I love making layer cakes. Momma made a gazillion with her 9-inch pans. She would make thick layers and split each layer in half.

I love my 8 inch pans because I never seem to have a snafu. Of course, I always use Baker’s Joy to prepare the pans. It has the flour in the spray and I just find that my layers fall out very easily.

Creaming the butter and sugar for a full five minutes will result in lighter cakes so don’t omit that step. And don’t forget to scrape down the sides of the mixer at least once or twice during that five minutes.

It always helps if all of your ingredients are at room temperature. Eggs and butter should be laid out at least an hour prior to mixing.

When you are mixing the frosting, you don’t want it too stiff and you do not want it too wet. So carefully add confectioners sugar, one cup at a time and run the mixer at low speed until you do not see any powder, then turn on high speed until thoroughly mixed. You may need additional juice if it is too stiff.

I want enough frosting so that there is a thick layer inbetween. I love using a cake scraper to give that smooth edge on the sides. Although they are not perfect, they look great to me.

This cake is always a conversation piece and a hit for parties. The garnish on top gives it a sophisticated look. Are cakes sophisticated? Of course, they can be!

Yield: 12 slices

MARGARITA LAYER CAKE

Print

Moist, white , tangy layer cake with lime buttercream frosting

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

CAKE

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 4 egg whites, room temperature (large eggs)
• 1 teaspoon vanilla
• 3/4 cup whole milk
• 1/2 cup tequila
• 1/4 cup lime juice
• Zest of 1 lime

FROSTING

• 1 1/2 cups unsalted butter (3 sticks) room temperature
• 1/2 cup shortening or Crisco
• 8 cups confectioners sugar ( 2 16 oz boxes)
• 1/4 cup milk
• 1/4 cup lime juice.
• zest of 1 lime

GARNISH

• Lime slices
• Sparkling sugar

Instructions

CAKE

Preheat oven to 350 degrees. Spray 3 8-inch cake pans with nonstick spray with flour ( I use Baker's Joy.)

In a bowl whisk, flour, baking powder, baking soda, salt and set aside.

Cream the butter until smooth and slowly add the sugar. Cream about 4-5 minutes stopping to scrape the sides with a spatula.

Add the egg whites and continue to beat until fully incorporated.

In a cup mix the tequila, lime juice, zest. Add vanilla to the milk.

Add one cup of the flour mixture into the butter mixture. Add the tequila mixture and beat well.

Continue alternating the flour and milk until all has been added. Beat well.

Pour evenly into the three pans. Tap lightly on the counter to remove air bubbles.

Bake 25-30 minutes. Remove from the oven. Cool for about 5 minutes. Flip onto a cooling rack.

Cool completely before frosting.

FROSTING

Combine zest, and lime juice. Set aside.

Beat butter and shortening until smooth.
Begin adding confectioners sugar, one cup at a time, and continue beating until the mixture is smooth.

When the mixture becomes too firm, begin adding the lime mixture. Then add the milk.

If you have added, all of the liquid and the frosting seems too stiff, add another tablespoon of milk. It just needs to be a spreadable consistency.

GARNISH

I like to sprinkle the sparkling sugar on top of the cake to give the appearance of salt.

I cut thin lime slices and twist to lay on top.

Notes

You can use a splash of tequila in your frosting if you like.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 664Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 323mgCarbohydrates: 134gFiber: 1gSugar: 107gProtein: 5g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Take life with a grain of salt, a slice of lemon and a shot of tequila.”

-Unknown