Celebrating is a big deal in our family. Whether it is a holiday, a birthday or just a random Tuesday, we try to be intentional about creating space to celebrate the big and little things in life together. And it just seems to be innately wired in us Southern folk that a good celebration should always revolve around food.

Anytime we talk about getting together with people, my mind always jumps to “well, what will we eat?!” To celebrate weekends, I have instituted #WeekendWaffles. With the waffle iron comes a breakfast party for a day of rest. When friends welcome new babies, I get busy baking a fresh loaf of bread to bring them. When my brother visits, I instinctually bake his favorite chocolate chip cookies. Food is just celebratory.

And is there really any food more centered on celebration than a cake? Its very presence is a cue to everyone to get ready to party. If you are looking for a fresh and tangy cake for a summer celebration, then I do believe you have found it. This Mojito Cake is perfect for a poolside party or a Tuesday-night “just because.” It is everything a cake should be: moist, dense and full of zesty lime and fresh mint to create a party on your palate. So go ahead and celebrate—just don’t forget the cake!

Now, on to the recipe….

INGREDIENTS:

CAKE:

1 C. Canola Oil

1 C. Milk

1/2 C. Rum

3 Eggs

Zest of 2 Limes (About 2 Tablespoons)

1 Tbl Fresh Lime Juice

1/3 C. Fresh Mint (chopped fine)

2 C. Sugar

2 C. Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

Fresh Mint + Lime Cream Cheese Frosting:

1/2 C. Butter (softened)

8 Ounce Cream Cheese (softened)

4 C. Powdered Sugar

1/4 C. Fresh Mint (chopped fine)

1 Tbl. Fresh Lime Juice

Zest of 1 Lime

Optional:

2 Tbl Rum c

Fresh lime and mint for garnish

METHOD:

Prepare the Cakes:

• Preheat the oven to 325 degrees (F). Butter 2 9-inch round baking pans. (Alternatively can use 3 8-in. Pans for a triple-layer cake)

• In a large bowl or the bowl of a stand mixer, add oil, milk, rum, egg, lime zest, lime juice, and mint. Whip on a medium/high speed to cream together for approximately 2-3 minutes.

• Meanwhile, in a separate bowl, combine the remaining dry ingredients (sugar, flour, baking soda, baking powder, and salt.).

• Once wet ingredients are creamy and smooth, fold the dry ingredients in, being careful not to over-stir.

• Pour batter evenly between the prepared pans and place in the preheated oven on a middle shelf for 30 minutes, or until cake is firmly cooked and a toothpick comes out clean.

• While the cakes cool, prepare the frosting.

Frosting:

• In a large bowl or the bowl of a stand mixer, cream together the softened butter and cream cheese until light and fluffy. Scrape down the sides if needed.

• Add the remaining ingredients (powdered sugar, fresh mint, lime juice, and lime zest). If you want to really taste the rum, you can replace the lime juice with 2 Tbl. of Rum, or more to taste.

• Once well combined and nice and creamy- return the frosting into the fridge to chill while the cakes cool.

Assemble:

• Carefully remove the cakes from their pans by turning over onto cooling racks.

• Once fully cooled, place the first layer on a cake plate or wherever you would like to keep it to be served. Start by frosting the middle. Add a generous and even layer of frosting to coat the top of the base layer. Place the second cake layer on top and frost the cake fully. Garnish with fresh sliced lime and sprigs of fresh mint.

• Like it’s namesake, this cake is best served chilled!