Mojito Cake

A Mojito is a Cuban cocktail made by muddling fresh mint leaves with sugar and lime, then adding ice, rum, and club soda.
My late Great Auntie Edna made the moistest Lemon Cake you have ever tasted. In the 1950’s she worked in a bakery. Loved to bake. My mom says she made a mean pineapple upside-down cake, and my Great Aunt Ethel fondly remembers her Prune Cake. During the 1960’s, with convenience all the rage, a lemon jello cake recipe made its way around the country. It was quick and easy, made from a box of cake mix and a box of Jello. Auntie would bring this lemon cake to all the family functions…

Several years ago my brother was coming to visit me, and I asked him, what would you like me to cook for you? Aunt Edna’s Lemon Cake. I asked my mom if she had the recipe, she did, and I have been making different incarnations of it ever since. And although I did not inherit my Great Auntie’s love of baking, I do have her appreciation for convenient desserts.
Here is my MOJITO CAKE Version of Lemon Jello Cake:

3 oz. Jello added to 1 box (18 oz.) white cake mix.
To get the cake the color of a mojito, I use 1 1/2 oz. each Lemon Jello and Lime Jello.

Add 4 eggs, 3/4 c. canola oil, and 3/4 c. water. Mix well, then pour into a greased Bundt pan. (I use Trader Joe’s Cooking Spray with Flour). Bake at 325 for 45 minutes.

Cool slightly. Pierce lots of holes all over the cake. I use a wooden skewer, or you can use a chopstick.

Put 2 T. Rum and 1 T. Crème de Menthe (a sweet mint-flavored liqueur) in a measuring cup then add fresh squeezed lime juice to make 1/2 cup.

Combine the lime juice mixture with 2 c. powdered sugar.

Pour over the holes and let the lime sugar mixture saturate the cake. Invert the cake onto a platter, serve with limes and fresh mint. Dust with powdered sugar.
Mojito Cake: with flavors of lime, mint, rum, and sugar!
The Retro Lemon Jell-O Cake Recipe:

  • 1 package 18 oz. classic yellow cake mix
  • 1 small box 3 oz. Lemon Jello
  • 4 eggs
  • ¾ cup water
  • ¾ cup vegetable oil

Mix well, pour into a greased 13 X 9 cake pan and bake at 325 degrees for about 45 minutes until the cake is set.

Cool slightly and then poke holes all over the cake with a fork.

  • 2 c. powdered sugar
  • ½ c. fresh lemon juice
Mix, then pour glaze over the cake.
Some of our other versions include:
Margarita Cake – sub Tequila and Cointreau in the Mojito recipe and garnish with salt crystals.
Pink Lemonade Cake – substitute raspberry Jello for 1/2 of the lemon Jello
Molly’s Strawberry Margarita Cake – add strawberry Jello
Did your Grandma or Great Aunt make a similar cake?

36 thoughts on “Mojito Cake”

  1. You may say you haven’t inherited your Aunties “love” of baking.. but you sure do know how to add creativity and flare to what ever food creations you make! What a wonderful take on her lemon cake… You are brilliant and your auntie would be quite impressed!!
    This looks so moist and delicious Lori Lynn!
    It’s fun to see your baking creations! 🙂

  2. What a creative and delicious take on an original classic. I adore a good mojito, so this cake is right up my alley. I think the strawberry margarita cake would be divine as well.

  3. This is one of those cakes that looks like plain pound cake kinda stuff but I’d like to see your guests reaction when they take a bite.

    My reaction would be “Holy Frejoles”!

  4. Thanks for the recipe! I am one of the lucky people who got to try the recipe at school or should I say one of the lucky taste winners as everyone was fighting for the cake…wonderful!

  5. I wish my Grandma would have made a similar cake but she didn't.
    The minute I saw the title I scrolled down for the photos and now all my brain tells my eyes to do is look at the title then jump to the photos & repeat. Brilliant idea!

  6. Hi Kirstin – Welcome! YAY for retro bakers!

    Hi Laurie – You are so sweet, thank you. And yes, it is the moistest of cakes!

    Hi Bridgett – haha, leave it to me to turn a cake into a cocktail.

