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Blue Lagoon Mocktail Cake Recipe

Blue Lagoon Mocktail Cake Recipe

Learn how to make this show-stopping homemade Blue Lagoon Mocktail Cake with layers of moist blue velvet sponge infused with citrus and coconut. This best easy baking recipe transforms the classic cocktail into a stunning dessert that's perfect for summer parties – no bartending skills required!
Difficulty:
Intermediate
Prep Time:
60 mins
Cook Time:
25 mins
Serves:
1 cake (12 slices)
An overhead shot of a striking blue layered cake on a white ceramic cake stand, with the cross-section revealing delicate blue ombré layers transitioning from deep azure to pale sky blue. Soft natural light streams in, highlighting the glossy mirror glaze topping that mimics the surface of water. A garnish of candied lemon slices, edible flowers, and a light dusting of coconut "sand" decorates the base. A cocktail umbrella and clear sugar bubbles create the illusion of a beachside drink, while droplets of condensation on the plate enhance the fresh, cool appearance. The tropical setting is completed with palm fronds slightly blurred in the background, emphasizing the vacation-inspired dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">400g caster sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">240ml buttermilk</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp coconut extract</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">60ml lemon juice</li><li class="ingredients-single-item">Blue gel food coloring (varying amounts)</li><li class="ingredients-single-item">For the coconut syrup: 100g sugar</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">1 tsp coconut extract</li><li class="ingredients-single-item">For the buttercream: 350g unsalted butter, softened</li><li class="ingredients-single-item">700g icing sugar, sifted</li><li class="ingredients-single-item">3 tbsp coconut cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp blue curaçao syrup (non-alcoholic)</li><li class="ingredients-single-item">For the mirror glaze: 150g granulated sugar</li><li class="ingredients-single-item">100ml water</li><li class="ingredients-single-item">150ml condensed milk</li><li class="ingredients-single-item">200g white chocolate, chopped</li><li class="ingredients-single-item">12g powdered gelatin</li><li class="ingredients-single-item">60ml cold water (for blooming gelatin)</li><li class="ingredients-single-item">Blue gel food coloring</li><li class="ingredients-single-item">For garnish: 50g desiccated coconut</li><li class="ingredients-single-item">2 lemons, thinly sliced and candied</li><li class="ingredients-single-item">Edible flowers (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm round cake tins</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease and line three 20cm round cake tins with parchment paper. This preparation ensures your cakes will release cleanly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing of dry ingredients ensures even leavening throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5 minutes until pale and fluffy. This extended creaming creates air pockets that help your cake achieve a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even incorporation. The mixture may look slightly curdled, but don't worry – this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in vanilla extract, coconut extract, and lemon zest. In a separate small bowl, combine buttermilk and lemon juice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Alternately add the dry ingredients and buttermilk mixture to the batter, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix only until just combined after each addition – overmixing will develop gluten and create a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter equally into three portions. Leave one portion plain, add a small amount of blue food coloring to the second portion for a light blue shade, and add more coloring to the third portion for a deeper blue. This creates the beautiful ombré effect reminiscent of the blue lagoon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour batters into the prepared tins and smooth the tops with an offset spatula. Tap the pans gently on the counter to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the sides. The cakes should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cakes are baking, prepare the coconut syrup by combining sugar and water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, add coconut extract, and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks. While still warm, brush liberally with coconut syrup – the warm cakes will absorb the syrup better, creating a moist, flavorful result. Let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the buttercream, beat butter until pale and creamy (about 4 minutes). Gradually add icing sugar, coconut cream, vanilla, and blue curaçao syrup, beating until light and fluffy. The extended beating time creates a silky, stable frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Level cake layers if needed. Place the darkest blue layer on a cake board. Spread an even layer of buttercream, then add the medium blue layer. Repeat with buttercream and top with the lightest layer (or plain) for the ombré effect.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply a thin crumb coat of buttercream to the entire cake and refrigerate for 30 minutes until firm. This seals in crumbs for a smoother final finish.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Apply a final, smooth layer of buttercream and chill the cake for at least 2 hours or overnight. A thoroughly chilled cake is essential for the mirror glaze to set correctly.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the mirror glaze, bloom gelatin in cold water for 5 minutes. In a saucepan, bring sugar and 100ml water to a boil. Remove from heat, add the bloomed gelatin, and stir until dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Add condensed milk to the gelatin mixture, then pour over the white chocolate in a heatproof bowl. Let stand for 2 minutes, then stir gently until smooth. Add blue food coloring to achieve your desired shade.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Allow glaze to cool to 32-35°C – this temperature is crucial for proper pouring consistency. If the glaze is too hot, it will melt the buttercream; too cool and it won't flow properly.</li><li class="MethodStepper"><h4 class="step-title">Step 19</h4>Place the chilled cake on a wire rack over a baking sheet. Pour the glaze evenly over the top, allowing it to flow down the sides naturally. Gently tap the rack to help the glaze settle and create a smooth surface. Leave for 10 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 20</h4>Carefully transfer the glazed cake to your serving plate. Create a beach effect by pressing desiccated coconut around the base. Arrange candied lemon slices and edible flowers on top to mimic a garnished cocktail. Refrigerate until ready to serve.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blue Lagoon Mocktail Cake?

