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Margarita Cake with Salted Lime Frosting

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

I have a love for margaritas that can be borderline embarrassing.  Well at least that is what the Mr. thinks.  You see, if a cocktail menu doesn’t have a drink that piques my curiosity and gets my taste buds singing, I more often then not will go back to my old standby. . .the margarita.  This is all well and good when cocktail hour is in the U.S., but when the mood for a little libation strikes outside of the country. . .well, it can be a bit more challenging.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Case in point. . .we were staying in an elegant boutique hotel in Capri about 6 months ago.  It was set up high in a cliff and had panoramic views of the most magnificent azure water you will ever lay your eyes on.  The inside of the hotel was dripping with antiques lovingly collected over the years.  There was an intimate restaurant on site where they served handmade pastas from recipes handed down from generation to generation.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.
Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.
Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

On our first evening, the Mr. and I decided to have after dinner cocktails.  We went inside where a local pianist was lulling guests into a trance of mega relaxation with each stroke of the key.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

I scanned the cocktail menu. . .elderflower here. . .gin there. . .I just couldn’t find anything that spoke to me.

“Do you think they could make a margarita for me?”  I asked the Mr.  Instead of him tossing an enthusiastic “of course” my way, he shot me a disapproving look and firmly said “don’t” as if the mere thought of asking for a margarita in Italy was an embarrassment in of itself.
Needless to say I took a second gander at the house cocktails and ordered something a bit more “sophisticated”.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

 While margaritas were not in the cards during my trip to Capri, I now find myself swimming in tequila as Margarita-palooza has invaded the internet just in time for Cinco de Mayo
Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

My super sweet friend Kate, founder of  ¡Hola! Jalapeño , organized a Margarita Week dedicated to just margaritas.  Yes, you read that right.  Just margaritas!!!!  How fantastic is that?  It runs from now until May 5th which means every day your internet and social media will be flooded with a brand spanking new parade of margarita and margarita inspired recipes all begging for you to enjoy them.  This Margarita Cake with Salted Lime Frosting is my contribution to the party. Olé!!

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

This Margarita Cake with Salted Lime Frosting starts with a super moist, yet light, vanilla cake.  It contains both lime and lime zest for a fresh, yet zingy lime flavor.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Each layer is then brushed with a full margarita.  You can adjust how much you want the tequila to shine through by brushing more or less of the margarita on each of the cake layers.  And of course if you want to keep the cake Rated G, you can also swap out the margarita soak for a lime simple syrup (see HERE for an example).

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Each layer is then cushioned with a sweet, yet tart, lime curd to further enhance the margarita vibes of this cake.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

And last, but certainly not least, the cake is slathered with a super creamy, lightly salted swiss meringue buttercream frosting.  Feel free to omit the salt, if you want but I personally like the little crunch it provides.  Plus, what’s a margarita without a little salt.

 

And if you want to amp up the lime even more, sprinkle a little extra lime zest into the buttercream.

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.

Now I know this is a lot of rigmarole for a cake so feel free to adjust as you see fit.  No time to make your own lime curd?  Buy some.  It’s easy enough to find in specialty grocery stores.  Don’t want to soak the layers with tequila goodness?  Well. . .you can skip that too but I don’t recommend it because it adds even more moistness to this decadent cake.

 

Need more margarita fix?  Scroll to the bottom of this post for a complete list of all the festive margarita and margarita-inspired recipes.  You can also search the hashtag #margaritaweek on social media or hop on over to ¡Hola! Jalapeño to get your fill of all things margarita!!

 

I’ll also be updating this site with more links to fabulous margaritas so be sure to stop back by.

XOXO-

Lynn

 

P.S. I’m sad to see you go. But, if you must, I would love for you to take a few more seconds & join our little Road to Honey family. It’s really simple. Just enter your email address in the box in the upper right hand corner on this site. This will guarantee that you are first to see any new posts from the Road to Honey. And you can be confident that I will never, ever, not in a million years share your e-mail with anyone else – pinky swear.

