Lemon Curd Layer Cake with Raspberry Mousse & Vanilla Buttercream: A Slice of Springtime Bliss

This is another dessert that doesn’t just present; it shines brightly. This Lemon Curd Layer Cake, filled with billowy raspberry mousse and wrapped in silky vanilla buttercream, is one of those showstoppers that makes everyone pause for a moment before diving in. It’s the kind of cake that feels like sunshine, fresh blooms, and celebration all at once.

From the moment you slice into it, the colors alone tell a story. The lemon cake layers, enriched with velvety lemon curd, glow in a vibrant, joyful yellow. Nestled between them is a cloud-like raspberry mousse, its soft pink hue echoing the natural beauty of fresh roses. Together, they create a visual contrast that’s as stunning as it is appetizing.

But the real magic happens when you take that first bite. The lemon cake is fluffy, moist, and bright with citrus—just the right amount of zing to wake up your taste buds. The raspberry mousse brings a gentle tartness and an airy texture that feels almost weightless. And then comes the vanilla buttercream: light, smooth, and subtly sweet, tying everything together without ever overpowering the fruit.

Lemon and raspberry truly are a match made in heaven. Their flavors dance together: sunny, tangy lemon meeting the sweet-tart depth of raspberry in perfect harmony. Add the whisper-soft buttercream, and you get a dessert that feels like eating the clouds of heaven.

To finish, the cake is crowned with fresh roses, turning it into a centerpiece worthy of any spring or summer celebration. Whether it’s a bridal shower, birthday, garden party, or simply a day that deserves something beautiful, this cake brings a sense of occasion all on its own.

It’s gorgeous. It’s delicious. It’s the kind of dessert that makes people close their eyes for a moment just to savor it. And honestly, what more could you want from a cake?

If your answer is chocolate, feel free to sprinkle with freshly shaved dark chocolate.

Lemon Curd Layer Cake with Raspberry Mousse & Vanilla Buttercream

Lemon Curd Cake:
3 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. sea salt
1 cup (8 Tbs.) butter, softened to room temperature + for greasing the pans
1 3/4 cup sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 cups Lemon Curd*

 

Preheat the oven to 350 degrees. 

 

Grease three 6″ cake pans with butter. 

 

Line with parchment paper.

Whisk the flour, baking powder, and salt together. 

 

Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. 

 

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 

 

Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. 

 

Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. 

 

With the mixer still running on low, add the Lemon Curd and mix until just well-combined.

 

Pour batter evenly into cake pans. 

 

Bake for around 21-26 minutes or until the cakes are baked through. 

 

To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. 

 

Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Cool completely.

 

*Easy Lemon Curd:
1/2 cup white sugar
1 egg
juice and zest of 1 fresh lemon
4 Tbs. butter

 

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. 

 

Stir in lemon juice, lemon zest, and butter. Cook in the microwave for one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Raspberry Mousse Filling:

1 1/2 cups heavy whipping cream, cold

8 oz. mascarpone cream

1 1/4 cup Raspberry Preserves

1 cup powdered sugar

Combine all ingredients in the bowl of a stand mixer. Beat for 10-12 minutes, until stiff peaks form from the cream.

Place one layer of Lemon Curd Cake on a cake spinner with a cardboard cake base. 

Divide the Raspberry Mousse in half, spreading the first half over the first layer of cake.

Top with the second layer of cooled Lemon Curd Cake and evenly spread the remaining Raspberry Mousse over the top. Finally, place the last layer of cake on top. Chill for 30-40 minutes.

When ready to frost with Buttercream - 

 

Buttercream Frosting:
1 cup butter, room temperature

1 cup shortening, room temperature
1/2 cup powdered milk

3 cups powdered sugar
1 tsp. vanilla extract

 

Using an electric stand mixer fitted with the paddle attachment, or a handheld mixer and a large bowl, beat butter and shortening on medium speed until creamy. Add powdered milk, vanilla, and powdered sugar, 1/2 cup at a time. Beat until fully incorporated. Gradually increase the mixer speed to high and continue beating until light and fluffy, scraping down the sides of the bowl as necessary with a rubber spatula.

Remove the chilled cake from the fridge and slather it with the Buttercream Frosting. Using a spatula and any other cake tools, spread the frosting evenly on the tops and sides of the cake, covering liberally.

Chill, again, for several hours. Decorate with fresh roses before slicing and serving.