This post may contain affiliate links. Please read our disclosure policy.
This decadent Margarita Cake features three moist cakes infused with tequila and layered with a tangy, creamy lime frosting. It really does taste like a cocktail in cake form!
I love a good margarita. I don’t care whether it’s a classic lime margarita, a pomegranate margarita, a watermelon margarita, or any other flavor. If there’s a margarita on the menu, that’s what I’ll be having! I suppose it’s no surprise that I combined my love of margaritas with my love of cake to make this decadent margarita cake! There are 3 layers of cake infused with tequila and lime with a generous amount of tangy lime frosting in between. It really does taste like a margarita!
This Margarita Cake Is A Party Favorite
Every time I bring this margarita cake to a party or gathering, I’m asked for the recipe at least 10 times! Here are a few reasons why people seem to love it.
- Yes, there’s tequila! This margarita cake is made with a whole cup of tequila. While the alcohol itself cooks off in the oven, the flavor remains behind. I used Patron but any brand of tequila can be used. Just pick one that you love the flavor of!
- The frosting! I think a generous amount of frosting is key to any layer cake and this one is no exception. The frosting is rich and decadent, made with both butter and shortening, but it’s also infused with a very generous amount of lime flavor. The tangy frosting really balances the sweeter cake layers.
- Great for any occasion. This is such a fun cake for birthday parties. I’ve seen quite a few taco-themed 30th and 40th birthday parties that this would be perfect for. It’s also the perfect cake for Cinco de Mayo! But, there’s no need to wait for a special occasion. It’s delicious anytime!
Recipe Ingredients
This margarita cake is made with lots of limes and tequila! Beyond that, the only ingredients needed are basic pantry staples. Scroll down to the recipe card below for the exact measurements.
Cake Ingredients
- Flour
- Baking soda & baking powder – Help the cake rise in the oven.
- Salt – Helps to balance and enhance the other flavors.
- Butter – I prefer to use unsalted to control the salt added. If using salted butter, reduce the amount of added salt.
- Sugar
- Egg whites – Using just egg whites helps achieve the white cake color.
- Vanilla extract
- Whole milk – Adds moisture and richness to the cake.
- Lime – Both lime juice and lime zest add the classic margarita flavor to the cake. Zest the limes before juicing them. I also decorate the cake with additional lime slices and zest.
- Tequila – Yes, this margarita cake contains actual tequila! Use one that you love to drink as you can taste the flavor in the cake, though the alcohol cooks off.
Frosting Ingredients
- Butter – I prefer to use unsalted butter in the frosting.
- Shortening – Using both butter and shortening creates a richer frosting.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Lime – Lime zest and lime juice are both added to the frosting for lots of flavor.
- For decor – Lime slices and sugar sprinkles. Both optional but they really elevate the cake’s presentation.
How To Make Margarita Cake
This decadent layer cake is easier to make than you may expect! The printable version of the instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the cake pans.
- Make the batter. Combine the dry ingredients in a large bowl. In another bowl, cream the butter and sugar until light and fluffy, then beat in the egg whites and vanilla. Gradually mix in the flour and milk until just combined. Beat in the lime juice, tequila, and lime zest.
- Bake. Divide the batter evenly between the three cake pans. Bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Make the frosting. Beat all frosting ingredients until combined and smooth with stiff peaks. Set one cup of frosting aside in a piping bag.
- Assemble the cake. Use a cake leveler to remove the domes from the cakes. Place the first cake on a cake board and spread a cup of frosting evenly on top. Place the second cake on top, followed by another cup of frosting, and the final cake.
- Decorate. Use the remaining frosting to frost the entire cake. Pipe dollops of frosting on top of the cake, then place lime slices in the dollops of frosting. Zest a lime over the top of the cake.
- Chill. Transfer the cake to the fridge for at least an hour before slicing and serving.
Tips for Success
Here are a few key things to keep in mind while making this irresistible margarita cake recipe.
- Do not overmix. When combining the cake ingredients, be sure to mix just until everything is combined. Overmixing can result in a dense cake.
- Make the cakes ahead of time. The cake layers need to cool completely before assembling the cake. I will often make them the night before or in the morning and assemble the cake in the afternoon.
- Zest the limes first. There’s lots of lime juice and lime zest in this recipe. For ease, I recommend zesting the limes then cutting them in half for the juice. Fresh lime juice is key!
- Level the cakes. It’s completely normal for the cakes to puff up a bit in the oven and for the tops to not be completely level. I recommend using a cake leveler or a sharp serrated knife to cut off the dome and level the cakes. This helps ensure the cake stays straight and even when assembling.
