I made this cake for the first time about four years ago.
My boyfriend at the time was working in a managerial position for Claire’s corporate, and I had somehow ended up as the official cake baker for his employees birthdays. They quickly caught wind that I enjoyed turning alcoholic drinks into baked goods so besides for this Strawberry Margarita cake, I also made a White Russian cake and my classic Irish Carbomb cake.
When it showed up on my Timehop, I knew without a doubt I had to make it again. Fortunately I had the perfect excuse, it was my mothers birthday on the 2nd and she had requested a Mexican theme for the food. So, along with our Crock-Pot Enchiladas (for which I made my own red enchilada sauce), we had a taco bar, margaritas, chips and guacamole with the most perfect avocados I’ve seen all season, Cream Cheese Things, Tomato Basil Mozzarella apps, Coconut Macaroons, and this cake.
As you can see from the photos, the frosting looks a little suspect. Not only was it very warm in the house which exasperated the situation, but I had somehow run out of powdered sugar and it was just too late to get any more. I experimented with using a little corn starch to try to thicken it up, but it didn’t work like I had hoped.
If you use as much sugar as you’re supposed to, you’ll have a nice fluffy frosting on your hands like my picture from four years ago.
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 2 sticks room temperature (or hurriedly microwaved) unsalted butter
- 2 cups granulated sugar
- 6 eggs
- 2 Tablespoons lime zest (about 4 limes worth)
- ¼ cup milk
- ¼ cup non-alcoholic margarita mix
- 2 Tablespoons tequila
- Tequila Glaze:
- 1 cup powdered sugar
- 1 Tablespoon water
- 2 Tablespoon Tequila
- 8 oz room temperature Cream Cheese
- ½ cup room temperature salted butter
- 1 cup fresh strawberries, blended
- 3 Tablespoons lime juice (about 2 limes)
- 2 Tablespoons non-alcoholic margarita mix
- 6 cups powdered sugar
- Special Supplies:
- Stand Mixer
- 2, 9" Cake pans
- reheat the oven to 325 and butter and flour the inside of two 9" round cake pans.
- In a small bowl sift together the flour salt and baking powder.
- In the bowl of stand mixer with a paddle attachment, blend the butter and granulated sugar on medium low until light and fluffy.
- Scrape down the sides and one at a time add the eggs.
- Scrape down the sides slowly add in the dry ingredients and mix on low until combined. Do not over mix.
- Scrape down the sides and add the lime zest, milk, margarita mix and tequila. Mix until combined. If you feel your batter is too thick, add more margarita mix.
- Divide and pour equally into the prepared pans and place in the oven for about 35-40 minutes until golden brown and an inserted toothpick comes out clean from the center. Rotate the pans once halfway through baking.
- When they're done, remove from the oven and allow to rest for about 10 minutes.
- Remove the cakes from their pans as carefully as possible and set flat side up on some cooling racks. Brush the tops of the cakes each with a quarter of the tequila glaze.
- When your frosting is ready, cut the first cake in half and place the glazed half down onto your plate or tray. Frost this layer generously.
- Place the second half of the cut cake, cut side up on top of the frosting. Brush with ¼ of the remaining glaze and allow it to soak in for a couple of minutes.
- Frost this layer generously.
- Approach the second cake in the same way, cut in half, put the cut half on top of the frosting, frost, place the last half on top, glaze, and then frost.
- At this point you're ready to frost the rest of the cake. Be generous with your delicious frosting.
- Decorate with freshly sliced strawberries and a twisted lime slice right on top.
- When you cakes are about ready, prepare the glaze by mixing the sugar, water, and tequila in a small bowl with a fork or a whisk until fully combined and smooth. Set aside until needed.
- In the bowl of a stand mixer with a whisk attachment, place the butter and cream cheese and whisk on medium until blended and fluffy, about 4 minutes.
- Add the lime juice, blended strawberries, and margarita mix, whisk for another 2 minutes.
- Add the powdered sugar slowly, scraping the sides of the bowl every now and then, until the frosting is at your desired thickness.
The frosting is a little week, but still delicious. However, the cake itself is amazing; super moist and tangy and delightful. You could forgo any alcohol or even margarita mix, and just use it as a zesty lime cake!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…