Description
Mojito cake delights senses with zesty lime and mint notes dancing through light, airy layers. Creamy buttercream frosting crowns this Cuban-inspired dessert, promising refreshing sweetness you’ll savor with each delectable bite.
Ingredients
Scale
Cake Ingredients:
- 2.75 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.75 cups granulated sugar
- 3 large eggs
- 2 limes (zest and juice)
- 1 teaspoon vanilla extract
- 0.5 teaspoons mint extract (optional)
- 1 cup whole milk
Buttercream Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lime juice
- 0.66 tablespoons heavy cream
- 0.5 teaspoons mint extract (optional)
Instructions
- Preheat the oven to 350°F (175°C) and meticulously prepare two 8-inch round cake pans with a light butter or cooking spray coating.
- In a pristine mixing bowl, sift together the flour, baking powder, and salt to ensure a smooth, lump-free dry mixture.
- In a separate large bowl, cream the butter and sugar using an electric mixer until the mixture transforms into a light, airy, and pale composition.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition.
- Fold in the vibrant lime zest, tangy lime juice, classic vanilla extract, and refreshing mint extract, creating a fragrant and complex flavor profile.
- Gradually alternate adding the dry ingredient mixture and milk to the wet ingredients, beginning and concluding with the dry components to maintain optimal cake texture.
- Evenly distribute the cake batter between the prepared pans, smoothing the surfaces with a spatula for uniform baking.
- Bake in the preheated oven for 25-30 minutes, monitoring until a inserted toothpick emerges clean and the cake edges slightly pull away from the pan.
- Allow the cakes to cool completely on a wire rack, preventing moisture accumulation and ensuring structural integrity.
- For the buttercream, whip the butter until it reaches a creamy, smooth consistency.
- Gradually introduce powdered sugar, blending thoroughly to prevent lumps and achieve a silky texture.
- Incorporate lime juice, mint extract, and heavy cream, whipping until the buttercream becomes light, fluffy, and spreadable.
- Place the first cake layer on a dedicated serving plate, spreading a generous layer of buttercream.
- Carefully position the second cake layer atop the buttercream, creating a harmonious two-tier structure.
- Frost the entire cake with the remaining buttercream, using smooth, deliberate strokes for an elegant finish.
- Optionally, garnish with delicate lime slices and fresh mint leaves for a visually stunning presentation.
Notes
- Choose fresh, high-quality mint and lime for the most vibrant flavor profile in your cake.
- Avoid overmixing the batter to prevent a dense, tough texture and ensure a light, tender crumb.
- Chill the cake layers before frosting to create cleaner, more precise decoration edges and prevent crumbs from mixing into the buttercream.
- For a non-alcoholic version, replace rum with extra lime juice or mint extract to maintain the mojito-inspired essence without alcohol.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Cuban
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg