Best Mojito Cake Recipes

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MOJITO LOAF CAKE



Mojito Loaf Cake image

I was curious how I might flavor a loaf cake with the key ingredients of a mojito: lime, mint, and rum. It was a delicious experiment! Decorate the loaf with lime slices and mint leaves, if you like.

Provided by LauraF

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h50m

Yield 10

Number Of Ingredients 15

¾ cup white sugar
2 limes, zested
1 tablespoon minced fresh mint
3 tablespoons fresh lime juice
2 tablespoons rum
1 cup plain yogurt
¾ cup grapeseed oil
2 eggs
2 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar
2 tablespoons fresh lime juice
4 large mint leaves, torn
2 tablespoons rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
  • Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
  • Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
  • Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
  • Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
  • Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
  • Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 52 g, Cholesterol 38.7 mg, Fat 18 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 294.7 mg, Sugar 29.3 g

MOJITO CAKE



Mojito cake image

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

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h5m

Yield Serves 10-12

Number Of Ingredients 15

225g salted butter , softened, plus extra for the tins
225g golden caster sugar
4 large eggs
225g self-raising flour
2 limes , zest finely grated
50g natural yogurt
lime wedges, lime zest and mint leaves, to decorate
3 limes , juiced (90ml)
100g light brown soft sugar
small bunch mint , leaves picked and roughly chopped
120ml white rum
150g unsalted butter , softened
400g icing sugar , sieved
2 limes , zested
50g cream cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
  • 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.
  • 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.
  • Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
  • 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.
  • 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.

Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

MOJITO CAKE



Mojito Cake image

Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 15

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup unflavored carbonated water
1/3 cup vegetable oil
1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
3 egg whites
1/2 cup butter or margarine
1/4 cup water
1 cup granulated sugar
1/2 cup rum or 2 teaspoons rum extract plus 1/2 cup water
1 cup whipping cream
2 tablespoons powdered sugar
15 fresh mint leaves, if desired
Shredded lime peel, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
  • Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
  • In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 0 g

MOJITO CAKE



Mojito Cake image

Make and share this Mojito Cake recipe from Food.com.

Provided by KlynnPadilla

Categories     Dessert

Time 1h40m

Yield 15 serving(s)

Number Of Ingredients 15

1 (18 1/4 ounce) 'super moist' white cake mix
1 cup unflavored carbonated water
1/3 cup vegetable oil
1/4 cup rum
3 tablespoons chopped fresh mint leaves
2 teaspoons lime zest
3 egg whites
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
1 cup whipping cream
2 tablespoons confectioners' sugar
15 fresh mint leaves, if desired
shredded lime peel, if desired

Steps:

  • Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
  • Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
  • Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
  • Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
  • In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 38, Sodium 302.4, Carbohydrate 42.1, Fiber 0.3, Sugar 33.4, Protein 2.7

LARRY'S MOJITO CAKE



Larry's Mojito Cake image

Courtesy of Cookie Madness.net, Anna and Larry. Saw this on A Taste of Cuba.com and I thought it sounded very interesting - so am sharing.

Provided by Manami

Categories     Dessert

Time 40m

Yield 1 angel food cake

Number Of Ingredients 12

20 ounces crushed pineapple, un-drained
1 lime, juice of
1 lb angel food cake mix
8 ounces reduced-fat cream cheese, softened
1/4 cup limeade, from concentrate
powdered sugar (reviewer used 4 tablespoons)
1 teaspoon rum extract
2 -4 tablespoons rum (add more if you want) (optional)
8 ounces Cool Whip Lite (a little over 3 cups)
1/3 cup toasted shredded sweetened coconut
lime zest
mint leaf

Steps:

  • Preheat oven to 350ºF.
  • Spray a 13×9 inch metal pan with cooking spray.
  • If you use a Pyrex dish, reduce the heat to 325ºF.
  • You can also use a 15×10 inch pan, which is what Larry uses.
  • In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
  • Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
  • Let cool completely in pan.
  • In mixing bowl, beat together the softened cream cheese and limeade concentrate.
  • Check for sweetness.
  • Add sugar if you feel you need it - I used 4 tablespoons.
  • Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
  • Spread over cooled cake.
  • Sprinkle with coconut and lime zest.
  • Top each serving with mint leaves.
  • Larry says, "One last thing. It's fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".

Nutrition Facts : Calories 3220.9, Fat 79.9, SaturatedFat 58.1, Cholesterol 131.6, Sodium 4251.8, Carbohydrate 566.8, Fiber 7.1, Sugar 354, Protein 74.6

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