Margarita Cake with Key Lime Cream Cheese Frosting Recipe - Allrecipes.com
Margarita Cake with Key Lime Cream Cheese Frosting Recipe
  • READY IN 2 hr

Margarita Cake with Key Lime Cream Cheese Frosting

Recipe by  

"You can even make an adult version, by adding 3 shots of either rum or tequila to the icing! I make this cake for parties and on birthdays."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
  2. In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
  4. To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.
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Footnotes

  • Cook's Notes:
  • You may use your favorite 1-2-3-4 cake recipe if you'd prefer to make this cake from scratch.
  • To make a layer cake instead, grease and flour 2 8-inch round cake pans, pour the batter into the prepared pans, and bake as directed in Step 3. Cool the cakes in their pans for 15 minutes before inverting onto a wire rack to finish cooling. Make frosting as directed.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2011

Oh yum! Since others said the recipe made a lot of frosting, I took the that part of the recipe and followed the amounts used for 8 servings. This works out to be 5 ounces cream cheese, 1/3 cup butter, 2 t. each lime peel and juice, and 3 1/3 cups powdered sugar. That was still plenty of frosting, and we thought the flavors were just perfect! Thanks, Tori for a fantastic recipe!

 
Most Helpful Critical Review
May 13, 2010

It was ok, I really like the frosting taste, but I didnt care for the texture of the cake. the tast was very concentrated, a little to strong for me.

 
Mar 24, 2011

This cake is yummy and I plan to make it again for this year's Cinco de Mayo party at our office. I only wish that people wouldn't give recipes bad ratings when they change the ingredients. The overall ratings are then skewed.

 
Mar 29, 2011

I tried this recipe with cupcakes. I think with a little tweeking, they could be good but I ended up over baking them. I'll definitely try them again and start testing them at about 20 minutes. The icing was too thin for piping though. I tried adding more sugar which helped some but it just never seemed to get thick enough to actually pipe.

 
May 11, 2011

I got raves for these cupcakes. I used zero calorie margarita mix by Baja Bob and replaced the oil with equal amounts of no sugar added apple sauce. I made my own low calorie cream cheese frosting and added a little margarita mix to it. I did not use any lime juice or lemon juice . They were awesome, making them again tonight! Not everyone at work got to try them others had 3 or 4 cupcakes them self.

 
Oct 15, 2011

I made this as cupcakes and went by the recipe just as written. I couldn't find the frozen Bacardi mix so I used 10 oz of Jose Cuervo Margarita Mix from a bottle we had and it worked just as well. The cupcakes only took about 15 minutes to bake. I also thought the frosting was wonderful and had just enough for the cupcakes (I don't skimp on frosting). I think using real lime zest and juice and real lemon zest make the taste so great. Everyone who ate them said they were the best cupcakes they ever had. Will definitely be making these again.

 
Jun 01, 2010

This cake is delicious!! I had so many rave reviews, super moist! If I had any complaints, it would be because of the moistness it fell apart easily, but who cares when its the taste that matters, and this recipe definitely did not dissapoint!

 
Oct 01, 2011

Flavorful, moist cupcakes. Great dessert to finish off a mexican dinner. This recipe did yield me 24 cupcakes, not 12 as listed in the recipe. I made no changes, and have actually used the frosting for other cakes....it's very good!

 

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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