Mojito Bundt Cake #BundtBakers


Past 2 years have been a roller coaster ride in my life. There have been times when I've thought that this shitty situation I'm in is never going to change. But as they say, nothing is constant, change is the rule of nature. Things have changed for better (I think and hope so) and I'm past all the turbulence. I had to start working due to circumstances and in the process, my hobby: baking got neglected. The money that I earned did not give me as much happiness and satisfaction as I used to get from baking for myself and for others. Situations don't change unless you take the efforts to change them no matter how challenging they might seem. So after a considerable thought I decided to quit and concentrate completely on baking and hopefully in the process make it a profession and earn from it. So you would be seeing more recipes from me now on.....

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

This month's BundtBakers challenge is Beverage. Though I've made a bundt cake with coffee before and initially thought of using tea (it seems like an eternity that I've been wanting to bake with matcha but can't seem to lay my hands on it here). However, I was in a mood to try something different this time, something that I haven't tried before. While going through the recipes in Cake Simple, I came across this recipe for a Mojito cake. Mojito is a cocktail made with lime, mint and white rum. I've never tried this drink before but after having the cake, I can kind of imagine it's taste. White Rum is the dominant flavor in the cake (or maybe it's because of the brand that I used), you can taste the lime as well and there's a touch of mint (I would like more of mint next time). The cake is poured with a syrup made of rum, lime and mint. As mentioned in the book, you can additionally make a lime sugar and sprinkle the cake with it, I used grated lime zest instead.

Although I made the cake exactly as mentioned in the recipe, I would like to make one change in the mixing process. As per the recipe in the book, oil needs to be added as the last ingredient and folded into the batter. The oil takes quite some time and twists and turns to get completely blended in the batter. I think this made the cake a little denser, so the next time I make this cake, I'll try adding the oil along with yogurt and sugar and see  how the cake turns out. Until then, make, bake and enjoy this cocktail bundt cake!!!

Recipe Source: Cake Simple by Christie Matheson

Makes one 6 inch bundt cake


For the cake
180 grams / 6.5 ounces / 1.5 cups all purpose flour plus more for dusting the pan
2 teaspoons baking powder
1/2 teaspoon salt
240 ml /  8fl ounces / 1 cup whole milk yogurt at room temperature
200 grams / 7 ounces / 1 cup caster or superfine sugar
3 medium eggs at room temperature
zest of 4 limes (about 1 tablespoon)
3 tablespoons freshly squeezed lime juice
1 tablespoon white rum
120 ml / 4fl ounces / 1/2 cup vegetable oil

For Mojito Syrup
100 grams / 3.5 ounces / 1/2 cup caster or superfine sugar
3 tablespoons packed mint leaves (I would increase this to 4 next time)
80 ml / 1/3 cup water
2 tablespoons white rum

For Mint Lime Sugar (Optional)
50 grams / 1.5 ounces / 1/4 cup caster or superfine sugar
1/2 teaspoon fresh lime zest
3 mint leaves

For the Cake
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust a 6 cup(around 1.4 litres) / capacity bundt cake.

In a large bowl sieve together the flour, baking powder and salt. Mix thoroughly with a hand held whisk to distribute all the ingredients.

In a stand mixer fitted with the whisk attachment and on medium speed, or using an electric hand mixer, whisk the yogurt and granulated sugar until thoroughly combined. Add the eggs one at a time, lime zest, lime juice, and rum and whisk until incorporated.

Reduce the speed to low. Add the flour mixture and whisk until incorporated. Using a spatula, gently stir in vegetable oil by hand.

Pour the batter into the prepared bundt pan, smooth the top and bake in the preheated oven for about 35 - 45 mins or until a cake tester or a wooden skewer inserted in the center comes out with a few dry crumbs attached to it.

Place the pan on a wire rack to cool for about 15 minutes. Remove the cake from the pan and place it again on the wire rack.

For Mojito Syrup
In a small saucepan, gently mash the sugar and mint leaves. Add the water and rum and bring to a simmer over low heat; simmer for 3 minutes more on medium-low heat. Strain the syrup and pour or brush over the warm cake.

For Mint Lime Sugar
In a mini food processor, combine sugar, lime zest and mint and pulse until thoroughly combined. Sprinkle it over the cooled cake.

Alternatively, sprinkle the case with grated lime zest instead of the sugar.

Storage Suggestions: Unglazed cake can be stored in an air tight container at room temperature for up to 3 days or frozen for up to a month. The glazed cake can be stored in an air tight container in the refrigerator for up to 3 days or frozen for up to a month.

Happy Baking!!!

Interested in more beverage inspired bundt cakes? Well there are plenty of options:


  1. This sounds really delicious- and I love the shape of that bundt pan! I hope your baking business really takes off! Best of luck

  2. I love Mojitos. Good luck with your new adventure, I hope it is successful for you.

  3. Love, love, love that golden color!!!

    1. Yeah I was very happy with the color when the cake came out.

  4. Love the idea of a mojito cake.

  5. This cake looks so perfect and I love that you used a syrup instead of a glaze. Let's the pretty Bundt shine for itself!

    1. Thank you Olivia. Though I love cakes with glaze, syrup just makes the cake more moist and flavorful.

  6. Looks absolutely perfect! I have the same book and I love it!! Good to hear that you are feeling better and decided to go ahead with the baking business, I did the same some years ago and I have never regretted it :-) All the best!! XX from Spain!

    1. That is so motivating! Thank you Lara :)

    2. All the flavours in this sound wonderful. Laura@ Baking in Pyjamas

    3. O yes they taste wonderful.

  7. Oh how pretty!! I really love you bundt mold...and as for the cake itself- YUM-O! This looks beautiful and sounds lovely :D


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