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Moist cake with triple sec and tequila throughout

Margarita Cake with a Kick

Michele Pesula Kuegler
Prep Time 20 mins
Cook Time 40 mins
Total Time 2 hrs
Course Dessert
Servings 8


  • 1 cup granulated sugar
  • Zest from 2 limes
  • 1/4 cup butter softened
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-3/4 cups cake flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup whole milk
  • 1/3 cup lime juice
  • 4 ounces tequila divided
  • 2 ounces triple sec divided


  • Preheat oven to 350 degrees.
  • Grease a 10-inch springform pan and set aside.
  • In the bowl of a stand mixer combine sugar and lime zest, and mix on speed 2 for 1-2 minutes.
  • Add butter and beat on speed 4 until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vegetable oil and vanilla extract.
  • Gradually add the cake flour, baking powder, baking soda, and salt on speed 2.
  • Add milk, lime juice, 1/4 cup tequila, and 2 tablespoons orange liquor, stirring until batter is smooth, scraping the bottom to make sure all ingredients are combined.
  • Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven; using a toothpick, stab many holes into the top of the cake.
  • Combine the remaining 1/4 cup tequila and 2 tablespoons orange liquor and pour it evenly over the top of the cake, allowing it to absorb.
  • Cool the cake to room temperature in the pan.
  • When fully cooled, transfer to serving plate.