Introduction

This Margarita Cake is a bright and zesty dessert that combines tangy lime flavors with a touch of tequila in the syrup and buttercream. Perfect for celebrations or whenever you want a refreshing twist on classic cake flavors.

A three-layer cake with light beige sponge and creamy light green frosting covers the entire cake smoothly. The top of the cake is decorated with thin lime slices arranged evenly around the edge. The inside layers clearly show two thin layers of light yellow filling between the sponge layers. A single slice is cut and placed on a white plate to the right, also topped with lime slices and light green frosting. The cake stands on a white cake stand set on a white marbled surface with whole and halved limes, a wooden spoon with white powder, a small bowl of yellow sauce, and a green towel nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour
2 tablespoons cornstarch
2 cups granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 whole eggs
2 egg whites
2 teaspoons vanilla extract
⅔ cup whole milk
⅓ cup lime juice
2 tablespoons lime zest
1 whole egg
1 egg yolk
½ cup granulated sugar
¼ cup lime juice
1 tablespoon lime zest
⅓ cup cold butter, cut into cubes
¼ cup granulated sugar
¼ cup water
¼ cup tequila
¼ cup lime juice
1 tablespoon cornstarch
2 tablespoons lime zest
2 cups (4 sticks) unsalted butter, room temperature
6-7 cups powdered sugar, sifted
4 tablespoons tequila
1 teaspoon salt
1 teaspoon vanilla extract
Green and yellow gel food color (optional)
Lime slices, cut in half
Coarse sea salt

Instructions

Step 1: Preheat your oven to 350℉. Prepare three 6-inch round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper.
Step 2: In a stand mixer bowl, whisk together the flour, cornstarch, sugar, salt, and baking powder to remove lumps. Using the paddle attachment, mix on low speed.
Step 3: Add the butter to the dry ingredients and mix on low until the mixture resembles sand. Add the eggs one at a time with vanilla extract, mixing until fully combined. Scrape down the bowl sides.
Step 4: Combine the milk and lime juice, then pour into the batter. Add lime zest and mix on medium for about 30 seconds until smooth and fluffy. Scrape the bowl again.
Step 5: Divide the batter evenly among the cake pans. Bake for 35-40 minutes or until a toothpick inserted into each cake comes out clean or with a few moist crumbs.
Step 6: Remove cakes from the oven and cool in the pans for 10 minutes. Turn them out onto cooling racks and let cool completely. Wrap the cakes in plastic wrap and chill in the freezer for 30 minutes.
Step 7: For the lime curd, whisk eggs, egg yolks, sugar, lime zest, and lime juice in a medium saucepan over low-medium heat until sugar dissolves. Gradually add cold butter cubes, stirring until melted and combined.
Step 8: Cook the curd for 4-5 minutes until thickened and coating the spatula back. Cover with plastic wrap touching the surface to avoid a skin and let cool completely.
Step 9: To make the tequila syrup, heat sugar and water in a small saucepan over medium heat until sugar dissolves (about 5 minutes). Remove from heat, stir in tequila, and let cool.
Step 10: For the tequila lime buttercream, whisk lime juice, cornstarch, and lime zest in a small saucepan over medium heat. Bring to a boil while stirring, until thick and transparent. Chill thoroughly in the fridge.
Step 11: Beat the butter and chilled lime gel in a mixer with paddle attachment until light and fluffy (about 2 minutes). Slowly add powdered sugar, tequila, and salt, mixing well after each addition.
Step 12: Beat the frosting on medium-high for 5 minutes until fluffy. Optionally, add a small amount of green and yellow gel food coloring, then mix on low for 2 minutes to remove air bubbles.
Step 13: Level the cake layers by trimming the tops. Soak each layer generously with tequila syrup using a squeeze bottle or pastry brush. Let the syrup absorb for a few minutes.
Step 14: Assemble the cake starting with a layer cut side up. Spread a thin layer of buttercream, pipe a ring of buttercream around the edge, and fill the center with ¼ cup lime curd. Add the next cake layer cut side down. Repeat for remaining layers.
Step 15: Apply a crumb coat and freeze the cake for 20 minutes. Then cover with a thicker frosting layer and smooth the sides with a bench scraper.
Step 16: Decorate the top with halved lime slices and sprinkle with coarse sea salt before serving.

Tips & Variations

For a non-alcoholic version, omit the tequila and substitute the syrup with equal parts water and lime juice with sugar.
Use fresh lime zest for the best vibrant citrus flavor throughout the cake and frosting.
To make assembly easier, chill the cake layers well before frosting.
Adjust the green and yellow gel colors to create a festive look matching your occasion.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can freeze the un-frosted cake layers for up to 2 months, thawing in the refrigerator before frosting.

How to Serve

A tall, three-layer cake with light beige sponge layers separated by thin cream filling sits on a white cake stand. The outside is coated in pale green frosting with a slightly textured surface, decorated with thin lime slices arranged on top. One slice of the cake is placed on a white plate in front, showing the even layers and light cream frosting on the outside. Nearby, two whole limes are cut in half, lying on a white marbled surface with a wooden spoon holding coarse white salt, and a small glass bowl with a yellow sauce and a spoon on a green cloth. The scene is bright and clean with a soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can omit the tequila and replace the syrup with a simple lime sugar syrup made from water, lime juice, and sugar. The cake will still have great flavor without the alcohol.

How do I prevent the lime curd from curdling?

Cook the lime curd gently over low to medium heat while whisking constantly. Remove it from heat as soon as it thickens to avoid curdling. Adding the butter slowly while stirring also helps keep it smooth.