Margarita Cake Recipe

Introduction

This Margarita Cake is a refreshing twist on a classic dessert, combining zesty lime flavors with a touch of tequila. Moist layers of lime cake are complemented by tart lime curd and a silky tequila lime buttercream, making it perfect for celebrations or a special treat.

Ingredients

• 2 ¼ cups all-purpose flour
• 2 tablespoons cornstarch
• 2 cups granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 whole eggs
• 2 egg whites
• 2 teaspoons vanilla extract
• ⅔ cup whole milk
• ⅓ cup lime juice
• 2 tablespoons lime zest
• 1 whole egg (for lime curd)
• 1 egg yolk (for lime curd)
• ½ cup granulated sugar (for lime curd)
• ¼ cup lime juice (for lime curd)
• 1 tablespoon lime zest (for lime curd)
• ⅓ cup cold butter, cut into cubes (for lime curd)
• ¼ cup granulated sugar (for tequila syrup)
• ¼ cup water (for tequila syrup)
• ¼ cup tequila (for syrup and buttercream)
• ¼ cup lime juice (for buttercream)
• 1 tablespoon cornstarch (for buttercream)
• 2 tablespoons lime zest (for buttercream)
• 2 cups (4 sticks) unsalted butter, room temperature (for buttercream)
• 6-7 cups powdered sugar, sifted (for buttercream)
• 1 teaspoon salt (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• Green and yellow gel food color (optional)
• Lime slices, cut in half (for decoration)
• Coarse sea salt (for garnish)

Instructions

1. Step 1: Preheat your oven to 350℉. Prepare three 6-inch round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper.
2. Step 2: In a stand mixer bowl, whisk together the flour, cornstarch, sugar, salt, and baking powder to remove any clumps. Stir briefly with a paddle attachment on low speed.
3. Step 3: Add the room-temperature butter and mix on low until the mixture resembles sand. Incorporate the eggs one at a time, followed by the vanilla extract. Scrape down the bowl sides to ensure even mixing.
4. Step 4: Combine the milk and lime juice, then pour it directly into the batter. Add the lime zest and beat on medium speed for about 30 seconds until smooth and fluffy. Scrape the bowl sides again.
5. Step 5: Divide the batter evenly among the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely. Wrap in plastic wrap and freeze for 30 minutes.
6. Step 6: For the lime curd, whisk the whole egg, egg yolk, sugar, lime zest, and lime juice in a medium saucepan over low-medium heat until the sugar dissolves.
7. Step 7: Add the cold butter cubes one at a time, stirring until each piece melts and incorporates. Continue cooking for 4 to 5 minutes until the curd thickens and coats the back of a spatula. Cover with plastic wrap directly on the surface and set aside to cool completely.
8. Step 8: For the tequila syrup, heat sugar and water in a small saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and stir in tequila. Allow to cool.
9. Step 9: To make the tequila lime buttercream, whisk together lime juice, cornstarch, and lime zest in a small saucepan. Heat over medium, stirring constantly until it thickens and becomes transparent. Chill thoroughly in the fridge.
10. Step 10: Beat the butter and cooled lime gel in a stand mixer with a paddle attachment until light and fluffy, about 2 minutes.
11. Step 11: On low speed, gradually add powdered sugar, then tequila, salt, and vanilla extract, mixing until fully combined. Increase speed to medium-high and beat the frosting for 5 minutes until light and fluffy. Add gel food color if desired and mix briefly on low to remove air bubbles.
12. Step 12: Level the cake layers by trimming the tops flat. Brush or drizzle tequila syrup onto each layer and let it soak for a few minutes.
13. Step 13: Place one cake layer cut side up on your cake board. Spread a thin layer of buttercream, then pipe a ring of buttercream around the edge. Spoon ¼ cup of lime curd into the ring. Top with the next cake layer, cut side down, and repeat the process for the remaining layers.
14. Step 14: Apply a crumb coat to the entire cake and freeze for 20 minutes. Finish by adding a thicker coat of frosting and smoothing the sides. Decorate with lime slices and sprinkle coarse sea salt on top before serving.

Tips & Variations

• Use fresh limes for the best flavor and vibrant zest in both the cake and curd.
• If you prefer a non-alcoholic version, substitute the tequila with additional lime juice or a splash of sparkling water.
• Chilling the cake layers before assembly helps achieve cleaner layers and easier frosting.
• Add a small amount of green food coloring to the buttercream for a festive look, but keep it subtle to maintain a natural lime appearance.

Storage

Store the Margarita Cake covered in the refrigerator for up to 3 days. To maintain moisture, keep it wrapped tightly in plastic wrap or in an airtight container. Allow the cake to come to room temperature before serving for the best texture. Leftover cake can be frozen for up to 2 weeks; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can omit the tequila and replace it with extra lime juice or a splash of sparkling water to keep the lime flavor without the alcohol content.

How do I prevent the lime curd from curdling?

Cook the lime curd gently over low to medium heat while constantly whisking. Adding the butter gradually and covering the surface with plastic wrap immediately after cooking helps prevent curdling and skin formation.

