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Lemon-Raspberry Celebration Cake

lemon-raspberry celebration cake Dessert
Lemon-Raspberry Celebration Cake
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 8

This Lemon-Raspberry Celebration Cake is perfect for any special occasion. The decadent recipe includes Irish cream liqueur and sour cream for a moist and tangy cake. MORE+ LESS-

Bree Hester
Updated April 2, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



box Betty Crocker™ Super Moist™ lemon cake mix
box (4-serving size) lemon instant pudding and pie filling mix
cup vegetable oil
cup Irish cream liqueur
cup sour cream

Raspberry Filling

bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed
cup granulated sugar
tablespoons cornstarch
teaspoon fresh lemon juice

Raspberry Frosting

cup butter, softened
cups powdered sugar
cup seedless red raspberry jam
teaspoon vanilla

Garnish, if desired

Fresh raspberries
Fresh mint leaves


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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
  • 2
    Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    Meanwhile, drain thawed raspberries, reserving juice in 2-cup measuring cup. Set raspberries aside. Add enough water to juice to measure 1 1/4 cups. In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in juice mixture with whisk. Heat to boiling over medium-high heat, stirring occasionally, until thickened and bubbly. Remove from heat; transfer to medium bowl. Stir in lemon juice. Gently fold in reserved raspberries. Cover; refrigerate until chilled.
  • 4
    In large bowl, beat butter with electric mixer on medium speed until light and fluffy. On low speed, beat in powdered sugar, 1 cup at a time, until blended. Add raspberry jam and vanilla; beat until frosting is smooth and spreadable.
  • 5
    Place 1 cake layer on serving plate; spread with desired amount of raspberry filling. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. Garnish with fresh raspberries and mint. Store in refrigerator.

Expert Tips

  • To make the cake layers a day ahead of time, bake and cool as directed, then place a slice of bread on each layer. Let stand at room temperature, and your cakes will stay fresh. The filling can also be made the day before assembling the cake.
  • For an extra-special touch, pipe frosting with a decorating bag and desired tip around top and bottom edges of the cake.
  • If you have extra raspberry filling, serve it over ice cream or atop your morning pancakes.

Nutrition Information

No nutrition information available for this recipe

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