Margarita Sheet Cake
This margarita-inspired sheet cake is my kind of summer dessert—bright, citrusy, and so easy to pull together. It’s got all the zesty fun of a margarita, but it’s family-friendly and alcohol-free, making it perfect for everything from taco night to a backyard birthday. Instead of using tequila, I bring in a few thoughtful elements that set it apart from a typical lime cake: olive oil in the batter for richness, fresh lime juice for that unmistakable tang, and a frosting topped with lime zest and a light sprinkle of salt that makes me say "that's such a good cake!". Personally, I love pairing this with a pitcher of margaritas (for the grownups) and a table full of tacos and good friends—it’s laid-back, zesty, and full of sunshine.
Ingredients for This Margarita Sheet Cake
For Cake
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
⅓ cup olive oil
3 whole eggs
2 egg whites
1 tablespoon vanilla extract
1 cup milk
3 tablespoons lime juice
3 tablespoons lime zest
¼ cup Greek yogurt
For the Frosting
3 cups powdered sugar (340 g)
1 cup unsalted butter, softened
¼ cup heavy cream (60 ml)
1 tablespoon vanilla bean paste (15 g)
1 large pinch of salt
1 lime, zested
Sea salt, for garnish
How to Make This Strawberry Vanilla Sheet Cake
Preheat your oven to 325°F and grease a 9x13-inch pan. Zest and juice the limes, setting the zest aside, and stir the lime juice into the milk to let it thicken slightly while you prepare the batter. Rub the lime zest into the sugar with your fingers until fragrant. In a separate bowl, whisk together the flour, baking powder, and salt. In a stand mixer, beat the butter and lime sugar until light and fluffy, then mix in the olive oil. Add the eggs and egg whites one at a time, mixing well, followed by the vanilla and Greek yogurt. Alternate adding the dry ingredients and lime milk, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted comes out clean, and let the cake cool completely before frosting.
For the frosting, beat the room-temperature butter in a stand mixer on medium-high for 4–6 minutes until pale. Sift the powdered sugar and add it in 1–2 cup increments on low speed to prevent a sugar cloud. Mix in the heavy cream, salt, and vanilla bean paste for 30 seconds on medium speed, then increase to medium-high and whip for 5–10 minutes, scraping down the bowl occasionally. Press out any air bubbles with a spatula or spoon before spreading the frosting on the cake with an offset spatula. Garnish with fresh lime zest, a few lime slices, and a light sprinkle of sea salt for a bright, festive finish.
Baker’s Notes
This margarita sheet cake is one of my favorite summer treats! For an adult twist, I sometimes add a splash of tequila to the frosting or brush a little over the cake before frosting. Serving it chilled makes the tangy frosting extra refreshing, and I love squeezing a bit of lime over each slice—it brightens every bite.
It keeps beautifully for a couple of days at room temperature or in the fridge, and both the cake and frosting can be frozen if needed. Just save the lime zest and garnish for the last minute so it stays fresh and vibrant.
It’s bright, fun, and surprisingly easy—perfect for backyard gatherings, birthdays, or any day you want a little sunshine on a plate.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
