Mojito cake served on a cake stand

Mojito cake

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(17 ratings)

Prep: 25 mins Cook: 40 mins plus infusing

More effort

Serves 10-12

Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal609
  • fat29g
  • saturates18g
  • carbs75g
  • sugars61g
  • fibre1g
  • protein5g
  • salt0.6g


  • 225g salted butter, softened, plus extra for the tins



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g golden caster sugar
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225g self-raising flour
  • 2 limes, zest finely grated



    The same shape, but smaller than…

  • 50g natural yogurt
  • lime wedges, lime zest and mint leaves, to decorate



    The same shape, but smaller than…

For the syrup

  • 3 limes, juiced (90ml)



    The same shape, but smaller than…

  • 100g light brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • small bunch mint, leaves picked and roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 120ml white rum

For the buttercream

  • 150g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g icing sugar, sieved
  • 2 limes, zested



    The same shape, but smaller than…

  • 50g cream cheese


  1. Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins. 

  2. Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks. 

  3. To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl. 

  4. Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.

  5. To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.  

  6. Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.

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Comments, questions and tips

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4th Nov, 2019
Great recipe! I thought it might just taste like a lime cake, but it properly tasted like a mojito! The rum packed a punch. There was a lot of the syrup, but using it all made the cake moist and delicious as well as boozy and zingy. Our guests loved it, it looked good and tasted good, and I will definitely make it again.
tillyfloss80's picture
28th Jul, 2019
I ended up with a lovely, moist, zingy cake! Slight error in that I added the rum to the pan and cooked it.......but still tasted delicious. Definitely going to make again
15th Jul, 2019
Ok, I have now made the cake, putting the zest of the limes in where it said “grated”. I figured that using literally the whole lime would make it very bitter and probably inedible, but the recipe is very poorly written and not at all clear - it’s the fact that the methodology says to “add the grated limes” which really does imply that the whole lime goes in but this is surely not the plan? It was ok. I used all the syrup which made the cake rather stodgy and very sweet. And you couldn’t really taste the rum. I ran out of icing sugar so halved all the quantities for the icing and this was perfect for sandwiching the cakes and icing the top. However, I also added a bit more cream cheese I prefer a more savoury/salty taste and there really wasn’t much in it in the first place - you can do all that to taste though. Personally, I love a Cream cheese icing! I don’t think i’d Do the cake again as it is. I’m not generally very adventurous with tweaking recipes but if I had to, I think I’d make a lime curd for the middle, a cheesier icing for the top, and I wouldn’t bother with the syrup - although a bit of rum (neat) sprinkled over might create more of the mojito taste if that’s what you’re after.
8th Jul, 2019
A really lovely cake, I did add 1tsp of baking powder as I usually use this. Didn't need all the syrup, will only make half quantity of it next time.
26th Jun, 2019
For the first part of the recipe it says "grate the limes" I may be stupid but is that the whole lime or the flesh of the lime or the just the skin (which would be zesting and that is mentioned later on so I suppose not) I am confused.
9th Jul, 2019
Hi, I thought exactly the same! Did you suss it out?
14th Jul, 2019
I’d like to reiterate the question already posed - what does it mean by “grated limes”? Not only in the list of ingredients, but also in the method - add the grated limes, which suggests that the whole limes have been grated. Really not sure about this as I fear it would ruin the cake if wrong. Please can someone clarify?!!
goodfoodteam's picture
16th Jul, 2019
Thanks for pointing this out. We have clarified the recipe - the zest of two limes are to be used in the cake mixture.
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