Mojito Cake
A Mojito Cake that'll make your mouth water! A light and fluffy sponge, soaked in a lime, mint and rum syrup, and topped with a zesty buttercream. It's the perfect summer treat for any occasion! So, grab your ingredients and let's get baking!
Ah Mojitos, the perfect summer treat! Sweet, refreshing and oh so delicious. And now, without further ado, I bring you Mojito Cake – a take on the classic cocktail reinvented into a moist, zesty and oh so yummy cake.
Just picture it: two fluffy layers of fluffy sponges soaked in a sweet lime and rum syrup, fused together with a cream cheese and lime buttercream and smothered with a dusting of lime zest and mint for a delectable combination of flavours. Completely heavenly, I’d say!
Don’t worry if you’re not familiar with baking, this is a great recipe even for beginners. With its delicious balance of cake and icing, it’s sure to be a hit with everyone you know. And best of all, you can easily make it in advance and store in an air-tight container for up to three days, can it get any better?
So the next time you’re looking for a show-stopping, summery treat that will make your taste buds sing – here’s looking at you, Mojito Cake!
Why You’ll Love This Mojito Cake Recipe
These are all the reasons I'm loving this Mojito Cake recipe:
It's zesty and refreshing: The combination of lime juice, lime zest, and mint leaves makes this cake an incredible burst of freshness and flavor. Plus, the addition of white rum adds a special touch for extra-special occasions.
It's visually stunning: The bright green of the mint leaves, the zesty lime zest, and the creamy white buttercream make this cake a real show-stopper. Whether you're making it for a special occasion or just a treat for yourself, it's sure to impress.
It's easy to make: You don't need to be a baking expert to make this recipe. It's easy-to-follow instructions and simple ingredients mean anyone can make this delicious cake.
Mojito Cake
A Mojito Cake that'll make your mouth water! A light and fluffy sponge, soaked in a lime, mint and rum syrup, and topped with a zesty buttercream. It's the perfect summer treat for any occasion! So, grab your ingredients and let's get baking!
Ingredients
- 225g salted butter, softened, plus extra for the tins
- 225g golden caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 limes, zest finely grated
- 50g natural yogurt
- lime wedges, lime zest and mint leaves, to decorate
For the syrup
- 3 limes, juiced (90ml)
- 100g light brown soft sugar
- small bunch mint, leaves picked and roughly chopped
- 120ml white rum
For the buttercream
- 150g unsalted butter, softened
- 400g icing sugar, sieved
- 2 limes, zested
- 50g cream cheese
Instructions
- Step 1: Preheat the oven to 180C/160C fan/gas 4. Grease and line two 20cm round cake tins with a removable bottom.
- Step 2: In a large bowl, add in the butter and sugar then blend for 5 minutes with a hand mixer until light and fluffy. Incorporate the eggs one at a time and mix in the flour, grated lime zest and yogurt. Transfer the mixture evenly between the two pre-prepared cake pans and bake in the center of the oven for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool in the pans for a minute or two before turning them out onto a wire cooling rack.
- Step 3: Combine the half the lime juice, all the sugar, and mint leaves in a saucepan and heat until it reaches a simmer; add a tablespoon of water if necessary for the sugar to dissolve. Let it gently simmer for 7-10 minutes or until the syrup thickens. Remove from the heat and stir in the rum and the other half of the lime juice. Let it steep for 10 minutes, then strain it into a bowl.
- Step 4: Pierce the warm cakes with a cocktail stick and spread the syrup. Allow to chill until entirely cooled.
- Step 5: Place the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 minutes until it's light and airy. Carefully incorporate the cream cheese without over-whipping.
- Step 6: Place one of the syrup-saturated sponges onto a large platter and spoon one-third of the buttercream over it, spreading it using a palette knife. Add the other sponge on top and spread the rest of the icing over the cake's top and sides. Finish by decorating with wedges of lime, lime zest and mint leaves. This cake can be refrigerated for up to three days.
