Grand Marnier Cakes Recipe

This is how to make Grand Marnier Cakes.

Active Time:
25 mins
Total Time:
1 hrs
12 serves

Layer cakes might be the cover girls, but a pound cake holds sway in our Southern kitchens. This recipe reflects the Southern practice of adding a bit of liqueur or other spirits to a cake to ensure it stays moist and delicious. This recipe first appeared in the beloved cookbook, Tea-Time at the Masters, in 1977. While the original recipe called for the cake to be baked in a tube pan, we opted for mini Bundt Pans for a tea party-worthy presentation. The orange liqueur glaze gives the simple orange pound cake an explosion of flavor.

Grand Marnier Cakes

Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly



  • 2 1/2 cups all-purpose flour, plus more for pan

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/4 cups granulated sugar

  • 1 cup salted butter, plus more for pan

  • 3 large eggs

  • 1 cup sour cream

  • 2 tablespoons orange zest (from 1 large orange)

  • 1/2 cup finely chopped roasted blanched almonds


  • 1/2 cup granulated sugar

  • 1/2 cup orange liqueur (such as Grand Marnier)

  • 1/4 cup fresh orange juice (from 1 large orange)

Additional Ingredients

  • 1 cup heavy cream

  • 1 tablespoon powdered sugar

  • Orange segments (such as blood orange, navel, or mandarin)


  1. Prepare the Cakes: Preheat oven to 325°F. Grease and flour 12 mini Bundt pans.

  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.

  3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition.

  4. Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture. Add orange zest and almonds, and beat on medium speed until combined.

  5. Divide batter evenly among prepared Bundt pans, and smooth tops. Bake in preheated oven until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let stand in pans on a wire rack 10 minutes; remove from pans to wire rack.

  6. Prepare the Glaze: Combine sugar, orange liqueur, and orange juice in a small saucepan; bring to a boil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm Cakes.

  7. Beat heavy cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes. Top each of the glazed Cakes with a dollop of whipped cream, and garnish with orange segments.

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