This mojito inspired cake starts with a white cake mix that soaks up a rum flavored filling. A cool and minty frosting crowns the top!
Whether you like the cocktail or not, I am sure you will love this cake!
You may or may not know this but last year I published a sandwich cookbook. My family and I ate sandwiches almost twice a day for months on end. To say that I am sick of sandwiches is an understatement. The only sandwiches I can eat these days are dessert sandwiches.
In hindsight, I should have written a cookbook about boozy cakes. I seem to be in love with boozy cakes. I’ve baked chocolate cakes with Guinness Beer, bundt cakes with champagne, rum infused upside down cakes, cake with tequila, and poke cakes with bourbon. It doesn’t stop there; I’ve added bourbon cream, Limoncello, and Kahlua to my cakes. See, I’m starting to think I have a problem.
SEE HOW TO MAKE THIS RECIPE
Now I present you with my new favorite poke cake; the Mojito Poke Cake! Mojitos are one of my absolute favorite cocktails, so turning that drink into a cake seemed natural. This cake starts with a soft white cake (I used a box cake, but homemade will work). The filling is sweetened condensed milk and rum (rum extract is good too) that is drizzle all over the cooled cake. Fresh lime juice and zest add a strong punch to this cake as well.
Where the cake is all about the rum, the frosting is all about the mint. Often, my poke cakes are topped with a light whipped topping. Not this cake. This poke cake gets topped with a luscious buttercream frosting that is sweet, thick and loaded with mint flavoring.
So there you have it, this cake gets filled with all the elements of a good mojito; rum, fresh lime and crisp and cool mint. I think I need to excuse myself to enjoy this boozy cake and brainstorm other spirited cake ideas!
Mojito Poke Cake
- 1 box white cake mix
- 1 cup water
- 3 egg whites
- 1/3 cup oil
- Juice from 2 limes
- Zest from 1 lime
- 1 12 oz can of sweetened condensed milk
- 3 teaspoons rum (or extract)
- 1/2 cup butter softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 1-2 tablespoons of water or milk
- 2-3 teaspoons mint extract
- Prepare cake mix according to package directions using the water, egg whites, oil called for on the box along with the juice from two limes.
- Remove cake from oven and allow the cake to cool for about 10 minutes. In a small bowl, whisk together the condensed milk and the rum adding more rum if you want a stronger flavor.
- After 10 minutes, use a skewer or the handle of a wooden spoon to poke holes in your cake. Slowly pour the milk over the cake. Sprinkle the lime zest over the top of the cake. Refrigerate the cake for at least 1 hour to allow the milk to be absorbed by the cake.
- To prepare the frosting; beat together the butter and shortening until soft and creamy. Slowly add in powdered sugar one cup at a time. Continue to beat until the frosting is creamy; adding water if the frosting becomes too thick. Mix in mint extract.
- Remove the cake from the refrigerator and cover with the buttercream frosting. Garish with lime slices and mint if desired.