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Margarita Cake with Salted Lime Buttercream
This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. 
Course: Dessert
Cuisine: American, Mexican
Servings: 15
BUILDING BLOCKS
For the CHOCOLATE COOKIE CACTUS PLANTS:
  • 7 ounces package of crème-filled chocolate cookies (e.g. Oreos)
  • 4 ounces cream cheese, at room temperature
  • 1 cups confectioners sugar
  • 1 tbsp light corn syrup
  • cream (to thin to desired consistency)
  • green gel food coloring
  • White sprinkles (jimmies)
For the LIME CAKE:
  • 2 1/2 cups cake flour
  • 2 1/2 cups sugar
  • 2 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup egg whites (about 8 large eggs), save yolks for the lime curd
  • 1 cup sour cream
  • 2 tbsp lime zest
  • 2 tbsp lime juice
  • 1 1/2 cup unsalted butter, room temperature
  • 1/2 cup canola oil
For the MARGARITA SIMPLE SYRUP:
  • 1.5 oz (3 tablespoons) lime juice
  • 1 tbsp granulated sugar
  • 3 oz (6 tbsp) tequila
  • 2 oz (1/4 cup) Cointreau
For the LIME CURD:
  • 1 cup granulated sugar
  • zest from 1 lime
  • 2/3 cup fresh lime juice (about 4 limes)
  • 4 large eggs
  • 6 large egg yolks (save whites for the cake)
  • 1/8 tsp salt
  • 3/4 cup unsalted butter, cut into cubes
For the SALTED LIME BUTTERCREAM FROSTING:
  • 1/2 cup egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 1/2 cups unsalted butter
  • 2 tbsp lime juice
  • 1 tsp fleur de sel sea salt
  • 1 tsp vanilla extract
THE COURSE
For the COOKIE CACTUS PLANTS:
  1. Pulse the cookies in a food processor until fine crumbs develop. 

  2. Knead the cookie crumbs together with the cream cheese in a big bowl.  

  3. Place a silicone canelé pan on a baking sheet & press the cookie mixture into the cavities tightly until it is overflowing. 

  4. Use a knife to cut away the excess cookie mixture & create a flat even surface. 

  5. Freeze until solid, about 1 hour. 
  6. Remove from molds & place on a wire rack. 

  7. Place the wire rack on top of a large baking sheet.

  8. Combine the powdered sugar & corn syrup in a medium bowl. 

  9. Add 1 tablespoon of cream at a time until a thick glaze is formed. 

  10. Use a toothpick to swirl in food coloring until the desired shade is achieved.   

  11. If needed, add more cream until the mixture a thick but pourable consistency is achieved. 

  12. Spoon the glaze over the Cactuses.  

  13. Once the glaze has run off the sides, sprinkle white jimmies  over top. 

  14. Refrigerate until the glaze is completely set (about 1 hour)

For the LIME CAKE:
  1. Preheat the oven to 325 degrees F. 

  2. Line four 7-inch cake pans with parchment paper & butter & flour them.  Set aside.  

  3. Mix the cake flour, sugar, salt and baking powder on low in the bowl of a stand mixer fitted with the paddle attachment

  4. In a medium sized bowl, whisk together 1/4 cup plus 2 3/4 tablespoons water, the egg whites, sour cream, lime zest & lime juice. 

  5. In a small bowl, mix together the butter & oil until it is smooth & has the consistency of mayonnaise. 

  6. Add half of the sour cream & half of the butter mixtures to the flour. Mix on medium speed for 1 minute. 

  7. Scrape down the sides of the bowl & add the rest of the sour cream & butter mixtures.  

  8. Mix on medium speed until fully combined together (about 2 minutes).

  9. Divide the cake batter between the prepared cake pans. 

  10. Bake for 20-25 minutes or a toothpick inserted into the center comes out clean.

  11. Allow the cakes to cool in their pans on a wire rack.   Use a skewer to immediately poke holes in each cake, about 1/2 inch to 1 inch apart, and through the depth of the cake. Slowly pour the tequila-lime syrup over the cake, slowing as needed to allow the syrup to soak in. Allow cakes to cool in their pans to room temperature. Make the frosting and the lime curd while the cakes are cooling.

