Bah bahbah bah bah…TEQUILA!

This tequila sunrise cake is moist, fluffy orange and pomegranate cake layers filled with zesty lime buttercream. The swirl of colors is just mesmerizing and I always love using vibrant colors in my bakes along with a splash of tequila. So whether you celebrate Cinco De Mayo or looking to try something new, this Tequila Sunrise Cake is the next cake for you.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Tequila Sunrise Cake

Tequila Sunrise Cake

Yield: 2 8-Inch Layers
Prep Time: 10 minutes
Cook Time: 55 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

Bah bahbah bah bah...TEQUILA!

Ingredients

  • 2 & 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, room temperature
  • 2 cups sugar
  • 2 sticks butter, room temperature
  • 3 teaspoons vanilla
  • 1 cup sour cream, room temperature
  • 1/3 cup tequila
  • Zest from 2 oranges
  • Juice from 2 oranges
  • 1/4 cup pomegranate juice
  • red food gel coloring
  • golden yellow food gel coloring
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • Zest from 1 lime

Instructions

  1. Preheat oven to 350 degrees.

Making the Cake

  1. Whisk together flour, baking powder, baking soda, & salt.
  2. In separate bowl, beat eggs & sugar until light & creamy.
  3. Add butter, orange juice, & vanilla.
  4. Beat on low speed.
  5. Mix in dry ingredients on low speed until just blended.
  6. Add sour cream & mix on a low speed until batter is creamy & smooth.
  7. Divide batter equally into two bowls.
  8. In first bowl, mix in tequila and 2 - 3 drops of golden yellow food gel coloring.
  9. In second bowl, mix in pomegranate juice and 2 - 3 drops of red food gel coloring
  10. Alternate adding batters into prepared pan(s) and whirl with the back of a spoon or spatula.
  11. Bake for 30 - 35 minutes or until your cake tester comes out clean
  12. Once baked, allow to cool completely.
  13. Once cooled, level and half each cake.

Making the Lime Buttercream

  1. If not already done prior, sift 4 cups of powdered sugar. When finished, measure out 4 cups of sifted powdered sugar and put away what’s left.
  2. Beat butter and shortening together until both are well combined, light, and fluffy.
  3. Beat in the vanilla extract.
  4. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  5. Add in heavy cream, 1 tablespoon at a time, and lime zest while beating buttercream at a medium speed until light & fluffy. (see notes)

Assembling

  1. As you stack your cake layers, add lime buttercream to each center.
  2. With remaining lime buttercream, cover cake.
  3. Sprinkle on pomegranate seeds.
  4. Slice, serve, and enjoy responsibly!

Notes

  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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