Description: A moist, tangy, and utterly delightful Lime Velvet Cake that’s perfect for any celebration or simply to brighten up your day. The combination of zesty lime and a tender, velvety crumb makes this cake an unforgettable treat. The fluffy buttercream frosting, infused with fresh lime juice and zest, complements the cake beautifully, creating a harmonious balance of flavors that will leave you craving more. This recipe is surprisingly easy to follow, and the results are sure to impress even the most discerning palates. Get ready to experience a burst of citrusy goodness in every bite!
Ingredients:
Dry Ingredients:
- 2½ cups (312g) all-purpose flour
- 2 tbsp (16g) cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- ½ cup (120g) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- ¼ cup (60ml) fresh lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- A few drops of green food coloring (optional, for color)
Buttercream Frosting Ingredients:
- 1½ cups (340g) unsalted butter, softened
- 5 cups (625g) powdered sugar
- 2–3 tbsp (30–45ml) fresh lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- A pinch of salt
- 2–3 tbsp (30–45ml) heavy cream or milk (adjust for spreadable consistency)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This is crucial for ensuring the cake bakes evenly and achieves that perfect velvety texture. Grease and flour three 8-inch (20cm) round cake pans thoroughly. To prevent the cake from sticking, line the bottoms with parchment paper circles. This extra step makes removing the cakes from the pans a breeze.
Step 2: In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until everything is well combined. Whisking ensures that the dry ingredients are evenly distributed, which is essential for a consistent cake texture. The cornstarch helps create a tender crumb, while baking soda and baking powder provide the necessary lift.
Step 3: In a separate, large bowl, beat together the granulated sugar, softened butter, and vegetable oil until the mixture is light and fluffy. This step is best done with an electric mixer. Creaming the butter and sugar together incorporates air into the batter, resulting in a lighter, more airy cake. The vegetable oil adds moisture, keeping the cake tender for days.
Step 4: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This helps create an emulsion that stabilizes the batter and prevents it from separating. Mix in the vanilla extract, fresh lime juice, and lime zest. These ingredients infuse the cake with a bright, citrusy flavor. The lime zest adds an extra layer of intensity and aroma.
Step 5: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined. It’s crucial not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. The buttermilk adds a subtle tang and helps to tenderize the cake. If using green food coloring, stir it in now until you achieve your desired shade of green. Be careful not to add too much, as a little goes a long way.
Step 6: Divide the batter evenly into the prepared cake pans and smooth the tops with a spatula. This ensures that the cakes bake evenly and have a uniform appearance. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Step 7: Once the cakes are done, let them cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely. Cooling the cakes in the pans prevents them from sticking and allows them to set properly. Make sure the cakes are completely cool before frosting, as warm cakes can cause the frosting to melt.
Step 8: While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter until it is creamy and pale in color. This can take several minutes, so be patient. Gradually add the powdered sugar, mixing well after each addition. Mix in the fresh lime juice, lime zest, vanilla extract, and a pinch of salt. These ingredients add a burst of flavor to the frosting, complementing the lime in the cake.
Step 9: Add the heavy cream or milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Adjust the amount of liquid as needed to achieve the desired texture. The frosting should be thick enough to hold its shape but still easy to spread.
Step 10: Once the cakes are completely cool, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream frosting evenly over the top. Place the second cake layer on top of the frosting and repeat. Top with the final cake layer and frost the entire cake with the remaining buttercream.
Step 11: Garnish the cake with extra lime zest or thin lime slices, if desired. This adds a touch of elegance and enhances the visual appeal of the cake.
Why You Will Love This Recipe
This Lime Velvet Cake is more than just a dessert; it’s an experience. The tangy lime flavor perfectly balances the sweetness of the cake, making it incredibly refreshing. The velvety texture is simply irresistible, and the creamy buttercream frosting adds the perfect finishing touch. It’s a show-stopping cake that’s surprisingly easy to make, perfect for impressing friends and family or simply indulging in a little bit of homemade goodness. Plus, the vibrant green hue (if you choose to use food coloring) makes it visually stunning, adding an extra layer of appeal.
COOKING Rating
Easy to Medium
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of hot coffee or tea.
- Garnish with fresh berries for an added touch of elegance.
- Serve as a centerpiece for birthdays, holidays, or special occasions.
Tips:
- Use room temperature ingredients for a smoother batter and better cake texture.
- Don’t overmix the batter, as this can result in a tough cake.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Adjust the amount of lime juice in the frosting to your personal preference.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- For a more intense lime flavor, add a few drops of lime extract to the batter and frosting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Prep Time:
30 minutes
Cook Time:
25-30 minutes
Total Time:
Approximately 1 hour, plus cooling time
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per slice
- Protein: 4-6g per slice
- Sodium: 200-300mg per slice
Conclusion
The Lime Velvet Cake is a delightful treat that combines the classic elegance of velvet cake with the refreshing zest of lime. Its moist, tender crumb, tangy flavor, and creamy buttercream frosting make it a truly unforgettable dessert. Whether you’re celebrating a special occasion or simply craving something sweet and refreshing, this cake is sure to satisfy. So gather your ingredients, preheat your oven, and get ready to experience the magic of Lime Velvet Cake!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, making the cake a day ahead can actually improve the flavor and texture. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature. You can also make the buttercream frosting ahead of time and store it in an airtight container in the refrigerator. Just be sure to bring it to room temperature and re-whip it before using.
Q2: Can I use a different type of oil instead of vegetable oil?
A: Yes, you can substitute another neutral-flavored oil, such as canola oil or sunflower oil. Avoid using strong-flavored oils like olive oil, as they can overpower the delicate lime flavor of the cake.
Q3: What can I use if I don’t have buttermilk?
A: If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for 5 minutes before using. This will give you a similar tang and acidity to buttermilk.
Q4: Can I freeze this cake?
A: Yes, you can freeze the Lime Velvet Cake for up to 2-3 months. Wrap the cake layers tightly in plastic wrap and then in a layer of foil. Thaw the cake overnight in the refrigerator before frosting. You can also freeze individual slices of cake for a quick and easy dessert.
Q5: Is it necessary to use green food coloring?
A: No, the green food coloring is entirely optional. It simply adds a visual appeal to the cake, but it doesn’t affect the flavor. If you prefer, you can leave it out altogether or use a natural food coloring, such as spinach juice, for a more subtle green hue.
