This Lime Velvet Cake is so moist and gentle with mild and scrumptious lime taste. It’s good for spring and summer season entertaining!
Named for its velvety gentle crumb, this cake comprises softened cream cheese within the cake batter, which provides richness and makes for a very nice texture.
We have created many variations of “velvet muffins” through the years, from white velvet cake to lemon velvet cake, orange velvet cake and extra! We’re blissful so as to add at this time’s lime velvet cake to the record!
Why we Love It
- Mild and scrumptious
- Moist, Velvety Texture
- Great taste together with home made lime curd filling
- Pairs properly with lemon, coconut, or lime fillings and frostings.
Find out how to Make Lime Velvet Cake
You will discover the full, printable recipe on the backside of this submit. Here’s a fast rundown of our steps!
- Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
- Dry Components: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
- In one other bowl, mix the buttermilk, vegetable oil, lime juice, and lime zest. Put aside.
- Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till clean.
- Step by step add the sugar and blend at medium pace for 3 minutes.
- Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
- With the mixer on low pace, alternately add the flour combination and the buttermilk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely improve the mixer pace simply till mixed.
- Divide the batter between the three ready pans.
- Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
Lime Curd
We made a silky clean and flavorful Lime Curd for our filling. In case you’ve by no means made a curd filling earlier than, you should attempt it! It actually boosts the fruity taste of the cake, and it could not be simpler to make.
Our lime curd is ready in a saucepan– lime juice, lime zest, sugar, a little bit of butter, egg yolks, water, and cornstarch to thicken. The combination is mixed and heated to a pudding-like thickness. It thickens much more because it cools.
Assembling the Cake
The frosting for at this time’s cake is a Lime Cream Cheese frosting (the lime taste may be very mild). This can be a creamy frosting that may be very straightforward to make and to brighten with- nevertheless, it’s a bit softer than buttercream. If it ever turns into too gentle, simply pop it within the fridge for a couple of minutes!
- As soon as the cake layers have cooled, place the primary layer on a cake plate or pedestal. Pipe a dam of cream cheese frosting about ¼-1/2 inch from the sting of the cake layer. (You’ll be able to pipe the dam utilizing a disposable piping bag with the tip snipped away).* If not utilizing dam, simply maintain the curd from the sting of the cake layers to stop it from escaping because the layers are stacked.
- Fill it with a layer of lime curd.
- You may simply use lime curd because the filling, however we wished so as to add a little bit of frosting as nicely. To do that, we piped a spiral of frosting on prime of the layer of lime curd.
- Subsequent, prime with the second cake layer are repeat the above steps. Then, prime with the final cake layer. Fill in any remaining gaps between the layers with frosting. Frost the highest and sides with a skinny layer of frosting (that is the crumb coat).
- At this level, we like to relax the cake within the freezer for quarter-hour or longer within the fridge. That is non-compulsory however useful because it companies all the pieces up earlier than making use of the ultimate coat of frosting (stopping sliding, and many others.)
- Embellish the cake nevertheless you want! After frosting our cake with the second layer of frosting, we added texture utilizing an offset spatula. Then, we piped shell borders on prime utilizing a big star (2D) piping tip and topped it off with a little bit of lime zest.
This is our completed cake! It’s so good, maintain this recipe in thoughts in your subsequent special day!
Extra Fruity Desserts
We have made many mild and fruity muffins through the years! A few of our favorites are Lemon Buttermilk Cake, Home made Strawberry Cake, Pineapple Cake, and Coconut Cream Cake.
We even have some extra nice lime muffins as nicely together with Coconut Lime Cake, Key Lime Cake, Margarita Pound Cake, and one other Lime Cake from Scratch!
Thanks a lot for stopping by at this time! We hope that you just benefit from the recipe. Be certain to take a look at our full assortment of cake recipes! We have now tons extra fruity muffins and cake adorning tutorials to share with you.
For the Lime Curd Filling
Lime Cream Cheese Frosting
For the Cake Layers
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Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
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In one other bowl, mix the buttermilk, vegetable oil, lime juice, and lime zest. Put aside.
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Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till clean.
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Step by step add the sugar and blend at medium pace for 2-3 minutes.
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Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
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With the mixer on low pace, alternately add the flour combination and the buttermilk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely improve the mixer pace simply till mixed.
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Divide the batter between the three ready pans.
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Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
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This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there might be little to no dome).
For the Lime Curd
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In a sauce pan add the sugar cornstarch, egg yolks, lime juice and zest and butter. Stir to mix.Cook dinner on medium low warmth, stirring till components are clean and nicely mixed.
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Enhance to medium warmth and stir always till the combination begins to thicken and bubble. Cut back warmth and stir for a couple of minute more- it’s going to tackle a pudding-like thickness/consistency.
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Take away the sauce pan from the warmth. Pour curd right into a warmth proof bowl. Permit to chill quarter-hour, press a bit of plastic wrap onto the highest of the curd to stop a “pores and skin” from forming. Refrigerate till cool, the curd will thicken additional because it cools.
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The curd could be refrigerated for per week. When prepared to make use of, take away from the fridge and permit to heat a bit and stir for simpler spreading. It can be frozen for 3 months.
For the Lime Cream Cheese Frosting
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Add the softened butter to the bowl of your mixer, combine till clean. Lower the softened cream cheese into items and add to the butter, mixing till blended.
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Add the lime juice. Step by step add powdered sugar, mixing on low pace till mixed. Step by step improve the pace to medium, mixing till clean and creamy. Watch out to not over combine.
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This frosting will pipe greatest if used whereas nonetheless chilled. You can also make it upfront, refrigerate and when prepared to make use of, let it soften barely and remix. If the frosting turns into too gentle whereas utilizing, refrigerate the piping bag or bowl for a short time to agency it up.
Assembling the Cake
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Place the primary cake layer on the cake plate or pedestal.
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Pipe a dam of buttercream across the fringe of the cake layer, utilizing a piping bag with the tip snipped away (or ziplock bag).
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Fill inside the dam with a layer of lime curd, then pipe on a layer of cream cheese frosting. (We piped a spiral of frosting excessive of the layer, utilizing a disposable piping bag with the tip snipped away.)
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Prime with the subsequent cake layer and repeat the steps of piping a dam, filling with curd, and a layer of frosting. Prime with the third cake layer. Fill in any gaps between the layers with frosting.
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Crumb coat the cake with a skinny layer of frosting. Chill within the freezer for quarter-hour to agency issues up (non-compulsory). Apply the ultimate layer of frosting.
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Embellish nevertheless you want! We used an offset spatula to create texture across the sides and prime of the cake. then created a sample of piped shells for a prime border utilizing a 2D piping tip. As a ultimate contact, we sprinkled lime zest excessive.)
Refrigeration and Storage
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Due to the filling and frosting, this cake ought to be refrigerated in an hermetic container, underneath a cake dome, or in a bakery field. Nonetheless, or the perfect taste and texture, take away the cake from the fridge 2-3 hours earlier than serving. It will permit the cake time to heat and soften.
Substitution for Cake Flour: (Utilizing all function flour (plain in UK) to make Cake Flour) For every cup of flour in a recipe, take away 2 Tablespoons of flour and exchange with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all function flour, take away 6 Tablespoons and exchange with 6 Tablespoons cornstarch, whisk to mix
