Classic Margarita Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">60ml tequila blanco</li><li class="ingredients-single-item">60ml fresh lime juice</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">250g powdered sugar</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">15ml tequila</li><li class="ingredients-single-item">For the rim:</li><li class="ingredients-single-item">2 tbsp flaky sea salt</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">1 tbsp granulated sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt cake pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you get into all the crevices to prevent sticking. This is crucial for a clean release later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. The even distribution of leavening agents will ensure your cake rises uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5-6 minutes until pale and fluffy. This extended creaming creates air bubbles that expand during baking, giving your cake a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl regularly to ensure even mixing. The eggs provide structure and richness to the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a measuring cup, combine the milk, tequila, lime juice, lime zest, and vanilla extract. The acid in the lime juice will begin to curdle the milk slightly – this is perfectly normal and will actually help tenderize your cake!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Alternately add the dry ingredients and the liquid mixture to the butter-sugar mixture, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix on low speed just until combined after each addition. This method prevents overmixing while ensuring all ingredients are properly incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. The cake should be golden brown and should have begun to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is important! Too short and the cake may break; too long and it might stick. Then invert onto a cooling rack and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the glaze by whisking together powdered sugar, lime juice, and tequila until smooth. The glaze should be thick but pourable – if it's too thick, add a bit more lime juice; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>In a small bowl, mix together the sea salt, lime zest, and sugar for the "salt rim." The sugar helps to balance the salt and complements the lime flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, place it on your serving plate. Pour the glaze over the top, allowing it to drip down the sides naturally. While the glaze is still wet, sprinkle the salt-lime-sugar mixture around the outer edge of the cake to mimic a margarita's salted rim.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for at least 30 minutes before serving. This cake actually tastes even better the next day, as the flavors have time to meld and develop. Store covered at room temperature for up to 3 days, or refrigerate for longer storage.</li></ol>