Ready to escape to a tropical paradise with every bite? This Mojito Rum Cake is your first-class ticket! Inspired by the vibrant flavors of South Florida, this dessert is a love letter to both classic Jamaican rum cake and the iconic mojito cocktail. We’ve captured the essence of sunshine in a light, incredibly moist cake, zinging with fresh mint, bright lime zest, and a generous splash of rum. It’s a guaranteed crowd-pleaser and one of our most requested recipes for a reason. Let’s get baking!
Ingredients
• Mojito Rum Cake
• SERVES 8
• Unsalted butter, room temperature, for greasing the pan(s)
• All-purpose flour, for dusting the pan(s)
• 6 large eggs, room temperature
• ¾ cup / 150g (5.3 oz) granulated sugar
• 6 tablespoons / 85g (3 oz) unsalted butter, melted
• ¾ cup / 90g (3.17 oz) all-purpose flour
• ½ teaspoon / 2.5g (0.09 oz) baking powder
• ¼ cup / 10g (0.35 oz) finely chopped fresh mint
• Grated zest of 2 limes
• 1 batch Mojito Syrup (recipe follows)
• Vanilla ice cream, for serving (optional)
• Mixed fresh tropical fruit (like mango or pineapple), for serving (optional)
Instructions
1. How to Make Mojito Rum Cake
2. Preheat your oven to 350°F / 175°C. Thoroughly grease 8 individual Bundt pans or one 8-inch Bundt pan with butter, then dust with flour, tapping out any excess. Set aside.
3. In the bowl of an electric mixer, combine the eggs and sugar. Place this bowl over a saucepan of simmering water (creating a double boiler) and whisk constantly until the mixture is warm to the touch.
4. Return the bowl to the electric mixer fitted with the whisk attachment. Beat on high speed until the mixture has tripled in volume and is light and fluffy. In a separate small bowl, mix a small amount of the whipped egg mixture into the melted butter to temper it, then gently fold the butter mixture back into the main egg mixture.
5. In a separate mixing bowl, sift the flour and baking powder together three times. This is crucial for a light crumb!
6. Carefully fold the sifted dry into the egg mixture in two or three additions, being careful not to deflate the batter. Gently mix in the finely chopped mint and lime zest.
7. Pour the batter into your prepared pan(s). Bake for 12-15 minutes for individual cakes, or 30-35 minutes for a large cake, until a skewer inserted into the center comes out clean.
8. Remove the cake(s) from the oven and let cool completely in the pan(s) before unmolding. Once unmolded, generously soak the cake(s) with the Mojito Syrup. Serve with a scoop of vanilla ice cream and fresh tropical fruit.
Nutritional Information
• Serving Size: 1 slice (1/8th of cake)
• Calories: 285 kcal
• Carbohydrates: 35g
• Protein: 6g
• Fat: 13g
• Please note: This is an estimate for the cake only, before adding the Mojito Syrup, ice cream, or fruit.
Pro Tips
• for the Best Mojito Cake
• Don’t skip the triple sifting for the flour and baking powder. It’s the secret to an incredibly light and airy cake texture.
• When folding the flour and butter into the egg mixture, use a gentle hand and a large spatula to avoid deflating the batter you worked so hard to whip up.
• For maximum flavor absorption, poke small holes all over the cooled cake with a skewer before pouring over the Mojito Syrup. Allow it to soak for at least 30 minutes before serving.
• This cake tastes even better the next day! Making it ahead allows the syrup to fully permeate the crumb, making it extra moist and flavorful.
FAQ
Q: Is this Mojito Rum Cake recipe vegetarian
A: Yes, this Mojito Rum Cake is 100% vegetarian. It is made with common baking ingredients like flour, sugar, butter, and eggs, and contains no meat products, making it a perfect tropical dessert for a vegetarian diet.
Q: Can I make this Mojito Rum Cake vegan
A: This specific recipe relies heavily on whipped eggs to create its signature light and airy texture, so a direct vegan substitution is not recommended. For a vegan version, you would need to use a dedicated vegan cake recipe as a base and then add the fresh mint, lime zest, and Mojito Syrup.
Q: How can I make a non-alcoholic Mojito Cake
A: To make a non-alcoholic or ‘Virgin Mojito’ version, simply prepare the Mojito Syrup without the rum. You can replace the rum with an equal amount of water or a non-alcoholic rum alternative to ensure the cake is still wonderfully moist.
Q: How should I store this vegetarian cake
A: Store the finished Mojito Rum Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. As noted in the pro tips, the cake is often even more moist and flavorful on the second day after the syrup has fully soaked in.
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Mojito Rum Cake
Ingredients
Method
- How to Make Mojito Rum Cake
- Preheat your oven to 350°F / 175°C. Thoroughly grease 8 individual Bundt pans or one 8-inch Bundt pan with butter, then dust with flour, tapping out any excess.
- Set aside.
- In the bowl of an electric mixer, combine the eggs and sugar.
- Place this bowl over a saucepan of simmering water (creating a double boiler) and whisk constantly until the mixture is warm to the touch.
- Return the bowl to the electric mixer fitted with the whisk attachment.
- Beat on high speed until the mixture has tripled in volume and is light and fluffy.
- In a separate small bowl, mix a small amount of the whipped egg mixture into the melted butter to temper it, then gently fold the butter mixture back into the main egg mixture.
- In a separate mixing bowl, sift the flour and baking powder together three times. This is crucial for a light crumb!
- Carefully fold the sifted dry into the egg mixture in two or three additions, being careful not to deflate the batter. Gently mix in the finely chopped mint and lime zest.
- Pour the batter into your prepared pan(s).
- Bake for 12-15 minutes for individual cakes, or 30-35 minutes for a large cake, until a skewer inserted into the center comes out clean.
- Remove the cake(s) from the oven and let cool completely in the pan(s) before unmolding.
- Once unmolded, generously soak the cake(s) with the Mojito Syrup.
- Serve with a scoop of vanilla ice cream and fresh tropical fruit.
- Don't skip the triple sifting for the flour and baking powder. It's the secret to an incredibly light and airy cake texture.
- When folding the flour and butter into the egg mixture, use a gentle hand and a large spatula to avoid deflating the batter you worked so hard to whip up.
