reply
Jazz says
March 20, 2012 at 3:39 pm

thank u thank u thank u……..i really appreciate the recipe….i love this cake…easy and mouf watering….
Reply
Bernie says
March 25, 2012 at 4:37 pm

Rosei where might I find this wonderful macaroni salad recipe??
thanks
Reply
See Also
7UP Cake Is the Classic Southern Dessert I Can't Stop Making The Perfect 7Up Pound Cake from Scratch - Southern Love Old Fashioned 7-Up Pound Cake 7up Cake Recipe: Southern Charm in Every Bite!
- Rosie says
  March 25, 2012 at 5:17 pm
  
  Hi Bernie, I don’t have my cole slaw recipe up as of it, but here is a link to my Macaroni Salad https://iheartrecipes.com/2010/07/06/macaroni-salad/
  Reply
Bernie says
March 25, 2012 at 4:38 pm

Rosie do you have a recipe for cole slaw and pasta salad.
Reply
ashley says
June 5, 2012 at 1:37 pm

i tried this followed the directions but…my cake looks & taste like sweet cornbread =( what did i do wrong?
Reply
- Rosie says
  June 10, 2012 at 12:04 pm
  
  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.
  Reply
Hazel says
June 10, 2012 at 12:44 am

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.
Reply
- Rosie says
  June 10, 2012 at 12:08 pm
  
  That is so cool! Thank you for trusting my recipe enough to try out. I’m glad you all like it!
  Reply
Glen says
June 17, 2012 at 8:28 pm

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….
Reply
- Rosie says
  June 26, 2012 at 9:56 am
  
  Thanks for that tip! 🙂
  Reply
Ebony says
October 27, 2012 at 5:12 pm

Hi, Can I use cake flour in this recipe?
Reply
- Rosie says
  October 28, 2012 at 9:02 am
  
  I suggest sticking to all purpose flour.
  Reply
Shawnie says
November 18, 2012 at 5:39 am

No sifting required?
Reply
- Rosie says
  November 18, 2012 at 7:27 pm
  
  It’s not require, but you can sift if you’d like 🙂
  Reply
Racquael says
November 18, 2012 at 5:29 pm

Hey Rosie, I am making this cake for my family on Thanksgiving. I can’t wait for the outcome.
Reply
- Rosie says
  November 18, 2012 at 7:26 pm
  
  Let me know how it turned out for you.
  Reply
Bre says
November 19, 2012 at 3:30 pm

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.
Reply
- Rosie says
  November 19, 2012 at 4:53 pm
  
  You can sift the flour if you’d like. I usually do, but I didn’t during this video/recipe. It’s up to you.
  Reply
Sabrena says
November 20, 2012 at 2:53 pm

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!
Reply
Sabrena says
November 21, 2012 at 10:06 pm

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!
Reply
Artem says
December 10, 2012 at 11:33 am

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 🙂
Reply
- Rosie says
  December 11, 2012 at 11:25 am
  
  Hi Artem! Each stick of butter is 8 tbsp. So use 16 tbsp of butter.
  Reply
Keysha says
December 16, 2012 at 3:59 pm

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!!!
Reply
- Rosie says
  December 16, 2012 at 4:10 pm
  
  Blue Bonnet is NOT butter. Blue Bonnet is Vegetable oil and water. I would suggest sticking to real butter.
  Reply
Keysha says
December 16, 2012 at 5:23 pm

Thanks… I’m going to try it again with real butter!
Reply
Sha says
December 19, 2012 at 6:05 pm

I don’t like butter . So can i use oil instead of butter ?
Reply
Shawnie says
December 20, 2012 at 5:07 am

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!!
See Also
Weight Watchers 7Up Cake (Lemon Cake Mix Recipe for Only 2 WW Points!)
Reply
Missy Hamilton says
January 13, 2013 at 7:05 am

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 🙂
Reply
Baking Mama says
January 29, 2013 at 5:59 pm

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!!!
Reply
Baking Mama says
January 29, 2013 at 6:00 pm

Will post results of cake #4! Lol
Reply
- Rosie says
  January 29, 2013 at 6:41 pm
  
  Awwwww……Please keep me updated! LOL
  Reply
Baking Mama says
February 1, 2013 at 7:12 pm

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!!!! 🙂
Reply
Keith says
February 16, 2013 at 11:15 am

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 🙂
Reply
- Rosie says
  February 18, 2013 at 3:39 pm
  
  I think you be fine with any BUTTER, just make sure it’s butter and not margarine. 🙂
  Reply
Andrea says
February 22, 2013 at 9:54 pm

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.
Reply
Phyllis l says
May 13, 2013 at 7:07 am

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
Reply
Kanny says
May 27, 2013 at 10:18 am

Hi Rosie,
Will this work with CocaCola?
Your recipe is simple, and I also want to try using co*ke 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.
co*ke is also a carbonated drink right? If i will substitute 7up with co*ke. Will it work with this recipe?
Reply
- Rosie says
  June 26, 2013 at 10:19 pm
  
  Yes, it will work with any soda. It just will be a Cola Cake.
  Reply
Bria says
July 19, 2013 at 9:22 pm

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?
Reply
Latrevia says
September 12, 2013 at 7:26 pm

