Mojito dessert is the ultimate summer treat, bringing the flavors of the iconic mojito cocktail into a light and refreshing cake. Infused with fresh mint, lime, and a hint of rum, it’s the perfect choice for anyone looking to enjoy a fancy dessert with a tropical twist. Whether it’s for a summer gathering, a cozy afternoon treat, or simply a way to cool down, this cake will satisfy your sweet tooth while keeping things light and flavorful.
With just the right balance of mint and lime, and a touch of rum to add depth, this dessert is ideal for anyone who loves a classic mojito.
Ingredients
For the Cake:
3 tablespoons light rum
3 tablespoons chopped fresh mint (plus extra for garnish)
⅓ cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
2 cups all-purpose flour
4 large eggs
¾ cup granulated sugar
¼ teaspoon salt
2 teaspoons lime zest
½ cup fresh lime juice
2 tablespoons whole milk
2-3 drops green food coloring (optional)
Instructions
- Prepare the Rum and Mint
In a small bowl, combine the rum and chopped mint. Let it sit for about 20 minutes to allow the flavors to infuse. - Preheat the Oven
While the mint and rum mixture is resting, preheat your oven to 350°F (180°C). Grease a baking dish and set it aside. - Make the Cake Batter
In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and continue mixing until smooth and creamy. Gradually mix in half of the flour and beat until combined. Press the dough into the bottom of the prepared baking dish and bake for 20-22 minutes until firm. - Prepare the Lime Mixture
In another bowl, beat the eggs and granulated sugar together until light and fluffy. Add the remaining flour, salt, lime zest, lime juice, and milk. Mix well. Optionally, add the green food coloring for a fun, mojito-inspired look. - Infuse the Rum Mixture
Place a fine mesh sieve over a small bowl and pour the rum and mint mixture through to strain out the mint leaves. Press gently with the back of a spoon to extract the liquid. - Combine and Bake
Stir the rum-infused liquid into the egg mixture until well combined. Pour this mixture over the partially baked cake. Return the pan to the oven and bake for 22-25 minutes until fully set. - Cool and Serve
Let the cake cool completely on a wire rack, about 1 hour. Before serving, dust with powdered sugar and garnish with fresh mint leaves. Cut into cubes and enjoy!
