If you’re craving something scrumptious, the Lemon Cake With Raspberry Mousse is just the treat you need. With a luscious lemony base and a delightful raspberry mousse, it’s an irresistible combination that brightens any occasion. Let’s whip up the tasty cake that will surely bring smiles all around.
When it comes to substitutions, you can use whole milk instead of buttermilk, though the latter gives a nice tang. For a dairy-free option, consider using a plant-based milk with a splash of vinegar to mimic buttermilk. If fresh raspberries are out of season or unavailable, frozen ones work, but make sure to thaw and drain them well. Always check for allergies, especially with the cake mix and whipped cream, as they may contain allergens like gluten and dairy.
Pudding & Mousse
Lemon Cake With Raspberry Mousse Recipe
Ingredients
- 1 (18 ounce) box Betty Crocker Supermoist 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 (from 21-oz can)
- 1 1/2 cups whipping cream
- fresh raspberry, if desired
- mint leaf, if desired
Instructions
- Heat the oven to 350°F (or 325°F for dark or nonstick pans). Grease the bottoms of two 8- or 9-inch round cake pans with shortening or cooking spray.
- In a large bowl, combine 1 box of lemon cake mix, 1 1/3 cups buttermilk, 1/3 cup vegetable oil, 1 teaspoon grated lemon peel, and 3 eggs. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the bowl occasionally.
- Pour the batter evenly into the prepared pans. Bake 8-inch rounds for 30 to 36 minutes, or 9-inch rounds for 28 to 33 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the sides to loosen the cakes, then carefully remove from the pans and transfer to cooling racks. Let them cool completely, about 1 hour.
- Once cooled, place one cake layer, rounded side down, on a serving plate. Spread 3/4 cup of the raspberry pie filling over the top, leaving a 1/4 inch border.
- Place the second cake layer, rounded side up, on top of the first layer.
- In a chilled medium bowl, beat 1 1/2 cups whipping cream with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining 1 1/4 cups of raspberry pie filling on low speed just until blended, creating a smooth mousse.
- Frost the sides and top of the cake with the raspberry mousse. Garnish with fresh raspberries and mint leaves for a lovely presentation. Store the cake loosely covered in the refrigerator.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: