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Perfect Cuban Mojito Mint Julep Cake Recipe with Rum Lime Curd

Cuban Mojito Mint Julep Cake - featured image
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A moist, rum-soaked cake infused with fresh lime zest and mint, layered with tangy rum lime curd and brushed with mint julep syrup for a refreshing Cuban-inspired dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) whole milk
  • Zest of 2 limes
  • ¼ cup (packed) fresh mint leaves, finely chopped
  • ¼ cup (60ml) white rum
  • ½ cup (120ml) fresh lime juice (about 4 limes)
  • ¾ cup (150g) granulated sugar (for lime curd)
  • 3 large eggs (for lime curd)
  • 6 tbsp (85g) unsalted butter, cold and cubed (for lime curd)
  • 2 tbsp (30ml) white rum (for lime curd)
  • ½ cup (120ml) water (for mint julep syrup)
  • ½ cup (100g) granulated sugar (for mint julep syrup)
  • ½ cup fresh mint sprigs (loosely packed, for syrup)
  • 3 tbsp (45ml) white rum (for mint julep syrup)
  • Powdered sugar for dusting (optional garnish)
  • Fresh mint sprigs (optional garnish)
  • Lime slices or wedges (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in lime zest and chopped fresh mint leaves.
  6. Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix gently until just combined.
  7. Fold in white rum gently.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. To make rum lime curd: whisk lime juice, sugar, and eggs in a saucepan over medium-low heat. Stir constantly until thickened (8-10 minutes). Remove from heat and whisk in cold butter cubes and rum until smooth. Strain if desired. Let cool.
  12. To make mint julep syrup: combine water and sugar in a small saucepan and bring to a boil. Stir until sugar dissolves. Remove from heat, add mint sprigs, and steep for 15 minutes. Strain and stir in rum. Cool completely.
  13. Using a skewer or fork, poke holes all over cooled cake layers. Brush generously with mint julep syrup.
  14. Place one cake layer on serving plate. Spread half the rum lime curd over it.
  15. Top with second cake layer and spread remaining curd on top or serve on the side.
  16. Dust with powdered sugar and garnish with fresh mint sprigs and lime slices if desired.
  17. Refrigerate cake for at least 1 hour before serving to let flavors meld.

Notes

Use room temperature eggs and butter for smoother batter. Do not overmix after adding flour to avoid tough cake. Cook lime curd on low heat and stir constantly to prevent curdling. Mint julep syrup adds moisture and flavor; can substitute with simple syrup if desired. The cake can be made dairy-free by substituting coconut milk and plant-based butter, and gluten-free by using almond flour with adjusted baking powder and baking time.

Nutrition

Keywords: Cuban cake, mojito cake, mint julep cake, rum lime curd, lime cake, mint cake, rum cake, tropical dessert

Find it online: https://sweetstirring.com/perfect-cuban-mojito-mint-julep-cake-recipe-with-rum-lime-curd-easy-steps/