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A decorated cake on a cake stand
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4.57 from 16 votes

Raspberry Mango Cake

This Raspberry Mango Cake is the perfect way to celebrate the summer months. Raspberry cake layers and a heavenly mango frosting.
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 770kcal
Author Olivia

Ingredients

Raspberry Cake:

Mango Swiss Meringue Buttercream:

Assembly:

US Customary - Metric

Instructions

Raspberry Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, freeze dried raspberry powder, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and oil and beat on med-high until pale and fluffy (about 3mins). Reduce speed and add egg whites one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Add color gel if desired.
  • Bake for 40-45mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Mango Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Remove 2 cups of buttercream and color it pink. You can also add some freeze-dried raspberry powder to this if you like. Set aside.
  • Add freeze-dried mango powder to the remaining buttercream and whip until smooth. Add color gel to achieve desired color.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of the mango buttercream. Press some slices raspberries into the frosting if desired. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
  • Combine some of the pink and mango buttercream to make a third color (about 1/2 cup each or as desired).
  • Starting with the bottom and the pink color, spread roughly onto bottom third of cake with a small offset spatula.
  • Clean spatula and do the same with the combined raspberry/mango buttercream on the middle section. 
  • Clean spatula add the remaining mango buttercream to the top of the cake and upper third. Try to ensure all sections of frosting have the same amount of thickness.
  • Take a bench scraper or a large offset spatula and smooth the sides and blend colors. Use a small offset spatula to create a swirl pattern on the sides and top.
  • Decorate with fresh and/or freeze-dried raspberries if desired.

Notes

* You can buy whole, freeze-dried fruit and pulverize it into a powder using a food processor or coffee grinder. Do NOT use dried fruit.
** Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
*** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Nutrition

Calories: 770kcal | Carbohydrates: 88g | Protein: 7g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 104mg | Sodium: 165mg | Potassium: 355mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1223IU | Vitamin C: 151mg | Calcium: 81mg | Iron: 3mg