This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!
Ingredients
Margarita Cake Layers
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
Margarita Frosting
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
Instructions
Margarita Cake Layers
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
Margarita Frosting
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
Notes
Adapted from this vanilla bean cake Cake best served within 24 hours; store leftovers tightly covered with seran wrap to avoid drying up to three days
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/margarita-birthday-cake/