White cake mix, tequila, blackberries, lime zest, and butter come together in this vibrant Blackberry Margarita Cake with Tequila recipe.

So… this cake? It wasn’t planned. Like, at all. You know those weird midweeks where you’re just over everything, and you open the pantry for dinner but end up pulling out cake mix instead? Yeah. That was me.

I’d just come home from this chaotic grocery run where I bought way too many blackberries because they were on sale (they never are, right??), and there was this little bottle of tequila tucked in the back of my cabinet leftover from a summer that honestly feels like a blur. The margarita energy was calling. Loudly.

this recipe

I had no real plan—just cake mix, tequila, and a wild hunch that it could work. And ohhh buddy, it did. Not in a “cute Pinterest cake” way. In a “holy hell this tastes like sunshine and rebellion” kind of way.

And the glaze? That glaze felt like it knew it was the main character. It seeped into the warm cake like a shot of summer joy. My husband took one bite and just blinked. Then nodded. You know that slow nod people do when something hits harder than expected? That was the moment.

Why You’ll Love This Blackberry Margarita Cake with Tequila Recipe?

Here’s the thing—this isn’t a delicate little afternoon tea cake. It’s not whispering sweet nothings. It’s pulling you by the hand, offering you a margarita, and dancing barefoot on the kitchen floor.

It’s bold. It’s messy. It’s got flavor that smacks you in the best possible way. There’s tart lime and sweet blackberry and buttery glaze soaked right into the cake. And because we’re using boxed cake mix (don’t roll your eyes), it comes together with almost zero effort. You don’t need to be Ina Garten. Just be a little brave and pour the tequila.

Ingredient Notes:

So, I doubled the cake mix because the first time I made it, I halved everything, and the cake was gone in two hours. I learned. You will too.

• White Cake Mix (2 boxes) – Judge me if you want. But this shortcut made room for the real magic: tequila and berries.

• Eggs, Oil, Water – The usual suspects. They bring the boxed mix to life.

• Tequila – You only need ¼ cup for the cake, but I’d be lying if I said I didn’t add a splash more when no one was looking. Use whatever you’d sip. I used a random silver tequila I bought on vacation and it was perfect.

• Blackberries – Don’t overthink it. If they’re fresh and not moldy, you’re good. Mine were kinda on the edge of overripe and honestly? That made them juicier.

• Butter & Milk – Melted together for a glaze that tastes like it’s about to tell you a secret.

• Powdered Sugar – So many cups. Just trust me.

• Lime Zest & Lime Extract – Lime is everything here. It lifts the whole flavor. You don’t want a blackberry-only cake. You want a Blackberry Margarita Cake with Tequila. That lime makes the “margarita” happen.

• Blackberry Sauce (optional, unless you’re dramatic like me) – I bought mine at a local gourmet shop, but anything that says “dessert topping” on it will work. It’s for flair. And mood.

How To Make Blackberry Margarita Cake with Tequila?

Step 1: Preheat and Prep

Set your oven to 350°F and spray down your 9×13 with whatever nonstick you’ve got. If you forget this step, you’ll remember next time. Ask me how I know.

Step 2: Mix the Cake

Dump both cake mixes into a big bowl. Add eggs, oil, water, and the tequila. Beat it until it looks smooth and kind of shiny. Then gently stir in your blackberries. If they smush, it’s okay. You’re not filming a cooking show.

Step 3: Bake It

Pour the batter into the pan, level it out a bit, and bake for about 35 minutes. Start checking it around 30. It should bounce back when you touch the top. And your whole kitchen will smell like some kind of tequila berry dream.

Step 4: Make That Glaze

In a saucepan, melt your butter and milk together. Don’t walk away. Once it starts bubbling, pull it off the heat and stir in the powdered sugar, lime extract, lime zest, and tequila. It’ll look thick, glossy, and a little rebellious.

Step 5: Glaze the Cake

While the cake is still warm, pour that boozy glaze right over the top. It’ll sink in a little and create this soft, tangy, sweet crust. It’s not neat. It’s not supposed to be.

Step 6: Fancy It Up (Or Don’t)

If you’ve got the blackberry sauce, draw some lines across the top. Then drag a knife through them in the opposite direction. Ta-da. Marble magic. Or drizzle it randomly like you’re Jackson Pollock. No rules here.

Step 7: Slice and Serve

Once it’s cooled (or not—you do you), cut it into big squares. Serve it with a wink. And maybe a margarita on the side if you’re feeling cheeky.

