Blog

This tequila lime margarita cake is made with three layers of moist lime cake, filled with zesty lime curd and topped with silky smooth buttercream and a boozy margarita gelatin on top! This is the PERFECT cake for Cinco de Mayo!

This recipe takes some time to make but it's TOTALLY worth it! I like to make the lime curd, gelatin, and cakes one day before so they are all ready to go when I need them.

Margarita cake ingredients

I love turning drinks into cakes! I wanted to stay true to that delicious margarita flavor and incorporate as much tequila and lemon-lime flavor as possible so I used Blanco Espolon tequila because I absolutely love the flavor but you can use whatever tequila you like best.

This might look like a ton of ingredients but I have grouped the different ingredients into the lime cake, the lime curd, and the margarita gelatin layer. I highly recommend making the curd and gelatin ahead of time so they have time to cool down.

How to make the lime cake

1. Preheat your oven to 335ºF and prepare three 6"x2" cake pans with cake goop or another preferred pan release.
2. Combine the lime juice, zest, tequila, lemon extract, and milk and set it aside.
3. Combine the flour, baking powder, and salt and set it aside.
4. Add your softened butter and sugar to the bowl of your stand mixer with the paddle attachment attached and cream it on medium-high speed until it's light, white, and fluffy (about 4-5 minutes). This is where you develop the structure of the cake, so don't be afraid to really let it mix.
5. Next, add in your egg whites (make sure they are room-temp or even slightly warm) ⅓ at a time while mixing on low, letting them mix in before adding the next part.
6. Add in ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ of your liquids, then dry, then liquids, and the rest of your dry. Mix until just combined.
7. Divide your batter evenly between your prepared cake pans and bake them for or 25-35 minutes or until a toothpick comes out from the center clean or the top bounces back when you lightly touch it. I'm using three, 6" x 2" cake pans, but you can also use two, 8" x 2" pans.
8. Let the cake layers cool 15 minutes then turn out cakes onto a cooling rack. Wrap them in plastic wrap while still warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen, you can then trim off the brown edges of your cakes and frost as desired.

Making the margarita gelatin layer

Yes, there is an actual margarita Jell-o shot on top of this cake. It might sound weird but it's totally fun and tastes delicious!

1. Sprinkle the gelatin over the cold water and let it soak for 5 minutes.
2. Add the margarita mix, lime juice, and sugar to the gelatin mixture and stir to combine.
3. Microwave (or heat on a stovetop over low heat) until dissolved. About 15-30 seconds. The granules of gelatin will look clear when it's melted. Scoop any white foam off the surface with a spoon to keep your gelatin clear.
4. Stir in the tequila and Grand Marnier. Pour half the mixture into a lightly greased ice cube tray and refrigerate for a few hours or overnight. Save the leftover in a measuring cup and refrigerate for later. You will be re-melting this portion.

How to make lime curd

1. Zest the limes, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
2. Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)
3. Add your lime juice, granulated sugar, and lime zest to a saucepan and bring it to a simmer over medium heat, whisking to prevent burning.
4. When it has reached a simmer, scoop about 1 cup of the lime juice mixture and slowly add it into the egg yolk mixture while whisking continuously.
5. Add the tempered egg mixture back into the lime mixture while whisking constantly. Keep an eye on it and keep whisking until it thickens, if you walk away for even a minute, the eggs can curdle.
6. Continue cooking and whisking your lemon curd until it thickens (about 170º F) and just begins to bubble then remove it from the heat. You can strain it if needed to remove any egg bits or the pieces of lime zest.
7. Add your butter in chunks to the lime curd and whisk it until the butter is melted and combined. Remove the lime curd from the heat. It will continue to thicken as it cools.
8. Add in your tequila and Grand Marnier (both optional) and stir until smooth.
9. Cover the curd with plastic wrap (make sure the wrap touches the surface so your curd doesn't form a skin) and refrigerate for a minimum of 2 hours or overnight.

