This lime velvet cake is a unique spin on traditional red velvet, with even more flavour! The success of this cake lies in the three layers of zesty and refreshing buttermilk sponge which are then topped with a delicious cream cheese icing and decorated with some lime zest for the perfect lime masterpiece. We love this cake because it’s the perfect weekend bake, great for sharing with your loved ones or simply for a casual afternoon tea with the ladies.
If you’re a fan of traditional red velvet, don’t miss out on these red velvet whoopee pies.
Recipe by Toni Scorgie
Lime velvet cake
- zest and juice of 5 limes
- 200g (1 cup) sugar
- 250ml (1 cup) water
- 180g butter
- 300g (1½ cups) brown sugar
- 3 large eggs
- 3 egg yolks
- 315g (2¼ cups) self-raising flour
- 180ml (¾ cup) buttermilk
- zest of 2 limes
- 125ml (½ cup) lime syrup
- 2 drops green food colouring
- 235g cream cheese
- 30ml (2 tbsp) melted butter
- 2,5ml (½ tsp) vanilla essence
- 180g icing sugar
- lime zest, to garnish
Preheat the oven to 170°C. Grease and line 3 x 20cm cake tins.
For the lime syrup, put the lime zest and juice, sugar and water in a pot and simmer until the sugar has dissolved. Set aside to cool.
For the cake batter, beat the butter and sugar until light and fluffy. Add the eggs and egg yolks.
Add the flour and buttermilk, lime zest, cooled lime syrup and food colouring.
Spoon the batter into the prepared cake tins and bake for about 35 minutes.
For the icing, beat the cream cheese and butter until smooth. Add the vanilla and icing sugar and beat further.
When the cakes have cooled, spread the icing between the layers and top with more icing. Garnish with lime zest and serve.