MARGARITA CAKE

This Margarita Cake is flavored with lime and lots of tequila for a wet and gentle cake this is so full of margarita flavor!

INGREDIENTS

TEQUILA LIME MARGARITA CAKE

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

LIME FROSTING

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

INSTRUCTIONS

1.  Preheat the oven to 350°F (176°C). Line 3 eight-inch cake pans with parchment paper inside the backside and grease the edges.
2. integrate the flour, baking soda, baking powder and salt in a medium sized bowl. Set apart.
3.  Cream the butter and sugar in a large bowl on medium velocity about 2-3 minutes, till mild and fluffy.
4. add the egg whites and vanilla and beat on medium velocity till nicely mixed. Scrape down the perimeters of the bowl, as needed, to make certain the whole lot is blended.
5. upload approximately one-third of the flour mixture to the batter and beat on medium velocity till integrated.
6. add the milk and beat on medium speed till integrated.
7. upload any other third of the flour aggregate to the batter and beat on medium velocity till incorporated.
8. add the lime juice, tequila and lime zest and beat on medium speed till included.
9. upload the remaining dry ingredients and beat on medium velocity till well mixed and easy.
10. Divide the batter flippantly among the cake pans and unfold evenly.
11. Bake the desserts for 25-half-hour, or till a toothpick inserted into the middle of the cakes comes out smooth. Don’t be alarmed if the tops are a bit browned, that is regular.
12. eliminate the desserts from the oven and allow to cool for 1-2 mins, then do away with to a cooling rack to cool completely.
13.  To make the frosting, upload the butter and shortening to a large mixer bowl and beat until smooth.
14. Slowly add approximately half of the powdered sugar, mixing till nicely blended and easy.
15. thirteen. upload the lime zest and lime juice and blend till properly mixed and clean.
16. Slowly upload the closing powdered sugar and mix until properly mixed and smooth.
17.  upload extra lime juice, if needed, to skinny out the frosting.
18. to position the cake collectively, trim the tops of the desserts so they are flat. The cake layers need to be pretty flat, however if there’s a dome, trim it off.
19. region the primary layer of cake on a serving plater, then top it with approximately 1 cup of frosting and spread into an even layer.
20. upload the second layer of cake and every other layer of frosting.
21. top the cake with the remaining cake layer and frost the outside of the cake. I used my nine inch offset spatula to create the traces on the facet of the cake, however feel unfastened to leave that off.
22. end off the cake with some swirls of the remaining frosting and lime slices. I also sprinkled a few coarse sugar sprinkles across the pinnacle of the cake to mimic the appearance of salt, however that’s non-compulsory.

NOTES

I keep my cakes in a big cake service (the cupcake inserts are removable) at room temperature, but it is able to be refrigerated. The cake is first-class if eaten inside roughly 3 days.