Instructions

Lime Cake Layers:

1. Preheat oven to 350°F. Line one 8 inch pan with parchment rounds and grease with non-stick cooking spray.
2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
5. Add in vanilla, lime juice, lime zest and oil and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. 
6. Add in the green gel food coloring. Mix the coloring in by hand, scraping the sides and bottom of the bowl. Mix until the batter is evenly colored.
7. Pour the batter into the prepared cake pan.
8. Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
9. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process.Once the layers are fully cooled, carefully flip the pans and remove the layers.
10. Use a serrated knife to level the tops of the layers, and then frost as desired.

Lime Buttercream Frosting:

1. While the cake layers bake and cool, make the vanilla buttercream frosting.
2. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar on a low speed. Half way through add in the heavy cream to make the frosting easier to mix.
3. Once fully mixed, add in the vanilla, lime juice, lime zest, and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
4. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
5. Place in a large piping bag, and cut a 1 inch opening.

Triple Sec Simple Syrup:

1. Place the sugar and water in a heat proof pan, and heat on a medium high heat until boiling.
2. Reduce the heat to allow the mixture to simmer until all the sugar is dissolved (2-3 minutes).
3. Add in the tequila and triple sec, and remove from heat.
4. Allow the mixture to cool, then place in a squirt bottle.

To Assemble The Cake:

1. Use some of the simple syrup and a paper towel to coat the top rim of your glass container.
2. Pour some granulated sugar onto a large plate and dip to edge of your glass bowl onto it, to create a sugared rim
3. Crumble the fully cooled cake layer into a large bowl using a fork.
4. Add a 1 inch layer of cake crumbs into a large glass bowl or container, and drizzle with a generous amount of the tequila triple sec simple syrup.
5. Pipe an even layer of buttercream on top of the cake.
6. Repeat until the glass container is filled to the top.
7. Add colorful sprinkles to the decorate the top.
8. Garnish with a lime slice and a straw.