This homemade strawberry margarita layer cake is a fresh and fruity, lime and tequila-infused cake recipe frosted with silky strawberry Swiss meringue buttercream.
Let’s combine two summer favorites, cocktails and cake! Short on time to make a layer cake? Make strawberry margarita cupcakes instead. For a booze-free option, you might like this summery strawberry bundt cake or my strawberry mascarpone cake. Or, simply swap the tequila in this recipe with milk!
Why You Need A Layered Margarita Cake
- Authentic margarita flavor. The cake is a rich, moist, tequila-scented layer cake. I swapped a portion of the liquid in the recipe for tequila and added plenty of fresh lime to give the cake its margarita-inspired flavor.
- Easy to work with. My vanilla cake recipe is ideal for layer cakes because the cake has a nice structure and it’s easy to handle. I include lots of tips below for a perfectly filled and frosted layer cake.
- You’ll want to make it for every occasion. This strawberry lime cake is a great Cinco de Mayo or 4th of July dessert. With three impressive layers filled with fresh strawberry frosting and a subtle boozy kick, it’s made for celebrations. And don’t worry, even though this cake looks fancy, I think you’ll be surprised by how easy it is to make.
Important Notes!
- You’ll need a zester. You’ll zest fresh limes for the cake batter. Afterward, you’ll juice the limes and add the juice together with the tequila. Make sure you have a good zester. I used to hate zesting citrus until I had one I loved. If needed, I have a tutorial on how to zest a lemon that also applies to limes.
- The cake will be dense. This cake is dense and spongy, and it won’t rise very much, especially if you bake with bake-even stripes. So, don’t worry if your cake isn’t super fluffy. You didn’t do anything wrong!
- Choose a tequila you’d like to drink. You don’t need top-shelf tequila for this cake, but I recommend a brand you wouldn’t mind drinking. I use silver tequila (blanco). Gold tequila or reposado (aged) tequila will work, too. The better the tequila, the better the flavor.
- I use fresh strawberries in the frosting. I chop and roughly purée the strawberries so that they’re saucy with some small chunks remaining. You can substitute strawberry preserves or my homemade strawberry filling if fresh strawberries aren’t available.
- Freeze-dried strawberries for added flavor. The flavor of the frosting is directly impacted by the ripeness of the strawberries. For a more intense strawberry flavor, grind up 1 ounce of freeze-dried strawberries into a fine crumb, sift and add directly into the frosting.
- Fresh egg whites. You’ll need plenty of egg whites, too, for the Swiss meringue, I’ve never made this frosting with liquid egg whites, so I can’t say how it will turn out.
Fresh Strawberry Swiss Meringue Buttercream
Let’s talk about the frosting for this strawberry margarita layer cake. Swiss meringue buttercream is quite different from American buttercream frosting. It’s made from egg whites and sugar, and lots of butter. As a result, meringue frostings aren’t as sweet, but they have a buttery, velvety finish.
This strawberry Swiss meringue is a favorite of mine.The juicy strawberries and zesty lime balance out the “buttery” flavor beautifully here. I also like that Swiss meringue frosting in general isn’t as sweet, which I find makes this margarita layer cake a bit more sophisticated.
Can I use freeze-dried strawberries?
Yes! You can replace the fresh strawberries with crushed freeze-dried strawberries for a stronger strawberry flavor in the frosting. I use this method in my strawberry layer cake and strawberry whipped cream recipes. Alternatively, substitute the Swiss meringue buttercream in this margarita cake with my classic strawberry frosting, which uses freeze-dried berries. You’ll need to add the extra lime zest to the frosting.
Julianne’s Tips for Swiss Meringue Buttercream
You can follow my in-depth tutorial on how to make Swiss meringue buttercream if you’re unfamiliar with this type of frosting. For now, here are some notes on what to expect:
- You’ll need to temper the egg whites. This can seem intimidating, but I promise it’s easier than you think. To temper your eggs, you’ll need a candy thermometer and a heat-proof bowl to make a double-boiler. The key is to make sure that the bottom of the bowl doesn’t touch the simmering water underneath, and stir constantly until the egg whites and sugar reach 140°-150°F.
- Use clean tools. Grease is the enemy when making meringue. My recommendation is to wipe down your bowl, any tools, and attachments with a little vinegar before you start. Even the slightest oily residue on the bowl or mixer attachment can mess with the consistency of the meringue.
- The butter must be at room temperature. Cold butter will not incorporate into the meringue very well, but in order to prevent the butter from melting, the meringue must be completely cool to the touch before you add the butter to make buttercream.
- Use unsalted butter. It’s important to use unsalted butter here; otherwise, the frosting will be very salty.
- Spend plenty of time mixing. First, you’ll whip the egg whites into soft peaks. Then, you’ll add the room temperature butter to the meringue 1 tablespoon at a time, mixing well after each addition. The frosting will look a bit curdled as you start to add the butter. When this happens, don’t panic. Trust the process and keep beating, and the frosting should smooth out. This is key to avoiding lumpy meringue.
- Don’t overwork the buttercream. This might seem silly, seeing as the last point was all about thoroughly mixing. Still, it’s not uncommon for Swiss meringue buttercream to curdle anyway. However, you can fix it. Warm the buttercream over a double-boiler for 1-2 minutes until it’s just a little melted at the edges, then take it off and whisk slowly, gradually increasing the speed so the frosting is smooth again.
