Raspberry Moscow Mule Cake with Lime-Ginger Frosting

This raspberry Moscow mule cake is a tender two-layer cake with fresh lime, ginger beer, a tangy raspberry filling and lime-ginger buttercream. It borrows the bright flavors of the cocktail, while the cake itself is alcohol-free unless you choose to add the optional vodka to the brushing syrup.

Ingredients

2 1/2 cups (285 g) cake flour, sifted before measuring
1 1/2 cups (300 g) granulated sugar
2 teaspoons (8 g) baking powder
1/2 teaspoon (2.5 g) baking soda
1/2 teaspoon (3 g) fine salt
1 cup (227 g) unsalted butter, softened
3 large eggs (about 150 g without shells), at room temperature
3/4 cup (180 g) sour cream, at room temperature
1/2 cup (120 ml) nonalcoholic ginger beer, at room temperature
2 teaspoons (4 g) finely grated lime zest, divided
3 tablespoons (45 ml) fresh lime juice, divided
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (185 g) raspberries, fresh or frozen
1/4 cup (50 g) granulated sugar, for the raspberry filling
1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water
1 tablespoon (15 ml) water, for the brushing syrup
1 tablespoon (12 g) granulated sugar, for the brushing syrup
1 tablespoon (15 ml) vodka, optional for the brushing syrup
1 1/2 cups (340 g) unsalted butter, softened, for the frosting
5 cups (600 g) powdered sugar, sifted
1 teaspoon (2 g) finely grated fresh ginger
1/4 teaspoon (1.5 g) fine salt, for the frosting
2–4 tablespoons (30–60 ml) heavy cream or milk, as needed
1/2 cup (60 g) fresh raspberries, for decorating, optional
1 thin lime, cut into small wedges or slices, for decorating, optional

Instructions

Prepare the pans and oven. Set a rack in the middle of the oven and heat it to 350°F (177°C). Grease two 8-inch (20 cm) round cake pans, line their bottoms with parchment rounds, then lightly grease the parchment. If the eggs, sour cream and butter are cold, let them stand at room temperature while you measure the other ingredients; room-temperature ingredients blend more evenly and help the cake rise uniformly.
Mix the cake batter. Whisk the cake flour, baking powder, baking soda and salt together in a bowl. In a large bowl, beat the 1 cup (227 g) butter and 1 1/2 cups (300 g) sugar on medium speed for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. In a separate small bowl, stir together the sour cream, ginger beer, vanilla, 1 teaspoon (2 g) lime zest and 2 tablespoons (30 ml) lime juice. Add the flour mixture and sour cream mixture to the butter mixture in alternating additions, beginning and ending with flour. Mix on low only until no dry streaks remain. A few small lumps are preferable to overmixing, which can make the crumb firm.
Bake the layers. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28–32 minutes, rotating the pans once if your oven browns unevenly. The layers are ready when the centers spring back lightly and a toothpick comes out with a few moist crumbs, not wet batter. Because the batter contains eggs, check the center of a layer with a food thermometer; it must reach at least 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. Cool the cakes in their pans for 15 minutes, then turn them onto racks, remove the parchment and cool completely, about 45 minutes more.
Cook and cool the raspberry filling. While the cakes bake, put the raspberries, 1/4 cup (50 g) sugar and the remaining 1 tablespoon (15 ml) lime juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring and lightly crushing the berries, until they release their juice. Stir the cornstarch slurry again, then pour it into the pan. Cook for 1–2 minutes, stirring, until the mixture looks glossy and thick enough to mound on a spoon. Transfer it to a shallow bowl and cool completely. Frozen berries can go into the pan straight from the freezer; they may need an extra minute or two to soften.
Make the brushing syrup. In a small cup, stir the 1 tablespoon (15 ml) water and 1 tablespoon (12 g) sugar until the sugar dissolves. Stir in the optional vodka if using. If you want an entirely alcohol-free cake, leave it out; the lime and ginger already give the layers the intended mule-inspired flavor. The vodka is not cooked off, so this option is for adults of legal drinking age only; drink responsibly.
Make the frosting. Beat the 1 1/2 cups (340 g) softened butter on medium speed for 2–3 minutes, until smooth. Add the powdered sugar in three additions, beating on low at first to avoid a cloud of sugar. Beat in the remaining 1 teaspoon (2 g) lime zest, the grated ginger and 1/4 teaspoon (1.5 g) salt. Add 2 tablespoons (30 ml) cream or milk and beat until fluffy. Add more, a teaspoon at a time, if the frosting is too stiff to spread. Taste and adjust with a little extra lime zest or ginger rather than adding a large amount of liquid.
Fill and frost the cake. If the layers have domed, trim their tops level with a serrated knife. Set one layer on a serving plate, brush it with half the syrup, then pipe or spread a ring of frosting around its edge to contain the filling. Spoon the cooled raspberry mixture inside the ring and spread it evenly, leaving a narrow border. Place the second layer on top, cut side down, and brush it with the remaining syrup. Cover the top and sides with a thin crumb coat of frosting, chill for 30 minutes, then finish with the remaining frosting. Decorate with raspberries and lime just before serving, if desired. Keep the fruit decoration modest so it does not weigh down the frosting.