  12. While still warm, use a bamboo skewer to poke holes in each cake (about 1 inch apart).  

  13. Brush the margarita soak over the top of the cakes.  You may need to stop to give the syrup time to soak in.  Alternatively you could pour the soak over top of the cakes while they are still in the pans.  

  14. Allow the cakes to cool completely.

For the LIME CURD:
  1. Place a few inches of water in a small saucepan and bring the water to a simmer.  Note:  You will be placing the bowl you make the lime curd in on top of this pan.  You will want the bowl to sit on top without touching the water so choose your bowl and pan accordingly.  

  2. Place the lime zest & sugar in the bowl of a food processor & process until the zest is finely minced.  

  3. Strain the lime juice & place it into a bowl that fits on top of the pan of simmering water. (Be sure the bottom of the bowl doesn't touch the water).

  4. Add the sugar, eggs, egg yolks & salt to the bowl.

  5. Place the bowl on top of the pan of simmering water & whisk until smooth.  

  6. Add the butter & use a rubber spatula to gently stir the mixture until the butter has melted, the temperature registers 180° F  on a thermometer, & the curd has thickened (about 20 minutes).  Note:  If you don't have a thermometer, you can check the curd by coating rubber spatula with it.  When you run your finger through it, it will leave a path that should not fill in.  

  7. Strain the curd through a fine mesh sieve.  

  8. Use it immediately, or pour it into a storage container with a tight-fitting lid & refrigerate for up to 5 days. 

  9. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.
For the MARGARITA SOAK:
  1. While the cake is baking, add the sugar to the lime juice.  Stir until it dissolves.  

  2. Stir in the tequila & Cointreau.  

For the SALTED LIME BUTTERCREAM FROSTING:
  1. Wipe the bowl of a stand mixer, the whisk attachment & any utensils you are using to make the buttercream down with vinegar.  This will remove any traces of grease.

  2. Fill a small saucepan with a couple of inches of water.  You will be placing the bowl of the stand mixer on top so you want to make sure that the bottom of this bowl does not touch the water.  Adjust the pan size & water level as needed.  

  3. Place the sugar & egg whites in the bowl of a stand mixer & whisk them together by hand until they are combined.  

  4. Clip a candy thermometer to the side of the bowl.

  5. Place the bowl on top of the pan of water & bring it to a simmer (using medium heat).  Note:  You may need to adjust the temperature throughout to maintain the simmer & avoid the water coming to a boil.

  6. Stirring frequently, heat the egg mixture until the thermometer registers 160 degrees F. Note: It is important that you watch the mixture carefully & whisk frequently to prevent the eggs from cooking.  

  7. Remove from heat, place the mixing bowl on the stand mixer, & add in the cream of tartar.  

  8. Start by beating on low speed for the first minute or two. 

  9. Gradually increase the speed of the mixer to medium high (7 on the Kitchenaid mixer).

  10. Beat until the meringue looks thick & glossy & the outside of the mixing bowl is no longer warm to the touch (about 8-10 minutes).  Note:  You should not feel residual heat escaping from the top of the bowl.  It's important for the meringue to cool down before you start beating in the butter.  

  11. Stop the mixer & replace the whisk with the paddle attachment.  

  12. With the mixer on low & slowly add in butter, one cube at a time. I like to add a cube of butter & wait until I can no longer see the yellow streaks before I add another cube. 

  13. Once all butter has been added, mix in the lime juice, vanilla & salt.  

  14. Scrape down the sides of the bowl & paddle attachment with a rubber spatula & continue to beat until the buttercream is silky smooth. See notes section if your buttercream starts to curdle. 
  15. Buttercream can be kept at room temperature if it is being used that day. If not, transfer to an airtight container & refrigerate up to 3 days or freeze up to 1 month. Before using, bring the buttercream to room temperature & beat with a paddle attachment on low speed until smooth again (about 5 minutes).
To Assemble the Cake:
  1. Place one cake round on the cake plate.

  2. Pipe a round of buttercream along the edge of the round.  This will acts as a dam to help hold the lime curd inside the cake.    

