Lemon Velvet Cake with Cream Cheese Frosting is a delectable dessert that combines the tartness of fresh lemons with the rich, creamy texture of cream cheese frosting. This article will guide you through every step of making this delightful cake, from selecting the right ingredients to serving it with flair. Whether you’re a baking novice or a seasoned pro, this comprehensive guide will help you create a Lemon Velvet Cake that’s sure to impress,, all topped with a luscious cream cheese frosting. I can’t wait for you to try it!
Ingredients And Preparation for Lemon Velvet Cake with Cream Cheese Frosting
Main Ingredients
For the Lemon Velvet Cake
- 2 ½ cups (295g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (355ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 tablespoons lemon zest
- ¼ cup (60ml) fresh lemon juice
- 1 cup (240ml) unsalted butter, room temperature
For the Cream Cheese Frosting
- 1 cup (240ml) unsalted butter, room temperature
- 16 oz (450g) cream cheese, room temperature
- 4 cups (500g) powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
How to Prepare Lemon Velvet Cake
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, oil, vanilla extract, eggs, lemon zest, and lemon juice. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Add the room temperature butter to the mixture, a little at a time, beating on medium speed until the batter is smooth and fluffy.
Bake the Cake:
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
- Add the vanilla extract and lemon zest, and beat on high speed for an additional 3 minutes, or until the frosting is light and fluffy.
Assembly and Decoration Of Lemon Velvet Cake
Once your Lemon Velvet Cake layers have cooled completely, it’s time to assemble and decorate your masterpiece. This part can be incredibly fun and rewarding, as you get to see your hard work come together in a beautiful and delicious cake.
Layering the Cake with Frosting
Level the Cakes
First things first, if your cake layers have domed tops, you’ll want to level them for a flat, stable cake. Use a cake leveler or a serrated knife to trim off any uneven parts. A level surface ensures that your layers stack evenly and your cake doesn’t lean or collapse.
First Layer
- Place the Bottom Layer: Start by placing one of your cake layers on your serving plate or cake stand. If you’re worried about the cake sliding, you can put a dollop of frosting on the plate to act as glue.
- Spread the Frosting: Using an offset spatula, spread a generous layer of cream cheese frosting over the top. Be sure to spread it evenly, reaching all the way to the edges. This layer of frosting not only adds flavor but also helps keep the cake moist.
Second Layer
- Add the Second Layer: Place the second cake layer on top of the frosted layer. Repeat the frosting process, ensuring each layer is even.
- Repeat for Additional Layers: If you have more than two layers, continue this process until all layers are stacked. Each layer should be topped with an even layer of frosting.
Crumb Coat
- Apply a Crumb Coat: A crumb coat is a thin layer of frosting spread over the entire cake to seal in crumbs. This makes it easier to apply the final coat of frosting smoothly. After applying the crumb coat, refrigerate the cake for about 30 minutes to set the frosting.
Best Practices for Even Layers
- Use a Turntable: A cake turntable can make frosting and decorating your cake much easier. It allows you to smoothly rotate the cake as you frost, ensuring an even application.
- Chill Between Layers: If your kitchen is warm or if you’re having trouble with the layers shifting, chilling the cake between layers can help. Place the cake in the refrigerator for 15-20 minutes after stacking and frosting each layer.
- Use a Piping Bag: For more control over the frosting, especially between layers, consider using a piping bag to apply the frosting. This can help you achieve even layers and a professional finish.
Simple Decorating Ideas
Once your cake is assembled and the crumb coat is set, it’s time to apply the final layer of frosting and decorate!
- Smooth Finish: Use an offset spatula or a bench scraper to apply the final coat of frosting. Smooth the sides and top of the cake by holding the scraper or spatula at a slight angle and turning the cake slowly.
- Rustic Look: If a perfectly smooth finish feels too daunting, go for a rustic look. Use the spatula to create swirls or waves in the frosting. This technique is forgiving and adds a charming, homemade touch.
