Margarita Cake
Margarita Cake - a moist and tender cake flavored with margarita! Tequila is optional, but gives it a fun twist!
Servings: 12
Ingredients
Cake
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 whole large eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 cup margarita mix see notes
Crust
- 1 1/4 cup graham cracker crumbs
- 5 Tablespoons butter
- 1/4 cup granulated sugar
Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 Tablespoon margarita mix/lime juice
- Lime Zest
Instructions
- Preheat oven to 350º F.
- Mix together graham cracker crumbs, melted butter and sugar for the crust. Press into the bottom of a 9 inch spring form pan, or 9 inch square baking dish. Bake for for 8 minutes.
- Cream butter and sugar together for 2-3 minutes until it is light and fluffy.
- Beat in eggs, 1 at a time, until fully incorporated. Add vanilla and mix until blended.
- Add flour and baking powder, stir until just combined.
- Add margarita mix (or your liquid of choice) and mix until smooth.
- Pour into baked curst and bake for 35-40 minutes until the top is just golden, it springs back when you touch it, and a tester comes out clean.
- Remove the cake from the oven and let it cook completely before topping.
- To make the topping beat heavy cream until stiff peaks. Add in powdered sugar and margarita mix/lime juice until well combined.
- Spread over the cooled cake. Top with the zest of 1 lime.
Notes
You need 3/4 up total liquid. If you don't have margarita mix, you can use 1/4 cup lime juice, 1/2 cup milk. Want to add tequila? Use 1/2 cup margarita mix, and 1/4 cup tequila.
Recipe Adapted from Betty Crocker
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 58g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 158mg | Fiber: 1g | Sugar: 41g
