Lime Velvet Cake
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
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans, then line the bottoms with parchment paper.
In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until well combined.
In a separate large bowl, beat together the sugar, butter, and oil until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lime juice, and zest.
Add the dry ingredients in batches, alternating with buttermilk. Start and end with the dry ingredients. Mix just until combined—don’t overmix. Stir in green food coloring if using.
Divide the batter evenly into the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the buttercream, beat the butter until creamy and pale. Gradually add powdered sugar, mixing well after each addition. Stir in lime juice, zest, vanilla, and salt. Add cream or milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Once the cakes are cool, layer them with buttercream between each layer and frost the outside. Garnish with extra lime zest or thin lime slices if desired.
TRESH CAKES
