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Boozy Margarita Cake Balls

Tequila Lime Infused Dessert

Course Dessert
Prep Time 50 minutes
Cook Time 25 minutes
Chilling Time 1 hour 30 minutes

Ingredients

Tequila-Lime Chiffon Cake

  • 1.5 cups cake flour (can substitute all-purpose flour)
  • 1/4 tsp baking soda
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 3/4 tsp vanilla extract
  • 1/3 cup milk
  • 1/4 cup lime juice
  • 1/4 cup tequila (silver tequila preferred)
  • 1 Tbsp triple sec
  • 1 Tbsp lime zest (substitute lemon zest if desired)

Tequila-Lime Buttercream Frosting

  • 1 cup butter, softened (2 sticks)
  • 2 cups powdered sugar
  • 1/4 cup lime juice
  • 2 Tbsp tequila
  • 1 Tbsp triple sec

Extras

  • 1 Tbsp tequila
  • 1/2 Tbsp triple sec
  • 2-3 drops gel food color (electric lime)
  • 12 ounces white chocolate melting wafers, candy melts, or white chocolate chips (Ghiradelli brand wafers melt the best and taste the best!)
  • Lime green sugar sprinkles

Instructions

Tequila-Lime Chiffon Cake

  1. Preheat oven to 350 degrees.

  2. Use a hand mixer or stand mixer to cream together butter, sugar, vanilla extract, and eggs.

  3. In a separate bowl, sift or stir together flour, baking soda, baking powder, and salt.

  4. Add about 1/3 of dry ingredients mixture to butter-sugar-egg mixture and mix on Low speed.

  5. Add milk and continue to blend.

  6. Add another third of dry ingredients and continue to blend.

  7. Add tequila, lime, and triple sec and continue to blend.

  8. Add final third of dry ingredients and continue to blend.

  9. Fold in lime zest and drop of food coloring and mix to combine.

  10. Pour into 13 x 9 pan lined with parchment paper.

  11. Bake for 25 minutes, until toothpick comes out clean. Do not overbake. Cake may have small bubbles on surface.

  12. Let cool completely before integrating into frosting.

Tequila-Lime Buttercream Frosting

  1. In large mixing bowl, cream together softened butter and powdered sugar with hand mixer.

  2. Add lime juice, tequila, and triple sec and continue to blend. Frosting consistency will be thinner than usual buttercream.

Assembling the Cake Balls

  1. Crumble cooled cake into the frosting and continue to mix.

  2. Add bonus 1 Tbsp of tequila and 1/2 Tbsp triple sec and blend to integrate.

  3. Batter will be very sticky. Chill in refrigerator at least 1 hour.

  4. After chilling, roll tablespoon-sized balls of dough and place on cookie sheet lined with parchment or wax paper, or in to mini muffin tin.

  5. Chill cake balls 20-30 minutes in refrigerator.

  6. Melt white chocolate according to package directions. If using white chocolate chips instead of melting wafers, add 1 tsp coconut oil to prevent it from seizing.

  7. Dip cake ball in melted white chocolate and decorate with sprinkles. Transfer to parchment paper to allow coating to harden.

  8. Place in individual mini muffin paper cups and store in refrigerator until ready to eat. Enjoy!