Putting vodka in cake is a great way to add flavor and moisture. The alcohol cooks off during baking, leaving behind only the flavored notes. Vodka is a popular spirit used in cakes, but it does require some special considerations.
What happens when you add vodka to cake?
When vodka is added to cake batter and baked, the alcohol evaporates, leaving behind the pure vodka flavor. The alcohol boils off at around 173°F, which is much lower than the temperature cakes are baked at, usually 350°F. This allows the cake to benefit from the taste of vodka, without keeping any of the alcoholic potency.
Vodka is flavorless and odorless when pure, so it won’t alter the cake’s flavor unless an infused or flavored vodka is used. Unflavored vodkas will add moisture and tenderness though.
Flavored vodka in cakes
Flavored vodkas like citrus, vanilla, or raspberry are commonly added to cake batter. The flavors are concentrated when the alcohol evaporates during baking. This adds an extra flavor dimension to the cake.
Some popular flavored vodka cake flavors are:
- Lemon vodka – adds bright, citrusy flavor
- Raspberry or strawberry vodka – fruity flavor
- Vanilla vodka – enhances the vanilla
- Cinnamon vodka – warm spice flavor
- Coffee vodka – mocha flavor
Unflavored vodka in cakes
Unflavored vodkas primarily add moisture and allow you to use less butter or oil in a cake recipe. The alcohol helps bind the ingredients and keep the cake light and tender.
You likely won’t taste the vodka itself, but you’ll notice a better texture. Vodka is often used in delicate white or sponge cakes to promote tenderness.
How much vodka can you add to cake batter?
Most recipes call for 1-4 tablespoons of vodka per average 9×13 cake. Too much vodka can make the cake oily or wet. For cupcakes, use around 1 teaspoon per cupcake.
Here are general vodka amount guidelines based on cake size:
| Cake Size | Vodka Amount |
|---|---|
| 9×13 cake | 3-4 Tbsp |
| 8 or 9 inch round | 2-3 Tbsp |
| Sheet cake | 1/4 cup |
| 12 cupcakes | 3 Tbsp |
| 24 cupcakes | 1/4 cup |
For strong vodka flavor, use up to 1/4 cup vodka per average cake. For texture only, 1-2 tablespoons is plenty.
Does vodka make baked goods moist?
Vodka’s high moisture content does help keep baked goods tender and moist. The water content adds moisture while the alcohol helps bind ingredients.
Alcohol like vodka allows you to use less butter or oil in a cake recipe. Fat gives moisture and tenderness, but vodka can help replace some of it.
Here’s how vodka contributes to a moist cake crumb:
- Adds water content, keeping batters moist
- Binds dry and wet ingredients
- Increases shelf life by retaining moisture
- Can replace butter or oil
- Prevents gluten formation by interrupting protein chains
Pound cakes, white cakes, and sponge cakes benefit most from added moisture. Vodka is ideal in these delicate crumbed cakes.
Does vodka make baked goods fluffy?
Vodka can help cakes and quick breads become fluffier in texture. As vodka evaporates in the oven, it creates air pockets and small tunnels in the batter.
This prevents denseness and improves the crumb structure. Angel food cakes frequently call for vodka for added lift and fluffiness.
The light and airy texture vodka provides comes from:
- Leavening effect from evaporating alcohol
- Interruption of gluten formation
- Binding properties allow more lift
- Moisture content creates steam
Vodka is ideal for achieving the fluffy crumb you want in chiffon cakes, angel food cakes, and even muffins or biscuits.
What vodka works best for baking?
The best vodka varieties for baking are:
- Unflavored – won’t alter flavors, only adds moisture and lift
- Flavored – complementary flavors like vanilla, lemon, etc.
- 80 proof – retains more moisture content
Higher quality vodkas tend to have a more neutral flavor and work well in delicate cakes. Avoid lower quality, cheap vodka with more bite.