Tips

Measure the flour gently. Spoon cake flour into a measuring cup and level it, or weigh it. Scooping directly from the bag can pack in extra flour and produce a dry, tight cake. If cake flour is unavailable, use 2 1/2 cups (300 g) all-purpose flour, remove 5 tablespoons (about 40 g), and replace them with 5 tablespoons (about 40 g) cornstarch. The crumb will be slightly less delicate than with cake flour.

Choose ginger beer, not ginger ale, when possible. Nonalcoholic ginger beer usually has a sharper ginger flavor and gives the cake a more recognizable mule-like edge. Ginger ale works as a substitute, but it is milder and sweeter; consider adding an extra 1/2 teaspoon of grated ginger and avoid increasing the sugar.

Keep the filling contained. The raspberry mixture must be fully cool before assembly, and the frosting ring should be continuous with no gaps. If the filling is warm or runny, it can push the top layer sideways. If it seems loose after cooling, refrigerate it for 10–15 minutes before spreading.

For clean slices, chill before cutting. A long, sharp knife warmed in hot water and wiped dry between cuts gives neater slices through the fruit layer. Do not use a wet knife, which can drag frosting and dilute the cut edges.

Serving Suggestions

Serve the cake slightly cool or at cool room temperature, when the frosting is soft enough to enjoy but the filling still holds its shape. Take it out of the refrigerator about 20–30 minutes before slicing. It makes a festive dessert after a spring or summer meal, and its tart berry-lime flavor is especially good after a rich main course. For a simple plate, add a few fresh raspberries and a small lime wedge; a spoonful of lightly sweetened whipped cream is also pleasant, though not necessary.

For a party, slice with a sharp knife into 12 portions and wipe the blade between cuts. If serving guests who avoid alcohol, make the syrup without vodka and label the cake clearly if any alcoholic version is prepared. Ginger beer sold as a soft drink is generally nonalcoholic, but check the label rather than assuming, especially when serving children or guests avoiding alcohol.

Variations

Make it without alcohol: The base recipe is alcohol-free when you omit the optional vodka. The syrup still adds a little moisture and sweetness, and the citrus, berries and ginger beer carry the flavor.

Use another berry: Blackberries work in the same quantity and make a deeper, seedier filling. For a smoother filling, press cooked berries through a fine sieve before adding the cornstarch slurry; you may need to simmer the strained puree briefly to thicken it. Strawberries can also be used, but chop them small and cook until soft because they hold their shape longer.

Turn it into cupcakes: Divide the batter among about 24 lined standard muffin wells, filling each about two-thirds full. Bake at 350°F (177°C) for roughly 18–22 minutes, checking for a set center and at least 160°F (71°C) internally. Cool fully, then core each cupcake and add a small spoonful of filling before frosting.

Adjust the ginger level: For a more pronounced ginger note, increase the fresh grated ginger in the frosting to 1 1/2 teaspoons (3 g). For a milder version, leave it out of the frosting and rely on the ginger beer. Avoid adding a large quantity of ginger beer to the frosting; extra liquid can make it too soft to hold its shape.

Storage and Reheating

Because this cake has a moist fruit filling and butter-based frosting, refrigerate it within 2 hours of serving. Store it covered in a cake carrier or under a loose cover in the refrigerator for up to 4 days. The frosting may firm up when cold, so let slices stand at room temperature for about 20–30 minutes before serving. There is no need to reheat cake; warming it can melt the frosting and make the filling run.

To freeze, chill the frosted cake until the outside is firm, then wrap it tightly or place it in an airtight container. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, still covered, then let it sit at room temperature briefly before serving. Individual unfrosted layers can also be wrapped and frozen; thaw them covered so condensation forms on the wrapping rather than soaking the cake. Do not leave the cake at room temperature for extended storage.

Frequently Asked Questions

Can I use frozen raspberries for the filling?

Yes. Add them to the saucepan frozen, without thawing or draining, and cook until they soften and release their juices. The filling may take a minute or two longer to thicken. Let it cool completely before assembling, just as you would with fresh berries.

Can I bake the cake layers ahead?

Yes. Bake and cool the layers, then wrap each one tightly and keep them at room temperature for up to 1 day, or freeze them for up to 2 months. If frozen, thaw while still wrapped. Make the filling ahead too, but keep it covered in the refrigerator and use it within 3 days; bring it close to room temperature and stir before assembling.

Can I make this as a one-layer cake?

You can bake the batter in a greased and parchment-lined 9-by-13-inch (23-by-33 cm) pan. Start checking around 30 minutes, but expect the exact time to vary by pan and oven. Once the center is baked through, cool the cake completely, spread the raspberry filling over it and frost the top. Use a smaller quantity of decoration if you prefer a lighter finish.

Why did my cake turn out dense?

Common causes are too much flour, overmixing after adding it, cold ingredients that did not blend smoothly, or baking powder that has lost its strength. Weighing the flour and mixing only until the dry streaks disappear helps. Also check that the oven is fully heated before the pans go in, since a cool oven can delay the rise.

How can I make the frosting less sweet?

Buttercream needs powdered sugar for structure, so reducing it substantially can make the frosting loose. Use the full amount initially, then balance the sweetness with the listed lime zest, ginger and salt. You can also apply a thinner layer of frosting and leave some for another use rather than reducing the sugar and risking a runny finish.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).