"Because we've all been eating cake and thought, 'you know what this needs? Booze.' " - Jim Gaffigan
Okay, in fairness, Gaffigan was joking when he said that. Or at least probably exaggerating a bit. He's a comedian after all. That said - he's not really wrong! 😉 If the flavor's good in a drink, then it's got to be good in a cake, right? 😉 I won't lie; I'm not exactly the world's biggest tequila fan. But this recipe is up there on my 'favorite cakes' list! The tequila, orange, and lime plus the flavors from the cake and frosting are hard to beat! Recipe for this tequila, Triple sec, and lime-infused Margarita cake is below!
WHY MAKE A MARGARITA CAKE?
- This delicious margarita cake features tequila- and triple-sec-infused scratch cake layers - no cake mixes or jello!
- Tequila- and triple sec-infused margarita frosting
- Optional tequila and triple sec cake drizzle - to spike your cake with more margarita flavor!
- Topped with a bright candy melt drip, margarita glass, and a scattering of lime twists and zest!
"What if I've never added a drip to a cake before?"
- Actually - you're on the perfect recipe page! This drip is supposed to look a bit messy, so it's a great place to start. And to practice.
- The most important tip I can give you - when you measure your candy melts and heavy cream, make sure to do it carefully + accurately. Too thick and it won't drip, too thin and it'll run places you don't want it to. Ask me how I know, lol.
- In that same vein, I always recommend trying out a small test drip first! Let just a bit run down the side of the cake to check consistency, then add the mixture to the rest of the area in the glass you want to cover.
"Can I make the cake / frosting ahead of time?"
You can! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months.
After you cut the cake - Cover or wrap any remaining cake well to keep it from drying out. It will keep well in the fridge for 3-5 days if protected from drying out. I mean, if it lasts that long without getting eaten.
"There are soo many ingredients and steps in this recipe! Any shortcuts I can take?"
Obviously, I recommend sticking to the recipe. (My slightly biased opinion.) But! That said - as mama to 2 tiny kiddos as I update this post, I know sometimes you just need to cut down on time spent and mess made as you take on an extra project! So here's a shortcut option. I tried this once - and obviously it wasn't as good as the OG recipe. But it was quicker and a good substitute!
To speed up the recipe using cake mixes -
Replace the oil with melted butter, the water with 1 3/4 cup buttermilk, 2 Tbsp tequila, and 2 Tbsp triple sec, and add a small drop of yellow gel food color optional for brighter cake layers. Keep the baking pans the same! The cake layers will just be a little less rich, but the substitutes above will help.
- You can use store-bought frosting, just be aware you'll need at least 2 cans and that it's thinner than the recipe in this post.
- If you want to flavor canned frosting with tequila / triple sec, make sure you have more powdered sugar on hand to thicken it back up to a spreadable consistency.
Okay! I think that covers everything - on to the recipe!!
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Don't forget to pin this recipe for later!
Margarita Cake
Equipment
- Cake leveler (or a large serrated knife and ruler)
- Squeeze bottle (or piping bag or spoon; to add cake drip)
- Martini glass (these layers bake dense enough to hold a real one, but you can use a plastic martini glass if you'd rather)
Ingredients
Margarita Cake layers
- 3 ¼ cups all purpose flour
- 3 cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (or 2 sticks, room temperature)
- 2 teaspoons clear vanilla extract
- 5 eggs
- 1 ¼ cup buttermilk (room temperature)
- 2 Tablespoons Tequila (I've used Jose Cuervo and Margaritaville)
- ¼ cup Triple Sec
- 2 teaspoons lime extract (lime juice may react with baking powder)
- 1-2 drops yellow gel food coloring (optional for brighter layers)
Margarita Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package, softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 1-2 Tablespoons Tequila
- 1 Tablespoons Triple Sec
- 1/4 teaspoon salt (if using unsalted butter)
Cake Drizzle (optional)
- 3 Tablespoons Tequila
- 3 Tablespoons Triple Sec
Drip & Decorations
- 6 ounces white candy melts (for drip; I use the Wilton brand Bright White)
- 3 Tbsp heavy whipping cream (for drip)
- 1 small drop yellow food coloring (for drip; liquid may cause white chocolate to seize and harden)
- 3-4 small limes (1 zested & 2-3 sliced for decorating)
- 2 Tablespoons coarse sea salt (optional; to rim martini glass)
- 1 Tablespoon karo syrup (optional; to rim martini glass)
Instructions
Margarita Cake layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or mixing bowl with a hand mixer or whisk)  until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in eggs, and mix on low until just combined. Mix the tequila, Triple Sec, and lime extract into the buttermilk and pour the mixture into the dry ingredients in two parts, on a low speed. Mix until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
- Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming - if you trim the layers while they’re still warm, they will crumble and break. (This is a great time to make your frosting!)
Margarita Cream Cheese Buttercream Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with tequila and Triple Sec until frosting reaches a spreadable consistency. Add salt and beat until well combined.
Cake Drizzle (optional)
- (I wanted a bit more 'margarita' flavor to my cake layers, so I drizzled a mixture of tequila and triple sec over each layer - a couple of Tablespoons each. Optional but recommended! Let sit for a minute or two to soak into the cake layers.)
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and sprinkle with a bit of lime zest. You can add a bit of coarse-ground salt between the layers if you like as well. Repeat the process with your remaining cake layers.
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.
Decorating
- Spread a bit of corn/karo syrup on glass rim and dip in coarse salt and lime zest.
- Place candy melts and heavy cream into a microwave-safe bowl (my favorite brand is incredibly thick; you may need a bit less depending on the thickness of your heavy cream)! Microwave on 50% power in 30-second intervals until smooth, stirring in between. Stir in gel coloring.
- Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer candy melt mix to a piping bag or squeeze bottle (or small cup or spoon; you just have a little less control). I recommend a test drip to make sure your drip isn't too thin or thick.
- Drizzle candy melt drip into your margarita glass, then invert the glass and press an edge into the top of the cake at about a 45 degree angle. Allow the drip to run away from the glass and drip down the upper edge of your cake – I sometimes tilt the turn table a bit to help, and add some extra candy melt mix to fill in any gaps. Place the cake into the refrigerator to set the drips.
- Add a few lime slices to the top and sides of the cake - I cut a few to the center to make lime 'spirals.' Congratulate yourself on your gorgeous cake - and cut in and enjoy! ;)
Video
Notes
Nutrition
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Pictured: Strawberry Margarita Cake, Chocolate Strawberry Martini Cake, Raspberry Lemon Drop Cake
This is a great cake. I have friends and family with allergies and its great to know there is a cake I can make that we can all celebrate with. Thanks for a brilliant recipe.