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Strawberry Margarita Cake
Cake-take on a delicious cocktail - make this Strawberry Margarita cake, featuring tequila- and triple sec-infused layers and frosting!
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
Strawberry Margarita Cake Layers
- 3 ¼ cup all-purpose flour
- 3 cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (or 2 sticks room temperature)
- 2 teaspoons clear vanilla extract
- 1 cup egg whites (about 7 eggs, or use carton egg whites so you don’t waste yolks!)
- 1 cup buttermilk (room temperature)
- 2 Tablespoons Tequila
- 2 Tablespoons Triple Sec
- ¼ cup mashed strawberries (or strawberry preserves)
- 2 Tablespoons vegetable oil
- 1 small drop Red gel food coloring (optional; for brighter pink cake 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
- 1-2 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)
- 1-2 drops red gel color (for drip)
- 3-4 fresh strawberries (for decorating)
- 3-4 small limes (for decorating)
- 2 Tablespoons coarse sea salt (optional; to rim martini glass)
- 1 Tablespoon karo syrup (optional; to rim martini glass)
Instructions
Cake layers
- Preheat oven to 350°F. Prepare three 8-inch cake pans with baker's floured cooking 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 large bowl with a hand mixer) 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 egg whites and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in tequila, triple sec, strawberries/preserves, oil, and food color if desired, and mix at a low speed 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 try to 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 milk until frosting reaches desired consistency. Add vanilla and salt if needed 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 - about a Tablespoon 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 first layer with frosting. (Again, optional, but I added about 1/4 cup of strawberry preserves to the frosting I filled the cake with.) Add your next cake layer on top, and 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 – spreading 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. (This is a great time to make your candy melt drip(s) and prep your glass!)
Decorations
- 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 (the brand I like comes from Costco and 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 color to a deep pink/red shade until smooth.
- Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer candy melt mix to a piping or squeeze bottle (or you can use a 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.
- If needed, smooth any gaps or bumpy spots with an offset spatula. Place the cake into the refrigerator to set the drips.
- Cut a few strawberries in half lengthwise and some lime slices (cut to the center to make lime twists) – add to the top of the cake around the glass! You’re done - cut in and enjoy!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1slice (1/16th cake)Calories: 745kcalCarbohydrates: 99gProtein: 9gFat: 38g
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