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Lemon Cake with Raspberry Mousse
Lemon Cake with Raspberry Mousse
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Prep Time:
20 minutes
Total Time:
2 hours 10 minutes
Indulge in raspberry-filled cake with fluffy raspberry mousse frosting.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 cup buttermilk
  • 1/2 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 raspberries, if desired
  • Mint leaves, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In a large bowl, using an electric mixer, blend cake mix, buttermilk, oil, lemon peel, and eggs on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Divide batter evenly into pans.
  • Follow the baking instructions on the box. Let them cool for 10 minutes, then gently loosen the cakes by running a knife around the sides and transfer them to cooling racks. Allow the cakes to cool completely, which should take about 1 hour.
  • First, elegantly position one cake layer with the rounded side facing down onto a beautiful serving plate. Delicately cover the layer with 3/4 cup of the delightful pie filling, ensuring you stop 1/4 inch away from the edge. Gently place the second cake layer on top, with the rounded side facing up.
  • In a chilled medium bowl, whip whipping cream with an electric mixer on high speed until soft peaks form. Gently mix in the remaining 1 1/4 cups pie filling on low speed until combined. Frost the cake with raspberry mousse on the side and top, then decorate with fresh raspberries and mint leaves. Refrigerate covered loosely until serving.

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