Best 4 Mojito Cake Recipes

MOJITO LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
• Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
• Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
• Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
• Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
• Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
• Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.

MOJITO CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
• Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
• In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.

MOJITO CAKE

Steps:

• Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
• Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
• Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
• In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.

LARRY'S MOJITO CAKE

Steps:

• Preheat oven to 350ºF.
• Spray a 13×9 inch metal pan with cooking spray.
• If you use a Pyrex dish, reduce the heat to 325ºF.
• You can also use a 15×10 inch pan, which is what Larry uses.
• In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
• Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
• Let cool completely in pan.
• In mixing bowl, beat together the softened cream cheese and limeade concentrate.
• Check for sweetness.
• Add sugar if you feel you need it - I used 4 tablespoons.
• Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
• Spread over cooled cake.
• Sprinkle with coconut and lime zest.
• Top each serving with mint leaves.
• Larry says, "One last thing. It's fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".