Margarita Cake – Cheers to this decadent and tangy take on a margarita cake. It’s infused with that classic bold lime flavor and even better with some tequila!
Who doesn’t love a margarita? Bright sour lime and ice cold tequila are an iconic couple. A margarita will make your taste buds shine as it contains all five flavors: salty, sweet, sour, bitter and umami. This property also makes the drink the perfect basis for baked goods of all kinds.
I made margarita bars, a fun twist on the classic lemon bars—plus a strawberry version because they were such a hit. Then, Margarita Cupcakes were another foray into the possibilities of this iconic flavor combination. And now I’m addicted to this margarita cake.
Margarita Cake
The crispy graham cracker crust, tender cake, and creamy topping offer a variety of texture experiences. Add that to the powerhouse of flavors and it’s easy to get hooked on this recipe. So what are you waiting for? Shake a margarita and let’s bake!
Why this recipe works
- A graham cracker crust stabilizes the cake’s super moist and melt-in-the-mouth texture.
- Alcohol isn’t necessary to give this cake an iconic margarita flavor. However, if you want an adult-only recipe, add tequila for an extra flavor boost.
- You only need a handful of ingredients to create a delicious cake from scratch that’s as easy as it is delicious.
what you will need
Cake
- Butter – Baking soda contains salt, so use unsalted, room-temperature butter to tone down the salty taste.
- granulated sugar
- eggs
- vanilla extract
- Flour – All-purpose flour has enough protein to stand up to all of the acid (and possibly alcohol) in this recipe.
- baking powder – You can swap out the baking powder for â…“ teaspoon baking soda if needed.
- Margarita mix
crust
- Graham crackers crumbs
- Melted butter – You can use salted or unsalted butter for this step, since the added sugar counteracts extra salt.
- granulated sugar
topping
- whipped cream
- powdered sugar
- Margarita Mixture – If you don’t have a margarita mix, you can use equal parts lime juice for the topping.
- lime zest
How to make margarita cake
Be sure to scroll down to the recipe card for measurements and full instructions!
- Shape and bake the dough. Mix the graham cracker crumbs, melted butter and sugar in a bowl. Then press the mixture into the bottom of a 9-inch baking dish. Bake it in a 350°F oven for 8 minutes.
- Cream together the butter and sugar. While the crust is baking, begin the cake batter by creaming the softened butter and sugar. Use a hand mixer or stand mixer for this job. Beat the two together for about 2-3 minutes until the texture becomes light and fluffy with a pale color.
- Mix in the eggs and vanilla. Slowly mix in 1 egg at a time until thoroughly incorporated. Then mix in the vanilla.
- Add the dry ingredients. Next, add flour and baking powder to the dough. Mix until combined and there is no dry flour left. Be careful not to mix too much or you will end up with a thick cake.
- Add the margarita flavoring. Finally, incorporate the margarita mixture until the batter is smooth.
- bake the cake Pour the batter onto the baked crust. Slide the pan back into the oven and let it bake for 35-40 minutes. Remove from the oven once the top is golden and a tester inserted in the center comes out clean. If you press on the top of the cake it should spring back.
- Make the topping while the cake cools. While the cake is cooling, begin the topping. First, using a hand mixer or stand mixer, whip the cream until peaks form. Then add the powdered sugar little by little so you don’t end up covering your kitchen in a gush of sugar. Add the margarita mixture and stir until combined.
- Glaze and serve. Once the cake has completely cooled, you can glaze the cake and serve. Applause!
recipe tips
- An easy and clean way to make graham cracker crumbs is to chop up the whole crackers in a resealable plastic bag. Place whole crackers in the bag and squeeze out as much air as possible. Seal the bag and place it on your counter. Then, using a rolling pin or heavy saucepan, mash them together until you have an even and consistent crumb.
- Use a 9-inch springform pan to effortlessly pop the cake out of the pan. Because this cake has two distinct layers and a soft texture, a springform pan makes for quick, clean release.
- You’ll know the whipping cream is in the “stiff peak” stage when you lift the mixer out of the whipping cream and it forms a mountain-like peak. The tip has a solid tip that sticks straight up and doesn’t tip over.