    Hi Peter – welcome back! I can’t wait to read about your trip.

    Thanks Darius, exactly!

    Hi Anon – my pleasure, it sure was a fun theme, we all love the nacho bar!

    Hi Mikky – definitely keep it, it’s one retro recipe that’s been around for over half a century and still going strong!

    Thanks Lore – your comment makes me happy, I am trying to be true to my blog vision… Taste With The Eyes.

  7. Hi NIcole – fun and easy!

    Hi Paz – thanks! I hope you try it.

    Hi Zita – I like those “pouring” photos. Lucky to capture one once in a while.

  8. Lori Lynn,
    you created a beautiful vignette of a style of life that fewer and fewer have actually known! Your illustrative photos are gorgeous, right on. 🙂
    Thank you for sharign this exquisite memory and recipe.

    I have somewhere a recipe for boeuf bourguignonne, fromt the same era, I guess: Cubed beef, cans of mushroom and onion soup, a bix of button mushrooms, a bottle of French wine, everything in the oven for a couple of hours, and voila’, a great stew! It tasted great, actually. 😉

  9. Very much 1950’s nostalgia..I love it…All you need is a sea foam green cake stand (actually that is what I want!) Sounds delicious and I like the mint sprouting out from the top

  10. What fun! I was just thinking of a poke cake the other day for my new mini bundt pan. I wonder if other fillings can be used besides Jell-O.

  11. Perfectly golden and moist through and through, with your perfect presentation! Again, I’m tasting it with my eyes, Lori Lynn! Back in the day when I was very very young (cough, cough) I remember my Aunt making a Harvey Wallbanger cake, it was so good. My sister in law would also make her famous pistachio cake that had Jello pistachio pudding in it. Oh Geez! I’m really dating myself now!!

  12. Hi Lori Lynn! This cake would have to be a favorite of mine as the Mojito is my favorite cocktail here in Key West! Hope all is well your way!

  13. Wow,
    Just found your blog and am drooling over here! Love the looks and sounds of this cake. Very nice! I’ll be back often to visit.

  14. Hi Merisi – that beef stew sounds really good and RETRO!

    Tom – you can do it, I don’t bake either, this is just putting ingredients together and cooking them.

    Pink – I knew YOU would like a mojito cake…

    MLV – Oh I wish I had one in sea foam, I do have an amber glass cake stand…

    Dhanggit – let me know when you make it!

    Hi Dee – rum and creme de menthe = happy cake

    Hi Susan – pudding?

    Hi Maria – I have, with rave reviews.

    Hi Marie – oh, Harvey Wallbangers, I used to drink those! And I want to try that pistachio cake!

    Hi Deb – sure, being so close to Cuba, a nice switch from wine every once in a while?

    Nazarina – thanks for the compliment, but er, I cannot claim to be any kind of pastry chef, this is about as complicated a dessert as I make. haha

    Hi Oggi – thank you, it did spring from my own noggin.

    Hi Jenny – thanks and WELCOME!

  15. Okay … I am most definitely saving this to make, my food critic will love this cake.

    Mom was all about processed/convenience foods, until I was grown I always thought cake was ‘betty in a box’ 🙂

  16. Hi Lori Lynn,
    Just a quick note to let you know I “borrowed” your link for a post I did to kick off Jell-O Week, 2009. I’m have a Jell-O Rules Give-Away.

    Thanks for sharing…

  17. Mojito cake just what I needed to finish off my Book Club meeting. We are gathering at my house to discuss our latest book “Adios Hemingway” that takes place in Cuba. I wanted to serve some typical cuban fare and was looking for that special dessert to end with a special touch. I think your mojito cake will do it. Will let you know how it goes. Thanks!

  18. Just served this cake as the finishing touch to a Cuban inspired menu for my last book club meeting. The setting of the story was in Cuba, so it was just perfect. Everyone loved it. I served it with some home made whipping cream to which I added rum ,sugar and chopped fresh mint. Thanks for an easy an delicious recipe as well as a great presentation!


    1. Hi Margarita ~ I am so happy it was a hit! Thanks so much for taking the time to let me know. I’d love to hear about the whole menu. And what book you were reading too…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.