Margarita Cake Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

A refreshing and zesty Margarita Cake featuring layers of lime-infused cake soaked with tequila syrup, filled with smooth lime curd, and frosted with a tangy tequila lime buttercream. Perfect for celebrations, this cake combines citrus brightness with a boozy twist for a deliciously unique dessert.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lime Cake

• 2 ¼ cups all-purpose flour
• 2 tablespoons cornstarch
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 whole eggs
• 2 egg whites
• 2 teaspoons vanilla extract
• 2/3 cup whole milk
• 1/3 cup lime juice
• 2 tablespoons lime zest

For the Lime Curd

• 1 whole egg
• 1 egg yolk
• 1/2 cup granulated sugar
• 1/4 cup lime juice
• 1 tablespoon lime zest
• 1/3 cup cold butter, cut into cubes

For the Tequila Syrup

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup Tequila

For the Tequila Lime Buttercream

• 1/4 cup lime juice
• 1 tablespoon cornstarch
• 2 tablespoons lime zest
• 2 cups (4 sticks) unsalted butter, room temperature
• 6–7 cups powdered sugar, sifted
• 4 tablespoons Tequila
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Green and yellow gel food color, optional

For Decoration

• Lime slices, cut in half
• Coarse sea salt

Instructions

1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Grease three 6-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a stand mixer bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, salt, and baking powder to remove clumps and evenly distribute ingredients.
3. Add Butter and Eggs: Using the paddle attachment, mix on low speed while adding the unsalted butter until the mixture resembles sand. Then add eggs one at a time along with vanilla extract, mixing until fully incorporated. Scrape down the bowl sides as needed.
4. Incorporate Milk and Lime: Combine the whole milk and lime juice. Pour immediately into the batter along with lime zest. Beat on medium speed for 30 seconds until smooth, creamy, and fluffy. Scrape the bowl sides again.
5. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool the Cakes: Remove from oven and cool in pans for 10 minutes. Invert cakes onto wire racks to cool completely. Wrap each cake tightly in plastic wrap and freeze for 30 minutes to firm up for easier assembly.
7. Make Lime Curd: In a medium saucepan over low-medium heat, whisk together the egg, egg yolk, sugar, lime zest, and lime juice until sugar dissolves. Gradually add cold butter cubes, stirring after each addition until melted and incorporated.
8. Cook Lime Curd: Continue to cook, stirring frequently for 4-5 minutes until the curd thickens and coats the back of a spatula. Remove from heat, press plastic wrap directly on the curd surface to prevent a skin, and cool completely.
9. Prepare Tequila Syrup: In a small saucepan, combine granulated sugar and water over medium heat. Cook for about 5 minutes until sugar dissolves fully. Remove from heat, stir in tequila, and set aside to cool.
10. Make Lime Gel for Frosting: Whisk together lime juice, cornstarch, and lime zest in a small saucepan. Heat over medium, stirring constantly, until mixture boils and thickens into a translucent gel. Refrigerate until fully cooled.
11. Prepare Tequila Lime Buttercream: In a stand mixer fitted with paddle attachment, beat unsalted butter with the cooled lime gel on medium-high until light and fluffy, about 2 minutes.
12. Add Powdered Sugar and Flavorings: On low speed, gradually add sifted powdered sugar, then tequila, salt, and vanilla extract. Mix until fully incorporated. Scrape down the bowl sides.
13. Whip the Frosting: Increase speed to medium-high and beat the buttercream for 5 minutes until fluffy and light. Optionally add small amounts of green and yellow gel food coloring for a subtle tint, then mix on low speed for 2 minutes to remove air bubbles.
14. Level Cake Layers and Soak: Trim the domed tops off the chilled cake layers to level them. Using a squeeze bottle or pastry brush, soak each layer evenly with tequila syrup and allow it to absorb for a few minutes before assembly.
15. Assemble the Cake: Place the first cake layer cut side up on a cake board. Spread a thin layer of buttercream, pipe a ring of buttercream around the edge, and fill the center with 1/4 cup lime curd.
16. Stack and Repeat: Place the next cake layer cut side down on top. Repeat buttercream and curd filling for the next layer and top with the final cake layer.
17. Crumb Coat and Chill: Apply a thin crumb coat of buttercream to seal in crumbs. Freeze the cake for 20 minutes to firm the crumb coat.
18. Final Frosting and Decoration: Add a thicker, smooth layer of frosting using a bench scraper to smooth the sides. Decorate the cake with halved lime slices and sprinkle coarse sea salt on top for garnish.

Notes

• Freezing the cake layers before assembly makes them easier to handle and helps produce clean, even layers.
• Pressing plastic wrap directly on the lime curd while cooling prevents a skin from forming, ensuring smooth texture.
• Adjust the amount of tequila in the syrup and buttercream to taste but avoid overdoing it to keep the cake balanced and moist without being overly boozy.
• The gel food coloring is optional and used only to give a subtle pastel tint to the buttercream – it does not affect flavor.
• Ensure the lime gel used for the buttercream is completely cooled before mixing to prevent melting the butter.
• Use fine lime zest for better texture without being overwhelming in the final cake.
• The cake layers can be made a day ahead and frozen; assemble on the day of serving for best freshness.

Keywords: margarita cake, lime cake, tequila cake, lime curd, tequila buttercream, citrus cake, festive dessert