Cake Shooters

Cake Shooters
I made these to serve at my brunch and any fun party isn’t complete without a few shooters! I filled mine with cake rather than the tequila and vodka from my college days though.

Cake Shooters
The idea is simple. Instead of being filled with liquid or only jell-o the disposable shot glass is filled with cake spiked with alcohol, a spiked jell-o layer, another cake layer and then finally topped with a swirl of buttercream and topped with a candy of your choice.
I took the idea from Booze Cakes a book filled with cake and booze (obvious)! Quirk books were kind enough to send me a copy. I hope to find the time to make something from the book for 4th of July!
Cake Shooters

I picked up the plastic shot glasses at The Dollar Tree while I was in Arizona. I made a non alcoholic version (for those that were preggers) using the frozen layer I saved from my Peggy Porschen cake and a tube of white decorating icing that Dr. Oetker sent me a few weeks back.The cake recipe makes two 8 inch cake rounds. I only had 8 guests so I made about 20 shots which only used half of one cake. I froze the rest to use for cake pops at a later date so it doesn’t go to waste. The recipe could easily be halved.

Enjoy! I wonder how many it takes to get buzzed?

Make sure to check out the Cupcake Cocktail I served and check back later this week for the rest of the goodies I made for the party.

Cake Shooters



1/2 cup unsalted butter, at room temperature

2 cups sugar

4 eggs, separated

1 cup milk

1 tsp vanilla

3 tbs liquor of your choice (I used vanilla vodka)

3 cups plain flour

4 tsp baking powder

1/2 tsp saltJell-o Layer

2 boxes Jell-o

2 1/4 cups water

1/2 cup liquor


Gummy bears or worms

Buttercream, homemade or store bought (I used a tube of read and white wilton swirl for the spiked shooters)


  1. Make the cake. Preheat the oven to 350 F and grease two 8 inch cake rounds. In a large bowl, cream together the butter and sugar for 5 minutes until light and fluffy. Beat in the egg yolks and slowly pour in the milk. Stir in the vanilla and liquor.
  2. Fold in the flour, salt and baking powder. In a small separate bowl whip the egg whites until stiff. Fold the whites into the batter.
  3. Fill each round and bake for 25-30 minutes until golden brown. Set aside to cool completely.
  4. Make the jell-o. Bring the water to a boil in a small saucepan. Stir in the gelatine until dissolved. Set aside to cool to room temperature. Stir in the alcohol and then pour into a dish and refrigerate until completely set.
  5. To assemble use a shot glass as a cookie cutter to cut circles out of the cake. Split each cut out in half if thick. Do the same with the jell-o. Fill each glass with a layer of cake, then a layer of jello-o and another layer of cake. Top each glass with a swirl of buttercream and a piece of candy.
adapted from Booze CakesCake

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