ritaMy nonalcoholic margarita cake has all the refreshing citrusy flavors of a margarita in a moist, tender, simple-to-make cake. It starts with easy-to-find ingredients and creates a beautiful cake in less than an hour!
Because there’s no alcohol in this recipe, it’s completely family-friendly!!!
What I Love About This Margarita Cake Recipe
This is one of those cakes that I make year-round. It’s perfect for all spring and summer events but also a recipe I reach for when I want to chase away the winter blues with a burst of fresh flavor. It’s perfect for Cinco de Mayo, potlucks, picnics, and family barbecues.
I love that it starts with a cake mix. It makes the cake incredibly moist, dense, and tender (seriously, how the heck do they do that with cake mixes?). The margarita mix, which does not contain tequila or any other alcohol, adds intense citrus flavor.
Then of course we add fresh lime zest and juice. We are talking BIG FLAVOR here! And, to top it off, we bake it in a bundt cake pan so it pops out instantly pretty.
If you love citrus cakes, my rum pineapple upside down cake is one you won’t want to miss! My hummingbird cake is a fruity southern classic that is an absolute show stopper! If you’re looking for an all-scratch citrus cake, my lemon pound cake is sure to please.
Let’s bake this!
Margarita Cake Ingredients
Cake:
- Frozen Mix: Despite what the name margarita cake recipe might imply, this cake has no alcohol. The margarita flavor comes from using those frozen margarita mixes. Just remember you need to thaw the mix before adding.
- Pudding: The secret to making this cake so mouthwateringly moist is pudding! Adding pudding mix to cake is a long-held tradition in the baking world. Similar to the margarita mixes, you can shake up the flavors by grabbing other varieties of pudding. I use lemon pudding in this recipe, but let your imagination soar! If you can’t find the lemon pudding mix at your local market, try Amazon.
- Cake Mix: Double down on MOIST with a cake mix that also has pudding mix in it. Again, you can swap out the flavors according to your tastes, but I use lemon to keep with the citrus theme.
- Limes: Hate juicing limes? You’re in luck! There are plenty of secrets and tips to ease this annoying task. One way to get the most juice out of your squeeze is to roll the lime on the counter before you cut it! This “wakes up” all the juice inside and ensures you get every delicious dropout.
- Butter: Unsalted butter.
- Eggs: We use large eggs that are at room temperature.
Glaze:
- Confectioner’s Sugar (aka Powder sugar): Sift before using.
- Lime Juice: Fresh lime juice.
- Lime Peel or Lime Slices: Decoratively place lime peel on top of the cake.
Margarita Cake Recipe Notes
- Bundt Pan: Skip the heavy layers and make a beautiful bundt! Don’t get me wrong I love a layer cake but bundts are just so pretty. This is the bundt pan I used and I love it. It’s deeply detailed and it creates lots of little indentations to catch the yummy glaze. Remember, bundt pans come in different sizes. This pan is a 10 cup. When the cake bakes, it rises right up to the tippy top, but I’ve never had any problems with it overflowing.
- Cake Mix: The cake mix is used as an ingredient. You do not follow the cake mix instuctions. Simply combine cake mix as an ingredient.
- How Do I Know When The Cake Is Done? Bake until a large wooden skewer or toothpick inserted in the center of the cake comes out clean.
- Which Mixer Should I Use? You can either use a stand mixer or a hand held electric mixer.
- Want Alcohol In The Cake? Some other recipes use up to a cup tequila in the cake. You can as a tablespoon tequila or a few tablespoons triple sec to the glaze if you’d like to have the alcohol taste.
How To Store And Make-Ahead
- How Long Can You Keep This In The Fridge? You can store it for up to a week. Cover well with plastic wrap.
- Can You Freeze This Margarita Cake? Yes! This margarita cake recipe freezes beautifully, with or without the glaze. Obviously, the glaze will be a bit better if you hold off and apply it after you’ve thawed the cake, but you can also freeze it on. Store your cake in the freezer in a sealed container for up to six months.
- To thaw, let it sit in the fridge overnight. That’s it! No reheating needed.
- Make-Ahead Tips: Since this cake whips together so stunningly fast, there really is no make-ahead trick I can give you. This cake does store wonderfully though, so if you need to make it ahead of time, just chill it until you’re ready to serve.
Serving Recommendations
There’s only one way to eat a margarita cake — with margaritas, of course! Pair this cake with my pineapple margarita recipe for a delicious, refreshing tropical dessert. It’s also great with a cup of hot tea or coffee!
How To Make Margarita Cake
- In a large bowl, add all of the cake ingredients.
- Using an electric mixer, mix until well combined. Set on medium speed creaming the ingredients for 4 minutes. Pour batter into the prepared baking pan.
- Bake. Let it cool. Skip the heavy frosting and drizzle the glaze over the cake.
