Mojito Cake

Mojitos are the ultimate summer beverage. If you love mojitos or the combination of mint and lime, this cake is for you. In each layer, there is more mojito flavor that builds. There is lime and mint in the cake, in the curd that sits in between the layers, and even more in the frosting. You will not be searching for the mojito flavor in this dessert!

The cake itself is really easy to pull together and makes a really moist and fluffy layer cake. The trick here is the curd. I think a lot of people are intimidated by making curd, but it is actually really easy! It comes together quickly and it is a great addition to any citrusy dessert. But you have to make sure that it is COMPLETELY SET before you add it to the cake. If you add it to the cake before it is set, you will cut into your cake and have lime curd running all over the place. I know you will be anxious to put this bad boy together, but PLEASE wait until the curd is set to assemble! You will thank me when you have nice clean layers.

It’s also important to focus on your knife cuts with the mint. The last thing anyone wants is to bite into a big piece of mint while they are eating cake. So make sure to the cut the mint really finely. I like to chiffonade the mint first (so you roll the mint leaves up and cut into really thin strips) and then cut in the opposite direction to mince. This will give you nice, even knife cuts.

The last important thing to remember is to cover the bottom of your pan with parchment paper. Not only should you cover the pan with butter or cooking spray, but you have got to add that parchment paper too! It will ensure that you get a nice smooth top on your cake and none of it sticks to the pan.

Print Recipe

Mojito Cake

This cake combines a moist and fluffy mint and lime cake with swiss meringue buttercream and filled with a mint lime curd.

Ingredients

For the curd:

• 6 egg yolks save the egg whites because we will use them for the frosting!
• 1/2 cup granulated sugar
• 1/2 cup freshly squeezed lime juice
• 1 tbsp lime zest
• 1 mint sprig
• 4 tbsp unsalted butter room temperature, cut into cubes

For the cake:

• 2 1/2 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tbsp lime zest
• 2 tbsp mint minced (chiffonade first and then cut in the opposite direction)
• 1 1/2 sticks 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 tbsp vegetable oil
• 4 large eggs
• 1/4 cup freshly squeezed lime juice
• 1 8- oz container of plain whole milk greek yogurt I use Fage

For the soak:

• 1/3 cup freshly squeezed lime juice
• 3/4 cup granulated sugar
• 1 tbsp mint minced

For the frosting:

• 6 egg whites
• 2 1/4 cups granulated sugar
• 4 sticks 2 cups unsalted butter, room temperature
• 3 tbsp mint minced
• 2 tbsp lime zest
• 3/4 cup freshly squeezed lime juice

Instructions

For the curd:

• In a medium saucepan, combine egg yolks and sugar. Whisk together until smooth.
• Place the saucepan over medium-low heat and whisk in the lime juice, mint sprig, and zest. 
• One combined, add in the butter. Whisk constantly to incorporate the butter.
• Continue to whisk the mixture frequently until it thickens, about 7 minutes.
• The curd is ready once it holds the marks of a whisk or coats the back of a metal spoon.
• Transfer the curd to a jamming jar or bowl and cover tightly with plastic wrap. Allow it chill in the refrigerator until cool and set, at least 2 hours. 

For the cake:

• While the curd is setting, you can bake the cake. This way everything will be ready around the same time!
• Preheat the oven to 350°F and prepare 2 9-in round cake pans by spraying with cooking spray and then covering with parchment paper. This will keep the cake from sticking to the pan. 
• In a medium bowl, combine the flour, baking salt, lime zest and mint
• In the bowl of a stand mixer, combine the butter, sugar, and vegetable oil. Beat until light and fluffy.
• Add the eggs one at a time, beating until combined after each addition. 
• Add the lime juice and greek yogurt, and beat until combined. 
• With the mixer on low, slowly add in the dry ingredient mixture that you set aside. Beat until a batter is formed. It will be a thick batter. 
• Separate the mixture evenly into the two cake pans. Using a spatula, smooth the tops of the batter to create an even layer. Bang the bottoms of the cakes on the counter to remove the air bubbles. 
• Bake for 35-40 minutes, or until a toothpick or cake tester inserted into the middle of the cakes comes out clean. While the cakes are baking, you can make the soak. 
• When the cakes are ready, remove them from the oven and allow them to cool slightly in the pans. 
• While they are still warm, turn the cakes out onto cooling racks. 
• Brush the cakes (tops and sides) with the glaze. Do one layer and allow it to soak in and then do another layer of soak. 

For the soak:

• In a small saucepan, combine the lime juice, sugar, and mint. 
• Cook over medium-low heat, stirring constantly, until the sugar is dissolved. Remove from heat.

For the frosting:

• In the bowl of a stand mixer, combine the egg whites and sugar. 
• In a small pot, bring some water to a simmer. You will place the stand mixer bowl over the simmering water, so you don't want the bowl and the water to touch. 
• Once the water is simmering, place the bowl with the eggs and sugar over the simmering water. 
• Whisk vigorously until the sugar is completely dissolved - about 5 minutes. 
• Move the bowl to the stand mixer.
• With the whisk attachment, beat the egg mixture on the highest speed until completely cool - about 10 minutes. It should be glossy and thick - and almost look like melted marshmallows. 
• Once the egg mixture is completely cool, add the butter. Add it one tbsp at a time, until the mixture is thick and creamy. Wait for each tbsp of butter to be incorporated before you add the next one. 
• Once the butter is fully incorporated, turn off the stand mixer. Use a spatula to remove anything from the sides of the bowl and anything from the bottom that may not be fully incorporated.
• Turn the mixer back onto the highest speed and beat for 1 minute to combine. 
• Add the mint, lime zest, and lime juice. Beat until combined.
• Transfer to a piping bag and get ready to frost your cake!

To assemble the cake:

• At the center of the cake stand, place a little bit of frosting. This will hold the cake in place while we assemble it. 
• Put the first cake down on the stand, the smooth side on the bottom. 
• Pipe a thick circle of frosting on top of the cake all the way at the edge. This will create a wall, so the curd does not ooze out of the sides of your cake. 
• Fill the remainder of the circle with the set curd. 
• Place the second cake on top, this time with the flat side facing up. This will help your cake have a very smooth appearance. 
• Cover the top of the cake with frosting and use a spatula to smooth the layer. 
• I chose to leave the sides of the cake naked, but you can cover the whole thing with frosting if you would like! Decorating is the time to go a little off book!!
• Enjoy!