Tired of having to serve a Tres Leches cake each time you want a great dessert to go with Mexican food? I have tried many versions of this while perfecting it and this one is the standout favorite for everyone–from the great pop of vivid color inside, to the perfection of taste with that zesty hint of familiar margarita flavor fusion. It always results in recipe requests and it’s stunning to serve as well.Honestly, I’ve been working on perfecting this recipe for a spell after trying one that I liked but did not quite fit the bill of perfection to me as it was orange and color and flavor and didn’t scream “margarita” to me, even though it did contain tequila and triple sec. After working on it through several more batches, this one is the final, and best result–not only in my opinion, but also based upon rave reviews and recipe requests upon serving. The cake is a vibrant blue/green when cut, and is garnished with sugar sprinkles that mimic the salt rim in margaritas as well as twisted limes and a fantastic boozy drizzle glaze.
Although I tried a few versions totally from scratch, my favorite actually starts easily, by combining these two mixes for both color and flavor, (becomes green/blue) then adding in lots of other ingredients including tequila and Triple Sec or orange liqueur, lemon juice, orange extract, white chocolate pudding mix etc…to give it a rich margarita taste, but better!
The blue and yellow create a very fun green with a touch of blue when cut, and the vanilla flavor of the Blue Velvet combined with the Lemon flavor cake mix combined with the other ingredients that mimic a margarita give it flavor perfection if you ask me.
- Margarita Cake:
- 1 18.5 oz. box Duncan Hines Blue Velvet Cake Mix, divided
- 1 18.5 oz. box Duncan Hines Lemon Supreme Cake Mix, divided
- 1 3.4 oz. box white chocolate instant pudding mix
- 4 eggs
- ½ cup vegetable oil
- ⅔ cup water
- ¼ cup lemon juice
- ½ tsp. orange extract
- 2 Tablespoons orange liqueur or Triple Sec
- ¼ cup tequila
- Margarita Glaze Drizzle:
- 4 Tablespoons Orange Liqueur or Triple Sec
- 2 cups powdered sugar
- 2 Tablespoons tequila
- 4 Tablespoons Lime Juice
- Green or Clear Sugar Crystal Sprinkles (the kind used for decorating cookies)
- 1-2 limes
- Preheat oven to 350 degrees. Grease and flour a 10" bundt pan.
- Measure out 2 cups of mix from the Lemon Cake mix and 2 cups from the Blue Velvet Cake mix and place in mixing bowl. (Each box contains 4 cups total; seal and save the rest for a second cake in the future. This mix creates both a great color and flavor but you only need half the box of each.)
- Add in pudding mix, eggs, oil, water, lemon juice, orange extract, and orange liqueur or Triple sec. to the mixing bowl. Beat for 2 minutes. (Pro Tip: The reason why you can't make cake mix a day in advance, buy ready-to-bake cake mix at the store, or go without beating is that beating air into the batter is what makes your cake light and fluffy!)
- Pour batter into prepared bundt pan. Bake in preheated oven approximately 45 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes, (prepare the glaze while you wait) then flip cake out onto serving platter.
- To make the glaze, in a medium bowl combine powdered sugar with tequila, orange liqueur, tequila, and lime juice. Whisk until smooth and drizzle onto cake while warm by using a large spoon.
- To garnish, sprinkle with sugar crystals, then slice lime in thin slices then cut the lime slice from middle of the circle to the rim on half of each lime half, then twist. Garnish top with the lime slices.