Lemon Raspberry White Chocolate Mousse Cake Recipe - Allrecipes.com
Lemon Raspberry White Chocolate Mousse Cake Recipe
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Lemon Raspberry White Chocolate Mousse Cake

Recipe by  

"A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse."

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Ingredients Edit and Save

Original recipe makes 1 - 4 layer 9 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
  2. To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
  3. To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
  4. Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2006

This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the whole thing eaten, but every single person there asked for the recipe, and even talked about it days later. A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. That was really my only complaint about this recipe; the mousse was difficult to work with, especially when it came to frosting the outside of the cake. However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. Not only does it stabilize the mousse, but it also adds flavor. I recommend trying either the vanilla pudding mix or the white chocolate. Also, to add an extra boost of flavor to the raspberry, try adding a few drops of orange extract. It enhances the berry flavor quite well. I also recommend adding sugar to taste. I agree that the raspberry puree can be rather tart. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Hope that helps!

Most Helpful Critical Review
Sep 15, 2004

The flavors complemented each other very well, but insted of the "mousse" I simply made a white chocolate ganache to frost with. I also drizzled each layer with a lemon syrup I made from lemon juice and confectioner's sugar. I'll definitely use this one again!


62 Ratings

Jun 17, 2005

I haven't tried this recipe but i used it as a reference to make my white chocolate mousse and it turned out great. First melt chocolate with some heat cream and whisk till smooth. let cool down. if you don't it will melt the whipped cream which some who rated this recipe obviously did. whip the cream till soft peaks form and add a stabilizer and sugar to sweeten. whipped cream stabilizers are sold in specialty stores or online. piping gel also stabilizes cream to a nice thick consistency. next mix 1/4 of whipped cream into chocolate that has been cooled. next fold in another 1/4 of cream. do slowly so as keep airy and thick. you'll love these tips if used correctly!!!!!!!!!!!

Aug 15, 2003

Tastes DELICIOUS!! I would double the raspberry filling, as I did rasp. on the bottom, then mousse, then raspberry. I also thickened up the raspberries with a little more cornstarch, so it was like a thick jam. The mousse was a little sloppy though, I think maybe if you refrigerate before you ice the rest of the cake it would go on a little smoother, esp. on the sides. Will definitely make this again.

May 01, 2008

This is a little time consuming, but worth the effort, it turns out very light and delicious. I followed the advise of the reviewer who used instant pudding to thicken the mousse. I just whipped my cream until it was thick and sprinkled in about 2 TBS of vanilla instant pudding and it thickened immediately, so I didn't add anymore, then mixed in the white chocolate, it turned out very good, easy to frost, not runny at all. I didn't have raspberries so I used strawberries and it was very good.

Aug 17, 2010

I made this cake yesterday & put it in the freezer. We're having a big, family BBQ in a few days & I wanted something I could make ahead of time. I read other reviews & took the advice to add instant vanilla pudding to the whip cream. I used a 4-serving pkg - make sure it's 'instant' pudding! It firmed up the whip cream SO nicely. I melted the white chocolate with 1/2 cup whip cream - not 1 c. as orginally written & I whipped the remaining 1-1/2 cups with the pudding). I cooled the white choc. completely (over a bowl of ice water & gradually folded the whip cream in. It was a perfect consistency for icing the layers & piping the remaining around the base of the cake & the top. Also, when I made the raspberry filling - I didn't bother pureeing the rasberries first. When you heat the berries, add sugar (2Tbsp) & the cornstarch/water - the berries break down & puree themselves. This saves time. All in all I found this to be an excellent recipe. You can't go wrong with a cake mix, and the white choc. mousse tasted delicious. The raspberry filling was of a jam consistency - I put it between layer 2 and 3 (mousse between 1 & 2 and 3 & 4). The results looked very professional! Can't wait to taste the final product. P.S. I won't add the fresh rasberries that decorate the top of the cake until I take it out of the freezer and the cake has thawed. I encourage you to try this recipe. Make the few changes that have been suggested by others - you won't be disappointed!

Aug 15, 2008

I've made this cake twice, and I found it relatively easy to make since I'm just a beginner baker. It tastes great too but I don't think that much cream is necessary because I always tend to have globs of it left over. I also strain the raspberries a little after pureeing since I prefer not having the seedy texture.

Jan 03, 2011

I agree with the reviewer that wrote the recipe is a good idea, but needs to be re-written. I added a box of instant pudding mix as so many have suggested but it was still runny. It looked lovely until I cut a piece out, then the whole thing collapsed on the runny mousse. It tasted wonderful though!


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 348 mg
  • 14%

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

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