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Lemon Velvet Cream Cake

Name: Lemon Velvet Cream Cake
Prep time: 20 min
Total time: 2 h
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ lemon cake mix; Water, vegetable oil and eggs called for on cake mix box; 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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Prep 20 min
Total 2 hr 0 min
Servings 12

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The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you’ll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.

By Betty Crocker Kitchens

Updated Feb 13, 2020

Ingredients

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
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

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
tip 2
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
tip 3
Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.
tip 4
To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of a plate. Remove after frosting, and decorating is complete.
tip 5
If you’re looking for a stronger lemon flavor, experiment with adding a little extra lemon peel to the frosting.
tip 6
Looking for something to serve a larger crowd? This Lemon Buttermilk Cake serves 24 people!

Nutrition

430 Calories, 29g Total Fat, 3g Protein, 38g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 260

Total Fat: 29g; 44%

Saturated Fat: 13g; 66%

Trans Fat: 1/2g

Cholesterol: 115mg; 38%

Sodium: 320mg; 13%

Potassium: 75mg; 2%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 0g; 0%

Sugars: 24g

Protein: 3g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 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;