Negroni Snacking Cake

Parchment Paper
9-inch Springform Pan

1.

Preheat the oven to 350ºF. Butter and flour a 9-inch springform pan, and line the bottom with parchment paper.

2.

In a medium bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda, and baking powder.

3.

In a separate large bowl, whisk together the wet ingredients: eggs, melted butter, and the zests. Fold in the dry ingredients. If using candied orange peel, fold it in now (see recipe link in description). Pour the batter into the prepared pan.

4.

Bake until the top is golden and a toothpick inserted into the center comes out clean, about 45 minutes or up to an hour. This is a somewhat sticky and moist cake, so the toothpick may come back with a few crumbs, which is fine.

5.

Let the cake cool completely before running a knife around the inside edge of the springform pan to loosen it. Release the sides and transfer the cake to a serving tray. Slice and serve.

Ingredients
  • 4 tablespoons melted butter
  • 2 cups all-purpose flour
  • 1 ⅓ cups sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅔ cup olive oil
  • ⅔ cup whole milk
  • 3 large eggs
  • ¼ cup gin
  • ¼ cup sweet vermouth
  • ¼ cup Campari
  • 1 tablespoon grapefruit zest
  • 1 tablespoon orange zest
  • ¼ cup candied orange peel, optional

Cook's Notes

A Negroni cocktail is traditionally equal parts gin, sweet vermouth, and a citrus-forward bitter liqueur like Campari or Aperol, garnished with a twist of orange peel.

This olive oil cake is a nod to that iconic drink. The grapefruit zest enhances the Campari’s pleasant bitterness, balancing beautifully with the sweetness of vermouth and the herbal notes of gin.

It’s a smaller cake, perfect for slicing into snackable pieces you can easily pick up with your fingers. Thanks to its more grown-up flavor profile, it’s a great option to serve after a wine-soaked lunch.

For an extra touch, you can add candied orange peel. A recipe for this garnish can be found here.

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