Kiwi Mojito Mint Cake Recipe

A light, refreshing cake with kiwi, mint, and lime flavors, perfect for summer gatherings or a tropical-themed dessert.

Ingredients

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Add the kiwi puree, lime juice, and lime zest, mixing until combined. The mixture may look slightly curdled due to the fruit puree—this is normal.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (start and end with the dry ingredients). Mix until just combined. Fold in the chopped mint leaves.
Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Beat Butter: In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute.
Add Sugar and Flavors: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the kiwi puree, lime juice, lime zest, chopped mint, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too thin, add more powdered sugar (1/4 cup at a time); if too thick, add a teaspoon of lime juice or milk.

Level the Cakes: If the cakes have domed tops, use a serrated knife to level them for even stacking.
Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting (about 1 cup) over the top.
Add the Second Layer: Place the second cake layer on top, pressing gently to secure. Apply a thin layer of frosting (crumb coat) over the entire cake to seal in crumbs. Chill for 15 minutes to set the crumb coat.
Final Frosting: Spread the remaining frosting evenly over the top and sides of the cake, creating swirls or a smooth finish with an offset spatula.

Decorate: Arrange kiwi slices, fresh mint sprigs, lime zest, and white chocolate shavings on top for a vibrant presentation.
Chill (Optional): For best flavor, refrigerate the cake for 30 minutes to let the flavors meld. Bring to room temperature before serving.
Serve: Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Kiwi Puree: Ensure kiwis are ripe for maximum sweetness. Strain the puree if you prefer a smoother texture.
Mint: Use fresh mint for the best flavor; dried mint won’t provide the same freshness.
Make Ahead: Bake the cake layers a day in advance and wrap tightly in plastic wrap. Frosting can also be made ahead and refrigerated (re-whip before using).
Alcohol Twist: For an adult version, add 1-2 tablespoons of white rum to the frosting for a true mojito vibe.

Enjoy your refreshing Kiwi Mojito Mint Cake!