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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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( 54 Ratings)

54 Ratings

5 Stars 46%

4 Stars 31%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 26 )

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Prep Time 20 min
Total Time 2 hr 10 min
Servings 16

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 230mg; 230%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 26 Reviews View All

Posted 5/4/2013 2:58:11 PM REPORT ABUSE hrberry said:

Rating:

This cake was great. Made it for my fiancé's birthday. We have been trying to be good and loose a little weight and this cake was very light. I saw someone say the icing wasn't sweet enough. That is because it's not icing. It is as the title states, mousse, its not suppose to be overly sweet.

This reply was: Helpful Inspiring

Posted 3/31/2013 7:34:06 PM REPORT ABUSE NNY8666 said:

Rating:

This is an ok recipe but I won't make it again. I didn't like the frosting. I made the frosting exactly as the recipe calls for but it was too bland for us, not nearly sweet enough. I didn't even put it on the cake. I remade the frosting by beating the whipping cream and adding a lot of sugar to it, then I added a little bit of the raspberry filling and it was much better. My extended family all said they liked the cake, but when I offered them some to take home, no one wanted it. I also didn't have any luck straining out the seeds, the seeds got through anyways and it just dirtied more dishes. I won't make this again.

This reply was: Helpful Inspiring