- Lemon Zest: Sprinkle freshly grated lemon zest over the top of the cake for a burst of color and extra lemon flavor.
- Fresh Fruit: Decorate with fresh berries, lemon slices, or edible flowers for a beautiful and natural look. These not only enhance the cake’s appearance but also complement the lemon flavor.
Advanced Decoration Techniques
For those looking to take their cake decorating skills to the next level, here are some advanced techniques:
- Piping: Use different piping tips to create intricate designs, borders, or flowers. Practice on a piece of parchment paper first to get comfortable with the piping techniques.
- Fondant: If you’re experienced with fondant, consider covering your cake with a smooth layer of fondant for a sleek, professional finish. You can also use fondant to create decorative shapes and figures.
- Edible Flowers: Decorate with edible flowers like pansies, violets, or marigolds. These add a touch of elegance and a pop of color. Ensure that any flowers used are safe to eat and free from pesticides.
Common Mistakes to Avoid
Overmixing the Batter
One common mistake is overmixing the batter. Once you combine the wet and dry ingredients, mix until just combined. Overmixing can result in a dense, tough cake instead of the desired light and fluffy texture. Remember, less is more when it comes to mixing cake batter.
Incorrect Oven Temperature
Baking at the wrong temperature can ruin your cake. Always preheat your oven and use an oven thermometer to ensure it’s at the correct temperature. Baking at too high a temperature can cause the cake to rise too quickly and then collapse, while a too-low temperature can lead to an undercooked, dense cake.
Not Preparing Pans Properly
Make sure to properly grease and flour your cake pans to prevent sticking. If the cake sticks to the pan, it can break apart when you try to remove it. Using parchment paper circles on the bottom of the pans can also help ensure easy removal.
Ignoring Ingredient Temperatures
Using ingredients at the wrong temperature is a frequent error. Ensure your eggs, buttermilk, butter, and cream cheese are at room temperature before starting. This allows for better mixing and a smoother batter, resulting in a more even and tender cake.
Measuring Ingredients Incorrectly
Accurate measurements are crucial for baking success. Use a kitchen scale for dry ingredients and proper measuring cups for liquids. Scooping flour directly from the bag can compact it, leading to excess flour and a dry cake. Instead, spoon the flour into the measuring cup and level it off with a knife.
Skipping the Cooling Time
Letting your cake cool completely before frosting is essential. Frosting a warm cake can cause the frosting to melt and slide off, resulting in a messy presentation. Patience is key—allow your cake layers to cool fully on a wire rack.
Not Sifting Powdered Sugar
When making the cream cheese frosting, sift the powdered sugar before adding it to avoid lumps. This step ensures a smooth, creamy frosting that’s easy to spread and looks professional.
Looking for more comforting recipes? Check out these recipes:
FAQs About Lemon Velvet Cake with Cream Cheese Frosting
Can I use a different frosting?
Absolutely! While the cream cheese frosting pairs wonderfully with the lemon cake, you could also use a vanilla buttercream or a simple lemon glaze for a lighter option.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as this can dry out the cake. The edges should pull away slightly from the sides of the pan, and the top should spring back when lightly touched.
Can I make this cake ahead of time?
Yes, you can! You can bake the cake layers in advance and freeze them. Wrap each cooled layer tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw the layers in the refrigerator overnight before frosting and serving.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of milk. Let it sit for about 5 minutes until it thickens slightly and curdles.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days. Bring the cake to room temperature before serving to enjoy the best texture and flavor.
Can I add berries to the cake?
Yes, you can fold in 1 cup of fresh or frozen berries into the batter for a fruity twist. Blueberries, raspberries, or blackberries work well with the lemon flavor. Toss the berries in a little flour before adding to the batter to prevent them from sinking.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure all other ingredients are certified gluten-free to avoid cross-contamination.
Baking this Lemon Velvet Cake with Cream Cheese Frosting is a joy that brings a little sunshine to any occasion. I hope you enjoy making and tasting this delightful dessert as much as I do. Happy baking!