Margarita Cake with Key Lime Cream Cheese Frosting
This margarita cake recipe is made easy with a cake mix and frozen margarita mix. Look at the label on your margarita mix. If it says “ready to drink” it will have alcohol in it, which will cook out in the baking process. Otherwise, the mix may only have orange liqueur, lime juice, sugar, salt and maybe some extra citric acid.
INGREDIENTS:
For the cake:
1 White cake mix
3 Egg whites
2 Tbsp. Olive oil
1 Can frozen margarita mix thawed
1 Tbsp. Fresh lime juice
Zest from one lime
For the icing:
8 oz. Cream cheese softened
½ C. Butter softened and unsalted
1 Tbsp. Fresh lime juice
1 Tbsp. Lime zest
5 C. Confectioners sugar
DIRECTIONS:
Preheat the oven to 350 degrees and grease two 9 inch cake pans well.
Add the ingredients for the cake to a mixing bowl, and beat on high until smooth.
Pour the batter evenly between the two cake pans and bake for 35 minutes, or until cooked through. Allow cooling to room temperature on a rack.
Once cooled, run a knife around the edges of the cakes, and turn them out onto a cooling rack.
Add the butter and cream cheese for the icing to a mixing bowl, and beat until light and fluffy.
Place the lime juice, zest, and confectioners sugar for the icing to the mixing bowl, and beat until a smooth and creamy icing has formed.
Place one layer of the cake on a serving tray or platter.
Add a layer of icing to the top of that layer of cake.
Put the other layer of cake on top of the first, and continue to ice the top and sides of the cake completely.
Garnish with fresh lime slices and zest before serving.