Margarita Cake

I made this yesterday for my mother-in-law-to-be’s birthday (as it’s her drink of choice) and it was a big hit with everyone. I adapted this from a recipe for cupcakes, but I’m not getting along with my muffin pan at the moment. It was just enough to make 2 layers about 3-4 inches thick. I’d recommend using a spring form pan or some sort of magic though, mine did not want to come out of the pan. Oh well, the frosting hides my sins.



For the cake:

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temp

1 cup sugar

2 eggs, room temp

2 Tablespoons fresh lime juice

1 1/2 Tablespoons lime zest

1 Tablespoon Triple Sec

2 Tablespoons tequila

1/2 teaspoon vanilla

1/2 cup buttermilk

For the glaze: Mix 2 Tablespoons tequila and 1 Tablespoon Triple Sec.

1. Preheat oven to 325 degrees F. Grease 2 round cake pans, set aside.

2. Whisk flour, baking powder and salt together and set aside.

3. In an electric mixer on med-high speed, beat butter and sugar together about 5 minutes.

4. Add the eggs one at a time, mixing after each addition.

5. Scrape bowl and add lime zest, juice, vanilla and alcohol. Mix until combined. Will look a little curdled.

6. Turn mixer to low and add flour mixture in 2 additions, alternating with the buttermilk. Mix only until combined and use a rubber spatula to complete mixing.

7. Pour into pans and bake 25 minutes, or until a skewer comes out clean. Allow to cool 5-10 minutes and brush tops with the glaze. Cool completely before frosting.

For the frosting:

1 cup unsalted butter, room temp

2 1/2 cups powdered sugar

1 Tablespoon lime juice

1 teaspoon vanilla

2 Tablespoons tequila

Pinch of salt

1. Whip the butter at medium high for 5 minutes. Reduce to medium low and add the powdered sugar. Add the lime juice, tequila, vanilla and salt. Mix on medium high until fluffy.

Optional, but tasty:

Mix the zest of one lime with sprinkling sugar and garnish the top of the cake.


~ by accordingtoleanne on August 19, 2013.

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