mojito cake with whipped rum buttercream

This Mojito Cake has two layers of fluffy white cake, flavored with rum and fresh lime. The cake is filled with fresh lime curd, brushed with a mint simple syrup, and frosted in a whipped vanilla rum buttercream frosting. This unique and impressive cake is full of incredible flavor!

This post is sponsored by our friends at Danish Creamery! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible. 

Why you’ll love this recipe:

• Fluffy Cake Layers – The cake layers are ultra plush and moist, with fresh lime and rum for flavor.
• Lime Curd – Lime Curd is incredibly easy to make and adds a pop of fresh lime flavor to this cake.
• Mint Simple Syrup – This takes just 5 minutes to make and makes a very moist cake. It also rounds out the flavors found in a mojito!
• Whipped Buttercream – Mixing the buttercream for a few extra minutes gives it an ultra light, whipped texture that’s just dreamy!

Ingredient Overview

• Danish Creamery’s European Style Sea Salted Butter – This butter is the star of the show! It adds flavor to the cake layers, body to the lime curd, and extra creamy texture to the frosting!
• Fresh Limes – Be sure to use fresh limes for your lime juice.
• Rum – I used a very basic spiced rum for this recipe, but you could also use white rum.
• Eggs – Be sure to let these come to room temperature before baking.
• Milk – I used 2% milk. Let it come to room temperature before baking.
• Sour Cream – Use full fat for best results and let it come to room temperature before baking.
• Cake Flour – This gives a more plush, light texture to the cake than all-purpose flour.

Ingredient Substitutions:

• Greek Yogurt – You can use full fat greek yogurt in place of the sour cream.
• Non-Alcoholic – If you need to omit the alcohol, use equal parts milk in place of the rum in the cake batter.

How to Make this Recipe Step-by-Step:

Step 1: Make the lime curd first, as it needs time to chill and set up in the fridge. This curd takes 5 egg yolks, and the 5 remaining egg whites will be used in the cake layers!

Step 2: Make your mint simple syrup, as it also needs time to chill in the fridge.

Step 3: Cream Danish Creamery’s European Style Sea Salted Butter with the sugar until you have a light and fluffy mixture. Danish Creamery’s butter is slow churned and made from high-quality cream, making it a dream to bake with in recipes like this!

Step 4: Gently mix in the remaining ingredients as directed in the recipe card. Gentle mixing is the key to a light – not dense – cake.

Step 5: Pour the batter into your prepared pans and bake. Let the cakes cool completely before decorating.

Step 6: Make the Whipped Vanilla Rum Frosting once you’re ready to assemble the cake. Just look at that light texture!

Step 7: Assemble your cake. Brush each cake layer with mint simple syrup. Spread a layer of frosting on the first cake layer, then pipe a border to hold in the lime curd.

Step 8: Top with the remaining cake layer and apply a thin crumb coat. Chill the cake to set this coat of frosting, and then add the remaining frosting.

Expert Success Tips:

• Mix Gently – Mix the cake ingredients as indicated, for the time indicated in the recipe card to avoid a dense cake.
• Add a bit of food coloring – Lime curd doesn’t naturally have much of a green color – it looks similar to lemon curd. If you want it to look more like lime, add a few drops of green food coloring.
• Whipped Frosting – Be sure to beat the frosting as long as indicated for that light whipped texture.
• Separating Eggs – Keep a small bowl nearby, and separate the eggs in it, one at a time, so that you don’t accidentally end up with whites in your yolks or vice versa, if the whole egg falls apart while you’re trying to separate it.
• Frosting the Cake – Never frost a warm cake! The frosting will melt and slide off the cake.
• Mojito Syrup – Use the leftover mint mojito syrup for cocktails!

Recipe Variations:

• Buttercream Frosting – If you don’t want a slightly whipped texture to your frosting, only beat the butter and cream cheese for 2 minutes instead of 3.
• Non Alcoholic Cake – You can omit the alcohol in the cake and frosting if needed. The frosting needs no substitution, and you can sub milk in equal parts for the rum in the cake.
• White Cake Mix – You could use white cake mix in a pinch for the cake layers.

This mojito cake recipe is so flavorful and will wow anyone you share it with! Danish Creamery’s salted butter, made in small batches for maximum quality and velvety texture, adds so much lush texture and flavor to this cake.

Serving + Storing this Recipe:

Once the fully assembled cake has chilled, place lime slices and a mint leaf or two on top of the cake for decoration, then slice and serve! You can also keep the fully assembled cake in the fridge overnight before serving. Store leftovers in an airtight container in the fridge. Leftovers keep in the fridge for 3-4 days.

Special Tools:

• Offset Spatula – Offset spatulas make frosting a cake so easy! They’re also great for spreading batter evenly.
• Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process so easy!
• Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.
• Pastry Brush – A pastry brush comes in handy for brushing on the simple syrup, and I use it all the time brushing milk on biscuits, egg wash on pies, etc.

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