Any margarita fans out there among my baking friends? If so, you’re about to be introduced to your new favorite cake. This beauty is a magical combination of tart, sweet citrus, a bit of Tequila, and a hint of salt. It is essentially the dessert version of a margarita.
This cake is wonderfully sweet and tart, with a hint of tequila and lime in the frosting. And, of course, you must have that sprinkling of salt to complete the picture. The whole package is full of such bright, happy flavor!
As you can imagine, there’s quite a citrus flavor punch in there. Citrus is something for which I’ve admittedly had to develop a taste over the years. I’ve gone from only liking a hint of it to embracing more and more of those big, bold, tart flavors in desserts like this one.
Even if you’re not a big fan of sweet and salty, I encourage you to try adding a sprinkling of sea salt to the frosted cake. It doesn’t add a big salty flavor but rather perfectly complements the sweet and tart elements of the cake.
I was first introduced to this fantastic cake at a local event sponsored by Bob’s Red Mill. Afterwards, they were kind enough to send me a sampling of their products along with the recipe for this cake, which they describe as “an edible cocktail.” I think you’ll agree with that description and enjoy it every bit as much as we did!
With plenty of citrus, a sweet, tart frosting, and a sprinkling of salt, Citrus Cake with Tequila-Lime Frosting is an edible cocktail!
For the cake:
3 & 1/3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
3 large eggs
zest of 1 medium orange
zest of 1 medium lemon
zest of 2 medium limes
1/4 cup orange juice (about 1 medium orange)
1/3 cup lemon juice (about 2 to 3 medium lemons)
1/4 cup + 2 tablespoons lime juice (about 3 medium limes)
For the frosting:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons Tequila
1 teaspoon lime juice
4 cups confectioners' sugar, sifted
sea salt, for garnish
To make the cake:
Preheat oven to 350°F. Grease two 9-inch round cake pans. Line with parchment paper, and grease paper.
Whisk together the cake flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the citrus zest.
Combine the citrus juices.
Add about 1/3 of the flour mixture to the butter mixture, mixing just until combined. Mix in half of the combined juices. Alternate adding the flour mixture and the juices, ending with the flour. Mix just until combined.
Divide the batter between the prepared pans. Spread evenly and smooth the tops. Bake 25 to 35 minutes, or until a pick inserted into the center comes out clean. Cool the cake layers completely.
To make the frosting:
Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly combined. Mix in the Tequila and lime juice.
Gradually add the confectioners' sugar, and mix until light and fluffy. Place one cooled cake layer on a cake plate, and frost the top. Place the other cake layer on top of the frosted layer. Frost the top, and then frost the sides of the cake.
Garnish the frosted cake with sea salt.
I was provided with products from BoB’s Red Mill. All opinions written are my own.
17 Comments on “Citrus Cake with Tequila-Lime Frosting”
You know you can’t bake this without watching this first..https://www.youtube.com/watch?v=UVKsd8z6scw
That sounds like the perfect summer cake! Love the tequila frosting, a bit of booze in the icing is always good 🙂
This looks amazingly delicious and love the way you frosted it! On my bucket list!
I’m sorry, did you say MARGARITA in CAKE FORM?! This is the answer to all my prayers.
This is so creative and FUN! I’m gonna have to make this cake and invite the girlfriends over!
Nicely done, Jennifer! We fully support the use of tequila in all things baked!
Hello, I baked this cake yesterday. The flavor was great, but the texture was very crumbly. Not dry, but just very crumbly. Any advice on why that would be?
Hi, Chandana. There are several things that can make a cake crumbly. If you had too much sugar, that could do it. Were you using fresh juices or store-bought sweetened juices? Also, if you used a different kind of flour instead of cake flour, that can make a big difference in the texture.
How far ahead can I make the frosting? Thanks, great recipe, trying it out for Super Bowl!
Hi, Kat. It should keep for a few days if it’s refrigerated.
Made it today for SuperBowl tomorrow..haha, added an extra splash of Tequila! And tinted it a light green.
I think some candied limes and lemon rinds would be awesome for decoration!
COULD THIS BE BAKED IN A BUNDT PAN. IF SO, TEMP AND BAKING TIME, WHAT WOULD YOU SAY.
Hi, Dorothy. I’ve not tried that with this recipe, so I can’t say for sure. If you’d like to try, then I would recommend reviewing some general information about converting layer cakes to Bundt cakes, like this info at Cook’s Illustrated.
This cake was a real disappointment, very dry, ineatably dry. I made this for my son’s birthday, following all instructions to a T with all required ingredients and baked it until my knife came out just barely clean. Sadly We had to throw it away 😥.
Can this be baked in a 9×13 pan?
Hi, Holly. That should work, as two 9-inch round pans will be about the same volume as a 9″x 13″ pan. You may need to adjust the baking time for any difference in thickness of the cake.