Description
This light and zesty mojito-inspired cake brings a tropical twist to dessert. Layers of fluffy lime-infused cake are paired with a silky whipped buttercream flavored with mint and lime. Perfect for celebrations or anytime you want a taste of summer!
Ingredients
Scale
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- Zest and juice of 2 limes
- 1 tsp vanilla extract
- ½ tsp mint extract (optional)
- 1 cup whole milk
For the Whipped Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lime juice
- 2–3 tbsp heavy cream
- ½ tsp mint extract (optional)
Instructions
- Prepare the Cake Batter:
Preheat oven to 350°F (175°C) and grease two 8-inch round pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lime zest, lime juice, vanilla, and mint extract. Alternate adding dry ingredients and milk, starting and ending with the dry mix. - Bake the Cake:
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting. - Make the Buttercream:
Beat butter until creamy. Gradually add powdered sugar, then mix in lime juice, mint extract, and heavy cream until light and fluffy. Adjust consistency as needed. - Assemble the Cake:
Place one layer on a plate, spread buttercream, then add the second layer. Frost the entire cake and garnish with lime slices and mint leaves if desired.
Notes
- Use fresh lime juice for the best flavor.
- Chill the cake layers before frosting to prevent crumbs.
- You can make the cake a day ahead and frost it before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 410
- Sugar: 44g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Protein: 4g