Raspberry Moscow Mule Cake

5 from 1 vote

RASPBERRY CAKE makes life a little bit sweeter! This cake is inspired by one of my fave drinks, the Moscow Mule. It's made with fresh raspberries, ginger beer, a raspberry moscow mule simple syrup, and a fresh lime glaze.

Prep Time20

Cook Time1 15

Cool Time10

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
6-Cup Bundt Pan
Stand Mixer

Ingredients

For the Cake

1½ cups unsalted butter 339 grams, room temperature (3 sticks)
2¾ cups granulated sugar 550 grams
5 large eggs 250 grams room temperature
1 tablespoon pure vanilla extract 4 grams
½ teaspoon kosher salt
3 cups cake flour 360 grams, sifted (SEE NOTE)
1 cup Crabbie's Scottish Raspberry Ginger Beer 227 grams
1 pint fresh raspberries 454 grams

For the Simple Syrup

½ cup Crabbie's Scottish Raspberry Ginger Beer 114 grams
½ cup granulated sugar 50 grams
¼ cup freshly squeezed lime juice 57 grams, from 2 limes

For the Fresh Lime Glaze

1½ cups powdered sugar 170 grams
¼ cup freshly squeezed lime juice 57 grams, from 2 limes
2 teaspoons grated lime zest 4 grams, from 1 lime

Instructions

For the Cake

Preheat oven to 315°F. Lightly flour a 6-cup bundt pan or spray with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy, about 5-7 minutes.
1½ cups unsalted butter, 2¾ cups granulated sugar
Add in the eggs, one at a time. Mix for about 30 seconds in between one egg. You may need to scrape down the sides in between eggs as well. Add in the vanilla and salt.
5 large eggs, 1 tablespoon pure vanilla extract, ½ teaspoon kosher salt
Reduce the speed to just above low and add the flour in one cup at a time. Once combined (be careful not to over mix), add in the ginger beer slowly so it doesn't splash up. Turn off the mixer and set aside.
3 cups cake flour, 1 cup Crabbie's Scottish Raspberry Ginger Beer
Add the raspberries to the bottom of the bundt cake pan, spreading them out to cover the bottom.
1 pint fresh raspberries
Pour the cake batter over the raspberries and smooth out the top.
Bake for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for at least 10 minutes, then unmold, transfer to a plate, and set aside.

For the Simple Syrup

Heat a small saucepan over medium-high heat. Add in the ginger beer, sugar, and lime juice. Stir to combine. Allow the mixture to come to a light boil and then reduce to a simmer. Simmer until the syrup is slightly reduced, about 5-7 minutes. Set aside.
½ cup Crabbie's Scottish Raspberry Ginger Beer, ½ cup granulated sugar, ¼ cup freshly squeezed lime juice

For the Lime Glaze

In a medium bowl, stir together the powdered sugar and lime juice. Once combined, stir in the lime zest.
¼ cup freshly squeezed lime juice, 2 teaspoons grated lime zest, 1½ cups powdered sugar

For Assembly

Once the cake has cooled to room temperature, poke all over with a fork. Pour the simple syrup over the cake - the more the better! Then, pour on the lime glaze. Top with fresh whipped cream and strawberries to serve.

Notes

Cake Flour: If you don't have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
If you can't find Crabbie's locally, you can use regular ginger beer or raspberry soda.

Storage: Store raspberry Moscow mule cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition