Lemon Cake with Raspberry Mousse

56 Ratings

28 Comments

Prep 20 min
Total 2 hr 10 min
Servings 16

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

By Betty Crocker Kitchens

Updated August 9, 2011

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ lemon cake mix

cup buttermilk

1/2

cup vegetable oil

teaspoon grated lemon peel

eggs

cups raspberry pie filling (from 21-oz can)

1 1/2

cups whipping cream

Fresh raspberries, if desired

Mint leaves, if desired

Steps

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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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 70mg; 24%
Sodium: 230mg; 10%
Potassium: 105mg; 3%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 6% Sugars 22g
Protein: 3g

% Daily Value*:

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