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Raspberry Mousse Cake with Caramelized Pecans

2023-02-20 - Written by: Emma Taylor

Raspberry Mousse Cake with Caramelized Pecans

A light and airy raspberry mousse cake topped with caramelized pecans, perfect for a springtime dessert.

Raspberry Mousse Cake with Caramelized Pecans

Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (235ml) whole milk
  • 2 large eggs
  • 1 cup (120g) fresh raspberries
  • 1 cup (200g) confectioners' sugar
  • 1/4 cup (30g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • Caramelized pecans for garnish

Instructions

Make the Cake

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat the butter until creamy. Add the milk and eggs one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  5. Fold in the raspberries.

Bake the Cake

  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Mousse

  1. In a blender or food processor, puree the raspberries and confectioners' sugar until smooth.
  2. In a medium bowl, whip the heavy cream until stiff peaks form.
  3. Fold the raspberry mixture into the whipped cream until well combined.

Assemble the Cake

  1. Once the cake is completely cool, place it on a serving plate or cake stand.
  2. Spread the mousse over the top of the cake.
  3. Garnish with caramelized pecans and serve.

Caramelize the Pecans

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, whisk together the granulated sugar and water until dissolved.
  3. Add the butter and whisk until combined.
  4. Stir in the pecans.
  5. Spread the pecan mixture on a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes or until caramelized.

Note: This recipe makes one 9-inch (23cm) cake. You can also make individual mousse cakes using mini cake pans.