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Lemon Velvet Cream Cake

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

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( 70 Ratings)

70 Ratings

5 Stars 63%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 28 )

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 320mg; 320%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 28 Reviews View All

Posted 1/31/2012 11:45:39 PM REPORT ABUSE lou123poker said:

Rating:

This is, without a doubt, one of the best tasting cakes I've ever made or tasted. It's light and very refreshing. I added 2 tbls. of lemon juice to the cake mix & to the frosting because my family loves anything lemon flavored. It's easy and sooooooooo good.

This reply was: Helpful Inspiring

Posted 1/30/2011 3:19:18 PM REPORT ABUSE generationalcook said:

Rating:

I loved this cake. If you add 1 cup of powdered sugar, its easy to decorate with. Keep chilled.

This reply was: Helpful Inspiring

Posted 1/17/2011 2:43:28 PM REPORT ABUSE Lifeizgood7 said:

Rating:

OMG! This cake was awesome. Everyone love how cool and refreshing this cake is. Please use "heavy whipping cream" you have to mix it well before it is stiff enough to spread as frosting. I also added 2 tablespoon of lemon juice to the cake mix and also to the frosting. In addition; I add 1 cup of powder sugar instead of 2/3 c and it turn out sooooooo good. I will make this cake over and over again my family loved it.

This reply was: Helpful Inspiring