Margarita Cake

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Most Helpful Positive Review

Sep 15, 2007

This cake turned out phenomenal! I changed the recipe quite a bit, so it would be more like a margarita. I used white cake mix, and used lime juice where it called for lemon juice. I made 2 separate batches of glaze. I also used top shelf liquor; Jose Cuervo and Grand Mariner instead of triple sec. Immediately when the cake came out of the oven I poked several holes in the cake and poured a shot of tequila over it, 2tbsp of grand mariner, and poured ½ of one of the batches of glaze on it as well. After allowing the cake to cool for 15 minutes I took the cake out of the pan and glazed the cake with the other half of the first batch of glaze. Finally, about an hour later I glazed it with the 2nd batch of glaze. I made this cake for a small, Mexican cuisine themed get together at my house, everyone loved it So easy, moist, flavorful and delicious! Will definitely make again!

—Cookin in D-town

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Most Helpful Critical Review

Jun 03, 2007

After 3 batches of individualy measured out cupcakes with different amounts of everything I came up with a better recipe. It kinda follows this recipe but instead of orange cake use white cake. instead of lemon juice use liquid margarita mix. Don't use any water, instead use 1 1/8 cup tequila and 1 1/8 cup triplesec. It might seem like a lot of liquid but its not and believe me I really worked at this recipe. When it comes to the frosting just start pouring things in and see how you like it.

—rachmarie

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348 Ratings

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Nov 10, 2006

Made this cake for a fiesta party and every one really liked it. I only changed one thing. I am not a drinker, so I couldnt see spending $25.00 on alcohol to make a cake, when I will never use the tequilla and triple sec for anything else. So I bought the Cuervo Margarita Mini's (the come in a 4 pack for about 6 dollars) and only used one of them in place of the required amount of tequilla and triple sec and it still turned out great! Using the mini's really cut down on the cost and it didnt give it too strong of a tequilla flavor! I had to duble the amount of powdered sugar, the glaze was way too thin

—nomoredrama31

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Oct 08, 2004

This was my first Bundt cake and was an emergency bake for an office party. I read many of the reviews and decided to use yellow cake, lemon pudding, and substituted equal parts of Bacardi non-alcoholic frozen margarita mix. I don't think the Police Department would go for the Tequila and Triple Sec. I also used the margarita mix as a substitute for the liquid in the icing - except the lime juice. Nothing beats fresh lime! The cake turned out absolutely beautiful! I added more confectioner's sugar to get a nice heavy white icing, and garnised with lime twists. It was an absolute HIT!!! The party honoree took most of the cake home before everyone could eat it up! I'm not a drinker, so my husband and I asked around about wheter it actually tasted like a Margarita. Nothing but nods of approval. This was a great alcohol free alternative.

—MRSPOOKIE

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Feb 21, 2006

This cake went over huge at my last get together. Really simple to make. If you can't find orange cake mix - substitute water in recipe with OJ!

—KarenK

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May 06, 2003

Thank You Carol!!! I won second place in a Latin Dessert Contest! (won a free pound of expresso...) I changed a few things. I used the lemon cake and changed the juice to lime. I also added more glaze to the cake. I also found the judges licking the sides of the plate where the icing oozed. I have been instructed by my teammates to make this again.

—KSNEWHART

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May 11, 2003

Wow, what a great cake. I used the lemon cake also. I tinted the glaze a cool green and also used the candy lime slices as a garnish. It was so pretty. I did put a little more booze in the cake and glaze which was great for me, maybe not everyone. I took this to a mexican themed birthday party. Everyone loved it and they were licking the glaze of the plate when the cake was gone. I will make this again, and I have already given out the recipe twice.

—KARONA1958

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Sep 01, 2007

Very good, but as everyone knows, you need a salted rim on a good margarita. I love the flavor of sweet and salt together (sea salt caramels, anyone? chocolated covered salted pretzels? Yum). So, to complete this recipe, which is sweet enough to be able to carry it off, I recommend you do one of two things -- sprinkle flaked kosher salt over the glaze before serving (not much is required), or, do as I did another time -- crush up pretzels very finely and scatter them on top. The sensation is quite good and fun, to boot (in fact, when I make margarita pie, I used crushed salted pretzels, sugar, and butter, to press as the crust).

—KRISTY916

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Nutrition

Calories
393 kcal
20%

Carbohydrates
53.7 g
17%

Cholesterol
71 mg
24%

Fat
16 g
25%

Fiber
0.5 g
2%

Protein
4 g
8%

Sodium
418 mg
17%

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

Nutritional Information

Margarita Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 393
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 2g 10 %
Cholesterol 71mg 24 %
Sodium 418mg 17 %
Potassium 69mg 2 %
Total Carbohydrates 53.7g 17 %
Dietary Fiber 0.5g 2 %
Protein 4g 8 %
Sugars 36.6g
Vitamin A 2 %
Vitamin C 5 %
Calcium 9 %
Iron 10 %
** Thiamin 1 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 3 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.