With Cinco de Mayo just around the corner, we have revisited an old favorite- Margarita Cake! We’ve made some adjustments to our original Margarita Cake recipe, and this version is bursting with lemon-lime flavor and has an added kick from our tequila-lime buttercream! It’s a fiesta!

Frozen Margarita Mix is our secret ingredient for the cake’s wonderful tanginess, which is perfectly balanced with our Tequila Lime filling and frosting! The layers are moist and soft, and this refreshing cake recipe is suitable for cupcakes also!


  • 1 stick (1/2 cup) (113g) unsalted butter, softened
  • 1 3/4 (350g) sugar
  • 4 eggs, room temperature ( eggs can be warmed by putting in a bowl of warm water)
  • 3 cups (342g) cake flour - **if you do not have cake flour, see note below
  • 1 Tablespoon plus 1/2 teaspoon (15g) baking powder
  • 1 teaspoon (6g) salt
  • 1 1/4 cup (326 g) frozen Margarita Mix, thawed (we used 10 oz can Bacardi brand non-alcoholic frozen concentrated mixer)
  • 1/4 cup (50g) vegetable oil
  • 1 teaspoon (4g) vanilla
  • **Substitution for Cake Flour: For each cup of all purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 tablespoons cornstarch. For this recipe, you will measure out 3 cups all purpose flour, remove 6 Tablespoon flour and replace with 6 Tablespoons of cornstarch. Whisk to blend.


  • 2 cups (4 sticks) (453g) unsalted butter, softened
  • 10 to 12 cups (1150g to 1380g) powdered sugar (measure by lightly spooning to a cup, then sift. I used 12 cups.)
  • 1 teaspoon (6g) salt - popcorn salt melts into the buttercream more easily
  • 4 Tablespoon (49g) lime juice (2 small limes)
  • 3 Tablespoons (37g) tequila
  • 2 teaspoons (11g) milk - milk is optional, you could also use lime juice or tequila


  1. Preheat the oven to 350 degrees. Grease and flour three 8 inch pans. Use parchment paper or wax paper in the bottom of each pan.
  2. In a medium sized bowl add the flour, baking powder and salt. Whisk for 30 seconds to blend and set aside.
  3. In a separate bowl, add the thawed Margarita Mix, oil and vanilla. Set aside.
  4. In the bowl of your mixer, cream the softened butter. Slowly add the sugar and beat at medium speed for 4 to 5 minutes until lightened in color and fluffy. Add the eggs 1 at a time, blending after each until the yellow is blended into the mixture.
  5. Add the dry ingredients alternately with the margarita mix mixture, beginning and ending with dry ingredients ( 3 additions of dry and 2 additions of wet ingredients).
  6. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 10 minutes then turn out.
  7. Also works well for cupcakes. Makes 7 cups of batter.


  1. For the frosting, mix the softened butter until smooth. Slowly add the powdered sugar, salt, tequila, lime juice and milk. Mix on medium speed for 3 minutes adding a bit more liquid if needed or more powdered sugar if too thin. Reduce speed of mixer to low and mix 3 more minutes or until the buttercream is creamy and smooth.

thanks done share recipes to : https://www.mycakeschool.com/recipes/margarita-cake-cinco-de-mayo/

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