- Even if the cake feels cool, it might still have a warm core. Over time, this residual heat will melt the glaze. Make sure you let the cake cool completely for about an hour before frosting.
What can I use in place of Margarita Mix?
Simply substitute ¼ cup lime juice and ½ cup milk for the ¾ cup margarita mixture in the cake recipe.
Can I add tequila to the cake?
Get the party started by swapping out the ¾ cup of margarita mix in the cake batter for ½ cup of this mix and ¼ cup of tequila. Keep in mind that not all of the alcohol cooks off in the oven. After 30 minutes of baking time, about 35% of the alcohol content is still in the cake.
How to store margarita cake
The cream in the icing won’t keep on the counter, so it’s best to store the cake in an airtight container in the fridge. It lasts about 3 days this way. Let it come to room temperature before cutting and serving.
how to serve
This margarita cake doesn’t need much fanfare since it’s already the star of the show. However, if you’re looking for some topping inspiration, try one of these options:
- lime – Simply rub a lime over the cake for bright and beautiful decorating spots. You can also use lime wedges or thinly sliced ​​slices. Dried or dehydrated lime rounds would also catch the eye on this cake.
- Mini tequila shooter – It would be fun to serve each slice of cake with one of those little tequila minibar bottles embedded in the frosting. You can even make this recipe in muffin cups instead of a large cake and top each with a lime wedge and a tequila shot!
- Coarse Turbinado Sugar – Just like you would line a margarita glass, you could line the cake with chunky sugar crystals! Pair it with a lime wedge and your guests will instantly get the idea.
Yield: 12
Margarita Cake
Margarita Cake – a moist and tender margarita flavored cake! Tequila is optional but gives it a fun twist!
preparation time 10 mins
cooking time 40 minutes
total time 50 minutes
Ingredients
Cake
- 1/2 cup unsalted butter at room temperature
- 1 cup of granulated sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 cup margarita mix (see notes)
crust
- 1 1/4 cup graham cracker crumbs
- 5 tablespoons of butter
- 1/4 cup granulated sugar
topping
- 1 cup cream
- 1/4 cup powdered sugar
- 1 tablespoon margarita mix/lime juice
- lime zest
instructions
- Preheat oven to 350ºF.
- Mix together graham cracker crumbs, melted butter, and sugar for crust. Press into the bottom of a 9-inch springform pan or 9-inch square baking dish. Bake 8 minutes.
- Beat the butter and sugar until light and fluffy, 2-3 minutes.
- Beat in the eggs one at a time until fully incorporated. Add vanilla and mix until combined.
- Add flour and baking powder, mix only briefly.
- Add the margarita mixture (or your liquid of choice) and mix until smooth.
- Pour into baked curd and bake 35-40 minutes, until top is just golden, springs back to the touch and a tester comes out clean.
- Remove the cake from the oven and allow it to bake fully before topping.
- For the topping, whip the whipped cream until stiff. Add powdered sugar and margarita mix/lime juice until well combined.
- Spread on the cooled cake. Sprinkle with the zest of 1 lime.
Remarks
You will need 3/4 to total liquid. If you don’t have margarita mix, you can use 1/4 cup lime juice and 1/2 cup milk. Would you like to add tequila? Use 1/2 cup margarita mix and 1/4 cup tequila.
Recipe adapted from Betty Crocker
Nutritional Information
yield
12
serving size
1
amount per serving calories 435total fat 22gSaturated Fatty Acids 13gtrans fat 0gunsaturated fat 7gcholesterol 86mgsodium 158mgcarbohydrates 58grfiber 1gSugar 41gprotein 4g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
I created a fun group on Facebook and would love for you to join us! It’s a place to share YOUR favorite recipes, ask questions, and see what’s new in dinner, dishes, and desserts (so you don’t miss a new recipe)! If you want to try it, you can submit a request to join HERE.
Be sure to follow me Instagram and tag #dinnersdishes so I can see all the wonderful DINNER, MEAL AND DESSERTS recipes YOU make!
Follow me on my social media channels so you don’t miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know that there is a SHOP for dinner, dishes and desserts? Check out all my e-books as well as branded items HERE! Or you can buy me a coffee to say thank you!
Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
