Real Recipes From Real Home Cooks ®

margarita cake

(63 ratings)
Blue Ribbon Recipe by
Nancy Thomas
Keithville, LA

Got this recipe from a cookbook someone I went to school with has put together. I made it for a cookout we had at the lake on Memorial Day weekend & the guys my husband works with requested it as well. Everyone that has tried it really likes it. *Side Note* Since there were many questions regarding the use of the liquid margarita mix instead of the frozen mix, I substituted 10 oz of the liquid for the frozen. It came out perfectly. Also I edited the eggs to say room temperature. This should help with the butter clumping up as well.

Blue Ribbon Recipe

This is a sweet and tangy cake that really tastes like a margarita, not just lime. Margarita mix is what makes this so good, it's a very recognizable flavor. Tender and moist, the cake is topped with a sweet and tangy frosting. A delicious dessert for taco night or summer cookouts.

— The Test Kitchen @kitchencrew
(63 ratings)
yield 10 -14
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For margarita cake

  • 1 stick
    butter, softened
  • 4
    eggs, room temperature
  • 1 box
    white cake mix
  • 1 box
    vanilla instant pudding (3 oz)
  • 1 can
    frozen margarita concentrate, completely thawed (10 oz)
  • 2 tsp
    lime juice
  • 1 Tbsp
    lime zest
  • 1 Tbsp
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    lime zest
  • 1 1/2 c
    (about) powdered sugar

How To Make margarita cake

Test Kitchen Tips
We found the frosting a little thick to drizzle. If you have that issue, thin it out with a little more lime juice.
  • Bundt pan greased while oven preheats.
    Pre-heat oven to 350° degrees & prepare Bundt style cake pan (I use Bakers Joy).
  • Butter, eggs, margarita concentrate, lime juice, and zest mixed together.
    Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice, and zest together.
  • Cake mix and pudding mixed together.
    Add cake mix and pudding; mix until well blended.
  • Batter poured into the Bundt pan.
    Pour batter in pan and bake 45-55 minutes. Let cool for 10-15 minutes and remove from pan.
  • Glaze ingredients combined in a saucepan.
    While the cake is cooling, in a saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
  • A slice of Margarita Cake on a plate.
    Drizzle glaze over the cake while it's still warm.