Raspberry Moscow Mule Cake (Raspberry Cake with Ginger Beer) Recipe - The Cookie Rookie® (2024)

5 from 1 vote

Author: Becky Hardin

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

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.

• 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.

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