Go Back

Margarita Cake

Margarita cake with a light citrus crumb and a lime-margarita glaze that sets into a soft frosting. This tequila-forward dessert is finished with a salt-rim detail and fresh lime wheels for a cocktail-inspired look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
rest 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.75 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 0.5 lb unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.25 cup fresh lime juice
  • 2 tbsp tequila
  • 1 tbsp lime zest
Margarita frosting
  • 0.5 cup butter softened
  • 2 cup powdered sugar
  • 3 tbsp fresh lime juice
  • 2 tbsp tequila
  • 0.25 tsp salt for garnish rim/detail
Garnish
  • 1 lime wheels
  • 1 fresh mint

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake the cake
  1. Preheat the oven to 350°F and grease a 9-inch round cake pan to prevent sticking.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined and no dry pockets remain.
  3. Cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes, scraping the bowl as needed.
  4. Beat in eggs one at a time, then alternate adding the flour mixture and sour cream, beginning and ending with flour to keep the batter smooth.
  5. Stir in fresh lime juice, tequila, and lime zest until the batter looks evenly speckled with zest.
  6. Pour batter into the prepared cake pan and bake at 350°F for 25-30 minutes, until a toothpick comes out clean.
  7. Allow the cake to cool completely before frosting, about 2 hours.
Make frosting and serve
  1. Beat together softened butter, powdered sugar, fresh lime juice, and tequila until light and fluffy for a spreadable frosting.
  2. Frost the cooled cake with the margarita frosting, smoothing the top and sides evenly.
  3. Rim the serving plate with salt for the margarita look and garnish the cake with lime wheels and fresh mint before serving.

Notes

Pro tip: cool the cake fully before frosting so the glaze doesn’t melt or soak in. Store covered in the refrigerator up to 3 days; freeze unfrosted cake layers up to 2 months (thaw overnight in the fridge) and frost after thawing. For a dairy-light swap, use full-fat Greek yogurt in place of sour cream for a similar tang and tender crumb.