If drinking margaritas all summer long is your thing, then you’re going to love this Boozy Tequila Margarita Cake recipe. It’s a bundt cake with frozen margarita mix blended into the batter for an unbelievably moist cake that’s bursting with flavor, then it’s finished with a thick tequila glaze. It’s everything you love about the flavor of a classic margarita, but in a dessert form! Serve it all summer long because it never gets boring.
My regular readers know that I am a huge fan of baking with booze. Adding liquor to your cakes and desserts will give it so much flavor. Sometimes it’s baked off and other times you just add a touch for flavor.
This Margarita Cake has plenty of flavor with the frozen mix, fresh lime zest and lime juice. Yet, only the glaze has the tequila in it! Surprisingly, you only need a tablespoon of tequila for the punch of flavor – so you can save the good stuff for drinking.
I’ve made this cake for bridal showers, summer bbq’s and even church potlucks. The bundt cake is beautiful and everyone always comments on the burst of flavor they aren’t expecting. It continues to be a hit and that’s why it’s my go-to summer dessert recipe.
Ready for even more boozy bundt cakes? Check out these other boozy cakes that you’ve got to try:
How To Make This Boozy Margarita Cake
The key to any great bundt cake is picking out the right pan. If you cheap out, you could do a lot of hard work for nothing because your cake will stick. I only trust my NordicWare Bundt Pan and I use it every time. I recommend the brand to everyone and they last forever! It’s the best way to bake your cake without worry.
What To Serve With Margarita Cake
This cake is so moist and has a very slight sticky texture. It doesn’t need much else, but I enjoy it with a scoop of lemon sorbet. I find that ice cream is almost too rich with the cake and takes away from the summer flavors. Serve it as part of a summer dinner that’s light – like making something on the grill. You can make the cake up to 24-hours ahead of time before serving.
How To Keep Your Cake Fresh
After your cake has completely cooled, you’ll ice it. Once you’ve finished serving the cake, you can store any leftovers. I use an airtight food storage container and cut it into individual slices. If you’re all about keeping the bundt cake ring shape, then use a cake storage container. Enjoy the cake for 4 days for the best freshness.
Can You Freeze Margarita Cake?
Yes! This cake freezes so well. I have been known to make two cakes and freeze one to enjoy later. Freeze it for up to three months. Let it thaw to room temperature before serving again. If you know of an upcoming event, make a second one. You won’t regret it.
Tips For Getting Your Cake Out Of The Bundt Pan
Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:
- Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
- Let the cake cool completely before you even attempt to remove it from the pan.
- If it sticks, hit the bundt cake pan with a spoon to loosen it.
- If the sides are sticking, use a knife around the edges.
- Flip it onto the cooling rack and walk away – let gravity take over.
What You’ll Need From The Grocery Store:
- Lemon Cake Mix
- Instant Lemon Pudding Mix (3.4 oz)
- Frozen Non-Alcoholic Margarita Mix (10 oz)
- Lime (For Juice & Zest)
- Powdered Sugar
- Tequila (Blanco or Reposado)
Step-By-Step Directions To Make A Margarita Cake
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan (I used Baker’s Joy spray). In a large bowl (or stand mixer), combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Meanwhile, in a small bowl, combine glaze ingredients.
Drizzle over cake using a spoon – letting the sides drip down.
- 1 Package Lemon Cake Mix
- 1 Package (3.4 ounces) Instant Lemon Pudding Mix
- 1 Can (10 ounces) Frozen Nonalcoholic Margarita Mix (thawed)
- 4 Large Eggs (room temperature)
- 1/2 Cup Butter (softened)
- 2 Tablespoons Lime Juice
- 3 Teaspoons Grated Lime Zest
For The Glaze:
- 1-1/2 Cups Powdered Sugar
- 2 Tablespoons Lime Juice
- 1 Tablespoon Tequila
1- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan (I used Baking Joy spray). In a large bowl (or stand mixer), combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2- Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3- Meanwhile, in a small bowl, combine glaze ingredients. Drizzle over cake using a spoon - letting the sides drip down.
Place leftover cake in an airtight food storage container and enjoy for 4 days.
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Amount Per Serving: Calories: 353Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 436mgCarbohydrates: 59gFiber: 1gSugar: 39gProtein: 4g
**Nutrition is calculated by a third party. Actual values may vary.