Margarita Cake

Instructions

1. Prepare the oven and pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Create the batter
   In a large mixing bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the lime zest, lime juice, tequila, and orange liqueur until combined.
4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Be careful not to overmix.
5. Bake the cake
   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
6. Prepare the frosting
   Beat cream cheese until smooth. Gradually add powdered sugar, then mix in 1 tablespoon each of tequila and lime juice. Continue beating until light and fluffy. If frosting is too thick, add a little more lime juice; if too thin, add more powdered sugar.
7. Assemble the cake
   Once cakes are completely cool, place one layer on a serving plate. Spread with a layer of frosting, then top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
8. Garnish and serve
   Decorate the cake with lime slices and, if desired, sprinkle the outer edge of the frosting with coarse salt to mimic a margarita rim. Refrigerate for at least 1 hour before serving to allow flavors to meld.