Margarita Cake with Lime Glaze

    1 hour 10 min

    A sponge cake that is laced with triple sec and tequila. It's the perfect cake for dinner parties. It's zesty, sweet and totally moreish. The lime glaze is really the icing on the cake!

    4 people made this

    Serves: 12 

    • oil spray
    • 520g sponge cake mix
    • 2 tablespoons grated orange zest
    • 100g vanilla flavoured instant dessert mix
    • 4 eggs
    • 75ml vegetable oil
    • 175ml margarita mixer
    • 4 tablespoons lime juice
    • 4 tablespoons tequila
    • 2 tablespoons triple sec
    • 1 lime, zested
    • 300g icing sugar
    • 1 tablespoon tequila
    • 2 tablespoons triple sec
    • 2 limes, juiced
    • 1 lime, zested

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Spray a 2 litre fluted tube cake tin with oil spray that contains flour and brush the spray into the grooves of the tin with a pastry brush. Spray 1 more light coating of oil spray and invert the tin to let any excess oil drip out.
    2. In a mixing bowl, beat together the sponge cake mix, orange zest, vanilla dessert mix, eggs, vegetable oil, margarita mixer, lime juice, tequila and triple sec until thoroughly combined. Fold in the grated zest of 1 lime and pour the batter into the prepared tin. Use a spatula to fill grooves of the pan with batter and tap the filled cake tin to remove air pockets.
    3. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 45 minutes.
    4. Cool the cake in the tin on a rack for 10 minutes, shake it a couple of times to help the sides release and slide a thin silicone or nylon spatula between the cake and the tin. Place a serving plate over the top of the cake tin and invert the tin to slide the cake onto the serving plate. Allow the cake to finish cooling.
    5. Make a thin glaze by mixing together icing sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden and slice.

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    Reviews in English (5)


    I made this cake for a bake sale and it was a HUGE hit! The only changes I made were out of necessity: I couldn't find orange cake mix so I substituted lemon, and orangecello for the triple sec because that's what I had on hand. It came out of the oven tender, moist, and golden. Oh, and I also "dusted" my bundt pan with granulated sugar, so my cake even had a pretty "salt rim!!" The glaze as written is very tart (and alcoholic!), but I like sour things and when paired with the cake it tasted fine. I would recommend tasting the glaze before you put it on the cake and adjust with added water and/or sugar to your tastes.  -  25 May 2010  (Review from Allrecipes US | Canada)


    Oh my!!! This cake was the perfect ending to out Mexican dinner. Absolutely awesome!!! Everyone loved it. It will definitely be on my bake again list!  -  12 May 2010  (Review from Allrecipes US | Canada)


    Did not have triple sec so I used grand marnier instead. Otherwise made as stated. It was good - maybe not the best ever, but very good. Really, really moist. Smelled wonderful. I didn't care for the glaze, so if I make again I will tweak that a little. All around good recipe. Thanks for sharing.  -  23 May 2010  (Review from Allrecipes US | Canada)