At your next fiesta, try making this ultra-moist tequila lime margarita cake recipe. With a 45 minute prep time, this recipe requires a little elbow grease—however, the results will certainly please the crowd!
Made with real tequila (yee-haw!), crisp-tasting lime juice and yummy, luscious cream cheese frosting—guests will beg for more! Garnish each slice of cake with a lime wedge and a sprinkle of salt for a finished product that tastes just as good as a fresh blended cocktail.
If you’re wondering about the cake syrup—it’s a tasty and effective way to ensure your cake maintains its moisture. If you like, you can even sneak in extra tequila if you don’t feel like there’s enough in the batter. Just add a couple of tablespoons to the syrup for a little more bang!
Tequila Lime Margarita Cake Recipe
what you'll need
cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 12 Tbsp unsalted butter room temperature, 1½ sticks
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 2 limes zest of limes
- 2 Tbsp lime juice
- 2 Tbsp tequila
- 1 tsp vanilla extract
- 1 cup milk
cake syrup
- 1/4 cup lemon juice save zest for frosting
- 1/4 cup water
- 1/2 cup granulated sugar
frosting
- 8 oz package cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 1 Tbsp lime juice
- 1 Tbsp lemon zest
- 2 Tbsp tequila optional
- 5 - 5 1/2 cups powdered sugar
- 1 sprinkling kosher salt
let's do it
- Preheat oven to 325 degrees, then spray a 9" x 13" cake pan with non-stick spray and set it aside.
- Sift together the flour, baking powder and salt then set aside.
- In a separate bowl, or in the bowl of a stand mixer, cream the butter and sugar until light and fluffy—about 5 minutes. Beat eggs into the mixture, 1 at a time, making sure to combine thoroughly after each addition.
- Scrape down the sides of the bowl then add lime zest, lime juice, tequila and vanilla extract. Mix until thoroughly combined.
- Add half of the dry ingredients, stirring until combined, then add half of the milk, mixing gently until milk is completely incorporated. Repeat this process with remaining dry ingredients and milk. Mix just until all ingredients are incorporated then transfer the batter to prepared cake pan.
- Bake 45–50 minutes or until golden brown and firm in the center. Transfer the cake to a cooling rack and allow it to cool for at least 20 minutes.
- While the cake is cooling, you can start making the cake syrup. Combine the lemon juice, water and sugar in a microwave-safe bowl, stirring until combined. Heat in the microwave for 20–30 seconds—just long enough to warm the liquid and allow the sugar to dissolve.
- After your cake has cooled for 20 mins, use a pastry brush to coat the top of the cake evenly with the entire amount of cake syrup, then allow the cake to cool completely. While the cake is cooling, you will have time to make the frosting.
- Add the cream cheese to a large mixing bowl and beat the cream cheese and butter together until no lumps remain. Stir in the lime juice, lemon zest and tequila (if using).
- Add 5 cups of the powdered sugar and mix carefully until it is completely incorporated, then whip the mixture until it becomes light and fluffy. If the frosting is too thin, gradually add more powdered sugar until you achieve the desired consistency. If the frosting is too thick, add milk or cream, a few drops at a time, until it is just right.
- Frost the completely cooled cake, slice and serve garnished with a lime wedge and a sprinkle of kosher salt.
One Last Thing
Nutrition
