There are so many great classic cocktails out there, and I love continuing to see so many of them transform beautifully into cakes! Next up on our cocktail Bundt adventure is Mojito cake. Mojitos are one of my favorite drinks to enjoy over the warmer months, poolside or even just at home out on the patio. Mint, Rum and Limes make up this great cocktail and it was so much fun incorporating them into this recipe! 

 This recipe serves 6-8 people

 For the Cake:

1 ½ Cups (3 Sticks, 24 Tbs or 339g) Unsalted Butter at Room Temperature

2 Cups (400g) Granulated Sugar

4 Large Room Temperature Eggs (190g) 

1 Tbs (13g) Vanilla Extract

1 Tbs (6g) Lime Zest

3 (450g) Cups Cake Flour

2 Tsp (10g) Baking Powder

¾ Tsp (3g) Baking Soda

1 ½ Tsp (9g) Salt

1 Cup (8oz, 225g or 240mL) Room Temperature Buttermilk (or the same amount of regular milk with 1 Tbs or 14.5g Lemon Juice)

½ Cup (120mL or 118g) White Rum

2 Tbs (29g) Water

2 Tbs (25g) Granulated Sugar

 For the Glaze:

3 Cups (390g) Confectioner’s Sugar

4 Tbs (56g) Freshly Squeezed Lime Juice

1 Tbs Mint Simple Syrup (see directions)

2 Tbs Milk

2 Tsp (4g) Lime Zest

¼ Tsp (1g) Salt

Lime Zest and Fresh Mint Leaves to Garnish. 

Directions:

1.     Preheat oven to 350 Degrees F (175 C) and liberally grease a 12 cup Bundt cake pan with cooking spray (spray works best with this cake, and if you’re using a pan with a more intricate design, make sure you liberally grease all the corners and creases. 

2.     In a large bowl, combine the cake flour, baking powder, baking soda, and salt and set aside. 

3.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together for 2-3 minutes or until light and fluffy. 

4.     Add the eggs one at a time, fully incorporating each egg before adding the next one, then add the vanilla and lime zest.

5.     With the mixer on low, alternately add the flour mixture with the buttermilk, starting and ending with the dry ingredients. Do it in about 3 parts. Stop mixing once the last bit of flour is barely absorbed, and finish mixing with a silicone spatula, being sure to scrape the bottom of the bowl to make sure everything is evenly mixed. 

6.     Pour the batter into the prepared pan, then tap the pan on your counter a few times to release any air bubbles. Bake for 50-55 minutes, or until the top of the cake springs back when lightly touched, or a cake tester comes out clean when inserted all the way into the center of the cake. 

7.     Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack and allow to cool completely. 

8.     Combine the 2 Tbs water and sugar in a bowl and microwave for 45 second to a minute, until the sugar is completely dissolved, then combine it with the rum. Brush this mixture all over the warm cake, using the full amount. The cake will absorb it all, and this needs to be done while the cake is still warm. 

9.     To make the mint simple syrup, place 1 Tbs granulated sugar and 1 Tbs water in a small heatproof bowl along with 3 fresh mint leaves, then microwave until the sugar is dissolved. Set aside and allow to “steep” for 5 minutes before removing the mint leaves and using in the recipe. 

10.  For the glaze, combine the confectioner’s sugar, lime juice, mint syrup, lime zest and salt in a bowl with a whisk until thick and nicely combined. If the glaze seems too thick, add 1 tbs more cream, or if it’s too thin, add more sugar by the tablespoon. Once the cake is completely cooled, pour the glaze all over the cake, then top with lime zest and mint leaves.

-Store at room temperature tightly wrapped with plastic wrap for up to 4 days. You can also freeze this cake for up to 2 months, just make sure its tightly wrapped in plastic and then put in an airtight container.