Cooking, Baking & Cocktail Shaking

Mojito Bundt Cake

Today I’m celebrating my love for mojitos in the form of a cake for this month’s citrus themed #BundtAMonth. As you may know, I adore mojitos. They’re my absolute favorite cocktail. When An from Bakerstreet announced that January’s theme was citrus, this Mojito Bundt Cake instantly came to mind.

Citrus is a great way to brighten and add mucho flavor to desserts. It’s also a great way to brighten this dreary winter weather we’ve been having. At this point, I’m willing to give up an hour of sleep if it means I get some daylight back at the end of the day. Getting dark at five o’ clock doesn’t agree with me. All it does is make me lazy, tired, and sad. I thrive on sunlight, as I think we all do. When the sun is out, I have more energy. It gives me the charge I need to exercise, conquer the laundry, and stay up past seven o’ clock. No sunlight = no energy, which = messy house.

It may be awhile before I get the sun back. In the meantime, I’ll let citrus and this Mojito Bundt Cake brighten my day.

This bundt cake may appear plain, but I promise you, it’s far from plain. It’s full of zesty lime, coconut milk, and–drum roll–coconut rum. And, if that weren’t enough, it gets topped with a mint and rum syrup.

The warm cake soaks up the syrupy glaze creating a moist cake with a crispy crust. It’s beyond delicious.

To prevent myself from consuming this entire cake, I shared half of it with my parents. The cake wasn’t even in the house for 5 minutes before my mom cut herself a nice, thick slice. The entire time she’s eating, I hear her saying, “Wow, this cake is really good, Jenn. I really like how light it is. It’s super moist, too. Mmm, the lime really shines.” I suppose she liked it.


Mojito Bundt Cake

Yield: 1 bundt cake

Total Time: 1 hour 15 minutes

Prep Time: 15 minutes

Cook Time: 1 hour



3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, at room-temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 3 limes
1/4 cup lime juice (about 3 limes)
2 tablespoon coconut or white rum
1 cup coconut milk


1/2 cup sugar
1/4 cup water
1/2 cup fresh mint, roughly chopped
2 tablespoons coconut or white rum
1 tablespoon lime juice


  1. Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
  6. Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
  7. Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
  9. Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
  10. Allow the cake to cool fully. Slice and serve.
  11. Glaze: In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.
All images and text ©.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

18 Responses to “Mojito Bundt Cake”

  1. #
    Renee — January 25, 2013 at 8:41 am

    Cheers to cakes with booze and a brighness from citrus! Wonderful cake and I can see how it would not last long.


  2. #
    Anita at Hungry Couple — January 25, 2013 at 9:54 am

    Booze and cake – two things I really like! Looks yummy. :)


  3. #
    Anna @ Crunchy Creamy Sweet — January 25, 2013 at 11:00 am

    GORGEOUS!!! Pinning!


  4. #
    Wendy — January 25, 2013 at 11:15 am

    This looks wonderful! I guess I know what I am baking for Super Bowl Sunday :)


  5. #
    Mom — January 25, 2013 at 11:20 am

    It was one of the best cakes you have made, and you’ve made a ton of them.
    Delicious, light, flavorful, moist and not to sweet… Yum!


  6. #
    Susan — January 25, 2013 at 12:38 pm

    This might be the cake that gets me over my dislike for coconut! It looks amazingly good!


  7. #
    Alice @ Hip Foodie Mom — January 25, 2013 at 3:15 pm

    Love it, Jennie! yum!


  8. #
    Laura Dembowski — January 25, 2013 at 4:07 pm

    This cake looks wonderful! I love how fluffy and light and white it is. I also miss the sun – I can’t wait to move to California one day. I know I would love the flavors of this cake. I recently tried mojito jelly beans and there were incredible!


  9. #
    Kiersten @ Oh My Veggies — January 25, 2013 at 7:17 pm

    I’m not a big drinker, but I LOVE mojitos. And I bet I would like them even more in bundt cake form. Yum! :)


  10. #
    Laura — January 25, 2013 at 7:53 pm

    I initially made a mojito cake too (I opted not to share because I have shared too many recipes from that cookbook lol!), but it was sufficiently different that I think I need to try this one too! Love these flavors!


  11. #
    CCU — January 26, 2013 at 1:45 am

    I may not be allowed a mojito yet but this is definitely ok :)

    Choc Chip Uru


  12. #
    Kim Bee — January 26, 2013 at 2:17 am

    This is really gorgeous Jennie. This is a mojito I can get behind.


  13. #
    shannon — January 26, 2013 at 7:41 am

    If i were asked which type of cake i would have most liked to invent, my answer would be The Bundt. it is glorious, and special, and i don’t even know where i would be without them. And a mojito bundt?!? That just reminds me of my honeymoon, which was in mexico and filled (but not in an irresponsible way) with mojitos. I kinda want to write to the place we stayed at and tell them maybe this needs to be served alongside.


  14. #
    Stephanie @ Eat. Drink. Love. — January 26, 2013 at 11:52 pm

    What a great idea to turn this yummy cocktail into a cake!


  15. #
    Terra — January 27, 2013 at 9:55 pm

    Yay, it is mom approved!!! I love the flavor combo for a cake, the recipe sounds so delicious! Hugs, Terra


  16. #
    Nancy @ gottagetbaked — January 29, 2013 at 5:42 pm

    Gorgeous photos of a gorgeous cake, Jennie! I hear ya on the sunshine thing – it’s dark, gloomy and rainy about 80% of the year in Vancouver. It makes me suicidal when it rains continuously for the entire month of June every year. It totally sucks, which is why I’m thankful for amazing recipes like this one. Citrus, coconut and rum?! I need this in my life stat!


  17. #
    Heidi — February 1, 2013 at 9:07 pm

    Okay, stupid question as I know it is a mojito cake…but can I make it without the rum? Don’t drink/cook with it etc. But other than that just love this idea…



  1. Pingback: Cinco De Mayo Recipe Round Up | Chocolate Moosey

Leave some love. It makes me happy!