Mojito Cake – mint and lime infused light and fluffy white cake layers with lime curd and mint buttercream.
Well, you’d have no idea it’s summer around here with the way our weather has been acting. One day it’s 90 degrees and the next it’s 60! Mother Nature may not be able to make up her mind, but I can! I’m all-in with summer around here, especially summer-inspired cake flavors!
We’re starting the week off with my new Mojito Cake and I love how excited you are for this one! Inspiration for this cake actually came from an unlikely source: a BCAA flavor from my friends at Perk. They just launched their new flavor and gave me a sneak peek at it about a month ago. I fell in love with the flavor, Mojito Lime Creme, and knew I needed to add this to my list of cakes ASAP! The fresh lime and mint are so refreshing and perfect for the warm weather months.
I got to work on the cake immediately so I wouldn’t forget how Rena and Gary (husband and wife owners of Perk) created such a beautiful blend of flavors in their drink – which is exactly how I wanted to create my cake.
Neither the lime nor the mint are super strong in this cake. In fact, they’re subtle flavors throughout, but as you take your first bite, the cake melts in your mouth and the lime and mint tickle your taste buds ever so slightly.
To flavor the elements of this cake, I tried to do it in a very subtle way. You’ll see that we make our own lime and mint infused sugar and then use lime in the curd and a little mint in the buttercream. Adding these flavors to the sugar and cream is an extra step, so plan accordingly, but you’ll find that it’s really easy!
As you look at the recipe and instructions, I’d suggest making the mint cream, mint lime sugar, and the curd a couple days before you plan to assemble the cake. The layers are a great element to make the day before (you’ll then cover in plastic wrap and freeze it), and the buttercream can be made day of assembly.
To achieve the ombre buttercream, I tinted two cups of my buttercream with Americolor food gel colors: avocado and mint green. Then, as I apply my buttercream over my crumb coat, I just use the green on bottom and white on top. As you use your scraper to smooth the sides, the green and the white will start to blend.
Can’t wait for you to get started.