This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!
A few weeks ago, my friend’s husband threw her a fabulous 30th birthday party. There were chefs cooking Mexican food, plenty of drinks to go around, do-it-yourself ice cream sandwiches and finally this margarita cake. For my friend that loves all things Mexican food and all margaritas, I couldn’t think of a better birthday cake to finish off the event. These cake layers are light and citrusy, flavored with a bit of lime zest, and the frosting has just the right amount of tequila to satisfy any margarita lover.
I didn’t get a photo of the inside of the cake since I didn’t want to slice it ahead of time, but everyone who had a slice loved it. This is such a fun celebration cake during the summer. I’ll definitely be making it again.
- 240 milliliters (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
- 120g (~4 large) egg whites, at room temperature
- 50g (~1 large) whole egg, at room temperature
- 15 milliliters (1 tablespoon) pure vanilla extract
- 300g (~1-1/2 cups) granulated sugar
- 2 tablespoons lime zest (~2 limes)
- 350g (~3 cups) cake flour, sifted
- 9½g (1 tablespoon + 1 teaspoon) baking powder
- 5g (3/4 teaspoon) salt
- 85g (6 tablespoons) unsalted butter, softened at room temperature
- 85g (6 tablespoons) vegetable shortening
- 312g ( 2¾ sticks) unsalted butter, softened at room temperature
- 113g regular or light cream cheese
- 400g (~2½ cups) powdered sugar
- 30 milliliters (2 tablespoons) tequila
- 1 tablespoon lime zest (~lime)
- 1g (1/4 teaspoon) salt
- Pre-heat oven to 350 degrees
- Grease and flour two 9-inch round pans and line bottoms with parchment paper
- In a medium bowl whisk together the egg whites, whole egg, ¼ cup of milk and vanilla; set aside
- In the large bowl of an electric mixer use your fingers to rub the lime zest into the granulated sugar, this will help to release the flavor from the zest; then, with the paddle attachment, combine the sugar / lime zest, sifted flour, baking powder and salt together on low speed for just 30 seconds
- Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
- Increase mixer to medium speed and beat for 1½ minutes
- Scrape the sides of the bowl add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
- Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
- Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
- Once cake layers are completely cooled, use a serrated knife to carefully cut each layer in half horizontally, creating 4 cake layers; set aside and make buttercreams
- Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy
- Add 1 cup of powdered sugar and mix on low speed for one minute; add additional cup and mix on low for one minute again; add remaining sugar, tequila, lime zest and salt
- Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy
Cake best served within 24 hours; store leftovers tightly covered with seran wrap to avoid drying up to three days