Cake assembly

If you need more help on decorating your first cake, check out my video tutorial.

1. Trim the domes off your chilled cake layers so they are nice and flat. I also like to trim the brown off the sides and the bottom but you don't have to. Place the first cake layer onto a 6" cake board or onto your cake platter.
2. Spread a thin layer of your easy buttercream onto the cake layer so the curd doesn't soak into the cake. Pipe a dam of buttercream around the outside edge so the curd doesn't spill out.
3. Fill the inside with about ¼" of your lime curd. You don't want it too thick.
4. Place the second layer of cake on top and repeat the process again with buttercream and curd. Then put the final layer of cake on top.
5. Cover the entire cake in a thin layer of buttercream. This is the crumbcoat and locks in the crumbs so they don't get into the final layer of buttercream.
6. Refrigerate your cake for 15 minutes so that the buttercream firms up.
7. While your cake is chilling, microwave the leftover gelatin that we made earlier until it's liquid but let it cool down so it's not hot. It shouldn't be warmer than 90ºF. It should only take about 15-30 seconds to melt.
8. Apply the final layer of buttercream and use a bench scraper to make sure the sides of the cake are very straight and smooth. Smooth out the top of the cake as well with an offset spatula.
9. Refrigerate your cake again for 15 minutes.
10. Wrap your acetate around the outside of the cake, making sure you're getting it as close to the buttercream as possible. Tape the edges so it doesn't unravel.
11. Pipe some buttercream into any gaps from the top so the gelatin doesn't leak out.
12. Refrigerate the cake again for 15 minutes so the buttercream firms up.
13. Remove the gelatin gummies from the ice cube tray and place them on top of your cake in a little pile.
14. Pour a thin layer of your cooled gelatin on top of the cake, about ¼" thick.
15. Place the cake back into the fridge to chill until you're ready to serve it.
16. Carefully pull off the acetate once the gelatin layer is set, it should set within 10-15 minutes.
17. I added some crystal sprinkles around the outer edge right before serving and also some thinly sliced limes around the outside and one on top that I attached with a toothpick. Don't add these too soon or they will drip and weep in the fridge. If your limes are not sticking to the side of your cake, pipe a little buttercream onto the back to help them stick on

Margarita Cake FAQ

More Citrus Recipes You'll Love

Lemon Curd

Jelly Island Cake

Lemon Velvet Cake

Recipe

How to make donut cake that tastes just like a freshly made donut! Frosted with maple buttercream and pink donut icing drip. I was shocked how much this cake literally tastes just like a real donut.

I made this donut cake flavor for my gravity-defying squirrel tutorial but ended up LOVING the flavor of the cake so much, I had to make it into its own recipe!

What makes this donut cake taste like a donut?

The cake layers taste exactly like a real donut. The secret is using a little nutmeg, cinnamon, buttermilk, and what I like to call "donut fat".  After frying my classic cake donut, I save the leftover shortening to replace some of the butter in my recipe. See those little brown bits? They are leftover browned bits of donut and when you add them to the cake batter it really adds a ton of flavor!

Now if you don't have any leftover shortening from a recent batch of fried donuts, no worries, you can just use regular shortening or even all butter. I keep my donut fat frozen in the freezer until I need it.

I'm also using nutmeg as well as a little cinnamon in this donut cake which are classic spices you normally use in cake donuts.

Buttermilk gives the cake layers a delicious flavor and also adds lots of moisture and a velvety texture to the cake layers just like my white velvet buttermilk cake.

Donut cake ingredients

What is the reverse creaming method?

Before we get to the mixing, we should talk about why we are mixing in a way that might seem unfamiliar. We are mixing this cake using a process called the reverse mixing method. We will coat the dry ingredients in butter similar to when you make a shortbread cookie. The butter stops gluten from developing and gives our cake layers a velvety texture.

