Watermelon Margarita Cocktail Cake
Your guests are going to love this Watermelon Margarita Cocktail Cake!! It is basically a Watermelon Margarita baked into a Cake!!
Servings: 24 Servings
Calories: 226kcal
Ingredients
For the Cake
- ½ cup sunflower oil
- 4 large eggs at room temperature
- 1 ¼ cups super fine sugar
- ⅔ cups watermelon pucker
- ½ cup high-quality silver tequila
- 2 Tablespoons orange liqueuer cointreau, tripple sec
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ cup non-fat dry milk powder
- 3.4 ounce instant vanilla pudding mix one package
- 2 ¾ cups cake flour I used Queen Guinevere Cake Flour
For the Glaze
- 1 cup powdered sugar see note about Bundt Shots
- 1 ½ Tablespoons watermelon pucker
- 1 ½ Tablespoons high-quality clear tequila
- ½ Tablespoon orange liqueuer
Instructions
- Preheat oven to 350 degrees. Spray cake pan with baking spray, set aside.
- Beat eggs, oil, and sugar together with a mixer.
- Add the watermelon pucker, orange liqueur, and tequila, mix to combine.
- Add the dry ingredients and beat until smooth, scraping the sides occasionally.
- Add raspberry/pink gel food coloring, about 1/8th teaspoon, and mix until evenly colored.
- Pour batter into prepared pan(s), cupcake liners. Do not fill more than 3/4s full.
- Bake mini/teacake bundts for 12 minutes. Original Bundt for 47 - 55 minutes. Cupcakes for 17 - 19 minutes.
- Remove from oven and allow to cool in pan for 10 minutes.
- While cake is cooling, prepare the glaze. Place powdered sugar in a bowl.
- Add the alcohol.
- Whisk to combine until smooth.
- For "Bundt Shots", dip each bundt into glaze and place on a wire rack sitting on a baking sheet.
- For Bundt, place cake on a wire rack over a large plate and pour glaze over cake with a large spoon.
- Move cake to a clean plate, and reuse glaze from first plate.
- Allow cakes to cool completely before serving.
- For cupcakes, allow to cool completely before frosting.
- Pipe a ring of frosting around edge of cupcake.
- Sprinkle ring with clear sugar crystals.
- Fill center with additional frosting.
- Trim a straw to fit in the cupcake.
Notes
- Glaze- Bundt Shots will take twice as much glaze as a regular bundt cake. Double or triple the recipe for full coverage.
- For the Frosting- I use my regular Buttercream Frosting recipe, but substitute 2 teaspoons watermelon pucker, 1 teaspoon tequila, and 1/2 teaspoon orange liqueur for the flavorings. Color with the same gel coloring that is used for the cake.
- A bundt cake will serve 12 - 16 depending on the size of your slices.
- This recipe will make:
- 1 full sized bundt cake OR
- 4 pans of mini/teacake bundts OR
- 24 cupcakes
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 86mg | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg
