Lemon Velvet Cream Cake

Lemon Velvet Cream Cake

Whipped cream and cream cheese create a dreamy frosting and filling for a mix-easy lemon cake.

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

12 to 16

servings

1
box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1
package (3 oz) cream cheese, softened
1
tablespoon milk
1
tablespoon grated lemon peel
2
cups whipping cream
2/3
cup powdered sugar
Lemon twist, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
  2. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
  3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
  4. Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 320mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.