Margarita Cake with Tequila Cream Cheese Frosting

Preheat oven to 325°F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

Add the lime zest, lime juice, tequila, and vanilla. Mix well until thoroughly combined.

Add in half of the dry ingredients, and beat until incorporated. Then add in half of the buttermilk, mixing gently on low speed until combined. Repeat this process with the remaining dry ingredients and buttermilk. Mix the batter until just combined, being careful not to overmix, then transfer the batter into the prepared pan.

Bake for 45–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Transfer the cake to a cooling rack and allow the cake to cool completely before frosting

In a large bowl, beat together the cream cheese and butter on medium-high speed until creamy and smooth. Add the lime juice, lime zest, and tequila, and mix until incorporated.

Add the confectioners’ sugar and mix carefully until combined. (The amount of confectioners' sugar will depend on your desired level of sweetness.) Then whip the mixture until it becomes light and fluffy.

Spread the frosting on top of the cooled cake, and decorate as desired.