Moscow Mule Cake
One of my favorite things is fusing the flavors of my favorite cocktails into cakes! The Moscow Mule – traditionally featuring ginger beer, mint, and lime – is one of those cocktails that lends itself perfectly to a layer cake! It’s hard to get much flavor into a cake with ginger beer, but ground ginger with chopped mint and lime zest in the cake layers pack enough flavor to carry strongly without overpowering, and the Moscow Mule-inspired cake drizzle fills it with cocktail flavor! (The vodka in the cake will mostly bake out, but the alcohol in the cake drizzle won’t – replace in the cake with buttermilk and leave out of the drizzle for a non-alcoholic version!) 😉 Recipe and instructions below!
Took a tester into work and it got absolutely *devoured!*
Moscow Mule Cake
- 3 1/4 c. all-purpose flour
- 3 c. granulated sugar
- 2 1/2 t. baking powder
- 1 t. salt
- 1 cup unsalted butter (or 2 sticks) room temperature
- 2 Tablespoons chopped fresh mint leaves
- 1 teaspoon ground ginger
- 1 Tablespoon fresh lime zest
- 1 cup egg whites (about 7 eggs, or use egg whites from a carton to avoid wasting yolks!)
- ¾ cup buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
- ½ cup vodka
- ½ cup ginger beer – I used Fever Tree light ginger beer; this stuff is amazing!
- 1/8 cup (28 grams) vegetable oil
- Several drops green liquid food color (if desired)
- ¼ cup (2 30mL jiggers) Vodka
- 1 Tablespoon lime juice
- ½ cup ginger beer
- 2 T lime juice (about ½ of one large fresh lime)
- 1 dash orange bitters
Frosting / Decorations
- 8 oz (one package) cream cheese, softened
- 16 Tablespoons (two sticks) butter, softened
- 6-7 c powdered sugar
- 2-3 Tablespoons Vodka
- 1-2 Tablespoon lime juice
- ¼ teaspoon ground ginger
- 1 dash orange bitters
- 1/4 t. salt (if using unsalted butter)
- - 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
- Several small bunches of fresh mint leaves
- 2 large or 3-4 small fresh limes
- Citrus zester/grater tool
- Small paring knife
- Moscow Mule copper mug
- Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or three 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites and mix on low until just incorporated. Combine the buttermilk and vodka, and mix in in two installments, on a low speed. Add in mint leaves, ginger, lime zest, food color, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part!). This guarantees your layers will bake to be the same height.
- Bake for 35-37 minutes if using 8-inch pans, or 37-38 minutes for 7-inch cake pans (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.
- While you’re waiting, make your cake drizzle and frosting!
- Combine all ingredients in a squeeze bottle or small bowl – use a squeeze bottle or basting brush to infuse your cake layers with equal parts of the drizzle once the layers are cooled.
Frosting / Decorating
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with vodka and lime juice until frosting reaches desired consistency. Add ground ginger, orange bitters, and salt if needed and beat until well combined.
- Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. These layers bake fairly flat though, so I didn’t trim much from the tops. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and zest a bit of lime over the top of desired! Repeat the process with your remaining cake layers, adding the last one on top.
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula. Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.
- Onto the fun part – decorating! Set your copper mug down on its side on top of the cake, and place a few lime slice twists around the opening. Add a few mint sprigs around the cup between the lime twists, and add a few quartered lime slices and mint leaves around the base of the cake as well! Refrigerate until ready to serve, and enjoy!
- Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!