Mojito Cake

Classic cocktail meets cake. Flavoured with white rum, mint and lots of lime, this mojito cake is light, refreshing and packs a real punch!

I had so much fun developing this recipe, spending an afternoon drinking rum and eating cake. Dreamy. I loved experimenting with the flavours to find the perfect balance between sweet and citrus, and making sure the rum comes through but doesn’t blow your head off!

So what makes this a mojito cake?

Well, first the three layers of sponge are flavoured with lime zest and vanilla. Then whilst the cakes are still warm, a sugar syrup infused with lime juice, fresh mint and white rum is then drizzled over, soaking into the sponge. A simple buttercream with fresh lime juice and white rum is used to sandwich the cakes together, and the final touches are a sprinkle of lime zest and a lime wedge placed on top.

Mojito cake
Mojito cake ingredients
Mojito cake mixture

Ingredients (makes a 3 layer, 8 inch mojito cake / 8 slices)

For the cakes:
300g Stork tub
300g caster sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
300g self-raising flour
2 teaspoons baking powder
2 tablespoons whole milk
3 limes, zest only

For the syrup:
3 limes, juice only
100g caster sugar
Small bunch mint
100ml white rum

For the buttercream:
300g unsalted butter, at room temperature
600g icing sugar
3 tablespoons white rum
1 ½ lime, juice only

For the decoration:
1 lime, zest only
Mint leaves
Lime wedges


Preheat oven to 180°C. Line the base of three 8inch round baking tins with greaseproof paper and lightly grease the sides with a little butter.

Start by making the cake. In a large bowl beat together the butter, caster sugar and vanilla extract until light and creamy.

Mix in the eggs one at a time, adding a tablespoon of the 300g flour with each egg to stop the mixture from curdling.

Add the remaining flour, baking powder, lime zest and milk and fold together until smooth and combined. Be careful not to over-mix. The mixture should drop off the spoon but still hold its shape.

Divide the mixture equally between the cake tins. Lightly tap the baking tins on the side to release any air bubbles. Bake for 25-30 minutes until the cakes are golden brown and a skewer inserted into the middle comes out clean.

Whilst the cakes are baking, make the mojito syrup. Add the lime juice, sugar and mint to a saucepan and heat on medium-low heat until the sugar has dissolved, the liquid is bubbling up and is syrupy. Remove from the heat and stir through the rum. Leave to infuse for 10 mins, then strain into a bowl. 

Take the cakes out of the oven and leave them to cool for 5 minutes. Prick them all over with a toothpick or skewer and spoon over about 3 tablespoons of syrup per cake. Leave to cool completely.

Now make the buttercream. Beat the butter until really soft and pale in colour. Sift in half the icing sugar and beat together until smooth. Sift in the remaining icing sugar, add the rum and lime juice and beat again until smooth. If the buttercream is too soft add a 1-2 tablespoons of icing sugar.

Time to decorate. Put one of the cakes on a pretty plate or cake stand. Spread an even layer of buttercream on top. Top with the second cake and repeat. Put the final cake on top and cover the top with buttercream. Decorate with the lime zest, lime wedges and mint leaves.

Lime and Pistachio Loaf Cake

Light and refreshing Lime and Pistachio Cake topped with cream cheese frosting and decorated with chopped pistachios and fresh lime zest!

Lime and pistachio cake

Reasons to love this Lime and Pistachio Cake

  • The sponge is buttery, light and fluffy.
  • Fresh lime zest and juice are infused into the sponge.
  • Sweet cream cheese frosting is spread on top and pairs beautifully with the zesty cake.
  • No fancy equipment needed for this recipe and it’s perfect if you’re short on time.
Lime and pistachio cake mixture

Recipe Overview and Top Tips for baking this Lime and Pistachio Cake

  1. Mix the lime and pistachio cake ingredients together. For a fluffy cake texture, I highly recommend using margarine instead of butter, this will also prevent the cake from doming.
  2. Bake for 45-50 minutes. Use the ‘toothpick test’ to check whether the cake is ready, it should come out crumb-free.
  3. Spoon over the lime drizzle. Prick the warm cake all over and let the lime drizzle sink into the sponge.
  4. Make the cream cheese frosting. Use full-fat cream cheese to make sure the frosting is thick and holds its shape.
  5. Decorate the cake. Spread the cream cheese frosting over the cake, scatter chopped pistachios on top and zest a lime over the cake.

Ta-dah, your lime and pistachio cake is ready!

Cream cheese frosting

What size loaf tin to use

For this lime and pistachio cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth. I’ve also shared a link to the exact baking tin below.

The best way to prepare a loaf tin: Unlike square baking tins, loaf tins can be a little tricky to prepare. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough hanging over the edges to help you lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Equipment & ingredients used to make this recipe

Lime and Pistachio Loaf Cake

Light and refreshing Lime and Pistachio Cake topped with cream cheese frosting and decorated with chopped pistachios and fresh lime zest!
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Baking
Servings 10


Lime and pistachio cake

  • 250 g Margarine or unsalted butter I use Stork Original
  • 250 g Golden caster sugar
  • 1 tsp Vanilla extract
  • 3 large Eggs At room temperature
  • 250 g Self-raising flour
  • 1 Lime Zest and juice
  • 50 g Unsalted pistachios Chopped

Lime drizzle

  • 0.5 Lime Juice only
  • 50 g Golden caster sugar

Cream cheese frosting

  • 80 g Icing sugar
  • 40 g Unsalted butter Soft at room temperature
  • 40 g Full-fat Philidephia cream cheese Cold from the fridge


  • 10 g Unsalted pistachios Chopped
  • 1 Lime Zest only


Start by making the lime and pistachio cake

  • Preheat the oven to 180°C.
  • Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside for now.
  • In a large bowl, beat the margarine, golden caster sugar and vanilla extract together until creamy.
  • Add the eggs one at a time, mixing well after each. Don't worry if the cake mixture curdles.
  • Add the remaining flour, and the zest and juice of the lime. Fold together until fully combined.
  • Fold through the chopped pistachios and spoon the cake mixture into the loaf tin, smoothing it out the top.
  • Bake for 45-50 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs.

Make the lime drizzle

  • Stir the lime juice and sugar together in a small bowl.
  • Whilst the cake is still warm, prick the top all over with a toothpick or skewer and spoon over the lime drizzle, allowing it to sink into the cake.
  • Leave the lime and pistachio cake to cool completely on a cooling rack.

Make the cream cheese frosting

  • Beat the butter and icing sugar together until smooth and pale in colour.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold the mixture until smooth and fully combined. Be careful not to over-mix, as the frosting can quickly become runny.

Decorate the cake

  • Spread the cream cheese frosting all over the top of the cake.
  • Bash up the pistachio nuts with a rolling pin and scatter on top. Zest the lime over the cake, slice and serve!


Store your Lime and Pistachio Cake in the fridge for up to 3 days.
Keyword Cake, Cream cheese frosting, Golden caster sugar, Lime, Pistachio