Margarita cake is a bright, refreshing cake flavored with fresh lime juice and zest. Bursting with citrus, it’s finished with a creamy, lime-infused frosting that perfectly balances tart and sweet.
This Margarita Cake is simple to make using a boxed white cake mix, enhanced with nonalcoholic margarita mix, fresh lime zest and lime juice. The frosting mixes tequila (optional) and lime for an indulgent, authentic flavor. It’s an easy crowd-pleaser for birthdays, cookouts, Cinco de Mayo and more. If you enjoy quick cake recipes, try other favorites like Hummingbird Cake, Pineapple Upside Down Cake or a classic Carrot Cake.
What is margarita cake?
Inspired by the classic cocktail, margarita cake incorporates lime juice, zest and margarita mix into the cake batter and frosting. Some versions include a splash of tequila in the icing for a genuine margarita note, though the recipe also works without alcohol. The result is a moist, citrus-forward layer cake with rich, creamy frosting.
Why we love this cake
- Fast and simple—starts with a cake mix.
- Fresh lime flavor shines through.
- Effortless to make for parties or special occasions.
- Decadent, smooth frosting that’s easy to customize.
Ingredients
Cake
- White cake mix — any brand will work.
- Nonalcoholic margarita mix — gives cocktail flavor without alcohol.
- Lime zest — essential for bright citrus aroma.
- Water, vegetable oil, and egg whites (see recipe amounts below).
Frosting
- Unsalted butter, softened.
- Tequila — optional, adds authentic margarita flavor.
- Fresh lime juice — best when freshly squeezed.
- Powdered sugar and lime zest to taste.
Topping
- Lime slices for garnish.
- Lime zest to finish and enhance appearance.
How to make margarita cake
For the cake
- Step 1. Preheat the oven to 350°F. Grease and lightly flour two 9-inch round pans, making sure the edges are well greased so the layers release easily.
- Step 2. In a large bowl, beat together the cake mix, nonalcoholic margarita mix, water, vegetable oil, lime zest and egg whites using a stand mixer or handheld mixer until smooth (about 2–3 minutes). Divide the batter evenly between the prepared pans.
- Step 3. Bake 24–29 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting
- Step 4. Beat softened butter in a medium bowl until smooth. Gradually add tequila (if using), fresh lime juice, powdered sugar and lime zest.
- Step 5. Mix on medium speed for about 3 minutes until the frosting is creamy and fully combined. If the frosting is too thin, add more powdered sugar; if it’s too thick, add a touch more tequila or lime juice, a teaspoon at a time, until you reach the desired consistency.
Assemble the cake
- Step 6. Level the cooled layers with a serrated knife if needed. Place one layer on a cake stand or serving plate and spread an even layer of frosting on top.
- Step 7. Add the second layer, frost the top and then the sides of the cake. Smooth or decorate the sides as you like.
- Step 8. Garnish with lime slices and additional lime zest for a fresh, elegant finish.
Storage
Store leftover cake covered in the refrigerator for up to 5 days. For longer storage, bake the layers ahead, cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze undecorated layers for up to 3 months. Thaw completely before decorating.
FAQs
Yes. You can assemble the cake a day in advance—cover it tightly and refrigerate. Alternatively, bake the layers ahead and freeze them undecorated after they’ve cooled; wrap well in plastic wrap and a freezer bag. Freeze up to 3 months, then thaw and decorate when ready.
Yes. Omitting tequila still yields a delicious lime frosting that’s family-friendly. You may need to adjust the liquid balance—if the frosting seems thick, add a small amount of fresh lime juice until you reach the desired consistency, being careful not to over-acidify the flavor.
More easy cake recipes
- Cherry Chip Cake
- Margarita Poke Cake
- Cotton Candy Cake
- Donut Cake
- Chocolate Cherry Cake
- Sock It To Me Cake
Make this easy margarita cake today for a bright, festive dessert. If you try it, come back and leave a comment to share how it turned out.
Margarita Cake
Ingredients
- For the cake:
- 1 box white cake mix
- 3/4 cup nonalcoholic margarita mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 Tbsp lime zest
- 3 egg whites
- For the frosting:
- 1 1/2 cups unsalted butter, softened
- 4 Tbsp tequila (optional)
- 2 Tbsp lime juice
- 8 cups powdered sugar
- 2 tsp lime zest
- For the topping:
- 2 limes, sliced
- 2 Tbsp extra lime zest
Instructions
- Preheat oven to 350°F. Grease and lightly flour two 9-inch round pans.
- In a large bowl, beat cake mix, margarita mix, water, oil, lime zest and egg whites until combined (2–3 minutes). Divide batter between pans.
- Bake 24–29 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: beat butter until smooth. Gradually add tequila (if using), lime juice, powdered sugar and lime zest. Mix on medium speed until creamy (about 3 minutes). Adjust consistency with more sugar or a little more lime juice or tequila as needed.
- Level the cake layers if needed. Place one layer on a stand, spread frosting on top, add the second layer and frost the top and sides.
- Garnish with lime slices and extra zest. Slice and enjoy.
Nutrition Facts
Calories: 819 · Carbohydrates: 120g · Protein: 8g · Fat: 35g