Mango Margarita Cake Recipe
A cake that tastes like a tropical vacation and a happy hour had a baby. That’s this Mango Margarita Cake—moist, tangy, and just boozy enough to make you question if it’s dessert or a cocktail. Perfect for summer parties, brunch, or when you just want to eat your tequila instead of shooting it.
This isn’t just another boring vanilla cake. The mango puree keeps it insanely moist, the lime zest adds a punchy freshness, and the tequila?
Well, that’s what turns it from “nice” to “can I get the recipe?” status. Plus, the salt rim on the frosting? Chef’s kiss. It’s sweet, salty, and slightly scandalous—exactly like a good margarita should be.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes (plus cooling)
Servings: 10-12 slices (or 1 very committed person)
Ingredients
For the cake:
For the frosting:
For the garnish:
Instructions
- Preheat & Prep: Crank your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper. Pro tip: Flour the pans too, unless you enjoy cake-sticking drama.
- Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Pretend you’re a scientist. A very tipsy scientist.
- Wet Ingredients: In another bowl, mix mango puree, sour cream, oil, eggs, tequila, lime juice, and zest. Pour this into the dry ingredients and stir until just combined. Overmixing = tough cake. Don’t do it.
- Bake: Divide the batter evenly between pans. Bake for 30-35 minutes until a toothpick comes out clean. Let cool completely—frosting a warm cake is a meltdown waiting to happen.
- Frosting: Beat butter until creamy. Gradually add powdered sugar, tequila, lime juice, zest, and salt. Whip until fluffy. Taste-testing is mandatory. For quality control.
- Assemble: Stack the cakes with frosting in between. Frost the top and sides. Rim the edges with coarse salt (like a margarita glass) and garnish with lime and mango. Instagram immediately.
Nutritional Values (Per Slice)
Calories: 480
Carbs: 62g
Fat: 24g
Protein: 3g
Sugar: 48g
Storage Instructions
Store covered in the fridge for up to 3 days. The tequila keeps it fresh, but let’s be real—it won’t last that long. For longer storage, freeze slices wrapped in cling film for up to a month. Thaw at room temperature (or don’t, icy cake is weirdly good).
Common Mistakes to Avoid
- Overbaking: Dry cake = sad cake. Set a timer.
- Skipping the salt rim: This isn’t a suggestion. It’s the law.
- Using bad tequila: If you wouldn’t drink it, don’t bake with it.
- Frosting warm layers: Patience, grasshopper. Melted frosting is a tragedy.
Alternatives
- Non-alcoholic: Swap tequila for orange juice + extra lime.
- Gluten-free: Use a 1:1 GF flour blend. No one will know.
- Vegan: Replace eggs with flax eggs and use vegan butter. Skip the sour cream or use coconut yogurt.
- Different fruit: Strawberry or passionfruit puree work too. Get creative.
Frequently Asked Questions
Can I use frozen mango?
Absolutely. Thaw and puree it first. Just drain excess liquid unless you want soup cake.
How strong is the tequila flavor?
Subtle but present. If you want a punch, add an extra tbsp to the frosting. Live dangerously.
Can I make this ahead?
Yes! Bake the cakes a day early, wrap them tightly, and frost before serving. The flavors actually improve.
Why is my frosting runny?
Too much liquid or soft butter. Chill the bowl for 10 minutes or add more powdered sugar.
Can I use boxed cake mix?
Sure, if you’re into shortcuts. Replace water with mango puree and add tequila/lime. We won’t judge.
Final Thoughts
This Mango Margarita Cake is the ultimate flex for anyone who thinks desserts should be fun. It’s vibrant, flavorful, and just rebellious enough to make boring sheet cakes jealous.
Whether you’re serving it at a party or eating it alone in your kitchen (no shame), it’s a guaranteed hit. So grab your tequila, channel your inner mixologist-baker hybrid, and get baking. Your taste buds will thank you—possibly with a standing ovation.