- Leftover buttercream. You’ll probably have leftover frosting after you’ve decorated your cake. See the storage tips below for suggestions.
Frequently Asked Questions
Can I make this without tequila?
Yes. For a non-alcoholic version of this cake, substitute the tequila with additional milk.
Can I make a single-layer cake instead?
Certainly. You can bake your strawberry margarita cake in a 9×13-inch pan instead if you’d like. You’ll have leftover batter and quite a bit of leftover frosting, in this case. You could always turn these leftovers into a small batch of cupcakes. You’ll need to adjust the baking time accordingly.
How to Store
- Store the frosted cake. Your finished strawberry margarita layer cake can be stored covered at room temperature for 1-2 days. Unless you live somewhere hot and humid, in which case, keep the cake refrigerated. The butter in the frosting goes very firm in the fridge, however, so be sure to take the cake out to serve at room temperature.
- Freeze the cake layers. I don’t recommend freezing the frosted cake, but you can definitely freeze the baked and cooled margarita cake layers. Wrap the cakes tightly in a double layer of plastic wrap and freeze them for up to 2 months. Thaw at room temperature.
- Store leftover frosting. Keep any leftover Swiss meringue buttercream in an airtight container in the fridge for up to 1 week. You can also freeze SMB for up to 3 months. Bring it back to room temperature and rewhip it before you use it.
Strawberry Margarita Layer Cake
- Prep Time: 60 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 23 minutes
- Yield: 12 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This strawberry margarita cake is a fresh and fruity, lime and tequila-infused cake recipe frosted with homemade strawberry Swiss meringue buttercream.
Ingredients
For the Cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons (9.8 ml) vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 2 large limes, zested
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- ¼ cup fresh lime juice (about 2 limes)
- ½ cup white tequila (118 ml)
- ½ cup (118ml) milk, any type, at room temperature
For the Frosting:
- 2 cups strawberries (10.6 oz), chopped and roughly pureed
- 10 egg whites
- 2 ½ cups (479 g) granulated sugar
- 3 cups (24 oz) unsalted butter, at room temperature
- 2 limes, zested
Instructions
For the Cake:
- Preheat the oven to 350°F. Prepare three 8-inch round pans, line the bottom with parchment paper, and grease the sides.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next, mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Then combine the milk, tequila, and lime juice; gently stir. Add half the dry ingredients and half the liquid, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the Frosting:
- Rinse the strawberries and chop them into small pieces, about the size of a dime. Place them in a food processor and pulse until the mixture is juicy but still has small chunks of strawberry remaining. Set the puree aside.
- In the bowl of a stand mixer (stainless steel or glass, heatproof), combine the egg whites and sugar, whisk to combine. Attach a candy thermometer to the side of the bowl. Set the bowl over a pot filled with just enough water to cover the bottom of the pot—make sure the water doesn’t touch the bowl. Heat the water over medium to medium-low heat. Stir the egg whites and sugar constantly with a greaseproof spatula until the mixture reaches 140°F to 150°F. This step is critical—you want to dissolve the sugar without cooking the egg whites. To check if the sugar has fully dissolved, rub a small drop between your fingers; it should feel completely smooth. Once it reaches temperature and is smooth, remove the bowl from the heat.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. Begin beating the egg whites on low speed for two minutes, then increase the speed to medium and continue beating for another three to five minutes. The mixture should turn white and begin to form some body. After that, increase the speed to high and continue whipping for an additional five to eight minutes, until stiff, glossy peaks form and the bottom of the bowl feels completely cool. This process usually takes about 12 to 15 minutes in total.
- Once the meringue is ready, reduce the mixer speed to medium-low. Add the butter one tablespoon at a time, mixing well after each addition. When all the butter has been incorporated, continue mixing for another minute and scrape down the sides of the bowl.
To Assemble the Cake:
- Use a cake leveler to cut the domes off the top of the cake if you have domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Repeat with the second layer of cake and then place your third layer on top.
- Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
- Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use your icing smoother to remove any excess frosting.
- Use remaining frosting to pipe the florets on the top of the cake using a large open round piping tip. Garnish with leftover strawberries and slices of lime.
Notes
- Be sure to read my tips for how to make Swiss Meringue Buttercream prior to starting this frosting. Ingredient temperatures and grease-free utensils are important.
- Freeze-dried strawberries. You can replace the fresh strawberries with crushed freeze-dried strawberries for a stronger strawberry flavor in the frosting. I use this method in my strawberry layer cake and strawberry whipped cream recipes. Alternatively, substitute the Swiss meringue buttercream in this margarita cake with my classic strawberry frosting, which uses freeze-dried berries. You’ll need to add the extra lime zest to the frosting.
Storing
- Frosted Cake: Store covered at room temperature for 1–2 days. If you live in a hot or humid climate, refrigerate the cake instead. Let it come to room temperature before serving, as the buttercream firms up when chilled.
- Cake Layers (Unfrosted): Freeze baked and cooled layers by wrapping them tightly in a double layer of plastic wrap. Store in the freezer for up to 2 months. Thaw at room temperature before using.
- Leftover Frosting: Store Swiss meringue buttercream in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Let it come to room temperature and rewhip before using.
