Desserts, Featured
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Moscow Mule Cake

Kiddie cocktails to Moscow mules.

Sippy cups to copper mugs.

Moscow Mule Cake // Peanut Butter & Dill Pickles Blog

My transition in beverages has gone from sickly sweet to minty and tart.  Moscow mules are one of my favorite cocktails of all time.  Mint and lime might be the quintessential summer pairing and the spiciness of ginger beer make this cocktail a robust refresher.

The cocktail is best served in a copper mug to keep the drink frosty cold.  One time I ordered  Moscow mule at a bar and it came in a standard pint glass.  It wasn’t the same.  Something about the chilled copper puts you in the mule mood and makes the cocktail just taste better.

Moscow Mule Cake // Peanut Butter & Dill Pickles Blog

You know what’s just as good as a frosty mug?

A sticky, sweet slice of cake.

Mint, lime, and ginger also come together to make a pretty spectacular cake.  Reminiscent of a tart lemon cake, this one has flecks of lime zest, is soaked in a mint and ginger syrup, and served with a big dollop of fresh whipped lime cream.

Moscow Mule Cake // Peanut Butter & Dill Pickles Blog

Cheers to that!

Moscow Mule Cake

2-9x5 loaf cakes


  • Cake
  • 2 sticks butter, softened
  • 2 c. sugar
  • 4 large eggs at room temp
  • Zest of 4 limes
  • 3 c. flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 3 tbsp. lime juice
  • ¾ c. whole milk
  • 1 tsp. vanilla
  • Soaking Syrup
  • ¼ c. vodka
  • ½ c. ginger beer
  • ¼ c. sugar
  • 2 tbsp. muddled mint
  • Whipped Cream
  • ½ c. heavy cream
  • 3 tbsp. sugar
  • Zest of one lime
  • 2 tbsp. candied ginger


  1. Preheat the oven to 350°. Spray two loaf pans with non-stick spray. Line with parchment paper so the paper hangs over the sides. Spray the paper with non-stick spray too.
  2. Cream the butter and sugar in a stand mixer until light and fluffy, about 5 minutes. Add the eggs one at a time and stir in the lime zest.
  3. Sift the flour, baking powder, baking soda, and salt together in a bowl. In another bowl, combine lime juice, milk, and vanilla. Add the flour and milk mixtures alternately to the egg mixture, beginning and ending with the flour. Divide the batter between the pans and bake for 45 minutes to 1 hour until a toothpick comes out clean.
  4. While the cakes are baking, combine the vodka, ginger beer, sugar, and mint in a small saucepan and cook over low heat until the sugar dissolves. While the cakes are still hot, poke holes with a skewer all over down to the bottom of the pan and evenly pour syrup over both cakes, allowing syrup to soak in. Let the cakes to cool completely.
  5. When ready to serve, beat the heavy cream to soft peaks. Add sugar and zest and mix in. Serve cake with the whipped cream and a sprinkle of candied ginger.

Filed under: Desserts, Featured


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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