7Up Sheet Cake Recipe (2024)

FAQs

Why is it called 7up cake? ›

For cooking and ingredient purposes, the 7-Up used in the recipe for 7-Up Cake serves as the substitute for baking soda in the batter of this moist pound cake and additional 7-Up is used for the liquid and flavor agent in the glaze ingredients.

When baking with cake mix, you don't need to use eggs, oil or even water! You just need a can of soda pop. The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy.

Sheet cakes are not typically filled, BUT we do offer a filling as an upgrade. Costs will vary depending on the size of the sheet cake. Adding a FILLING requires cutting the cake horizontally and creating room for a flavored crème, preserve or frosting to be incorporated.

“Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Lithium citrate was removed from 7UP in 1948 when the government banned its use in soft drinks. Other problematic ingredients included calcium disodium EDTA which was removed in 2006, and at that time potassium citrate replaced sodium citrate to lower the sodium content.

Milk's fat and protein add tenderness, structure, and flavor to a cake — all great attributes you want in your baking!

Aside from flavor, the carbonation is supposed to make cakes lighter, and the 7-Up cake certainly was fluffy and moist.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Sheet pan cakes bake flat and even, with no unpredictable doming or cracking, and this allows for more uniform cake layers. Sheet pans also tend to be less tall than round pans, which means less baking and cooling time.

How do you keep a sheet cake moist? ›

Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time. “This may be enough to equilibrate the temperature difference between the center and perimeter so that the cake rises at the same level,” she says.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

An upside-down cake is a cake that is baked "upside-down" in a single pan, usually a skillet, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.

Did You Know? When 7 Up was originally placed on the market (In 1929), it was named Bib-Label Lithiated Lemon-Lime Soda- a much less catchy, though more descriptive name.

Adding Sprite to a cake adds a lemon lime flavor. But, the carbonation in the soda also helps add an airy, fluffy texture to the final result. What does Sprite replace in a cake? Sprite (or another lemon lime soda) is used as a substitute for other liquid ingredients, such as water or milk, in a cake recipe.

Wacky cake is considered wacky not only because the recipe lacks any dairy or eggs but also because all the ingredients for this cake are mixed directly in the pan it is baked in. This recipe goes against the most popular methods for mixing cake batters, especially since there is no bowl or whisk necessary.