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Lemon Cake with Raspberry Mousse

Lemon Cake with Raspberry Mousse
  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 16
Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
August 20, 2014

Ingredients

  • 1 box Betty Crocker* SuperMoist* Lemon Cake Mix
  • 1 cup (250 mL) buttermilk
  • 1/2 cup (125 mL) vegetable oil
  • 1 tsp (5 mL) grated lemon peel
  • 3 eggs
  • 2 cups (500 mL) raspberry pie filling (from 540 mL can)
  • 1 1/2 cups (375 mL) whipping cream
  • Fresh raspberries, if desired
  • Mint leaves, if desired

Steps

  • 1
    Heat oven to 350ºF (325ºF 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.

  • Tip : 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.
  • Substitution : If you do not have buttermilk on hand, substitute water when making the cake mix.

Nutrition Facts

Serving Size: 16 Servings
Calories
310
Total Fat
17g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
70mg
Sodium
230mg
Total Carbs
35g
Dietary Fiber
1g
Sugars
22g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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