Best 5 Citrus Mousse Cake With Buttercream Frosting Recipes

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Indulge in the exquisite Citrus Mousse Cake with Buttercream Frosting, where vibrant citrus flavors harmoniously blend with the creamy richness of mousse and buttercream. This luscious cake is a culinary masterpiece, perfect for any occasion, whether it's a celebratory dinner or an intimate gathering. With a delightful burst of citrus in every bite, this cake is sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING



Citrus Mousse Cake with Buttercream Frosting image

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

2 1/2 sticks unsalted butter, room temperature, plus more for pans
3 3/4 cups unbleached all-purpose flour, plus more for pans
3 1/4 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons kosher salt
2 1/2 cups sugar
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh juice
5 large eggs, room temperature
1 1/2 cups buttermilk, room temperature
Citrus Mousse Filling
4 cups Italian Meringue Buttercream
Edible flowers, meringues, confetti candies, and candy pearls, for decorating (optional)

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.

MASCARPONE BUTTERCREAM FROSTING



Mascarpone Buttercream Frosting image

A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.

Provided by Buckwheat Queen

Categories     Desserts     Frostings and Icings     Buttercream

Time 5m

Yield 14

Number Of Ingredients 4

2 ½ cups powdered sugar
1 cup unsalted butter, at room temperature
¾ cup mascarpone cheese, at room temperature
1 teaspoon Madagascar vanilla paste

Steps:

  • Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
  • Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 22.5 g, Cholesterol 49.9 mg, Fat 18.7 g, Protein 1 g, SaturatedFat 11.3 g, Sodium 8.4 mg, Sugar 21.9 g

LEMON SHEET CAKE WITH BUTTERCREAM FROSTING



Lemon Sheet Cake With Buttercream Frosting image

This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 50m

Yield One 9-by-13-inch cake

Number Of Ingredients 15

1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 1/3 cups whole milk
1/4 cup fresh lemon juice
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners' sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice

Steps:

  • Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  • In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  • With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  • Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  • Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

SUNSHINE CAKE WITH CITRUS BUTTERCREAM



Sunshine Cake With Citrus Buttercream image

Make and share this Sunshine Cake With Citrus Buttercream recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1 tablespoon finely grated fresh lemon zest
2 1/2 cups sifted cake flour (not self-rising, sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
4 large egg yolks
1/3 cup milk (not nonfat)
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
4 large egg whites
1 cup sugar
1 cup unsalted butter, cut into tablespoons and softened slightly
1/3 cup orange liqueur, such as Grand Marnier
2 tablespoons fresh lemon juice

Steps:

  • Make cake layers: Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
  • Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes.
  • Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes.
  • Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended.
  • Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
  • Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes.
  • Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
  • Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F
  • Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
  • With mixer running, add butter, 1 tablespoon at a time, beating well after each addition.
  • Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
  • Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate.
  • Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.

Nutrition Facts : Calories 730.9, Fat 37.6, SaturatedFat 23, Cholesterol 197.8, Sodium 267.7, Carbohydrate 93.5, Fiber 0.9, Sugar 58, Protein 7.5

CITRUS MOUSSE FILLING



Citrus Mousse Filling image

This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes about 5 1/2 cups

Number Of Ingredients 9

1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce package)
1 1/4 cups granulated sugar
1 tablespoon finely grated lime zest (from 2 limes), plus 1/4 cup fresh juice
7 large egg yolks, plus 2 whites
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
  • Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
  • 3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.

Tips:

  • Zest the citrus fruits just before using to ensure the strongest flavor.
  • Use a fine mesh sieve to strain the lemon and orange juice to remove any pulp or seeds.
  • Make sure the cream cheese and butter are at room temperature before making the buttercream frosting to ensure a smooth and creamy frosting.
  • If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
  • To evenly distribute the mousse batter in the cake pans, fill a large piping bag with the batter and pipe it into the prepared pans.
  • Chill the mousse cake completely before frosting to ensure a neat and clean finish.
  • To achieve a smooth and even frosting, use a bench scraper or spatula to spread the frosting on the cake in a thin layer, and then use a piping bag to fill in any gaps or to create decorative swirls.

Conclusion:

The Citrus Mousse Cake with Buttercream Frosting is a delightful dessert that combines the tangy flavors of citrus fruits with a sweet and creamy mousse filling. The light and airy mousse is perfectly complemented by the rich and velvety buttercream frosting, and the combination of flavors and textures creates an unforgettable dessert that is sure to impress any crowd. With its vibrant citrus flavors and elegant appearance, this cake is perfect for any special occasion, from a birthday party to a holiday gathering. So, if you are looking for a dessert that is both delicious and visually stunning, give this recipe a try – you won't be disappointed!

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