Ibiza Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; lightly butter the sides and dust with flour, tapping out excess.

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined. Set aside.

In a large mixing bowl or stand mixer fitted with the paddle, beat the unsalted butter and 1 1/2 cups granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl between additions. Mix in the vanilla extract and lemon zest.

With the mixer on low, add the dry ingredients in three additions alternating with the milk and sour cream (dry, wet, dry, wet). Mix just until combined after each addition to avoid overmixing; batter should be smooth and slightly thick.

Divide the batter evenly between the prepared cake pans (use a scale or measure by eye). Smooth the tops with an offset spatula.

Bake in the preheated oven for 22–28 minutes, rotating pans halfway through, until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs attached.

Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack and remove parchment. Let cool completely (about 1 hour) before soaking and frosting.

While the cakes are cooling, make the citrus rum soak. In a small saucepan combine fresh orange juice, fresh lemon juice, 2 tablespoons granulated sugar, and light rum.

Warm gently over low heat just until the sugar dissolves — do not boil — about 2–3 minutes. Taste and adjust sweetness; if you prefer more rum flavor, add the remaining tablespoon sugar if needed and stir.

Remove from heat and let cool to room temperature. The soak should be cool or slightly warm when applied to the cake layers.

When cake layers are cooled, place one layer on a cake plate or turntable. Using a skewer or toothpick, poke several holes across the surface to allow the soak to penetrate. Spoon or brush about half of the citrus rum soak evenly over the first layer; let sit 5–10 minutes to absorb.

Make the frosting while the soak cools or once cakes are cooled. In a large bowl beat the softened cream cheese and softened butter together on medium speed until smooth and homogenous, about 2–3 minutes.

Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until incorporated after each addition. Increase speed to medium and beat until smooth and fluffy, about 1–2 minutes more. Add vanilla extract and lime zest and beat briefly to combine.

If the frosting is too soft, chill 15–20 minutes; if too stiff, add 1 teaspoon of milk at a time to reach spreading consistency. Reserve about 3/4 cup frosting for decorative piping if desired.

Once the first soaked layer has absorbed the soak, spread a thin crumb coat (about 1/3 of remaining frosting) over the top and sides of the cake to lock in crumbs. Place in the refrigerator 15 minutes to firm.

Place the second cake layer on top, poke holes and brush with the remaining soak. Let it absorb for 5–10 minutes. Apply the remaining frosting in an even final layer, smoothing the top and sides with an offset spatula. Use reserved frosting for piping a rim if you like.

Lightly toast the flaked coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3–4 minutes. Transfer immediately to a plate to stop browning.

Press toasted coconut onto the sides of the frosted cake and sprinkle some over the top for texture and a beachy look.

Top the cake with candied orange slices, fresh mint leaves, and optional edible flowers arranged artistically to give an Ibiza-inspired, tropical presentation.

Chill the finished cake for 30 minutes to set the frosting and flavors. Remove from refrigerator 15 minutes before serving to bring to serving temperature.