Lemon Raspberry Celebration Cake
Lemon-Raspberry Celebration Cake
This Lemon-Raspberry Celebration Cake is perfect for any special occasion. The decadent recipe includes sour cream for a moist and tangy cake.
Prep Time: 30 min
Total Time: 3 hours
Servings: 8
Ingredients
Cake
1 box Betty Crocker® SuperMoist® lemon cake mix
4 eggs
75 ml vegetable oil
250 ml single cream
225 grams sour cream
Raspberry Filling
280 grams frozen raspberries, thawed
40 grams granulated sugar
3 tablespoons cornstarch
1 teaspoon fresh lemon juice
Raspberry Frosting
225 grams butter, softened
500 grams powdered sugar
110 grams red raspberry jam
1 teaspoon vanilla
Garnish
  Fresh raspberries
  Fresh mint leaves
Directions
  • 1 Heat oven to 180°C (170°C for dark or nonstick pans). Spray 2 (23cm) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
  • 2 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 3 Meanwhile, drain thawed raspberries, reserving juice in measuring cup. Set raspberries aside. Add enough water to juice to measure 310ml. In 2-liter saucepan, mix granulated sugar and cornstarch. Gradually stir in juice mixture with whisk. Heat to boiling over medium-high heat, stirring occasionally, until thickened and bubbly. Remove from heat; transfer to medium bowl. Stir in lemon juice. Gently fold in reserved raspberries. Cover; refrigerate until chilled.
  • 4 In large bowl, beat butter with electric mixer on medium speed until light and fluffy. On low speed, beat in powdered sugar, 125 grams at a time, until blended. Add raspberry jam and vanilla; beat until frosting is smooth and spreadable.
  • 5 Place 1 cake layer on serving plate; spread with desired amount of raspberry filling. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. Garnish with fresh raspberries and mint. Store in refrigerator.