Mojito Cake

You may be aware of the recent trend (I wont say ‘current’ – I’m always a few steps behind) of cocktail-inspired cakes, and this one hopefully captures the essence of arguably the world’s most popular cocktail, the Mojito.

Recipe by Cindi Blunt

Mojito Cake

Prep Time: ?? mins
Cook Time: 30 mins
Makes: one cake


  • 100ml milk
  • Handful of mint leaves, plus ten of the same size for decoration
  • 250g self-raising flour
  • 250g caster sugar
  • ½ tsp bicarbonate of soda
  • Zest from 3 limes (unwaxed if possible)
  • 1½ tbsp lime juice
  • 275g unsalted butter, softened
  • 4 large eggs (free range if possible)
  • For the icing... 300g unsalted butter, softened
  • 675g icing sugar, sifted
  • 3 tbsp dark rum
  • 2 tbsp minty milk, left over from the sponges
  • Lime and mint curd (optional)


  1. Place the milk in a small saucepan with a handful of mint leaves and put on a medium heat until almost boiling, then turn down the heat and simmer gently for two minutes.
  2. Take off the heat, cover with a lid and leave to cool. Strain the milk ready to use.
  3. Sieve the flour and bicarb into a large bowl with the sugar, and add the zest, butter and eggs. Beat for a good minute with a mixer, scrape down the sides and beat again.
  4. Add 1½ tbsp of the minty milk and give it another good blast with the mixer.
  5. Divide between two or three 20cm greased and lined sandwich tins and level.
  6. Bake at 180°C (gas mark 4) for 30 minutes (check after 20 minutes if you’re dividing between three tins). It should spring back when lightly pressed.
  7. Leave to cool a little, then transfer the sponges carefully to a wire rack.
  8. To make the icing, beat the softened butter for a few minutes until pale and fluffy. Add the sugar in two stages, beating well each time.
  9. Gradually add the rum and minty milk and beat for several minutes more.
  10. Fill and cover the cake with the icing and decorate with crystallised mint leaves, or whatever takes your fancy.
  11. For crystallised mint leaves, whisk some egg white until frothy. Brush the mint leaves with it and coat in caster sugar. Leave to dry overnight if possible, but a few hours should do it.


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