Margarita Birthday Cake

This citrusy layer cake is flavored with lime zest and the frosting is made with tequila, cheers!

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. This is such a fun celebration cake during the summer!

Margarita Birthday Cake

Yield: 1 2-layer 9-inch cake; serves 12

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

- 9 1/2g (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 ( 2 3/4 sticks) unsalted butter, softened at room temperature

- 113g regular or light cream cheese

- 400g (~2 1/2 cups) powdered sugar

- 30 milliliters (2 tablespoons) tequila

- 1 tablespoon lime zest (~lime)

- 1g (1/4 teaspoon) salt

Instructions:

1. Pre-heat oven to 350 degrees

2. Grease and flour two  9-inch round pans and line bottoms with parchment paper

3. In a medium bowl whisk together the egg whites, whole egg, 1/4 cup of milk and vanilla; set aside

4. 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

5. 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

6. Increase mixer to medium speed and beat for 1 1/2 minutes

7. 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

8. Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer

9. 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

10. 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

11. Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy

12. 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

13. 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: Cake best served within 24 hours; store leftovers tightly covered with seran wrap to avoid drying up to three days