Tequila Sunrise Cake
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This Tequila Sunrise Cake is sure to be one of the prettiest cakes you will ever make. The recipe uses tequila in the batter, making it super flavorful. A sweet orange syrup finishes off this easy and fun dessert that is truly delicious.
The cake is made with a combination of orange and pomegranate so you get the classic tequila sunrise flavor. The colorful batters are layered into a bundt pan which results in stunning swirls of red and orange that mimics a sunrise. This cake is great for a special occasion or holiday party.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted sweet cream butter at room temperature works best for this cake.
- Sugar: Granulated white sugar is preferred.
- Eggs: Make sure the eggs are at room temperature.
- Orange juice and zest
- Milk
- Flour
- Tequila: Use any brand you prefer.
- Pomegranate juice: This, with a little red food coloring, gives the cake a gorgeous red swirl.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the batter, then divide it in half.
- To one half, add tequila and whisk until blended.
- To the other half, add pomegranate juice and food coloring, and whisk until blended.
- Add the batters in an alternating pattern to a greased bundt pan.
- Bake until golden and a toothpick inserted into the center comes out clean.
Tips For Success
- Try piercing the cake in multiple places with a toothpick. This will create small cavities for the glaze to seep into, adding extra flavor and moisture.
- Make-ahead tip: Cover the unglazed cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring the cake to room temperature, make the glaze, and serve.
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Tequila Sunrise Cake
Ingredients
For the cake
- 1 ¼ cups (282 g) unsalted butter, softened to room temperature
- 3 cups (600 g) granulated sugar
- 2 tablespoons grated orange zest
- 2 tablespoons orange juice
- 5 large eggs, at room temperature
- 3 cups (390 g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (160 ml) whole milk, at room temperature
- ¼ cup (60 ml) tequila
- ¼ cup (60 ml) pomegranate juice
- red food coloring
For the glaze
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 ml) orange juice
- 2 tablespoons tequila
- ½ cup (60 g) confectioners’ sugar
Instructions
Make the cake
- Adjust the oven rack to the lower third position and heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and orange juice. Beat in the eggs, one at a time, mixing well after each addition.
- In a separate medium bowl, combine the flour, salt, and baking powder. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the milk and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.
- Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.
- Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 60-70 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
- Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.
Make the glaze
- Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners’ sugar until smooth.
- Use a pastry brush to brush the glaze all over the surface of the cake.
Notes
- Try piercing the cake in multiple places with a toothpick. This will create small cavities for the glaze to seep into, adding extra flavor and moisture.
- Make-ahead tip: Cover the unglazed cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring the cake to room temperature, make the glaze, and serve.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
No actual finish product reviews?? That’s what people are interested in!
I truly am sorry that no one was able to make and review this recipe with 24 hours of me posting it.
Such a beautiful cake! Gorgeous!
This cake goes on my holiday menu 🙂 Love pomegranate! Looks gorgeous! And of course great video!
This looks so good!! Love how you’ve really brought the cocktail to life in a cake
Beautiful cake!
Thank you! I tried really hard on this one!
such a pretty cake and great video Jen, well done! 🙂
Beautiful cake!
Now this sounds like the perfect way to use tequila! Such a pretty cake!
Thank you so much, Miranda!
Booze in dessert batter is seriously my favorite way to “drink.” This gorgeous, fruity concoction is perfect for the holidays, Jen!
Haha! Mine too, Blair!!
I’m totally with you…I love cakes that make a statement, too! This cake though…WOW! So pretty, Jen! I would’ve never thought to use tequila in a cake before, so I’m loving the flavor it gives. Sounds like this would be a perfect dessert for Thanksgiving!
Thanks, Gayle! The tequila isn’t super strong in flavor but you can definitely tell it’s in there.