This Margarita cake is made with lime juice and lots of tequila to make a tender layer cake full of margarita flavors. This is a great new favorite! We are all well aware that pregnant women must avoid certain foods and beverages, including alcohol. It didn't bother me at all, considering that I tried for so long to become pregnant before getting pregnant with the twins. Although I expected to go back to alcohol and caffeine after the twins were born, I didn't consider that breastfeeding requires you to avoid many of these foods. It's not quite as strict as it sounds, so there's no harm in allowing a little bit of everything. A margarita was the one thing I was most excited about trying again. Although most people don't like tequila because of bad experiences, I can say that it is one of my favorite tequila drinks. When I baked and tested this cake, I was surprised to discover that there wasn't any tequila in our cabinet. I asked my husband to bring it to me, and he did. I was thrilled to get to try the tequila finally. The first thing that I did was open the bottle and smell that wonderful tequila scent. Is it weird? HA! What can I say but HA! I'm a fan! This cake needed a lot of tequila flavor, so I added plenty.

How to make Margarita Cake?

To get started with the margarita cake, I used my Moist, Fluffy Vanilla Cake, and base. There are many vanilla cupcakes I could choose from, but this one is my favorite. It's so tender and buttery that it just seemed right for this recipe. Although it contains a staggering 1 1/2 cups of butter, it is well worth it! It makes a wonderfully moist, flavorful cake. Cream the butter with some sugar until it is light and fluffy. This step is important and should not be overlooked. The creaming adds air and lifts the cake. Next are the vanilla extract and egg whites. The egg whites give the cake structure, and the vanilla extract adds flavor to offset the lime and tequila. You can make the rest of the batter by adding some milk, lime juice, zest, and tequila to the dry ingredients. To give this margarita cake its full flavor, it uses half a cup of tequila! A quarter cup of lime juice is also used, and some lime zest is added. The tequila has a stronger flavor than the cake, according to me. The frosting adds additional lime flavor. If you wish to reduce the tequila, you can add some milk. It's up to you. But I do love tequila! After the cake has been baked, the frosting can be made. Now it's time for you to frost the margarita cake. It would be great to give you a glimpse of the cake through the screen. The flavor is spot on, and the texture is soft and tender. This cake is one you will want to make again and again.

Prep Time: 1 hr 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours, plus cooling time
Yield: 12-14 Slices
Category: Dessert
Method: Oven
Cuisine: American

Description

Margarita Cake is made with lots of tequila and lime for moist, tender cakes full of margarita flavors!

Ingredients

Tequila Lime Margarita Cake

3 cups (390g) all-purpose flour
1/4 tsp baking soda
2 3/4 tsp baking powder
1 tsp salt
1 1/2 cups (336g) unsalted butter, room temperature
2 cups (414g) sugar
4 whites
1 1/2 tsp vanilla extract
3/4 cup milk
1/4 cup lime juice
1/2 cup tequila
2 tbsp lime zest

Lime Frosting

- 1 1/2 cups butter
- 1 1/2 cups shortening
- 12 cups (1380g) powdered sugar
- 1 tbsp finely grated lime zest
- 6 tbsp fresh lime juice
- Lime slices for decor

Instructions

1. Pre-heat the oven to 350°F (176°C). Grease the sides and line three 8-inch cake pans. 2. Combine the flour, baking soda, and baking powder in a medium bowl. Set aside. 3. Mix the butter and sugar in a large bowl. Continue to beat on medium speed for 2-3 minutes until it becomes light and fluffy. 4. Mix the vanilla and egg whites and beat at medium speed until combined. Make sure to scrape the sides of your bowl as necessary to ensure everything is well combined. 5. Mix in about one-third the flour mixture into the batter. Beat on medium speed until well combined 6. Mix the milk with the flour until well combined. 7. Mix in another third of the flour mixture and continue beating on medium speed until the batter is well combined. 8. Mix the lime juice, tequila, and lime zest and beat it on medium speed until combined. 9. Mix in the rest of the dry ingredients. Continue beating on medium speed until combined and smooth. 10. Spread the batter evenly on the pans. 11. Bake the cakes for between 25-30 minutes or until a toothpick inserted in the middle of them comes out clean. It's okay if the tops get a little brown. 10. Allow the cakes to cool in the oven for about 1-2 minutes. Then transfer them to a cooling rack and let cool completely. 11. Make the frosting by adding the shortening and butter to a large bowl. Beat until smooth. 12. Slowly add half the powdered sugar and mix until smooth. 13. Mix the lime zest with the lime juice until smooth. 14. Slowly add the rest of the powdered sugar to the mixture and stir until smooth. 15. To thin the frosting, you can add more lime juice if necessary. 16. For the final assembly of the cake, flatten the tops. You want the cake layers to be flat. If there is a dome, you can trim it off. 17. The first layer of the cake should be placed on a plate. Next, top it with 1 cup frosting. Spread the frosting evenly over the cake. 18. Layer the second cake layer and add another layer of frosting. 19. Frost the outside of your cake by topping it with the remaining layer. To create the lines on the sides of the cake, I used my offset spatula (9 inches), but you can leave it off. 20. The remaining frosting and lime slices can finish the cake. To mimic the appearance of salt, I sprinkled coarse sugar sprinkles on top of the cake. But that's up to you.