***See the full instructions below.
More Bundt And Pound Cake Recipes
Looking for more bundt cake recipes that’ll please crowds and make mouths water? Check these out!
- Pumpkin Bundt Cake
- Red Velvet Bundt Cake
- Peach Pound Cake
- Strawberry Pound Cake
- Kentucky Butter Cake
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Margarita Cake
Ingredients
Cake:
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 (10-ounce) can frozen nonalcoholic margarita mix, thawed
- 1/2 cup butter, softened
- 4 large eggs, at room temperature
- 1 boxed lemon cake
- 1 (3.4-ounce) box instant lemon pudding
Glaze:
- 1 1/2 cups confectioners' sugar
- 3 tablespoons lime juice
Garnish (optional)
- lime peel
Instructions
Make Cake:
- Preheat oven to 350°F (177ºC). Grease and flour a 10-cup bundt pan; set aside.
- In a mixing bowl add all of the cake ingredients.
- Using an electric mixer, set it on low, then beat until the ingredients are combined. Turn the mixer to medium and continue to beat for 4 minutes. Pour into a prepared pan.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool in pan for 10 minutes, then invert onto a cake plate and cool completely.
Make Glaze:
- Combine confectioner's sugar (1 1/2 cups) with lime juice (3 tablespoons) and whisk until smooth. Drizzle over the cake. Garnish as desired with lime peel.
Fans Also Made:
Notes
- Bundt Pan: This is the bundt pan I used and I love it. It's deeply detailed and it creates lots of little indentations to catch the yummy glaze. Remember, bundt pans come in different sizes. This pan is a 10 cup. When the cake bakes, it rises right up to the tippy top, but I've never had any problems with it overflowing.
I wanted to know if I can use regular bottled non alcoholic margarita mix. I have looked all over town and cannot find frozen non-alcoholic margarita mix in a frozen can.
Hi Rose. I don’t think that will work. You can also use a can of frozen Limeade or generic version of it.
i want to know if you can use different flavors?
Hey Susan, are you asking about the frozen drink mix? If so, of course you can.
This cake looks deliciously soft and moist. I have to try it, I’m a fan of citrus cakes!
We both are. 🙂 Thank you, Natalia!
Many thanks for sharing this recipe. This is something that my family will definitely like. Next time we celebrate it will be on the menu.
Yay! Thank you so much, Kate 🙂
Thanks a lot for this margarita cake! This is my new favorite! will make it again for sure!
Thank you so much, Allyssa!
This cake looks perfect for parties and different types of get togethers. What a great summer dessert as well!
Thank you so much! 🙂
This cake is such a fun concept and I really enjoyed making it! I will definitely make it again when I have family and friends over 🙂
Yay, thank you so much, Jen! 🙂
This margarita cake was a revelation. I have never thought about using margarita mix, but it works. It also look so beautiful.
Thank you sooo much, Silvia! 🙂
This is such a fun cake! I love the flavors and going to try it sometime soon 😉
Thanks, Veronika! 🙂
Oh what a moist and scrumptious cake! This is perfect for warmer weather when sitting outside and enjoying a warm summer evening. Definitely adding this to my dessert list!
I’m imagining it now! Thank you, Lori! 🙂
I love cakes and I love margarita.. but I have never tried combining the two. The result seems absolutely stunning (the color, too)!
So am I! Thank you, Elaine 🙂
May is my birthday month, and I will celebrate with your margarita cake. It looks fantastic and so easy to prepare. I cannot wait to enjoy a slice.
Advance happy birthday, Adriana!! 🙂
I make a lot of cakes, but I’ve yet to make a Margarita cake. After reading this recipe I’m convinced! I’ll be making it this week. I’ll definitely be going for the glaze as well. Your drink suggestion is also much appreciated!
Thank you so much, Anneke! Yes, make the glaze. Enjoy baking! 🙂
I’m so impressed with this Margarita Cake Recipe! Great texture and super love that it’s family-friendly!
Thank you, Leslie! 🙂
What a beautiful cake. Bundt cakes with drizzled icing on top always make me happy. The citrusy flavour just elevates the whole picture. Can’t stop at one slice!
Hi, Eva! Thank you so much! I agree with you, one slice is not enough. 🙂
I absolutely love margaritas and I absolutely love cake! So what better way than to have both in one go. Your cake looks soft and moist. The addition of lemon pudding mix in the ingredients sounds good. Nice easy to follow instructions for a tasty looking cake
Thank you so much! We both love margaritas and cake 🙂
I love margaritas, so I had to try. Every bite delivered all my favorite tastes from the drink. Thanks for sharing.
Thank you so much, Marta! Glad you like it 🙂
Wonder if you could use another mix like Malibu or other?
Are you talking about Malibu rum?
WHAT MAKES THE CAKE RED ON TOP?
Hi Debbie. It bakes up a deep golden. Not sure which ingredients are responsible. The batter is a soft yellow.