Margarita Cake

My margarita cake features a super moist white cake spiked with tequila topped with a fluffy lime frosting. It tastes like a margarita in cake form.

We love margaritas and cake around here. Combining them into margarita cake makes a dessert you’ll never forget.

We all know how delicious that first sip of a margarita is, right? Imagine combining that with the taste of the moist, delicious cake. It’s like having a nightcap and a late-night snack, all in one. 

If you’re looking for a unique and delicious cake, this margarita cake recipe needs to happen ASAP. You’ll enjoy eating every single bite.

Perfect For

• Cinco de Mayo
• 21st Birthday
• Summer Parties

Why I Love This Cake

• Boozy Cake: What’s better than cake? Boozy cake. Our homemade cake batter is moist, fluffy, and spiked!
• Stable Frosting: Using shortening and butter in the frosting helps it keep its shape. The lime also prevents from being “too sweet.”
• Showstopper: This impressive cake looks like it came from a bakery.

Ingredient Notes and Shopping Tips

• Baking Soda and Baking Powder: Be sure to replace these ingredients every 6-12 months as they can lose their effectiveness.
• Butter: If you don’t have unsalted butter on hand, use salted butter and omit the added salt.
• Egg Whites: Separate eggs by pouring them back and forth between the shells. There are also a number of egg-separating gadgets out there.
• Tequila: Use a mid-shelf brand you enjoy drinking. I like Patron or Jose Cuervo.  Use leftovers in our Sangria Margarita or our Blue Margaritas
• Milk: Use whole milk for the best results. 
• Lime Juice: Use freshly squeezed lime juice if possible. The bottled stuff tends to be too acidic and can taste artificial. 

How To Make a Margarita Cake

1. Make the Batter: Combine dry ingredients. Combine with wet ingredients. 
2. Bake: Bake for 20-25 minutes.
3. Make the Frosting: Combine all frosting ingredients. 
4. Assemble: Stack cake layers and frosting.
5. Garnish: Garnish with lime slices and lime zest.

Leftovers

• Storage: Store in the fridge for up to 5 days.
• Freezing: Freeze for up to 3 months. 

Tips

1. Non-Alcoholic: Replace the tequila with additional milk to make this treat nonalcoholic. 
2. Zest: Be sure to zest just the green part of the lime. The white pith underneath is bitter.
3. Juice: Microwave for 20-30 seconds, then roll the lime on the counter to get the most juice possible. If you don’t have a juicer, use your muscles and give each lime half a good, hard squeeze.
4. Cake Board: Build your cake on a cake board for easy transport. 
5. Cake Leveler: Get flat cake by layers using a cake leveler to cut off the domes. 
6. This recipe also makes great cupcakes.

More Cakes To Try

Snickers Cake

Strawberry Cake Roll

Cookie Monster Cake

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Margarita Cake

A super moist white cake spiked with tequila topped with a fluffy lime frosting. It tastes like a margarita in cake form.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Mexican

Prep Time: 30 minutes

Servings: 12 Slices

Calories: 1632kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 6 Cups Flour
• ▢ ½ Teaspoons Baking Soda
• ▢ 3 ½ Teaspoons Baking Powder
• ▢ 2 Teaspoons Salt
• ▢ 3 Cups Unsalted Butter Softened
• ▢ 4 Cups Sugar
• ▢ 4 Egg Whites
• ▢ 3 Teaspoons Vanilla
• ▢ 1 ½ Cup Whole milk
• ▢ ½ Cup Lime Juice
• ▢ 1 Cup Tequila
• ▢ Lime Slices and Zest For Garnish

For the Lime Frosting

• ▢ 1.5 Cups Butter Softened
• ▢ 1.5 Cups Shortening
• ▢ 6 Cups Powdered Sugar
• ▢ 1.5 Tablespoons Lime Zest
• ▢ 3 Tablespoons Lime Juice

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Instructions

Directions

• Preheat oven to 350 degrees F and grease (3) 9-inch cake pans with pam baking spray.
• In a large bowl, combine the flour, baking soda, baking powder and salt.
• In another large bowl, cream butter, vanilla, and sugar. Stir in lime juice, tequila, and lime zest. Stir in egg whites.
• Gradually add dry ingredients a little at a time until just combined.
• Evenly divide the batter between the 3 cake pans.
• Bake for 25-30 minutes. Cool completely.

For the Frosting

• In a large bowl combine all ingredients. Mix until smooth.

Assembly

• Scoop around 1 cup of frosting onto the first cake layer and spread until smooth. and smooth evenly
• Repeat with the second layer. Then top with the third layer.
• Frost the sides and top of the cake. Pipe dollops of icing using a star tip if desired.

Notes

Ingredient Notes and Shopping Tips

• Baking Soda and Baking Powder: Be sure to replace these ingredients every 6-12 months as they can lose their effectiveness.
• Butter: If you don't have unsalted butter on hand, use salted butter and omit the added salt.
• Egg Whites: Separate eggs by pouring them back and forth between the shells. There are also a number of egg-separating gadgets out there.
• Tequila: Use a mid-shelf brand you enjoy drinking. I like Patron or Jose Cuervo. 
• Milk: Use whole milk for the best results. 
• Lime Juice: Use freshly squeezed lime juice if possible. The bottled stuff tends to be too acidic and can taste artificial. 

Tips

1. Non-Alcoholic: Replace the tequila with additional milk to make this treat nonalcoholic. 
2. Zest: Be sure to zest just the green part of the lime. The white pith underneath is bitter.
3. Juice: Microwave for 20-30 seconds, then roll the lime on the counter to get the most juice possible. If you don't have a juicer, use your muscles and give each lime half a good, hard squeeze.
4. Cake Board: Build your cake on a cake board for easy transport. 
5. Cake Leveler: Get flat cake by layers using a cake leveler to cut off the domes. 

Nutrition

Calories: 1632kcal | Carbohydrates: 177g | Protein: 9g | Fat: 97g | Saturated Fat: 51g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 6g | Cholesterol: 187mg | Sodium: 656mg | Potassium: 289mg | Fiber: 2g | Sugar: 127g | Vitamin A: 2184IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 3mg

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