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Margarita Cake with Key Lime Cream Cheese Frosting

Tori Belle

"You can even make an adult version, by adding 3 shots of either rum or tequila to the icing! I make this cake for parties and on birthdays."
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Ingredients

2 h servings 567 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
  2. In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
  4. To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.

Footnotes

  • Cook's Notes:
  • You may use your favorite 1-2-3-4 cake recipe if you'd prefer to make this cake from scratch.
  • To make a layer cake instead, grease and flour 2 8-inch round cake pans, pour the batter into the prepared pans, and bake as directed in Step 3. Cool the cakes in their pans for 15 minutes before inverting onto a wire rack to finish cooling. Make frosting as directed.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 567 calories; 20.9 g fat; 91.9 g carbohydrates; 4.3 g protein; 41 mg cholesterol; 372 mg sodium. Full nutrition

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Reviews

Read all reviews 77
  1. 91 Ratings

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Most helpful positive review

Oh yum! Since others said the recipe made a lot of frosting, I took the that part of the recipe and followed the amounts used for 8 servings. This works out to be 5 ounces cream cheese, 1/3 cu...

Most helpful critical review

It was ok, I really like the frosting taste, but I didnt care for the texture of the cake. the tast was very concentrated, a little to strong for me.

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Oh yum! Since others said the recipe made a lot of frosting, I took the that part of the recipe and followed the amounts used for 8 servings. This works out to be 5 ounces cream cheese, 1/3 cu...

This cake is yummy and I plan to make it again for this year's Cinco de Mayo party at our office. I only wish that people wouldn't give recipes bad ratings when they change the ingredients. Th...

I tried this recipe with cupcakes. I think with a little tweeking, they could be good but I ended up over baking them. I'll definitely try them again and start testing them at about 20 minutes...

I made this as cupcakes and went by the recipe just as written. I couldn't find the frozen Bacardi mix so I used 10 oz of Jose Cuervo Margarita Mix from a bottle we had and it worked just as we...

I got raves for these cupcakes. I used zero calorie margarita mix by Baja Bob and replaced the oil with equal amounts of no sugar added apple sauce. I made my own low calorie cream cheese fros...

This cake is delicious!! I had so many rave reviews, super moist! If I had any complaints, it would be because of the moistness it fell apart easily, but who cares when its the taste that matter...

I tried this recipe the other night and they were fabulous! I substituted applesauce for the oil and put 2 oz of tequila in the cupcake batter. I also but a little of the Bacardi mix in the ic...

Flavorful, moist cupcakes. Great dessert to finish off a mexican dinner. This recipe did yield me 24 cupcakes, not 12 as listed in the recipe. I made no changes, and have actually used the fr...

One of the few recipes where I followed the directions and it turned out perfectly. Others said it made too much icing, but I used a large or extra large 1m Wilton tip on cupcakes and had just ...