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Margarita Cake with Key Lime Cream Cheese Frosting

Margarita Cake with Key Lime Cream Cheese Frosting

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Susan A
67
3/21/2011

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 cup butter, 2 t. each lime peel and juice, and 3 1/3 cups powdered sugar. That was still plenty of frosting, and we thought the flavors were just perfect! Thanks, Tori for a fantastic recipe!

BLIZLADY
55
3/24/2011

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. The overall ratings are then skewed.

Shelly
41
3/29/2011

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. The icing was too thin for piping though. I tried adding more sugar which helped some but it just never seemed to get thick enough to actually pipe.