Texas Frozen Margarita Cake is a Sinful Summer Dessert

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This Texas Frozen Margarita Cake is perfect for the days when you would prefer to eat your cocktail calories, rather than drink them! Every bite is like a little taste of the tropics with its refreshing lemon-lime flavors paired with some “zing” from the tequila. It tastes just like a margarita… only much better!

This cake does contain real booze, but if you prefer to omit the tequila, it won’t affect the deliciousness of the dessert. The tangy citrus flavors are yummy all on their own! Also, it comes together really easily – with no baking required – but if you’re short on time you can substitute a store-bought pie crust to shave off a couple minutes from the prep work. So, if you’re in the mood for a dessert that tastes like summer, you’ll have to give this frozen margarita cake a try!

Texas Frozen Margarita Cake

margarita cake top view



  • 2 cups crushed graham cracker crumbs
  • 2 tbsp sugar
  • 1/2 cup melted butter
Cake Filling
  • 1 12 oz can of frozen concentrated margarita mixer
  • 2 1/2 cups vanilla ice cream
  • 2 1/2 cups lime sherbet
  • optional 2 tbsp tequila
Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp sugar


About 20 minute before, set out ice cream, sherbet, and margarita mix to soften.

Combine graham cracker crumbs and sugar, mix well. Add melted butter to graham cracker crumbs, stir until completely combined. Press crumbs into bottom of spring form pan. Place pan in freezer.

Combine vanilla ice cream, sherbet, margarita mix and optional tequila. Keep stirring until everything is completely combined. Add ice cream mixture to spring form pan. Smooth out top and place spring form pan back in the freezer for at least a hour.

When ready to serve, whip heavy cream til soft peaks form. Add sugar and continue whipping until the cream forms stiff peaks. Add whipped cream to top and decorate with lime slices (optional). You can serve immediately or return to freezer for a few minutes to allow whipped cream to harden more. Enjoy!

Recipe by, June 2016.