The Blue Lagoon Mocktail Cake uses plain flour, caster sugar, butter, eggs, buttermilk, lemon juice and zest, coconut extract, blue food colouring, and ingredients for the buttercream and mirror glaze including icing sugar, coconut cream, and white chocolate.

How to cook Blue Lagoon Mocktail Cake at home?

Learn how to cook Blue Lagoon Mocktail Cake by creating an ombré effect with three differently coloured cake batters, baking them separately, then layering with coconut buttercream. The showstopping mirror glaze requires precise temperature control (32-35°C) for that perfect blue lagoon finish that cascades beautifully down the chilled cake layers.

Why does the mirror glaze need to be at a specific temperature before pouring?

The mirror glaze must be at 32-35°C before pouring because if it's too hot, it will melt the buttercream underneath, and if too cool, it won't flow smoothly over the cake. This specific temperature range ensures proper viscosity for that perfectly glossy, smooth finish that resembles water.

Can I make this tropical cake without the blue colouring for a more natural version?

Absolutely! You can omit the blue food colouring and instead use natural alternatives like butterfly pea flower tea to achieve a subtle blue tint, or skip the colouring entirely and focus on the coconut-citrus flavour profile. The cake will still have a delicious tropical taste.

What's the secret to achieving perfectly distinct ombré layers in a cake?

The secret to distinct ombré layers is measuring your batter precisely before dividing, using gel (not liquid) food colouring for intensity control, and ensuring each layer is completely cool before stacking. Thin crumb coating between layers prevents colour bleeding for that crisp, defined gradient effect.

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Let cool completely." }, { "@type": "HowToStep", "name": "Make Buttercream", "text": "For the buttercream, beat butter until pale and creamy (about 4 minutes). Gradually add icing sugar, coconut cream, vanilla, and blue curaçao syrup, beating until light and fluffy." }, { "@type": "HowToStep", "name": "Assemble Cake", "text": "Level cake layers if needed. Place the darkest blue layer on a cake board. Spread an even layer of buttercream, then add the medium blue layer. Repeat with buttercream and top with the lightest layer for the ombré effect." }, { "@type": "HowToStep", "name": "Crumb Coat", "text": "Apply a thin crumb coat of buttercream to the entire cake and refrigerate for 30 minutes until firm. This seals in crumbs for a smoother final finish." }, { "@type": "HowToStep", "name": "Final Coat", "text": "Apply a final, smooth layer of buttercream and chill the cake for at least 2 hours or overnight. 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