Lemon Cake with Raspberry Mousse Recipe
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Lemon Cake with Raspberry Mousse

By: Betty Crocker®  
"Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting."

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (5)

Rate/Review | 174 people have saved this

Prep Time:
20 Min
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (18.25 ounce) box Betty Crocker® Super Moist® lemon cake mix
  • 1 1/3 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon grated lemon peel
  • 3 eggs
  • 2 cups raspberry pie filling
  • 1 1/2 cups whipping cream
  • Fresh raspberries (optional)
  • Mint leaves (optional)

Directions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. 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.

Footnotes

  • 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.
  • High Altitude (3500-6500 ft): No change

Nutritional Information open nutritional information

Amount Per Serving  Calories: 308 | Total Fat: 16.7g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by Emsmom 
Delicious, light and refreshing. I didn't use the pie filling, just combined fresh berries... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by ELujan23 
I live in a somewhat rural area and was never able to find raspberry pie filling. I did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Jennifer 
This is a really good recipe. I didn't have a lemon cake mix, so I used yellow with 1/4 tsp... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by krismrich 
My co-workers loved this cake when I made it over Easter. The cake turns out more dense than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2009 by ijustfollow 
Great springtime cake, will make it again. I couldn't find any raspberry filling so I used... MORE

 
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