Mango and raspberry cake recipe


Summer is in the air with this gorgeous Raspberry Mango Cake. Your day will be brightened by the pink and orange hues and fruity flavors of this delicious treat, with layers of raspberry cake and mango Swiss meringue buttercream.

raspberry mango cake recipe

Total duration: 3h10



2 and 1/4 cups cake flour
1/4 cup freeze-dried raspberry powder (you can buy freeze-dried raspberries, put them in a zip-lock bag, and use a rolling pin to pulverize them)
2 and 1/4 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup (1 stick) unsalted butter at room temperature
1 and 1/2 cup granulated sugar
1/4 cup vegetable or canola oil
5 large egg whites at room temperature
1 and 1/2 teaspoons vanilla extract
1 and 1/4 cup whole milk
fuchsia colored gel, optional

Swiss meringue buttercream

6 large egg whites
2 cups granulated sugar
2 cups (4 sticks) unsalted butter at room temperature
6 tablespoons of freeze-dried mango powder. You can buy freeze-dried mangoes, put them in a zip lock bag and use a rolling pin to pulverize them
fuchsia colored gel, optional
orange colored gel, optional


Bake the cake

Preheat your oven to 350°F/180°C. Grease and line three 8-inch cake pans with parchment paper. Put aside.

Whisk together cake flour, raspberry powder, baking powder and salt in a large bowl. Put aside.

Using a stand mixer fitted with a paddle attachment or a large bowl, if using a hand mixer, beat the butter until light and fluffy, 1 to 2 minutes. Stir in the sugar and oil until the batter whitens, about 2-3 minutes.

Slowly add the egg whites, one at a time, while the mixer is on low speed. Then add the vanilla.

Alternatively, combine the dry ingredients and the milk, starting and ending with the dry ingredients. If desired, now is the time to add your gel color.

Divide the batter evenly into the 3 prepared pans. Bake for about 30 minutes in your preheated oven or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pan for about 10 minutes, then turn them out onto a wire rack to cool completely.


Make the Swiss Meringue Buttercream

While the cakes are cooling, prepare the buttercream.

Add the egg whites and sugar to the bowl of a stand mixer. Mix well.

Place the bowl on top of a smaller bowl about 1/4 full of water. Turn on the heat and bring the water to a boil. Continue mixing the egg whites while the water is boiling. Reduce the heat to medium-low and continue to whisk until your egg white mixture reaches 160°F/70°C.

Place the bowl of the stand mixer in your blender with the whisk attachment. Blend on high speed until mixture cools to room temperature and mixture appears shiny and stiff peaks begin to form.

Slowly add the butter to the mixer on medium speed. Once all the butter has been incorporated, run the mixer on high until the buttercream becomes frothy. Don’t worry if your frosting seems runny. Put the bowl in the fridge for about 20 minutes, then beat it again with your mixer.

Once the frosting is light and fluffy, you can color it as you wish. Place half of the buttercream in a separate bowl. Stir in mango powder and orange gel food coloring. Add raspberry powder and fuchsia gel coloring to the other half.

Compose your cake

On a plate, place a layer of cake. Decorate with 2/3 cup frosting. Cover with another layer of cake and add another layer of frosting. Cover with the last layer of cake.

To create an ombre effect on the cake, cover the bottom third of the sides of the cake with the raspberry frosting. Mix 1/2 of each raspberry-mango frosting, then spread over center third of side of cake. Cover the top third of the side of the cake with the mango frosting. Smooth the sides or create waves with a large spatula.

In a circular pattern, outline the outermost edge of the cake with raspberry frosting. Then add the mixed glaze, then the colored mango in the center. Smooth the top or create waves with a spatula.

You can also add decorative elements with icing flowers, freeze-dried or fresh raspberries, or leftover mango or raspberry powder.

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