Avoid using:
- Flavored vodka that would clash like peppermint
- Over 100 proof vodka – too much alcohol
- Darker aged or spiced rums for flavor
Stick to unflavored, lemon, vanilla or other light flavored vodkas around 80 proof. The cake’s flavors should be most prominent.
Is it safe to bake with vodka?
Yes, it is completely safe to bake with vodka and other alcohols. The vodka evaporates once heated, leaving zero alcohol behind. Baked goods with vodka are completely non-alcoholic.
According to food science experts, vodka fully finishes evaporating at around 173°F. Cakes are baked between 325-350°F, well above the point vodka evaporates.
Some safety tips for baking with vodka:
- Use vodka in moderation – Large amounts can make batters oily
- Only bake where children can’t access – Cake batter unbaked will have raw alcohol
- Don’t add to icing or glazes – The alcohol won’t bake off
- Store cake properly once baked – Vodka can help prolong shelf life
Provided you bake the vodka thoroughly in the oven, the finished cake will have zero traces of alcohol.
What alcohol can you substitute for vodka in baking?
These alcohols can be substituted for vodka in cakes and other baked goods:
| Substitute | Notes |
|---|---|
| Gin | Similar neutral flavor like vodka |
| Rum | Adds hints of spice and caramel |
| Tequila | Only use silver, adds subtle agave flavor |
| Brandy | May taste stronger than vodka |
| Whiskey | Use bourbon or lighter whiskies |
Gin makes the best swap for vodka in cakes when you want a neutral spirit. For flavor, try rum, tequila or whiskey in moderation.
Stay away from using darker aged spirits like spiced rum or whiskies. These will alter the cake flavor more strongly.
Can you use rubbing alcohol in cake?
Rubbing alcohol, also called isopropyl alcohol, is dangerous to consume and should never be used for baking or cooking. It is made from harsh synthetic chemicals rather than grain like drinking alcohol.
Drinking alcohol like vodka, rum and whiskey use grain, potatoes or agave as the starting ingredient. This makes them safe for human consumption once processed and distilled.
In contrast, rubbing alcohol is made from propylene or other petroleum-derived chemicals. It can cause blindness or other medical issues if ingested, even in small amounts.
So stick with drinking alcohols like vodka and avoid any form of rubbing alcohol in food.
Does vodka evaporate completely during baking?
Yes, vodka fully evaporates and burns off when baked at normal cake temperatures of 325-350°F. Around 173°F, the alcohol in vodka finishes evaporating.
This reaction causes vodka’s distinct smell and taste to bake out, leaving just its essence behind in the cake. No alcohol remains after baking.
Vodka is considered a volatile liquid, meaning it vaporizes quickly when heated. The same goes for other drinking alcohols like rum and whiskey.
This makes vodka safe for cooking and adds an interesting dimension to cakes. You get just the flavor without any actual alcohol in the final dessert.
Can you bake a cake with 80 proof vodka?
Yes, 80 proof vodka (40% ABV) is an ideal proof for baking cakes. It provides flavor and moisture, without having so much alcohol it can make batters oily.
Higher proof vodkas around 100 proof (50% ABV) or above can sometimes leave a greasy texture. Sticking to 80 proof gives you the benefits without going overboard.
You can bake successfully with clear 80 proof vodkas like:
- Smirnoff
- Absolut
- SKYY
- Tito’s
This alcohol strength gives you enough flavor and binding for moisture, lift and tenderness. Flavors like lemon, vanilla or orange pair well.
Conclusion
Adding vodka to your cake batter makes for a deliciously moist and fluffy texture. The alcohol cooks off, leaving just the flavored notes behind. Use about 1-4 tablespoons per cake. Vodka allows you to use less butter or oil too.
Stick to 80 proof vodka, either unflavored or flavors like lemon, orange and vanilla. Gin, rum, tequila or whiskey can be subbed. Be sure to bake the cake fully so no traces of alcohol remain.
Enjoy vodka’s benefits of moisture and leavening in pound cakes, sponges and other tender crumbed treats. Just avoid adding it to frostings or icings since it won’t bake off.