CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
- Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
- Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
- Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.
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TES 444
[email protected]This cake was a disappointment. The mousse was too dense and the buttercream frosting was too heavy. I wouldn't recommend this recipe.
Johnathan Hickson
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the frosting next time.
Francisco Jr Valencia
[email protected]I love the combination of citrus and mousse in this cake. It's so refreshing and light.
King Gautam
[email protected]This cake is perfect for any occasion. I've made it for birthdays, anniversaries, and even just because. It's always a hit.
Baburam pokhrel
[email protected]I'm not a baker, but this cake was easy enough for me to make. It turned out great and tasted even better.
Camyria Ard
[email protected]This cake was easy to make and turned out great! I used a lemon-lime soda instead of the orange juice, and it gave the cake a really nice flavor.
evans elvis-nzerogu
[email protected]I made this cake for my daughter's birthday and she loved it! The cake was moist and flavorful, and the frosting was creamy and sweet. It was a perfect birthday cake.
Wahid Jaan
[email protected]This cake was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that everyone loved.
Mara Bhi
[email protected]I'm not usually a fan of mousse cakes, but this one changed my mind. The citrus flavor was so refreshing and the mousse was so light and airy. I could have eaten the whole cake myself!
Lacey Brandt
[email protected]This citrus mousse cake was a hit at my dinner party! The combination of tangy citrus and creamy mousse was divine, and the buttercream frosting added the perfect touch of sweetness. I will definitely be making this cake again.