- Chill before slicing. Once the cake is fully decorated, I like to pop it in the fridge for at least an hour. This gives the frosting time to harden a bit. It makes for much cleaner, easier cuts!
How To Store Leftovers
- Fridge. Store leftover margarita cake in the fridge. I like to use a cake carrier, but any airtight container works. It will stay good for 3-4 days.
- Freezer. I think it’s easiest to freeze individual slices of this cake. Flash freeze them on a baking sheet or plate to harden the frosting, then wrap tightly in plastic wrap. Freeze for up to 3 months. Thaw in the fridge.
More Margarita Desserts
Margarita Cake
This decadent Margarita Cake features three moist cakes infused with tequila and layered with a tangy, creamy lime frosting. It really does taste like a cocktail in cake form!
Servings: 12 slices
Ingredients
Cake Ingredients
- 6 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 3 cups unsalted butter softened
- 4 cups sugar
- 4 large egg whites
- 3 teaspoons pure vanilla extract
- 1 1/2 cups Whole milk
- 1/2 cup lime juice
- 1 cup tequila
- 4 Tablespoons lime zest
- Lime slices for decorating
- Lime zest for decorating
Frosting Ingredients
- 3 cups unsalted butter softened
- 3 cups shortening
- 12 cups powdered sugar
- 3 Tablespoons grated lime zest
- 6 Tablespoons fresh lime juice
- Lime slices for decor
- Sugar sprinkles for decor
Instructions
- Preheat the oven to 350 degrees and grease cake pans with baking spray, set aside.
- In a large bowl, combine the flour, baking soda, baking powder and salt.
- Using a standing mixer, cream the butter and sugar until light and fluffy.
- Beat together the egg whites and vanilla until combined. Gradually beat in the flour ingredients and milk until combined. Beat in the lime juice, tequila, and lime zest until combined.
- Divide the batter between the 3 cake pans.
- Bake in the oven for 25-30 minutes or until a tooth pick comes out clean. Allow the cakes to cool completely.
Frosting
- Using a standing mixer, combine all ingredients into the mixer and beat until combined, smooth and stiff with peaks.
- Scoop 1 cup of frosting into the piping bag and set aside.
Decorating
- Using the cake leveler, remove the domes from the cakes to level them out.
- Place one cake round onto the cake board. Scoop 1 cup of frosting onto the cake and smooth evenly.
- Place the second cake round onto the top of the frosting. Scoop 1 cup of frosting onto the second cake layer and smooth evenly.
- Place the last cake round onto the top of the frosting. Using the remaining frosting, frost entire cake.
- Pipe dollops of frosting onto the top of the cake. Place Lime slices onto the frosting. Zest a lime all over the top of the cake.
- Place into the fridge for an hour to allow the frosting to harden up a bit.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftover margarita cake in the fridge. I like to use a cake carrier, but any airtight container works. It will stay good for 3-4 days.
Nutrition
Serving: 12g | Calories: 1279kcal | Carbohydrates: 138g | Protein: 10g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 10g | Cholesterol: 246mg | Sodium: 377mg | Potassium: 283mg | Fiber: 2g | Sugar: 186g | Vitamin A: 2905IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 3mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
17 comments on “Margarita Cake”
If using a box cake mix, which ingredients would you use from above?
Hi Wendy. Our Strawberry Margarita Cake uses box cake mix.
Can you use a box cake mix
Hi Wendy. Yes, you could substitute box cake mix.
I don’t have 3-9 inch cake pans. Is this recipe too much to make as a 9 x 13″ sheet cake?
Hi Lee. Yes it will yield more than a 9×13 but you could also make cupcakes with the remaining batter.
For the cake I see 1/2 cup of lime juice is needed. Is that fresh squeezed lime juice or canned?
Hi Julie. Fresh is always best if you have it but the bottled will work just fine.
I want to make this cake soon, but do you think that the egg whites in a carton would work in cakes?
We are alcohol free here…would sprite or 7up work in place of the tequila. I realize it will change the flavor, but we have a recovering alcoholic in the family
Jill, the alcohol will bake out but you could try that. I would think that any flat lemon lime soda will work fine.
Hi, I’m just wondering if it would work to substitute cream cheese for the shortening in the frosting of the margarita cake?
Hello! I am wanting to try this cake out for my husbands birthday! However he isn’t a huge fan of shortening. Could I just use 6 cups of butter for the icing?Â
Hi Emily, Yes. I think changing to butter will be fine.
I’m going to make this today for a party on Saturday.. Should I freeze it until then or just keep refrigerated?
It should be fine by then putting it in the fridge…hope you love it as much as we do!
Can you mix unsalted and salted butter if you don’t have enough unsalted?