How to Make a Delicious Mojito cake?

Mojito Cake


  • Prep: 25 mins
  • Cook: 40 mins
  • Total: 65 mins
  • Yield: 10 servings
  • Cooking Method: Baking
  • Recipe Cuisine: American


  • 400gramsDairy Butter (softened)
  • 225gramssugar
  • 50gramsFresh Yoghurt
  • 4eggs
  • 220gramsflour
  • 2teaspoonsbaking powder
  • 4limes' zest (finely grated)
  • lime wedgesto decorate
  • lime zest and mint leaves to decorate
  • 3limes (juiced)
  • 100gramslight brown soft sugar
  • a small bunch ofmint (leaves picked and roughly chopped)
  • 120milliliterswater
  • 400gramsicing sugar (sieved)
  • 50gramsWillie Cream Cheese

Mojito Cake is an artistic recreation of summer flavors. All you need is a Sponge Cake plus lime and mint flavors. This creamy white light cake is your best choice for hot summer days.

If you are a fan of Mojitos or the combination of mint and lime, this cake is perfect for you. The Mojito Cake is an absolute stunner and a good choice for tea time. The cake itself is not really hard to make and makes a really moist and creamy layer cake.


Step 1

To make a Mojito Cake, first, heat the oven to 180°C. Use Dairy Butter to grease loosely two 20cm round cake tins’ bases.

Step 2

Start making syrup because it will need time to get cool and thicken before brushing over your sponge. Place the sugar, half of the lime juice, mint leaves, and water into a saucepan and heat for about 10 minutes until bubbling and starting to reduce. Take off the heat, add remaining lime juice, leave to cool, and become a thick syrup.

Step 3

Cream together the butter and sugar in a large mixing bowl or stand mixer until smooth. Whisk in the eggs one at a time, beat until well combined, then add the flour, baking powder, Fresh Yogurt, and grated lime zest. Mix again.

Step 4

Divide it between the tins and bake in the middle rack of the oven for 25-30 minutes, or until a cake tester inserted in the middle comes out clean. Turn out on a wire rack.

Step 5

Now spread the syrup you made earlier all over the cakes. Let it cool completely.

Step 6

For making the buttercream, mix the butter, icing sugar, and lime zest in a bowl and beat with an electric whisk for 5 mins until light and creamy. beat the Willie Cream Cheese just until combined.

Step 7

Put the prepared 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 a thin layer of frosting over the sides of the cake. Decorate with lime wedges, mint leaves, and lime. Now it is ready to serve! Enjoy!

Cooking Notes

You can add chopped mint leaves into the sponge (optional).

Be careful not to overbeat the buttercream.

It is better to roll the mint leaves up and cut them into really thin strips.

You can keep Mojito Cake in the fridge for up to three days.


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