Ingredients
For the Cake:
* 6 Cups All-Purpose Flour
* ½ Teaspoon Baking Soda
* 3 ½ Teaspoons Baking Powder
* 2 Teaspoons Salt
* 3 Cups Unsalted Butter, softened
* 4 Cups Granulated Sugar
* 4 Large Egg Whites, room temperature
* 3 Teaspoons Pure Vanilla Extract
* 1 ½ Cup Whole Milk, room temperature
* ½ Cup Freshly Squeezed Lime Juice
* 1 Cup Tequila (Use a mid-shelf brand you enjoy drinking)
* Fresh Lime Slices and Zest, for garnish
For the Lime Frosting:
* 1.5 Cups Unsalted Butter, softened
* 1.5 Cups Vegetable Shortening
* 6 Cups Powdered Sugar, sifted
* 1.5 Tablespoons Fresh Lime Zest
* 3 Tablespoons Freshly Squeezed Lime Juice
Instructions
Part 1: Make the Cake Batter
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or coat thoroughly with baking spray.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In another large bowl, cream softened butter, vanilla extract, and granulated sugar until light and fluffy.
4. Gradually add the egg whites, one at a time, mixing well after each addition.
5. In a separate small bowl or jug, whisk together the whole milk, lime juice, and tequila.
6. Alternating between the dry ingredients and the wet ingredients, add them gradually to the butter mixture, starting and ending with the dry. Mix on low speed just until combined. Do not overmix.
7. Evenly divide the batter between the three prepared cake pans.
Part 2: Bake the Cakes
1. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely. Ensure cakes are fully cooled before frosting.
Part 3: Make the Frosting
1. In a large bowl, combine softened butter and vegetable shortening. Beat until well combined and smooth.
2. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase speed slightly and beat until smooth.
3. Add the fresh lime zest and lime juice. Beat again until light, fluffy, and smooth.
Part 4: Assemble the Cake
1. Ensure cake layers are completely cool and flat. Trim domes if needed.
2. Place the first layer on your serving platter/cake board. Scoop 1-1.5 cups of frosting and spread evenly.
3. Add the second layer and repeat frosting step.
4. Add the third layer.
5. Apply a thin “crumb coat” of frosting all over the cake. Chill for 15-20 minutes.
6. Apply the final layer of frosting, smoothing the top and sides. Pipe dollops if desired.
Part 5: Garnish
1. Before serving, arrange fresh lime slices on top.
2. Lightly sprinkle fresh lime zest over the top.
Notes
* **Fresh Citrus is Key:** Use freshly squeezed lime juice and fresh zest for the best flavor. Avoid bottled juice.
* **Non-Alcoholic Option:** Replace the 1 cup of tequila in the cake batter with an additional 1 cup of whole milk.
* **Storage:** Store covered in the refrigerator for up to 5 days.
* **Freezing:** Freeze slices or whole cake (unfrosted or frosted after chilling) wrapped tightly for up to 3 months. Thaw in the refrigerator.
* **Pro Tip:** Assemble cake on a cake board for easy transport. Use a cake leveler for flat layers. Do not overmix the batter.
* **Yields Cupcakes:** This recipe can also be used to make delicious margarita cupcakes (adjust baking time).
* **Salt Garnish (Optional):** For an extra margarita touch, lightly press fine sea salt onto the edge of the frosting before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Layering, Frosting
- Cuisine: American, Mexican
Keywords: Margarita Cake, Tequila Cake, Lime Cake, Cocktail Cake, Boozy Cake, Layer Cake, Lime Frosting, Cinco de Mayo Dessert, Summer Dessert, Party Cake, Baking Recipe
