Mojito Cake

Mojito Cake
140 min.
15
339kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Mojito Cake! This refreshing cake captures the vibrant flavors of a traditional mojito cocktail, making it the perfect treat for summer gatherings, birthday parties, or any celebration that calls for a touch of sweetness. With its light and fluffy texture, this cake is sure to impress your guests and leave them craving more.

Imagine a moist cake infused with the zesty notes of lime and the invigorating essence of fresh mint, all complemented by a luscious rum glaze that seeps into every bite. The combination of unflavored carbonated water and a box of Betty Super White Cake Mix ensures a light and airy crumb, while the addition of egg whites adds an extra level of fluffiness. Topped with a cloud of whipped cream and garnished with fresh mint leaves and shredded lime peel, this dessert is not only a feast for the taste buds but also a visual delight.

Whether you're a seasoned baker or a novice in the kitchen, this Mojito Cake is easy to prepare and will have everyone raving about your culinary skills. So gather your ingredients, preheat your oven, and get ready to create a show-stopping dessert that brings the spirit of a tropical getaway right to your table!

Ingredients

  • box cake mix white
  • cup seltzer water unflavored
  • 0.3 cup vegetable oil 
  • 0.3 cup rum extract 
  • tablespoons mint leaves fresh chopped
  • teaspoons lime zest grated
  •  egg whites 
  • 0.5 cup butter 
  • 0.3 cup water 
  • cup granulated sugar 
  • 0.5 cup rum extract 
  • cup whipping cream 
  • tablespoons powdered sugar 
  • 15  mint leaves fresh
  • serving lime zest shredded

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour batter into pan.
  4. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
  5. Meanwhile, in 2-quart saucepan, mix glaze ingredients.
  6. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
  7. Poke warm cake every inch with fork tines.
  8. Pour glaze slowly over cake. Cool completely, about 1 hour.
  9. In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form.
  10. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.

Nutrition Facts

Calories339kcal
Protein3.09%
Fat46.86%
Carbs50.05%

Properties

Glycemic Index
8.94
Glycemic Load
9.32
Inflammation Score
-4
Nutrition Score
4.6804347737976%

Flavonoids

Eriodictyol
0.62mg
Hesperetin
0.35mg
Naringenin
0.01mg
Apigenin
0.11mg
Luteolin
0.25mg

Nutrients percent of daily need

Calories:339.49kcal
16.97%
Fat:18.01g
27.7%
Saturated Fat:6.33g
39.56%
Carbohydrates:43.28g
14.43%
Net Carbohydrates:42.73g
15.54%
Sugar:29.36g
32.63%
Cholesterol:17.93mg
5.98%
Sodium:328.74mg
14.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.67g
5.34%
Phosphorus:129.52mg
12.95%
Vitamin A:589.03IU
11.78%
Vitamin K:10.35µg
9.86%
Calcium:94.66mg
9.47%
Vitamin B2:0.14mg
8.35%
Vitamin E:1.08mg
7.18%
Folate:27.38µg
6.85%
Selenium:4.73µg
6.75%
Vitamin B1:0.08mg
5.38%
Manganese:0.1mg
4.79%
Iron:0.81mg
4.48%
Vitamin B3:0.88mg
4.38%
Fiber:0.55g
2.19%
Copper:0.04mg
2.02%
Magnesium:7.61mg
1.9%
Potassium:61.72mg
1.76%
Vitamin D:0.25µg
1.69%
Vitamin B5:0.17mg
1.67%
Zinc:0.24mg
1.59%
Vitamin C:0.84mg
1.02%