It’s Cinco de Mayo which means Mexican food everywhere! And when I think of Mexican cuisine, I think margaritas. What better way to celebrate than with a margarita cake?! It has all the flavors and ingredients that go into a traditional margarita, but baked into a cake and topped with zesty lime icing. The cake itself is moist and somewhat dense with a light citrus flavor, but the icing puts it over the top. You can leave out the fresh lime in the icing, but I don’t recommend it-the fresh zest and juice gives the cake that kick you are looking for! It may seem like there is a lot of alcohol in the cake, but it really bakes out leaving a delicious and flavorful cake. I think it’s the perfect way to celebrate Cinco de Mayo or any other day of the year! Here is my simple, dairy-free, one bowl cake recipe for you to enjoy!
- 3 cups flour
- 2 cups sugar
- 1 Tbs. baking powder
- ½ tsp. salt
- 1 package vanilla pudding mix powder
- 2 tsp. lime zest
- 4 eggs
- ¾ cup oil
- ⅔ cup orange juice
- ¼ cup fresh lime juice (from about 1 large lime)
- ⅓ cup tequila
- 2 Tbs. triple sec
- 2 cups powdered sugar
- 2 Tbs. fresh lime juice
- 1 tsp. lime zest
- 1-2 Tbs. water
- Preheat oven to 350 degrees F. Grease a bundt pan or tube pan with nonstick spray and set aside.
- In the bowl on a stand mixer fitted with the paddle attachment, add in the flour, sugar, baking powder, salt, powdered pudding mix, and lime zest. Stir to combine.
- Add in the eggs, oil, orange juice, lime juice, tequila, and triple sec.
- Turn the mixer on low and mix until all the lumps are gone and the batter is smooth.
- Pour the batter into the prepared pan and bake for 40-45 minutes until springs back to the touch and a toothpick comes out clean.
- Cool on wire rack completely before turning onto a cake plate. Once cool, use a flat knife to loosen the cake and then tap it out onto a cake plate.
- To make the icing, mix the powdered sugar with the lime zest and juice. Slowly add in the water until your icing is thick but able to drip down the cake.