  3. Pipe or spoon the lime curd inside the ring of buttercream.  Spread it out evenly over the top of the cake.  

  4. Place another layer on top of the first layer.  Top with lime curd & buttercream as instructed above.  Repeat with remaining layers.  

  5. Frost the entire cake with a thin layer of frosting (crumb coat).  

  6. Place wooden skewers through the layers to keep them from sliding on the cake (optional).  

  7. Place the cake in the refrigerator for at least an hour or overnight.

  8. Remove the cake from the refrigerator & frost.  

  9. Top with edible cactus, fondant flowers, sprinkles, candied lime etc.  

Recipe Notes

Recipe makes 3 chocolate cookie cactus plants.  

If you would like to use a different size pan, I recommend THIS SITE to help you determine the conversion.  

If you don't have cake flour, you can make your own my placing 2 tablespoons of cornstarch in a 1 cup measuring cup.  Fill the rest of the cup up with all-purpose flour. Whisk together in a bowl.

 

I made the round cactus by rolling up some fondant, tinting a little bit of the buttercream with a green gel food coloring & piping the frosting onto the fondant ball.  

 

The Chocolate Cookie Cactus  Recipe is from Sprinkles Bakes.

 

MARGARITA WEEK:

Fizzy Lime and Blackberry Shrub Margarita from She Eats

Simple Lavender Margarita from The Almond Eater

Fresh Fig Margaritas from A Cookie Named Desire

Strawberry Champagne Margaritas from Foolproof Living

Ginger Rosé Margaritas from Appeasing a Food Geek

Margarita Sangria from Warm Vanilla Sugar

Coconut Lime Margarita Tiramisu from Easy and Delish

Margarita Ahi Tuna Ceviche from Cookin Canuck

Smoky Pineapple Vanilla Bean Mezcal Margaritas from Plays Well With Butter

Passionfruit Margaritas from Katie at the Kitchen Door

Smoky Strawberry Jalapeño Margaritas with Chile Salt Rim from Yes to Yolks

Mango Shrub Margarita from What Should I Make For

Margarita Muddy Buddies from Donuts, Dresses, and Dirt

Coconut Lime Frozen Margarita from Nutmeg Nanny

Rhubarb Ginger Beer Margaritas from This Mess Is Ours

Mint Watermelon Margarita from Give Recipe

Blood Orange Popsicles in Jalapeño Margaritas from Prickly Fresh

Kiwi and Key Lime Margarita from Homemade Banana

Creamy Coconut Mango Margarita Popsicles with Basil from Floating Kitchen

Naturally Sweetened Sparkling Ginger Margarita from With Food + Love

Margarita de Piña y Menta Sin Alcohol {Pineapple and Mint Margarita Mocktail} from Piloncillo y Vanilla

Strawberry Watermelon Margaritas from Spanglish Spoon

Margarita Cupcakes with White Chocolate-Lime Buttercream from Displaced Housewife

Sparkling Margaritas from Wood & Spoon

Honey Lilac Margarita with Vanilla Bean Salt from Flan & Apple Pie

Strawberry Margarita Cookies from Square Meal Round Table

Blackberry, Sage, and Cricket Margarita from Cloudy Kitchen

Tropical Margarita from Laylita’s Recipes

Strawberry Pink Peppercorn Margarita by ¡Hola! Jalapeño for Powell & Mahoney

Very Berry Margaritas from Chef Sarah Elizabeth

Raspberry Habanero Margarita from Southern Fatty

Salty Ancho-Chile Watermelon & Cantaloupe Margaritas from Worthy Pause

Prickly Pear Margarita from Muy Bueno Cookbook

Ginger Margarita from Shiny Happy Bright

Pineapple Chile Margarita on the Rocks from Dora’s Table

Visit ¡Hola! Jalapeño for a complete list of this year’s and last year’s recipes!

Margarita Cake with Salted Lime Frosting - This Margarita Cake with Salted Lime Frosting combines the elements of a light & moist cake with the sweet & salty flavors of a margarita. Perfect for all your Cinco de Mayo celebrations, Taco Tuesdays, summertime parties or any time a Margarita craving strikes. Click for RECIPE.
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