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

This cake combines the earthy flavour of pistachios with the zingy vibrancy of fresh lime to make a delicious lime and pistachio loaf cake that is light, refreshing and perfectly balanced.

Lime and pistachios really are a match made in heaven. The sponge is made with fresh lime zest, lime juice and chopped pistachios. As soon as the cake comes out of the oven, a lime juice and sugar syrup is drizzled all over which sinks into the sponge and gives it a lovely moist texture. The cake is finished with a sweet and tangy cream cheese frosting, which pairs beautifully with the flavours in the cake. The final touch is a scatter of crushed pistachios.

Ingredients (makes a 2lb loaf / 8 slices)

For the cake:
200g unsalted butter, at room temperature
200g golden caster sugar
1 teaspoon vanilla extract
200g self-raising flour
3 large eggs
1 lime
50g unsalted pistachios

For the lime drizzle:
1 lime
50g golden caster sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
1/2 tablespoon milk
30g full-fat cream cheese, cold from the fridge
10g unsalted pistachios


Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with grease proof paper.

Start with the cake. Beat the butter and sugar together until pale and creamy. Add the vanilla extract and beat in the eggs one at a time, along with a tablespoon of flour each time to stop the mixture from curdling. Add the remaining flour, and the zest and juice of the lime, and fold the mixture together. Chop the pistachios into small pieces and add to the mixture. Fold everything together one last time.

Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean. Remove and set aside to cool for 5 minutes in the baking tin.

Whilst the cake cools, make the lime drizzle. In a small saucepan combine the caster sugar and juice of the lime. Heat gently on a low temperature until the sugar dissolves. Prick the cake all over with a toothpick or skewer, and slowly spoon the lime drizzle over the cake allowing time for the syrup to sink in. Leave the cake to cool completely.

Now make the cream cheese frosting. Beat the butter, icing sugar and milk with an electric mixer for a couple of minutes until smooth and creamy. Add the cream cheese and fold until just combined. Be careful not to over do it, as it can quickly become runny.

To decorate, remove the cake from the baking tin and place on a serving plate. Spread the cream cheese frosting all over the top of the cake. Whiz the pistachio nuts in a blender or crush using a rolling pin and scatter on top.

Slice into 8 and serve. The cake can be kept in the fridge in an airtight container for up to 3 days.