Make a margarita cake, and head for the beach.
Our margarita cake uses tequila in a lime syrup that is brushed across each cake layer.
A little green food coloring is added to the frosting to give the cake a lime-colored hue.
Credit:Southern Living
Now, who’s ready for thebeach?
Learn how to make a margarita cake.
Southern Living
What Is a Margarita Cake?
This cake can be made in advance so it’s ready to serve well before your party is underway.
The frosting can also be made ahead.
Prepare as directed, then store in an airtight container in the refrigerator for up to three days.
Bring to room temperature before slicing.
Bring to room temperature before serving.
unsaltedbutter
5oz.cream cheese
1/2tsp.
Butter and flour 3 8-inch round cake pans; set aside.
Beat butter with a heavy-duty electric stand mixer on medium speed until creamy.
Gradually add granulated sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir in vanilla extract.
Divide batter evenly between prepared cake pans.
Allow to cool completely before removing from pans.
Make the Syrup:
Combine ingredients in a medium saucepan and bring to a boil.
Remove from heat and allow to cool to room temperature.
Add powdered sugar and combine on low until incorporated.
Slowly add margarita mixer and continue to beat on low until combined.
Increase speed to medium-high and beat until Frosting becomes airy, about 3 minutes.
Add green food coloring until Frosting reaches desired shade, if using.
Assemble Cake:
Brush each cake layer heavily with Syrup.
Take first layer and spread 1/3 cup of Frosting evenly across the surface.
Add the second layer and spread another 1/3 cup of Frosting atop that layer.
Add final layer and cover entire cake with 1 cup of Frosting.
Garnish by sprinkling the edge of the cake with flake salt and decorating with (candied) lime slices.
Frequently Asked Questions
Skip the tequila in the syrup for a non-alcoholic version of this cake.
It will still be delightfully citrusy and delicious.
