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Margarita Cake

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Makes: 24 servings adjust
This recipe was originally for 12 cupcakes, I doubled it to make it enough for a small layer cake.



Step 1

Preheat the oven to 325 degrees F. Grease pans.


  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • 12 teaspoon Salt

Step 2

In a medium bowl, whisk together the flour, baking powder and salt; set aside.


  • 2 sticks Unsalted Butter, room temperature
  • 2 cups Granulated Sugar

Step 3

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).


  • 4 Eggs, room temperature

Step 4

Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.


  • 3 Limes, zested
  • Fresh Lime Juice, from the three limes you zested
  • 12 teaspoon Vanilla Extract
  • 4 tablespoons Tequila, all the alcohol cooks out of the cake, so pick something that will leave a good flavor.

Step 5

Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)


  • 1 cup Buttermilk

Step 6

Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Step 7

Divide the batter between cake pans. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.


  • 4 tablespoons Tequila, for brushing the cake after baking

Step 8

Allow cakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cakes with the remaining tablespoons of tequila. Set the cakes aside to cool completely before frosting them.
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