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Lemon Cake with Raspberry Mousse

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Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.

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(49 Ratings)

49 Ratings

5 spoons 47%

4 spoons 31%

3 spoons 12%

2 spoons

1 spoons

Member Reviews (22)

b98c43d4-90d9-4329-9009-de6e62a34fd5

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PREP TIME
20 Min
TOTAL TIME
2 Hr 10 Min
SERVINGS
16

1: box Betty Crocker® SuperMoist® lemon cake mix

1: cup buttermilk

1/2: cup vegetable oil

1: teaspoon grated lemon peel

3: eggs

2: cups raspberry pie filling (from 21-oz can)

1 1/2: cups whipping cream

: Fresh raspberries, if desired

: Mint leaves, if desired

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2 Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
3 Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

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Expert Tips

For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.

If you don’t have buttermilk on hand, substitute water when making the cake mix.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 310

(Calories from Fat 160),

Total Fat 17g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 230mg;
Total Carbohydrate 35g

(Dietary Fiber 1g,
Sugars 22g),

Protein 3g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 4.00%;
Calcium 10.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 22 Reviews View All

Posted 9/28/2011 4:26:38 PM REPORT ABUSE Luvmycakes5 said:

Rating:

This cake is amazing!! So easy but yet scrumptious! I couldn't find raspberry pie filling so I used raspberry preserves and I can't imagine it turning out any better. Served this at a baby shower and everyone LOVED it!! Def a keeper!

This reply was: Helpful Inspiring

Posted 9/10/2011 7:11:20 PM REPORT ABUSE Hokie_cook said:

Rating:

A great cake that is not super sweet, easy to make.

This reply was: Helpful Inspiring

Posted 8/14/2011 3:29:45 AM REPORT ABUSE Christy_S said:

Rating:

This is a really wonderful cake. The lemon and raspberry flavors go very well together. I also made a version of this with white cake, which made the process easier since I used a cake mix. I think I liked that cake even more! It was a huge hit at a baby shower I hosted. I actually heard guests say it was the best cake they'd ever eaten! And the pink and white was perfect since the baby is a girl.:)

This reply was: Helpful Inspiring