Storage Options:

Keep it in the fridge. Covered. It’ll last four days—maybe five if you’re not snacky at 11pm like I am. The frosting firms up beautifully, and the flavor actually gets better the next day. It’s one of those rare cakes that improves with time. Like a good tequila. Or a bad decision that aged surprisingly well.

Variations and Substitutions:

• No tequila? No problem. Sub in limeade or orange juice. You’ll miss a little oomph, but it’ll still be awesome.

• Other berries? I once used frozen raspberries because that’s what I had. They bled into the batter, and it was stunning.

• Lime extract MIA? Use real lime juice and a little extra zest. It’s not identical, but it works.

• Add-ins? I’m not saying white chocolate chips wouldn’t be good. But I’m also not not saying that.

What to Serve with Blackberry Margarita Cake with Tequila?

• A salty rimmed margarita. Obviously.

• Tacos. Any kind. Just… tacos.

• Fruit salad with chili-lime seasoning if you’re feeling fancy.

• A second slice of cake, because why fight fate?

Frequently Asked Questions:

Can I make it ahead?
Totally. In fact, it’s better the next day. Just glaze it, chill it, and serve it when ready.

Can kids eat it?
If you use tequila, maybe not. Most of the alcohol bakes off, but the glaze is still spiked. You could easily swap the tequila for lime juice to make it kid-safe.

Does it freeze well?
I mean… yes, technically. But it’s so good fresh I doubt you’ll have leftovers to freeze.

This Blackberry Margarita Cake with Tequila Recipe isn’t about precision or perfection. It’s about vibes. It’s about bringing a little joy into your kitchen. Maybe a little tequila too.

Try it. Spill a little. Laugh when the glaze runs off the edge. Take a messy bite and let it be what it is—bold, imperfect, ridiculously delicious.

If you make it, let me know how it turned out. Did your family freak out over the tequila part? Did you eat it straight from the pan? No judgment—I wanna hear it all.

Keep the Flavor Coming – Try These:

Slow Cooker Ravioli Lasagna Recipe

Ham and Cheese Bites

Chocolate Brownies from scratch with Walnuts

Blackberry Margarita Cake with Tequila Recipe

Cook Time 35 minutes mins

Total Time 35 minutes mins

This Blackberry Margarita Cake with Tequila combines white cake mix, fresh blackberries, tequila, lime zest, and a rich citrus glaze for a vibrant, boozy dessert that’s simple yet impressive.

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8 Servings

Ingredients

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Cake:

• 2 boxes of white cake mix
• 6 large eggs
• 2⅔ cups water
• ⅔ cup canola oil
• 1 cup fresh blackberries
• ¼ cup tequila

Frosting:

• ½ cup unsalted butter
• ½ cup whole milk
• 5 cups confectioners’ sugar
• 2 tablespoons lime extract
• 4 tablespoons tequila
• Zest of 1 large lime
• 1 bottle blackberry dessert sauce optional, for garnish

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Instructions

 

Prepare the oven and pan:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with nonstick spray or butter to prevent sticking. Set aside.

Make the cake batter:

1. In a large mixing bowl, combine the white cake mixes, eggs, water, oil, and tequila. Using an electric hand mixer or a stand mixer fitted with a paddle attachment, mix until the batter is smooth and fully combined. Gently fold in the blackberries using a rubber spatula, being careful not to crush them excessively.

Bake the cake:

1. Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool in the pan on a wire rack while preparing the glaze.

Prepare the frosting glaze:

1. In a medium saucepan over medium heat, melt the butter together with the milk. Stir continuously and bring to a gentle boil. Once the mixture reaches a boil, remove the saucepan from the heat. Stir in the confectioners’ sugar, lime extract, tequila, and lime zest until a smooth glaze forms.

Frost the cake:

1. While the cake is still slightly warm, pour the glaze evenly over the surface, allowing it to soak slightly into the cake. Use an offset spatula or the back of a spoon to distribute it evenly if needed.

Decorate (optional):

1. If desired, pipe or drizzle the blackberry dessert sauce in horizontal lines across the top of the cake. Using a knife or skewer, drag vertically through the lines to create a marbled effect. Alternatively, simply drizzle the sauce over the top for a more casual finish.

Serve:

1. Once the cake is fully cooled and the glaze has set, slice into squares and serve.

Notes

To prepare a gluten-free version of this cake, substitute the white cake mix with a certified gluten-free white cake mix. Ensure all additional ingredients (particularly the baking powder in the mix, confectioners’ sugar, and the blackberry dessert sauce) are labeled gluten-free to avoid cross-contamination. The rest of the ingredients, including the blackberries, tequila, lime zest, and dairy components, are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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