blackberry mojito cake

Almost a year ago now I was at my best friend’s wedding. They got married in a downtown high rise with a view of the mountains that night was nothing short of magical. My drink that night was the best I’ve ever had, a refreshing perfect combination of flavors - a blackberry mojito.

I think about that drink a lot.

Almost a year ago now I was at my best friend’s wedding. They got married in a downtown high-rise with a view of the mountains and city lights that was nothing short of magical. My drink that night was the best I’ve ever had, a refreshing perfect combination of flavors – a blackberry mojito.

I think about that drink a lot.

When I started to think about summer flavors to bake, I knew this was at the top of the list. I wanted to make a beautiful summer cake that embodied that incredible mojito. I hope that you will create this for your friends and family and impress them with that lovely combination of lime, mint, blackberry and of course, a splash of rum.

I did some research on rum before starting this recipe, since I am far from a spirits expert. I found that although a lighter rum is recommended for cocktails, the darker rum (about that of Bacardi Gold) shines more in this cake. The mint syrup is a light flavor addition to the cake, so if you really want the mint to stand out I highly recommended adding the finely minced mint leaves to the cake batter.

Blackberry Mojito Cake

Yield: a 3 tiered 8″ cake or a 4 tiered 6″ cake
plan on about 4 medium limes , 24 oz of fresh blackberries and fresh mint leaves for this recipe

ingredients:

Cake
  • 5 T Bacardi Gold Rum*
  • 2 c. Almond Milk (or your favorite plant-based milk)
  • 2 T Apple Cider Vinegar
  • 300g (1-1/2c) Sugar
  • 1 t Vanilla
  • 1 t Lime Extract
  • 2/3 c. Oil
  • (390g) 3-1/4 c. All Purpose Flour
  • 4 T Cornstarch
  • 2-1/2 t Baking Powder
  • 1 t Salt
  • I T Lime Zest
  • ¼ c Lime Juice
  • 8-10 Blackberries, finely chopped
  • ½ t Fresh Mint Leaves, finely minced (optional)
Mint Syrup
  • (100g) ½ c Sugar
  • ½ c Water
  • 15-20 Fresh Mint Leaves
Blackberry Lime Buttercream
  • Buttercream
  • 100g (½ c) Spectrum Shortening
  • 227g (1 pkg) Miyoko’s Butter
  • 450g (4 c) Powdered Sugar, sifted
  • 1 t Vanilla
  • 1-1/2 t Lime Extract*
  • 3-4 T Almond milk
  • 8-10 Blackberries, finely chopped

instructions:

  1. Preheat oven to 350F and grease and flour 3 8” round pans (or 4 6” round pans). In a medium bowl, combine milk, vinegar and rum (or rum substitute – see note) and set aside for 5 minutes.
  2. In a large mixing bowl, combine flour, cornstarch, baking powder and salt and whisk well. Set aside. In the bowl with your milk, add the sugar, vanilla, oil, lime zest and juice and very finely minced mint leaves, whisk well.
  3. Pour your wet ingredients into the large bowl with the dry, and slowly mix together with a whisk until well combined. Once batter is well combined, slowly fold in the chopped blackberries just enough to distribute them evenly so you get a swirl of purple in the batter.
  4. Pour batter evenly between the three pans and bake for 40-45 minutes, or until golden on top. Once baked, set cakes aside to cool.
  5. While your cake is baking, prepare your mint syrup (you can double the recipe if you want some for real mojitos too). Combine sugar, water and mint leaves in a small saucepan and bring to a boil. Stir until all sugar is melted and set aside to steep for 30 minutes. Then remove the leaves and set aside.
  6. Now you can prepare the buttercream. In a mixing bowl with the beater attachment, beat the shortening and butter together for 5-7 minutes until very creamy and light, scraping the sides once or twice while beating. On low speed, slow add your powdered sugar and then adjust the speed to medium high. Add vanilla and lime extract (be careful not to add lime juice or extract, it may cause grittiness in your frosting). Add the milk a tablespoon at a time until buttercream is creamy and spreadable. Remove the bowl from the mixer and slowly fold in the blackberries. Don’t overfold or you will have purple buttercream and no swirl.
  7. Once your cake is cool, trim the tops off with a sharp knife so they are nice and even and distribute the mint syrup over each cake evenly with a spoon. On your cake plate, place a layer of cake, cover with about a cup of frosting evenly and place blackberries cut in half around the edge and in the center. Repeat this step until the cake is assembled. If the frosting is too soft to hold up, stick it in the refrigerator for 10-20 minutes. Decorate your cake with fresh mint leaves, blackberries and lime wedges. You can cover your cake and refrigerate overnight with great results, just set at room temp for 30 minutes before serving.

NOTES:

* You can substitute 1/4 cup milk and 1-1/2 teaspoon rum extract for the rum if you would like. Or omit the rum extract and just add milk if you don’t want a rum flavor.
Created using The Recipes Generator

Happy Baking!

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Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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