Ingredients
1 box white cake mix
1/4 cup canola or vegetable oil
3 large eggs
1/2 cup tequila, plus 1 tablespoon
1/4 cup triple sec, plus 1 teaspoon
Juice and zest of 2 limes, divided
1 tub (about 16 oz) buttercream frosting (or vanilla/key lime frosting)
1/4 cup powdered sugar
12 oz bag white candy melts (or 1–2 bags as needed)
Coarse sparkling sugar, for sprinkling
Optional: 1/4 cup bright green candy melts for drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease a 10 x 13-inch baking pan and set aside.
- Line a large cookie sheet with parchment or wax paper and set aside.
- In a large bowl, combine the cake mix, oil, eggs, 1/2 cup tequila, 1/4 cup triple sec, juice of 1 lime, and zest of 1 lime. Mix until fully combined.
- Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, crumble the cake into a large mixing bowl using two forks.
- Add the frosting, 1 tablespoon tequila, 1 teaspoon triple sec, juice of remaining lime, and powdered sugar. Mix until fully incorporated. Cover and chill for 30 minutes.
- Shape the chilled mixture into 1-inch balls and place them on the lined cookie sheet. Freeze for 45 minutes to firm them up.
- Melt the white candy melts in a double boiler or candy melting pot, stirring occasionally.
- Insert a toothpick into each frozen cake ball and dip into the melted chocolate, ensuring full coverage. Let excess chocolate drip off before placing back on the lined cookie sheet. Fill any small holes with additional melted chocolate.
- Immediately sprinkle with coarse sugar and top with lime zest before the chocolate hardens. Optionally, drizzle with green candy melts for extra color.
- Allow chocolate to fully set, about 20 minutes.
- Serve chilled or at room temperature and enjoy responsibly.
Notes
- For a stronger alcohol flavor, add a little more tequila to both the cake and filling.
- Optional green candy melts can be used for a decorative drizzle to mimic the margarita look.
- These cake balls can be made a day or two in advance and stored in the refrigerator in an airtight container.
- Cook Time: 20 min