Margarita Cake with Tequila Lime Buttercream Frosting
Unsalted Butter, for greasing the pans
2 ½ cups Cake Flour
1 ½ cups Granulated Sugar
¾ Tsp. Baking Soda
¾ Tsp. Baking Powder
1 Tsp. Salt
1/2 cup Margarita Mix
Zest of 1 Lime
4 large Eggs, room temperature
Tequila Simple Syrup (½ cup Water, ½ cup Sugar, 2 Tbsp Patron)
2 Sticks Unsalted Butter, room temperature
Pinch of Salt
4 cups Powdered Sugar
Juice of 1 Lime, about 2 Tbsp
2 Tbsp Tequila*
1 Tbsp Triple Sec*
1 Tbsp Grand Marnier*
Note to chef: For a non-alcoholic version, substitute 4 Tbsp. Margarita mix instead of Tequila, Triple Sec and Grand Marnier.
1. Preheat the oven to 350°. (If using a dark or coated pan, preheat to 325°.)
2. Grease cake pan/s with butter and sprinkle with flour to prevent the cake from sticking to the pan. For this cake, I used two 8-inch cake pans.
3. In a large bowl, combine Flour, Granulated Sugar, Baking Soda, Baking Powder and Salt.
4. In a stand mixer, combine Margarita Mix, Lime Zest, Butter and Eggs and blend on low for 30 seconds to combine. Add Dry ingredients and beat on medium for 1 minute. Do not overmix.
5. Divide the batter between prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Using a toothpick, poke holes across the surface of your cake and brush or pour Tequila Simple Syrup onto cakes (still in pans). Cool to touch before transferring to a wire rack to cool completely.
1. In a large bowl, add butter and pinch of salt and blend on low for 30 seconds.
2. Add powdered sugar in increments, until fully incorporated.
3. Add Lime Juice, Tequila, Triple Sec and Grand Marnier and mix to incorporate.
4. Apply frosting between the layers, and around the cake.