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Margarita Cake with Lime Curd and Tequila Lime Buttercream Recipe

★★★★★

4.6 from 149 reviews
  • Author: Julian
  • Total Time: 1 hour 20 minutes
  • Yield: 1 3-layer 6-inch cake (serves approximately 8 people) 1x

Description

This vibrant Margarita Cake combines zesty lime flavors with a boozy tequila twist, featuring moist lime-infused layers, a tangy lime curd filling, and a smooth tequila lime buttercream frosting. Perfect for celebrations or whenever you crave a refreshing citrus dessert with a fun adult punch.

Ingredients

Scale

Lime Cake

  • 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

Lime Curd

  • 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

Tequila Syrup

  • ¼ cup granulated sugar
  • ¼ cup water
  • ¼ cup tequila

Tequila Lime Buttercream

  • 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 coloring (optional)

Garnish

  • Lime slices, cut in half
  • Coarse sea salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350℉. Grease and line three 6-inch round cake pans with cooking spray and parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a stand mixer bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, salt, and baking powder to remove any clumps and evenly distribute ingredients.
  3. Add Butter and Eggs: Using the paddle attachment, mix in the room temperature butter on low until the mixture resembles sand. Then add eggs one at a time along with vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
  4. Incorporate Wet Ingredients: Combine milk and lime juice, then pour immediately into the batter. Add lime zest and beat on medium speed for 30 seconds until the batter is smooth and fluffy. Scrape down the bowl sides again.
  5. Bake the Cake Layers: Evenly divide the batter among the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  6. Cool and Chill the Cakes: Remove cakes from oven. Let them cool in pans for 10 minutes, then invert onto cooling racks. Wrap cooled cakes tightly in plastic wrap and freeze for 30 minutes to firm up.
  7. Make Lime Curd: In a medium saucepan over low-medium heat, whisk together whole egg, egg yolk, sugar, lime zest, and lime juice until sugar dissolves. Add cold butter cubes gradually, stirring until each is melted and incorporated. Cook for 4-5 minutes until thickened and coating the back of a spatula. Cover with plastic wrap pressed directly on the surface and let cool completely.
  8. Prepare Tequila Syrup: In a small saucepan, combine sugar and water over medium heat. Heat for 5 minutes until sugar dissolves. Remove from heat, stir in tequila, and set aside to cool.
  9. Make Tequila Lime Gel: Whisk lime juice, cornstarch, and lime zest together in a small saucepan. Heat over medium heat, stirring constantly until mixture thickens and becomes transparent. Cool thoroughly in the fridge.
  10. Prepare Buttercream: Using the paddle attachment, beat room temperature butter and the cooled lime gel on medium speed until light and fluffy, about 2 minutes. Reduce mixer speed to low and gradually add powdered sugar, then tequila, salt, and vanilla extract, mixing until combined. Increase speed to medium-high and beat about 5 minutes until the buttercream is very light and fluffy. Optionally add small dots of green and yellow gel food color and mix on low for 2 minutes to remove air bubbles.
  11. Assemble the Cake: Level cake tops by cutting off domes. Brush or spoon tequila syrup onto each layer to soak. Place one cake layer cut side up on cake board, spread a thin layer of buttercream, then pipe a ring of buttercream on the edge. Spoon ¼ cup lime curd inside the ring. Place the next cake layer cut side down over the filling. Repeat for remaining layers.
  12. Crumb Coat and Chill: Apply a thin crumb coat of buttercream over the assembled cake. Freeze for 20 minutes to set.
  13. Final Frosting and Decoration: Add a thicker final layer of buttercream, smoothing the sides with a bench scraper. Decorate the top with lime slices and sprinkle with coarse sea salt to finish.

Notes

  • Freezing the cake layers before assembly makes them easier to handle and reduces crumbs when frosting.
  • Pressing plastic wrap onto the lime curd prevents a skin from forming, ensuring smooth texture.
  • Using a squeeze bottle or pastry brush helps evenly soak the cake layers with tequila syrup without making them soggy.
  • Gel food colors are optional and provide subtle green and yellow hues for a vibrant cake appearance.
  • Allow the assembled cake to rest in the fridge before serving to let flavors meld beautifully.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-inspired

Keywords: Margarita Cake, Lime Cake, Tequila Cake, Citrus Cake, Lime Curd, Buttercream Frosting

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Find it online: https://juliandempsey.com/margarita-cake-with-lime-curd-and-tequila-lime-buttercream-recipe/