Margarita Cake Recipe

Active Time:

1 hr

Total Time:

2 hrs 30 mins

Servings:

Our margarita cake uses tequila in a lime syrup that is brushed across each cake layer. The simple addition of a few tablespoons of lime-flavored gelatin to the cake's dry ingredients lends flavor and color to the airy cake layers, and store-bought margarita mixer is added to the rich cream cheese frosting to spike it with additional Margarita taste.

A little green food coloring is added to the frosting to give the cake a lime-colored hue. Lastly, the cake is garnished with candied lime slices and a sprinkling of flake salt around the cake's edge. Now, who's ready for the beach?

Learn how to make a margarita cake. Then you can enjoy the flavor of one of the most beloved summer cocktails in the form of a sweet and delicious cake.

What Is a Margarita Cake?

Inspired by the flavors of a classic Margarita cocktail, this layer cake features a moist, lime-flavored cake, soaked with a tequila syrup, and filled and frosted with a margarita mixer-infused cream cheese frosting. Served as a citrusy dessert on a hot summer day, it's a great way to enjoy the bright, zesty flavors of an ever-popular cocktail in dessert form.

Ingredients for Margarita Cake

A lime-flavored cake meets a tequila-infused syrup and cream cheese frosting with margarita mixer incorporated in for a festive cake that turns a favorite cocktail into a zesty dessert. To make this margarita cake, you'll need:

For the cake layers:

All-purpose flour: Gives the cake structure.
Lime-flavored gelatin: Adds lime flavor to the layers.
Baking powder and baking soda: Leavening agents to give the cake its rise.
Kosher salt: Enhances the overall flavor.
Unsalted butter: Adds moisture and richness to the cake.
Granulated sugar: Sweetens the cake batter.
Large eggs: Binds the batter and gives it structure.
Buttermilk: Adds moisture, tenderness, and a mild tanginess to the cake.
Vanilla extract: Adds depth of flavor.

For the syrup:

Granulated sugar: Sweetens the syrup.
Fresh lime juice: Thins the syrup and adds acidity.
Tequila: For a classic Margarita addition.

For the frosting:

Unsalted butter: The rich base of the frosting.
Cream cheese: Adds a creamy tanginess to enhance the citrusy flavor of the cake.
Kosher salt: Balances the sweetness of the frosting.
Lime zest: Adds a bright acidity and flecks of lime.
Powdered sugar: Thickens and sweetens the frosting.
Margarita mixer: Adds a signature Margarita flavor to the frosting.
Green food coloring, as needed: To tint the frosting green, mimicking the color of fresh limes. You can leave out the coloring, if preferred.

To garnish the cake, you'll also need flake salt and candied lime slices (optional).

How To Make Margarita Cake

A simple cake batter is beaten and baked in three layers, then cooled, doused with a tequila syrup, and frosted with a Margarita-flavored cream cheese frosting for this vibrant dessert. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare pans: Butter and flour three 8-inch round cake pans. You can also use a cooking spray with flour, but it's important to have flour in the pans for the best release.
Step 2. Make the Cake Layers: In a bowl, combine the dry ingredients, and set aside. In a separate bowl, beat butter until creamy, adding sugar gradually and beating until light and fluffy. Add eggs, followed by the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla. Divide between prepared pans.
Step 3. Bake Cake Layers: Bake until a toothpick inserted into the center of each cake comes out clean. Cool completely before removing from pans.
Step 4. Make the Syrup: Combine ingredients in a saucepan and bring to a boil. Set aside to cool.
Step 5. Make Frosting: Cream together butter, cream cheese, salt, and lime zest. Beat in powdered sugar to combine. Beat in margarita mixer and color, if using. Beat frosting until light and fluffy.
Step 6. Assemble Cake: Brush cake layers with syrup. Stack cake layers, frosting with some of the frosting between layers. Coat top and sides of cake with frosting, and garnish with flaky salt and lime slices as desired.

