Raspberry Lemon Explosion Cake

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

You can enter the giveaway at the bottom of this post!

Raspberry Lemon Explosion Cake 1

A couple weeks ago one of my friends at work told me she was demanding that I make her some kind of dessert for her birthday.  The only specifications she gave me is that she loved citrus.  I threw out berries too, she said yes, and here we are.  Danielle freaking loved this cake.  She was amazed I actually made her something.  But she’s a sweetheart and I couldn’t resist the chance to make a cake.  I’m sort of becoming the birthday baker at work.  Princess Cookies for Jamie’s daughter, Gluten-Free Pineapple Filled Coconut Cake for Chris’ girlfriend, Frozen Cupcakes for Gus’ daughter, and now Danielle’s cake.  It’s so much fun!

Raspberry Lemon Explosion Cake 2

This cake was sort of a hot mess.  I’m not going to lie.  I got the inspiration off an episode of Throwdown with Bobby Flay.  Did you see the Boston Cream Pie one?  The lady he was competing against made is amazing cake.  She cut the center out of the cake.  Cut those pieces into squares, filled the cake with custard, put the square pieces back, and drenched the whole thing in chocolate.  Wanna see?

Boston Cream Pie

I thought I could totally do this too.  But when I went to the fridge I didn’t have enough white chocolate chips, so I grabbed some candy melts and vegetable oil (to thin the candy a bit).  But it all turned into a big smushy mess.  {I’ll spare you looking at the pictures.}  It looked horrible.  I scraped off the top of the cake, spread the candy coating around a little, and had a sprinkle party.  Lucky for me Danielle adores sprinkles.  As in she likes a little ice cream with her sprinkle sundae.  She was delighted.  The cake tasted great.  It looked a little funky around the sides, but hey that’s life.  And sprinkles?  Use lots and lots of sprinkles.  It doesn’t have to be a special occasion.  They’ll just make you happy.

Raspberry Lemon Explosion Cake 3

One Year Ago: Overnight Blintz Bake
Two Years Ago: Cannoli Parfaits

Raspberry Lemon Explosion Cake
Prep time
Cook time
Total time
Serves: 8 to 12
  • 1 box white cake mix
  • 1 1/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 3 tablespoons raspberry preserves (regular or sugar-free)
  • 1/2 cup butter, melted
  • 2 cups powdered sugar
  • Zest of 1/2 lemon
  • Juice of 1 to 2 lemons (use two if they're not very juicy)
  • 12 ounce package candy melts in white, pink, or yellow {I used Wilton}
  • 1 tablespoon vegetable oil
  • Sprinkles!
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, water, 1/3 cup oil, and eggs until smooth. Mix in preserves until well combined. Pour cake batter into a 9-inch spring form pan.
  3. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven, and cool cake completely.
  1. In a medium bowl, beat together powdered sugar, butter, lemon juice and zest until smooth. Set aside.
  1. Insert a serrated knife into the top of the cake at an angle. Cut around the cake, leaving a 1 1/2-inch edge, so you cut out the center top of the cut, but not all the way through to the bottom. Cut the top center piece so that there is a thin circle (remove the cone part so the top will fit back over the filling).
  2. Pour lemon filling into the well you just created. Use a rubber spatula to spread out the filling. Top the filling with the thin cake top piece.
  3. In a medium bowl, melt candy melts and 1 tablespoon oil in the microwave according to package directions.
  4. Place cake on a wire rack over a baking sheet. Pour warm candy melts over top of cake. Use a rubber spatula to spread candy cover the top of the cake, letting is drop down the sides. While candy is still soft, cover the top of the cake in sprinkles.
  5. Refrigerate for 10 minutes to set candy.
  6. Serve cold or at room temperature.


You can see all of today’s Brunch Week recipes below.


Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:


Thank you so much to our wonderful sponsors for their generosity during Brunch Week.  We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Prize #1:

Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

Bob's Red Mill

About Bob’s Red Mill:  Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products.  By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger.


About OXO:  OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:

California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.

California Walnuts

About California Walnuts:  The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California.  The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.


Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender.  Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup.  Some fresh carrots will be included to practice with.


About Grimmway Farms:  The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:

Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.


About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:

Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer.  They will also be sending some freshly sliced, peaches and nectarines to practice with.

Woot Froot

About Woot Froot:  The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:

Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.

Dixie Crystals

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:

Whole Foods Orlando is giving two lucky winners gifts baskets. The first Morning Mimosa Basket contains:   Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. The second Breakfast-in-Bed Basket contains:  365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.

Whole FoodsPrize #9:

Bonne Maman is giving five lucky winners a jams and jellies prize pack.

Bonne Maman

About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

Wait! There is still more to giveaway! Join us Thursday, May 8th from 7pm to 8pm EST for our twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions.


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