Mojito Cake Recipe
Imagine a cake that tastes like summer vacation—cool lime, fresh mint, and a hint of rum. No, it’s not a cocktail (though it might make you tipsy with joy). This Mojito Cake is the viral dessert your Instagram feed is begging for. Ready to bake something that’ll make your taste buds dance?
This isn’t just another boring vanilla cake. The Mojito Cake packs a punch with zesty lime, aromatic mint, and a sneaky rum glaze that’ll have you questioning whether it’s dessert or happy hour.
The texture? Light, fluffy, and moist—like a cloud that partied too hard. Plus, it’s a guaranteed conversation starter. “Oh, this? Just a little something I whipped up.”
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus cooling)
Servings: 8-10 people (or just you, no judgment)
Ingredients
For the Rum Glaze:
Instructions
- Preheat & Prep: Crank your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. (Pro tip: Grease the parchment too—trust us.)
- Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside. Pretend you’re a scientist. It helps.
- Cream Butter & Sugar: Beat butter and sugar until fluffy (about 3 minutes). If your arm hurts, you’re doing it right. Or use a mixer like a normal person.
- Add Eggs & Flavor: Beat in eggs one at a time. Stir in lime zest, lime juice, mint, and vanilla. The batter will smell like a tropical getaway.
- Combine Wet & Dry: Alternate adding the dry mix and milk to the batter. Start and end with dry ingredients. Mix until just combined—overmixing is the enemy of fluff.
- Bake: Pour batter into the pan and bake for 25-30 minutes. A toothpick should come out clean. If it doesn’t, your cake is still partying inside.
- Glaze It Up: Whisk powdered sugar, rum, and mint for the glaze. Drizzle over the cooled cake. Try not to drink it straight. We said try.
Nutritional Values (Per Slice)
Calories: 280 | Carbs: 40g | Fat: 11g | Protein: 3g | Sugar: 25g
FYI, these numbers assume you don’t eat the whole cake in one sitting. But again, no judgment.
Storage Instructions
Store the cake in an airtight container at room temp for 2 days or in the fridge for 5 days. If it lasts that long. For longer storage, freeze it (wrapped tightly) for up to 3 months. Thaw at room temp before serving.
Common Mistakes to Avoid
- Overmixing the batter: You’ll get a dense, sad cake. Mix until just combined.
- Using dried mint: Fresh mint is non-negotiable. Dried mint tastes like lawn clippings.
- Skipping the lime zest: That’s where the flavor lives. Zest first, juice later.
- Glazing a hot cake: The glaze will melt into a puddle. Patience is a virtue.
Alternatives
- Non-alcoholic: Swap rum for lime juice in the glaze.
- Vegan: Use plant-based butter, flax eggs, and almond milk.
- Gluten-free: Substitute all-purpose flour with a 1:1 GF blend.
- Extra boozy: Brush the baked cake with rum before glazing. You rebel.
Frequently Asked Questions
Can I use bottled lime juice?
Technically, yes. But fresh lime juice tastes brighter, and your cake deserves the best. Squeeze the damn limes.
What if I don’t have fresh mint?
IMO, it’s worth the trip to the store. But in a pinch, mint extract (1-2 tsp) works—just don’t overdo it.
Can I make this into cupcakes?
Absolutely! Bake for 18-20 minutes instead. Cupcakes are just cake with portion control (or so we tell ourselves).
How do I know when the cake is done?
Toothpick test: stick it in the center. If it comes out clean, you’re golden. If not, bake another 2-3 minutes.
Can I skip the rum?
Sure, but then it’s just a lime-mint cake. The rum adds that mojito magic. Your call.
Final Thoughts
This Mojito Cake is the dessert equivalent of a standing ovation. It’s fresh, flavorful, and just boozy enough to make things interesting. Whether you’re impressing guests or treating yourself, this recipe delivers. So preheat that oven, zest those limes, and get ready for a slice of paradise. You’re welcome.