Then we add in the liquids and the eggs which aerate the cake batter and add structure.

With the reverse mixing method, we can add much more sugar and liquid to our cake batter than with traditional mixing methods resulting in a finer, moister and more delicately textured cake.

When you use the reverse creaming method it's important to use cake flour which has less protein (gluten) than all purpose flour. If you use all purpose flour, your cake can end up with too much gluten development and a cornbread texture.

Donut cake recipe step-by-step

1. Bring your ingredients to room temperature and I like to pre-measure all my ingredients so that I can just mix without pausing.
2. Preheat your oven to 335º F and prepare three 6"x2" cake pans with cake goop or any other preferred cake release.
3. Combine ½ cup of the buttermilk and the oil together and set aside.
4. To the rest of the buttermilk, add the vanilla and the eggs. Whisk gently to combine and then set it aside.
5. Combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in the bowl of a stand mixer with the paddle attachment attached.  
6. While mixing on low, begin adding in your softened butter and donut fat in small chunks. Let it continue to mix until it resembles coarse sand.
7. While mixing on low, add in your oil/buttermilk mixture and mix on medium speed for two full minutes to develop the cake's structure.
8. Reduce the mixer to low and then slowly add in the milk/egg mixture. Continue mixing until everything is combined and your batter looks cohesive. Don't worry about over-mixing, usually, people undermix.
9. Divide the cake batter between your prepared cake pans and bake them for 30-35 minutes or until a toothpick comes out cleanly.
10. Immediately after removing the cakes from the oven, gently press the dome down and brush the surface with melted butter. This adds even more flavor to the cake layers.
11. Let the layers cool in the pan until the pan is barely warm, then transfer them to a cooling rack. You can flash cool in the freezer for 60 minutes if you want to decorate right away or wrap in plastic wrap and freeze to use later

Maple frosting recipe step-by-step

1. In the bowl of your stand mixer with the whisk attachments attached, cream your butter until smooth.
2. While mixing on low, begin adding in your powdered sugar one cup at a time until it's all added.
3. Add in the maple syrup, maple extract, vanilla extract, salt and white food coloring. Mix until it's smooth.

Pink donut drip

1. Add the chocolate wafers to a bowl and microwave for 1 minute to soften.
2. Pour the hot water over the top of the chocolate and let it sit for about 3-5 minutes.
3. Whisk until smooth then add in your pink and white food coloring.
4. Let the drip cool to 90ºF before using it so it doesn't run down the side of the cake.

Cake assembly and decoration

If you need to learn more about how decorate your first cake, check out this tutorial.

1. I colored about 1 ½ cups of my buttercream with some electric pink food coloring and a few drops of white food coloring.
2. Frost and fill your layers with the pink layer and apply a crumb coat.
3. Place the cake in the fridge to chill for about 15 minutes.
4. Apply the final layer of buttercream and smooth it with an offset spatula and bench scraper.
5. Chill your cake again for 15 minutes. This is usually where I make my drip and let it cool down.
6. I dipped a cake donut in the pink frosting (you can use one that you made or use a store-bought donut) and add some sprinkles.
7. Drip the pink chocolate on top of the cake and add some more sprinkles.
8. Then attach the donut with a cake pop stick or skewer to keep it standing up.

Recipe

The best Oreo cake recipe! Three layers of moist vanilla cake filled with chopped Oreos and then thick and creamy vanilla frosting that tastes JUST like the filling from actual Oreos. Topped with more Oreo frosting and Oreo cookies! 

Oreo cake has been one of those recipes that you guys have messaged me about over and over and I've been listening! I swear! I had a hard time deciding if I wanted the cake itself to be a dark chocolate cake made with black cocoa powder like Oreos are made or using actual Oreos in the cake batter. 

After testing both versions, the clear winner was chopped Oreos in a fluffy white cake. The real winner is the Oreo frosting that tastes like real Oreo filling! The secret? A little clear vanilla. Oreo filling is basically American buttercream but that clear vanilla gives it that distinct flavor. Who knew?

