Moscow Mule CakePublished on February 24, 2019

Moscow Mule Cake Photo by: Mark Holleron

This flavourful cake includes all the elements of a classic Moscow Mule cocktail: ginger, lime, mint and vodka. You can bake it ahead and freeze, then thaw and apply the icing sugar glaze just before serving. Because it is rich, the cake will easily serve 12–16 people.



  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • ½ tsp (2.5 mL) salt
  • 1 cup (250 mL) butter, at room temperature
  • 2 cups (500 mL) white sugar
  • 3 large eggs
  • 4 tsp (20 mL) grated lime zest
  • ¼ cup (60 mL) freshly-squeezed lime juice
  • 1  cup (250 mL) sour cream

To glaze and garnish:

  • ¼ cup (60 mL) coarsely-chopped fresh ginger root
  • ¼ cup (60 mL) white sugar
  • ¼ cup (60 mL) water
  • ¼ cup (60 mL) fresh mint leaves, packed
  • 1  tbsp (15 mL) premium vodka 
(I used Vodkow)
  • 1½ cups (375 mL) icing sugar
  • 2  tsp (10 mL) grated lime zest
  • Additional mint leaves


  • Preheat oven to 325°F. Generously butter and flour a 10-inch (25 cm) Bundt or tube cake pan.
  • Combine flour, baking powder and salt in a bowl and set aside.
  • In a mixing bowl with an electric or stand mixer, cream butter and sugar together then beat at high speed until mixture is very light and fluffy, about 5 minutes.
  • Add the eggs one at a time, beating well after each addition and scraping down the sides of bowl frequently. Stir in the lime zest and juice.
  • Add flour mixture to the creamed mixture alternately with sour cream, ending with the dry ingredients, beating after each addition until well blended, scraping down sides of bowl as needed.
  • Pour batter into prepared cake pan, smoothing down the top so it is even.
  • Bake in the preheated oven for 60 to 65 minutes, or until a cake tester comes out clean.
  • While cake is baking, prepare syrup for glazes by combining ginger, sugar, water and mint leaves in a small saucepan on medium heat. Bring to a boil then reduce to a simmer for 10 minutes.
  • Strain the syrup and discard the ginger and mint. Add the vodka and stir to blend.
  • When cake comes out of oven, let cool in pan for 20 minutes then invert onto a serving plate to finish cooling.
  • While cake cools, combine the icing sugar, 1 teaspoon of the lime zest and 2–3 tablespoons of the reserved ginger syrup, beating until smooth. It should be thick but still have a pourable consistency.
  • When cake is completely cooled, slowly drizzle icing sugar glaze over top. Garnish with remaining lime zest plus a few fresh mint leaves and serve.

Paula Roy

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