Dessert - Margarita Cake recipes
Moist layers of zesty lime and tequila cake filled with thick and creamy lime curd and topped with margarita gelatin on top! This Margarita Cake is flavored with lime and plenty of tequila for a moist and tender cake that is so full of margarita flavor!
Provided by: Life Love and Sugar
Total time: 27664954 minutes
Cook time: 30 minutes
Prep time: 27664954 minutes
Yields: 12 servings
Number of ingredients: 19
- 3 cups (390g) all-purpose flour
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 1 tsp salt
- 1 1/2 cups (336g) unsalted butter, room temperature
- 2 cups (414g) sugar
- 4 egg whites
- 1 1/2 tsp vanilla extract
- 3/4 cup milk
- 1/4 cup lime juice
- 1/2 cup tequila
- 2 tbsp lime zest
- 1 1/2 cups butter
- 1 1/2 cups shortening
- 12 cups (1380g) powdered sugar
- 1 tbsp finely grated lime zest
- 6 tbsp fresh lime juice
- Lime slices, for decor
- Sugar sprinkles, for decor
- Serving Size: 1 Slice
- Calories: 1033 calories
- Sugar: 113.6 g
- Sodium: 411.5 mg
- Fat: 52.4 g
- Saturated Fat: 19.9 g
- Trans Fat: 2.9 g
- Carbohydrate: 138.8 g
- Fiber: 0.9 g
- Protein: 5.7 g
- Cholesterol: 54.3 mg
- Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides. 2
- . Combine the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
- . Cream the butter and sugar in a large bowl on medium speed about 2-3 minutes, until light and fluffy.
- . Add the egg whites and vanilla and beat on medium speed until well combined. Scrape down the sides of the bowl, as needed, to make sure everything is combined.
- . Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated.
- . Add the milk and beat on medium speed until incorporated.
- . Add another third of the flour mixture to the batter and beat on medium speed until incorporated.
- . Add the lime juice, tequila and lime zest and beat on medium speed until incorporated.
- . Add the remaining dry ingredients and beat on medium speed until well combined and smooth.
- 0. Divide the batter evenly between the cake pans and spread evenly.
- 1. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal. 10
- Remove the cakes from the oven and allow to cool for 1-2 minutes, then remove to a cooling rack to cool completely. 11
- To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth. 12
- Slowly add about half of the powdered sugar, mixing until well combined and smooth. 13
- Add the lime zest and lime juice and mix until well combined and smooth. 14
- Slowly add the remaining powdered sugar and mix until well combined and smooth. 15
- Add additional lime juice, if needed, to thin out the frosting. 16
- To put the cake together, trim the tops of the cakes so they are flat. The cake layers should be pretty flat, but if there’s a dome, trim it off. 17.
- lace the first layer of cake on a serving plater, then top it with about 1 cup of frosting and spread into an even layer. 18.
- dd the second layer of cake and another layer of frosting. 19.
- op the cake with the remaining cake layer and frost the outside of the cake. I used my 9 inch offset spatula to create the lines on the side of the cake, but feel free to leave that off. 20.
- inish off the cake with some swirls of the remaining frosting and lime slices. I also sprinkled some coarse sugar sprinkles around the top of the cake to mimic the look of salt, but that’s optional.
Margarita Cake with Lime Curd and Tequila Gummy Layer!
Provided by: Elizabeth Marek
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 33
- 10 grams gelatin (KNOX)
- 2 ounces cool water
- 4 ounces margarita mix
- 2 Tablespoons sugar
- 2 Tablespoons lime juice
- 2 ounces tequila
- 1 Tablespoon Grand Marnier
- 8 ounces lime juice
- 6 ounces sugar
- 5 large egg yolks
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 4 ounces unsalted butter
- 2 Tablespoons lime zest
- 1 Tablespoon Tequila
- 1 teaspoon Grand Marnier
- 8 ounces unsalted butter (softened but not melted)
- 14 ounces sugar
- 6 ounces egg whites (room temperature)
- 14 ounces all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon extract
- 5 ounces milk (slightly warm)
- 2 1/2 ounces tequila (You can substitute with milk or lime juice)
- 2 1/2 ounces lime juice
- 2 ounces vegetable oil
- 2 Tablespoons lime zest
- 16 ounces unsalted butter (softened but not melted)
- 16 ounces powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 ounces pastuerized egg whites
- Serving Size: 1 slice
- Calories: 964 kcal
- Carbohydrate: 122 g
- Protein: 11 g
- Fat: 46 g
- Saturated Fat: 29 g
- Trans Fat: 1 g
- Cholesterol: 208 mg
- Sodium: 288 mg
- Fiber: 2 g
- Sugar: 79 g
- Margarita Gelatin
- Sprinkle the gelatin onto the cool water and let it absorb for 5 minutes
- Add the bloomed gelatin to the margarita mix, sugar, and lime juice.
- Melt the gelatin mixture in the microwave for about 30 seconds or in a saucepan over low heat until the gelatin granules turn clear.
- Let the mixture sit for 5 minutes then scoop off the foam from the surface
- Stir in the tequila and Grand Marnier.
