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Thursday 6 January 2011

Baking for Beginners: Mojito Cake

We sluts love a cocktail, and this New Year's Eve I was indulging in the boozy goodness of Sara's fabulous Bakewell Tartini. This got me thinking (not immediately you understand, at the time I was enjoying myself far too much to be doing anything vaguely cerebral). If you can make a cake into a cocktail, why not make a cocktail into a cake?

And so the Mojito Cake was born. It's based on a classic lemon cake, with lime replacing the lemon and lashings of extra rum. The icing is a lime and mint buttercream and the sponge is soaked with boozy sugar syrup for extra moistness.

If you'd rather use mint extract in the buttercream, go ahead. I just used Trebor mints due to a baking emergency involving a last minute dash to the corner shop.

Mojito Cake (serves lots, and once you've licked the bowl you won't care!)

You'll need:

For the cake
  • 125g butter, at room temperature
  • 175g caster sugar
  • 2 large eggs
  • 65ml rum
  • Zest of two limes (keep the juice for the syrup)
  • 175g self raising flour
  • 1tsp baking powder
For the syrup
  • 100ml water
  • 100ml sugar
  • 3tbsp rum
  • Juice of two limes
For the icing
  • 100g butter
  • 150g icing sugar
  • Juice of one lime
  • Some Trebor Xtra Strong mints
Make it!
  • Pre-heat the oven to 170c / Gas 3. Line a 20cm cake tin.
  • Beat together the sugar and butter until light and fluffy.
  • Lightly stir together the eggs and rum, then gradually add to the butter mixture, beating well to combine between each addition.
  • Fold in the lime zest, flour and baking powder.
  • Pour the mixture into the tin and smooth the top. Bake for 30-40 minutes, or until cooked the whole way through.
While the cake is baking, make the syrup.
  • Mix together the sugar and water over a low heat, until the sugar dissolves.
  • Bring to the boil and boil for 5 minutes.
  • Leave to cool.
  • Once cool, stir in the rum and lime juice.
Once the cake has cooked, remove from the oven and let cool. Meanwhile, make the icing.
  • Beat together the butter and icing sugar.
  • Add the lime juice little by little, until you get a nice spreading consistency.
  • Blitz the mints in a food processor (or in a saucepan with a rolling pin, if you're in need of anger management) and stir through the frosting. Add a little at a time to your taste, I used three but that was pretty minty.
Once the cake has cooled you can assemble your creation!
  • With a skewer or fork, prick the cake all over. Paint the top with the rum and lime syrup, or spoon it over carefully.
  • Spread the icing over the top and decorate with wafer thin lime slices and/or fresh mint leaves.


  1. Genius! :-D Shall try this recipe soon!

  2. Good LORD. This looks amazing!

  3. I want to leave my desk and go home IMMEDIATELY to make this. Although I have just signed up to do a half marathon so should probably not eat whole cakes any more.

  4. Now THAT is what I call a cake.

  5. please can we have these recipies in printable format ???

  6. Kerry, we're working on all sorts of new site things for 2011 - that's on our list!

  7. Glad you like it ladies, you can't go wrong with a boozy cake!

  8. I love mojitos. I love cake. This is beyond perfect!

  9. This is AMAZING - it's so moist and scrummy - so I wasn't entirely sober after 'testing' all the composite parts, but that's never a bad thing! xxx

  10. May I just raise a glass (hic!) to your wonderful genius for the perfect mashup - cake and cocktails... I made the mojito cake for work, and it's gone down a storm!
    Do you think that this could be the start of a new trend? Martini cake? Margarita cake? Mmm....

  11. This looks awesome. Another coctail cake came up in my blog perusings this last week and I thought you might approve - A Pina Collada Cake! Mmmmm.....

  12. My friend made this for my birthday last week. PHENOMENAL. Best cake ever!

  13. I made this for a party where Mojitos were the drink of choice and it went down an absolute storm. It is truly fabulous - again, I salute You, Your Domestic Sluttishness!!

  14. I'm making this tonight for dinner tomorrow!! Thanks so much for this! Is it alright if I re-post this recipe to my blog with the American units of measurements, and of course link back to this entry?

  15. Hi Eyeslikesugar,

    Let us know how the recipe goes! By all means adapt it and play about, but please don't cut and paste it word for word.


  16. Thank you, Sian!

    Here is the link:

    It worked great despite my dessert mints looking like marshmallows, and the frosting needing a tad more beating. But it was still wonderful!

  17. My Lord... this is genius!

  18. Have just made this.. but I don't have enough butter to make the icing! But I do have lime marmelade in the fridge. I think I can probably do something with that. Will check back in with results!

  19. Scrapped the icing, just used the syrup, it was amazing. And I have leftover icing (I made cupcakes instead of a full cake) which I think I will use in my next mojito! :D

  20. I've wanted to make this since i first saw it and I finally got round to it yesterday. Overal I think it was a success - so what if I got a little tipsy in the process of making it?!

    I'm trying a pina colada one next, and am going to attempt to make bakewell tartini cupcakes with amaretto and glace cherries! Much love to alcoholic cupcakes!

  21. This recipe was just what I was looking for! I wanted to make a cake for my boyfriend's 30th and he does love a mojito. So I searched and found this one - it was perfect and I can't wait to make it again!!

  22. We're trying to make the recipe right now and noticed in the recipe it says 100ml of sugar...please could someone tell us is this just 100g of sugar or what?


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