Lemon Velvet Cake – shortcut recipe
Lemon Velvet Cake Recipe
Lemon Velvet Cake is a delicious light cake made with a cake mix and it is so good! When making the cake be sure to use cream instead of water for a creamy moist cake.
The cream cheese frosting is a must – made from scratch is so much butter than a tub on this recipe. This recipe can be made in 2 9-inch cake rounds, a 13×9 pan or cupcake/small loaves- just adjust the cook time. For these mini loaves, the cake was baked for 18 minutes.
The more frosting the better on these beauties – trust me you will love this light frosting recipe!
Ingredients
Lemon Cake Mix
Cream Cheese
Milk
Whipping Cream
Powdered Sugar
Lemon Velvet Cake Recipe
Ingredients
1 Box Lemon cake Mix + cream, oil & eggs as called for on cake mix box (*substitute cream for water)
3 oz cream cheese, softened
1 TBSP milk
2 cups whipping cream
2/3 cup powdered sugar
Directions
Preheat oven to 350. Spray (2) 9-inch round cake pans with non-stick spray and set aside.
Mix cake mix according to package directions. (substitute cream for water)
Bake and cool cakes according to package directions.
Make the frosting – In a large bowl, beat the cream cheese, milk and whipping cream. Add in the powdered sugar and beat on high until peaks form.
Slice cooled cake in halves and spread frosting in between each layer.
Top with more frosting and enjoy!
Store in fridge.
If you liked this cake recipe, have a look at our other recipes on the blog:
Vanilla Almond Pound Cake
Brown Sugar Pound Cake
Peach Pound Cake
Rumchata Pound Cake
Mocha Pound Cake
Chocolate Pound Cake
Lemon Velvet Cake with Cream Cheese Frosting
A light and airy lemon cake with cream cheese frosting.
Ingredients
- 1 Box Lemon cake Mix + water, oil & eggs as called for on cake mix box
- 3 oz cream cheese, softened
- 1 TBSP milk
- 2 cups whipping cream
- 2/3 cup powdered sugar
Instructions
Preheat oven to 350. Spray (2) 9-inch round cake pans with non-stick spray and set aside.
Mix cake mix according to package directions.
Bake and cool cakes according to package directions.
Make the frosting - In a large bowl, beat the cream cheese, milk and whipping cream. Add in the powdered sugar and beat on high until peaks form.
Slice cooled cake in halves and spread frosting in between each layer.
Top with more frosting and enjoy!
Store in fridge.
Notes
This recipe can be made in (2) 9-inch round cake pans, 13 x9 inch cake pan or cupcakes/mini loaves (24)
