Skip to Content

Lime Velvet Cake

This lime velvet cake is the latest in our series of successful variations on this recipe and packs plenty of citrus flavour punch in the cake and frosting.

Lime Velvet Cake photo of a single slice on a white plate with slice of lime

Lime Velvet Cake

This Lime Velvet cake is the latest in a series of variations of what may be the best cake recipe I ever developed. The White Velvet Cake and Lemon Velvet Cake versions of this recipe have been particularly popular on Pinterest.

Incredibly, have racked up about 1 million views on Rock Recipes between them to date. (Updated February, 2020)

photo of limes on a white background with one cut to reveal the interior.

Fresh limes pack a flavour punch in this recipe.

The secret to success. 

The success of this recipe comes from the moist, tender crumbed texture that this cake is known for.

The texture is achieved from the technique of emulsifying of the eggs into the oil mixture as part of the recipe base. In addition, using  combination of two flours makes a significant difference.

The all purpose flour provides good structure and the softer cake flour provides a balancing tender crumb to the cake. 

Minced lime zest

Minced lime zest. There is where the lime flavour is most concentrated.

The cake worked so well in both the lemon and orange versions that a lime version couldn’t be far behind. With my neighbours George and Elisabeth getting married this week, I sent it along to their house to enjoy with their out of town guests.

Call it a little pre-wedding cake.

Lime Velvet Cake photo of uncut cake on a cgold coloured cake board

Lime Velvet Cake

Love amazing homemade scratch cake recipes? Be sure to check out the other flavours in our entire collection of Velvet Cake Recipes!The Velvet Cake Collection 10 photo collage with title text for Pinterest 

Like this Lime Velvet Cake Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Lime Velvet Cake photo with title text added for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.
Lime Velvet Cake photo of a single slice on a white plate with slice of lime
Yield: 16 servings

Lime Velvet Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening at room temperature
  • 1 tsp good quality vanilla extract
  • zest of 2 small limes, grated and finely minced
  • 3 large eggs
  • 1 1/2 cups buttermilk


  • 8 cups icing sugar, powdered sugar
  • 2 cups unsalted butter
  • 2 to 3 tbsp lime juice
  • Zest of one small lime, finely minced
  • few tsp milk


  1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
  2. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla extract. Beat well at high speed with whisk attachment until light and fluffy
  3. Beat the eggs in one at a time.
  4. Fold in the lime zest.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  8. FOR THE FROSTING: mix together the icing sugar, lime zest and butter until it becomes sort of crumbly.
  9. Add the lime juice and a little of the milk.
  10. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
  11. Fill and frost the cake. Garnish with candied llime zest if desired.
  12. To make candied lime zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
  13. Bring one cup of water and one cup of sugar to a slow boil.
  14. Add the pieces of lime zest and boil for about 15 minutes. Drain the lime zest on a wire rack.
  15. When cool, cut them in strips and roll in fine sugar.

Nutrition Information



Serving Size

16 servings

Amount Per Serving Calories 721Total Fat 38gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 19gCholesterol 99mgSodium 280mgCarbohydrates 102gFiber 1gSugar 81gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.


This site uses Akismet to reduce spam. Learn how your comment data is processed.


Monday 12th of March 2018

I had a cake called GRAND MARNIER CAKE with pineapple cream cheese icing that was so awesome that now I'm trying to duplicate the cake. can i substitute orange zest for the lime or lemon zest?

Barry C. Parsons

Tuesday 13th of March 2018

There already is an orange velvet version of this recipe here on Rock Recipes.


Tuesday 23rd of January 2018

How would this recipe work as cupcakes?

Barry C. Parsons

Sunday 4th of February 2018

Should be fine.


Monday 2nd of October 2017

Hi barry, i came across ur blog by accident and i think thts the best thing tht has happened to me lately! I tried your white velvet cake first and it made me speechless for a while. So next time i wanted to make a red velvet cake i decided to try ur recipe instead of the one ive been using for a long time. Again i was showered with compliments. My sister even declared it to be the best cake in the world! All thanks to u! :D Now i cant wait to try the lemon cake. Mostly i will b baking it tmro. But i happened to see lemon cake and lime cake..just curious whats the difference? Which one do u think i should try?

Barry C. Parsons

Wednesday 25th of October 2017

THAnks, Just depends on whether you prefer lemon or lime really. The lemon is incredibly popular.


Monday 7th of December 2015

What changes need to be made to bake these Velvet cakes as pound cakes?

Barry C. Parsons

Thursday 10th of December 2015

I'm afraid I don't understand your question. This is not a pound cake recipe.


Tuesday 10th of March 2015

HELP: I made this yesterday but mine came out dry, any reason or fixes that you can suggest. Followed the recipe exactly so can't figure what i did wrong.

Barry C. Parsons

Tuesday 17th of March 2015

Most like;y too long for your oven. Reduce the temp and check it earlier. You may have an oven that's a few degrees off.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!