- Pour 3/4 of the mixture into ice cube molds. Save the rest to pour it on top of the cake later. Don't worry if it solidifies, you can just re-melt it when you're ready to use it. If you don't have an ice cube tray, you can pour the liquid into a shallow, glass pyrex dish, let it set up, and slice them into cubes with a knife.
- Place the ice cube tray in the fridge to chill for at least a few hours or overnight.
- Lime Curd
- Zest the limes, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
- Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)
- Add your lime juice, granulated sugar, and lime zest to a saucepan and bring it to a simmer over medium heat, whisking to prevent burning.
- When it has reached a simmer, scoop about 1 cup of the lime juice mixture and slowly add it into the egg yolk mixture while whisking continuously.
- Add the tempered egg mixture back into the lime mixture while whisking constantly. Keep an eye on it and keep whisking until it thickens, if you walk away for even a minute, the eggs can curdle.
- I cook my curd for about 2 minutes because I like thick lime curd. Use a thermometer to check the temperature of the lime curd. Removing the curd at 170 ºF (76 ºC)will yield a thinner consistency while removing it at 180 ºF (82ºC) will be thicker.
- Add your butter in chunks to the lime curd and whisk it until the butter is melted and combined. Remove the lime curd from the heat. It will continue to thicken as it cools.
- Add in your tequila and Grand Marnier (both optional) and stir until smooth.
- Pour the finished lime curd into a heat-proof jar or bowl. Cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd. Refrigerate for minimum of 2 hours. Store it in the fridge for up to one week or freeze it for up to a year.
- Lime Cake
- Preheat your oven to 335 ºF and prepare three 6"x2" cake pans with cake goop or another preferred pan release. You can also use two 8"x2" pans, just bake for longer.
- Combine the lime juice, zest, tequila, lemon extract, and milk and set it aside
- Combine the flour, baking powder, and salt and set it aside.
- Add your softened butter and sugar to the bowl of your stand mixer with the paddle attachment attached and cream it on medium-high speed until it's light, white, and fluffy (about 4-5 minutes).
- Add in your egg whites (make sure they are room-temp or even slightly warm) 1/3 at a time while mixing on low, letting them mix in before adding the next part.
- Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids, and the rest of your dry. Mix until just combined.
- Divide your batter evenly between your prepared cake pans and bake them for or 25-35 minutes or until a toothpick comes out from the center clean or the top bounces back when you lightly touch it.
- Let the cake layers cool for 15 minutes in the pans then turn them out onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired.
- Easy Buttercream
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1-2 minutes to dissolve the powdered sugar.
- Add in your salt and vanilla extract
- Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping on high until it no longer tastes like butter, about 8-10 minutes.
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
Provided by: Just Cher
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 13
- 1 package lemon cake mix
- 1 (4 ounce) package instant lemon pudding mix
- 1/2 cup vegetable oil
- 1/2 cup frozen limeade concentrate
- 1/4 cup water
- 4 large eggs, lightly beaten
- 1/2 cup gold tequila
- 2 tablespoons triple sec
- 1 1/2 tablespoons tequila
- 1 tablespoon triple sec
- 1/4 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1 1/4 cups powdered sugar
- Calories: 407.7 calories
- Fat: 15.8 grams
- Saturated Fat: 2.5 grams
- Cholesterol: 62.9 milligrams
- Sodium: 436.6 milligrams
- Carbohydrate: 63.5 grams
- Fiber: 0.5 grams
- Sugar: 38.6 grams
- Protein: 4 grams
- Preheat oven to 350 degrees, grease& flour a bundt pan.
- Set aside.
- Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
- Beat for 5 minutes at medium speed with an electric mixer.
- Pour batter in prepared bundt pan.
- Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
- Cool on a wire rack for 10-15 minutes.
- Remove from pan and cool completely.
- Spoon tequila lime glaze over cooled cake.
- Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
- Stir until well blended.
- Add more powdered sugar for a thicker glaze.
Provided by: Kathleen
Cook time: 45 minutes
Prep time: 15 minutes
Number of ingredients: 13
- ▢ 1 tablespoon lime zest
- ▢ 2 tablespoons lime juice
- ▢ 1 (10 ounces) can frozen nonalcoholic margarita mix, thawed
- ▢ 1/2 cup butter, softened
- ▢ 4 large eggs, at room temperature
- ▢ 1 boxed lemon cake
- ▢ 1 (3.4 ounce) box instant lemon pudding
- ▢ 1 1/2 cups confectioners' sugar
- ▢ 3 tablespoons lime juice
- Garnish (optional)
- ▢ lime peel
- Serving Size: 1 serving
- Calories: 241 kcal
- Carbohydrate: 41 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 62 mg
- Sodium: 299 mg
- Fiber: 1 g
- Sugar: 24 g
- Make Cake:
- Preheat oven to 350°F. Grease and flour a 10 cup bundt pan; set aside.
- In a mixing bowl add all of the cake ingredients.
- Using an electric mixer, set on low, beat until ingredients are combined. Turn mixer to medium and continue to beat for 4 minutes. Pour into a prepared pan.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool in pan for 10 minutes, then invert onto a cake plate and cool completely.
- Make Glaze:
- Combine confectioners sugar with lime juice and whisk until smooth. Drizzle over cake. Garnish as desired with lime peel.