OREO CAKE INGREDIENTS

OREO CAKE STEP-BY-STEP

Step 1 - Preheat your oven to 335ºF (168ºC) and prepare three 6″x2″ cake pans with cake goop or your preferred type of pan release.

Step 2 - Bring all your ingredients to room temperature and measure them out using a scale. This is the BEST Oreo cake because the ingredients are carefully measured and combined to make the cake very moist and soft. 🙂 If you convert to cups I cannot guarantee good results. 

• Microwave your butter in 15-second increments until you can press your finger into the butter but it still holds it's shape. 
• Microwave your milk until it feels slightly warm to the touch.
• Place your egg whites in a measuring cup that is sitting inside a bowl of warm water for about 5 minutes to warm them up.

Step 3 - In a large bowl, combine flour, baking powder, and salt. Set aside.

Step 4 - Combine milk, oil, and vanilla extract in a separate cup. Set aside.

Step 5 - Place the softened butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on medium-high until light, white, and fluffy (about 5 minutes).

I'm using my Bosch Universal Plus stand mixer, a KitchenAid will work as well. I wouldn't recommend using a hand mixer but if that's all you have, make sure to go by look and consistency instead of time. 

Step 6 - While mixing on low, slowly add the egg whites to the mixture one at a time, letting each fully combine before adding the next. (Cold egg whites will curdle the batter and the cake won't rise properly, so make sure they're at room temperature.)

Step 7 - Add in ⅓ of your dry ingredients to the mixture and mix on low until just combined. Then add in ½ of your liquids, then ⅓ dry, then ½ liquids, and the rest of your dry. Let it mix until just combined. Do not overmix!

Step 8 - Prepare your Oreo cookies. Scrape the cream filling from the Oreos and discard or save it to mix into your frosting. Then roughly chop the Oreos into ¼-inch chunks.

Pro-Tip: I tried leaving the Oreo filling in the cookies but it would melt out during baking and leave these big holes in the cake.

Divide the batter evenly into the prepared cake pans and sprinkle the chopped Oreos on top of each pan. Gently fold the Oreos into the batter with a knife until just combined.

Pro-Tip: I tried adding the Oreos to the cake batter and then dividing the batter into the cake pans but the Oreo pieces would stick to the pan after baking. 

Step 9 - Bake cakes at 335º F for 35-45 minutes or until a toothpick comes out clean when poked in the center. If you're using two, 8"x2" pans, bake for longer.

Step 10 - Let the cakes cool in the pan for 10 minutes then turn out cakes onto a cooling rack. Place the cakes into the freezer to flash chill for about an hour, or wrap in plastic wrap and freeze for up to 1 week. This locks in the moisture. Do not refrigerate cakes without frosting or they will dry out. 

Step 11 - Once cool, you can then trim off the brown edges and domes of your cakes (optional).

CAN I USE ANOTHER VANILLA CAKE BASE?

I chose to base this Oreo cake off of my white cake recipe because it uses all-purpose flour, bakes up evenly, and is strong enough to hold all of the Oreo pieces. When I tested them with my white velvet buttermilk cake recipe, all of the Oreos sunk to the bottom and fell in towards the center. White velvet uses cake flour and the reverse creaming method, so it results in a much softer crumb. The texture was just too soft to support the Oreos. 

You could use the WASC cake recipe in place of this white cake recipe and that would taste really great too. 

HOW DO I STORE MY OREO CAKE?

This cake can last for about 48 hours at room temperature because the frosting has so much butter in it and no fruit filling that might go bad. Room temperature cake always tastes best!

RELATED RECIPES

Marble Cake Recipe

Rainbow Cake Recipe

Fresh Strawbery Cake Recipe

Easy Chocolate Cake

Easy Vanilla Cake

WASC Cake Recipe

Recipe