Raspberry Moscow Mule Cake Recipe

Raspberry Moscow Mule Cake Recipe Indulge in the exquisite fusion of classic cocktail flavors with the decadence of a homemade cake. Our Raspberry Moscow Mule Cake is the perfect combination of moist, rich cake infused with the zesty notes of ginger beer and the tartness of fresh raspberries. This recipe guarantees a memorable dessert experience, ideal for any occasion.

Ingredients Raspberry Moscow Mule Cake Recipe

Raspberry Moscow Mule Cake Recipe

Raspberry Moscow Mule Cake Recipe Cake

  • 1 1/2 cups unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup raspberry ginger beer (alcoholic or nonalcoholic)
  • 2 cups fresh raspberries


  • 1/2 cup raspberry ginger beer (alcoholic or nonalcoholic)
  • 1/2 cup granulated sugar
  • 1/4 cup freshly squeezed lime juice


  • 1 1/2 cups confectioners’ sugar
  • 2 to 3 tablespoons freshly squeezed lime juice


Preparing the Raspberry Moscow Mule Cake Recipe

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch fluted tube pan thoroughly to ensure easy removal of the cake.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 5-7 minutes.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. This ensures a smooth and homogenous batter. Mix in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour and salt.
  5. Incorporate Dry Ingredients and Ginger Beer: Gradually add the flour mixture to the creamed butter and sugar, alternating with the ginger beer. Begin and end with the flour mixture. The batter may appear slightly curdled due to the ginger beer, but this is normal.
  6. Fold in Raspberries: Gently fold the fresh raspberries into the batter, being careful not to crush them. Pour the batter into the prepared tube pan.
  7. Bake: Bake in the preheated oven for 70-80 minutes or until a toothpick inserted near the center of the cake comes out clean.

Making the Syrup

  1. Prepare the Syrup: Raspberry Moscow Mule Cake Recipe While the cake is baking, prepare the syrup. In a small saucepan, combine the raspberry ginger beer, granulated sugar, and lime juice. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes. Allow the syrup to cool slightly.

Assembling the Cake

  1. Add Syrup to Cake: Once the cake is baked, let it cool in the pan for about 15 minutes. Use a fork or wooden skewer to poke holes all over the warm cake. Slowly spoon the syrup over the cake, allowing it to soak in.
  2. Cool Completely: After the syrup has been absorbed, carefully remove the cake from the pan and let it cool completely on a wire rack.

Making the Glaze

  1. Prepare the Glaze: In a small bowl, mix together the confectioners’ sugar and enough lime juice to achieve a pourable consistency. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
  2. Set and Serve: Let the glaze set before serving. If desired, garnish the cake with additional fresh raspberries for an extra touch of elegance.

Nutrition Information

  • Calories: 488 per slice
  • Fat: 19g (11g saturated fat)
  • Cholesterol: 104mg
  • Sodium: 100mg
  • Carbohydrates: 75g (53g sugars, 1g fiber)
  • Protein: 5g

Test Kitchen Tips

  • For a unique twist, we recommend using Crabbie’s Raspberry Alcoholic Ginger Beer.
  • Ensure easy removal of the cake by using solid shortening to grease the pan.

Raspberry Moscow Mule Cake Recipe By following this detailed recipe, you will create a Raspberry Moscow Mule Cake that not only delights the taste buds but also stands out as a show-stopping dessert. Enjoy the blend of fresh raspberries, zesty lime, and the subtle warmth of ginger beer in every bite.

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