Tips for the Best Margarita Cake

For the most delicious, and best looking margarita cake, keep these tips in mind:

Don't overmix: Avoid overmixing the batter, which could cause the cake to become dense or rubbery.
Divide batter evenly: Weigh or measure the batter when portioning into pans to ensure even layers.
Avoid overbaking: Bake just until a wooden pick comes out clean to keep the cake moist.
Alcohol-infused or not: If you're serving this cake at a bachelorette or adults-only party, feel free to increase the quantity of tequila in the soaking syrup. The reverse is true if serving the whole family—simply leave out the tequila for a non-alcoholic version.
Chill before frosting: If you have time, chill the cake layers in the refrigerator or freezer until cold before frosting. This will help keep the cake from sliding while stacking.
Decorate as desired: Get creative with your decorations. Feel free to lessen or leave out the green coloring in the frosting, if preferred. Finish the cake with candied lime slices, lime wedges, lime zest, or any decorations you prefer.

Can I Make Margarita Cake Ahead?

This cake can be made in advance so it's ready to serve well before your party is underway. To get ahead, bake and chill the cake layers up to two days ahead—just wrap and refrigerate until ready to use. You can also bake and freeze the cake layers up to two months in advance, and thaw when ready to frost.

The frosting can also be made ahead. Prepare as directed, then store in an airtight container in the refrigerator for up to three days. Soften at room temperature before using to frost the cake, whipping to lighten it before using, if needed.

Frost and finish the cake up to one day ahead, garnishing fresh with limes and salt on the day of serving. Bring to room temperature before slicing.

How To Store Leftover Margarita Cake

Store leftover slices of margarita cake well-wrapped or in an airtight container in the refrigerator for up to four days. You can also freeze the cake, ideally in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

More Boozy Dessert Recipes You'll Love

Serving boozy desserts can add a fun element to any party, making them a popular choice for a variety of adults-only occasions. From Mama's rum cake to Margarita balls, we guarantee your guests will love these alcohol-infused sweets:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake Layers:

2 1/2 cups all-purpose flour
3 Tbsp. lime-flavored gelatin
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 cup unsalted butter
2 cups granulated sugar
3 large eggs
1 1/2 cups buttermilk
2 tsp. vanilla extract

Syrup:

1/2 cup granulated sugar
1/4 cup fresh lime juice
1/4 tsp. tequila

Frosting:

10 Tbsp. unsalted butter
5 oz. cream cheese
1/2 tsp. kosher salt
Zest of 1 lime
4 cups powdered sugar
1/4 cup margarita mixer
Green food coloring as needed

Garnish:

Flake salt
Candied or standard lime slices (optional)

Directions

Prepare pans:

Preheat oven to 350°F. Butter and flour 3 8-inch round cake pans; set aside.
Make the Cake Layers:

In a medium bowl, combine flour, gelatin, baking powder, salt, and baking soda. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in vanilla extract. Divide batter evenly between prepared cake pans.
Bake Cake Layers:

Bake until a toothpick inserted into the center of each cake comes out clean, 27 to 30 minutes. Allow to cool completely before removing from pans.
Make the Syrup:

Combine ingredients in a medium saucepan and bring to a boil. Remove from heat and allow to cool to room temperature.
Make Frosting:

Cream together butter, cream cheese, salt, and lime zest until well combined. Add powdered sugar and combine on low until incorporated. Slowly add margarita mixer and continue to beat on low until combined. Increase speed to medium-high and beat until Frosting becomes airy, about 3 minutes. Add green food coloring until Frosting reaches desired shade, if using.
Assemble Cake:

Brush each cake layer heavily with Syrup. Take first layer and spread 1/3 cup of Frosting evenly across the surface. Add the second layer and spread another 1/3 cup of Frosting atop that layer. Add final layer and cover entire cake with 1 cup of Frosting. Garnish by sprinkling the edge of the cake with flake salt and decorating with (candied) lime slices.

Frequently Asked Questions

Can I make a non-alcoholic margarita cake?

Skip the tequila in the syrup for a non-alcoholic version of this cake. It will still be delightfully citrusy and delicious.
What are suitable occasions for serving margarita cake?

Serve this cake at outdoor events, beach gatherings, adult birthdays, taco night, summer barbecues, cookouts, bachelorettes, or just because!
What does margarita cake taste like?

This tender cake is bright and citrusy with lime-flavored cake layers, lime juice in the syrup, and lime zest in the frosting. Tequila added to the syrup adds depth and complexity, while margarita mixer beaten into the luscious cream cheese frosting adds even more of a citrusy punch.