Baparapi Kitchen

Raspberry Moscow Mule Cake


  • 1-1/2 cups unsalted butter, softened
  • 2-3/4 cups sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • List 1/2 teaspoon salt
  • 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 2 cups fresh raspberries
  • 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • 1-1/2 cups confectioners’ sugar

Getting it done:

Step 1

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.

Step 2

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).

Step 3

Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.

Step 4

Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.




45 Minutes

Nutrition Info

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Make Ahead

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.