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.?
Reply
danielle says
December 8, 2013 at 2:07 pm

thanks so much for the recipe! this came out to be one of my best cakes thanks to you!
Reply
Samantha says
December 16, 2013 at 6:46 pm

I’ve been looking for a recipe that had a picture of a cake with the texture I’m looking for, and yours looks perfect. It doesn’t have any visible air bubbles in the photos, so I can tell it is dense and moist. It looks superb, and I can’t wait to make it for my Christmas dinner! BTW, I love your yt channel! Subbed 🙂
Reply
Deby says
January 1, 2014 at 8:47 pm

I am going to try it for the first time for my sister’s birthday on Jan14th 2014
Thanks Rosie appreciate you
Reply
- Rosie says
  January 4, 2014 at 10:20 am
  
  Thank you! I appreciate you coming by, and trying out my recipes.
  Reply
Lorraine says
January 7, 2014 at 2:24 pm

Hi Rosie, I love all of recipes just wondering do you have a recipe for a sock-it-to-me cake?
Reply
- Rosie says
  January 7, 2014 at 2:25 pm
  
  I’m actually working on a recipe now 😉
  Reply
Shunta says
January 10, 2014 at 12:38 pm

Just came from the store getting all the ingredients Will let you know how it turns out. Thanks! Wish me luck 🙂
Reply
Shunta says
January 11, 2014 at 5:38 am

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!!
Reply
Jen Hammond says
March 5, 2014 at 5:19 pm

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!
Reply
kristin says
March 14, 2014 at 4:38 pm

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.
Reply
tranace says
June 11, 2014 at 3:38 pm

I forgot to let the 7 up cake sit for 3 min.is that. Going to mattter.
Reply
- Rosie says
  June 11, 2014 at 3:39 pm
  
  No your cake should be fine 🙂
  Reply
kate small says
July 6, 2014 at 6:48 am

baked this today and came out wonderful! Thanks for the easy recipe!
Reply
Miriam says
July 18, 2014 at 11:28 am

Can i make the cake without a bundt pan?
Reply
- Rosie says
  July 24, 2014 at 3:48 pm
  
  You can use any cake pan that you choose.
  Reply
Judy says
November 27, 2014 at 11:31 am

I Love Your Simple Style Of Cooking.
Reply
- Rosie says
  November 29, 2014 at 5:43 pm
  
  Thank you Judy!
  Reply
Anika says
December 21, 2014 at 11:10 am

Hi what are the instructions on making the glaze? Do I heat it or just mix the white sugar and 7 up together?
Reply
LaTanya says
May 31, 2015 at 4:47 pm

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!!!!
Reply
- Rosie says
  June 2, 2015 at 9:08 am
  
  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?
  Reply
Jess says
June 3, 2015 at 4:34 am

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!!
Reply
- Rosie says
  June 6, 2015 at 4:20 pm
  
  I’m so glad that you liked it!! XOXO
  Reply
Tashica says
May 29, 2016 at 6:14 am

Can you please reload the recipe? It looks great!
Reply
- Rosie says
  May 29, 2016 at 11:51 am
  
  Hi Tashica! Yes indeed! I am actually revising the recipe, and it will be up soon! Stay tuned! XOXO
  Reply
JoAnn Thompson says
September 24, 2016 at 3:34 pm

Hi Rosie!
Your 7-Up cake is so simple. Cant’t wait for the results. Thanks! One of the comments I read was asking about the icing or glaze preparation. I’m not sure to heat the sugar and 7-Up or not. could you let us know, pls?
Reply
- Rosie says
  September 25, 2016 at 6:42 pm
  
  Hi JoAnn. Yes, you would heat it up. Please check out my latest 7-up Cake
  Reply
  - JoAnn Thompson says
    September 25, 2016 at 11:06 pm
    
    Thank you Rosie. My first try with your 7-Up cake recipe turned out perfect. I shared it with friends and they all just loved it. I didn’t use the icing or glaze just plain and it was a big hit. It is delicious! I have already found your Cherry 7-Up recipe and will be trying it out soon. I can’t believe I’m baking from scratch! And!!! It is so easy!
    Reply
Kara says
August 10, 2017 at 9:53 am

Hi. Is the butter unsalted?
Thank you!
Reply
- Rosie says
  August 10, 2017 at 8:46 pm
  
  You can use either
  Reply
Kim says
December 12, 2017 at 9:03 am

H irosie what size bundt pan you use?
Reply
- Rosie says
  December 12, 2017 at 9:43 am
  
  I honestly can’t remember the size of the bundt pan I used. Sorry.
  Reply
D says
March 18, 2018 at 9:19 am

I made the 7up cake yesterday, but I used the Swan cake flour (it’s all I had). Rosie, my cake came out perfectly, my house smelled wonderful and my family loved it! Thanks again!!
Reply
Julia says
November 13, 2021 at 5:52 pm

I’m going to make this for the holidays!! Love all your recipes!!
Reply
Freda says
September 6, 2023 at 3:15 pm

Loved it!!!!!
Reply
Bernard modlinski says
November 18, 2023 at 11:38 am

are you married ? YOU COOK ‘ I EAT ; A MATCH MADE IN HEAVEN.
Reply