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Classic Cake Recipes with a Modern Twist

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Home » Cakes » Raspberry Mango Cake

Raspberry Mango Cake

By Olivia, 60 Comments

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This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream.

Raspberry Mango Cake - raspberry cake layers and a mango frosting.

Anyone else grossly underestimate how long renovations take? And how easily things scale and multiply? And how much of your life you’ll spend at Home Depot? At this point I’ve spent more time in the past 3 months at Home Depot than Homesense, so you can just imagine.

It’s not a huge reno that we’re doing — we’re updating the main bathroom upstairs and relocating our washer/dryer from the kitchen to the basement. We’re trying to do as much as we can ourselves which, truthfully, isn’t much. We are FAR from experts in the DIY space, but these past few weeks has made us step out of our comfort zone and try to do some things ourselves. Smaller (but intimidating) things like doing most of the demo in the bathroom, changing out all the light switches, and replacing the light in the dining room (which was not in the plans, but remember how things multiply). All of this resulted in only two (somewhat) minor electrocutions and one trip to the emergency room for stitches. Did I mention we’re newbies to this whole DIY thing?? It’s a miracle the injuries haven’t been more severe. We’re not done yet though, so stay tuned.

The renovations have also been a bit more distracting than I had expected, so I’m feeling behind on all sorts of things in life, especially baking. I did manage to get this Raspberry Mango Cake baked up though, in between contractors and hospital visits.

Ombre Raspberry Mango Cake

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How to make this Raspberry Mango Cake

If you’ve been following my posts lately, you know that powdered flavourings are my new favourite thing to use in baking. From peanut butter powder in buttercream (game changer) to various freeze-dried berries in cakes and frostings.

Adding fresh fruit to cakes or frostings is always a challenge due to the moisture content in them. Freeze-dried berries make the process so much easier. You can read more about the differences between dried and freeze-dried fruit here. They are NOT the same thing, and not interchangeable.

Raspberry Cake with Mango buttercream and freeze-dried raspberries

The challenge with freeze-dried berries is that they are harder to find locally and they tend to be more expensive. If you live in the US, you’re lucky enough that you can get a variety of freeze-dried fruit at your local Trader Joe’s. That’s actually where I got the freeze-dried mango for this Raspberry Mango Cake!

I had the foresight to purchase that when we were in the States a couple months ago, and I’m glad I did. The flavour intensity of the mango in this buttercream is amazing. AMAZING! I swear I only want to bake with freeze-dried fruit for the rest of my life.

The fruit usually comes whole (unless you can find/buy the powder), so you’ll need to process it in some way. I use a coffee/spice grinder to do this, and it works perfectly. You could also use a food processor. I always pass the powder through a fine mesh strainer to get rid of any larger chunks. The biggest pain in the butt is cleaning the coffee grinder after, to be honest. If anyone has any tips for this I would love to hear them.

I chose to pair mango and raspberry together because it’s a delicious combo and the colors go so well together. The color was actually my biggest struggle with this cake and, to be honest, I don’t love how it turned out.

Close up of a Raspberry Mango Cake.

How to make an Ombre Cake

This is one of those “no one knows what your original vision of the cake was, so just move on” kinda things. At least that’s what I had to tell myself, anyhow!

My goal was to do an ombre cake with dark pink frosting fading into pretty golden frosting. The mango color was really hard to match, and I didn’t do a great job. I mostly used Wilton’s Buttercup Yellow, then added some Americolor Orange and Wilton Golden Yellow. It only kinda sorta worked. The bigger struggle was the raspberry color.

I used Americolor Fuchsia and started out with just a toothpick amount of color. I don’t know what I was thinking. Literally like 10 toothpicks later I was nowhere close to the deep, dark raspberry color I was hoping for. I should have just squirted a bunch of color in there. It takes a ridiculous amount of time/color gel to achieve a dark color. Eventually, I just gave up and went with a pale pink rather than the dark color I wanted. I’m not sure why I didn’t keep going though, I still had a lot of color gel left!

Ombre cake with raspberry and mango.

Buttercream color issues aside, this is one delicious tropical cake. Both the raspberry and mango flavours come through so well!! I added fresh raspberries between the layers for some color contrast for the pictures (since my pink color frosting was ultra lame), but I would probably leave these out next time. The raspberry flavour in the cake is already so strong due to the freeze-dried raspberry powder, so adding the fresh berries may be a bit of overkill. By all means though, go berry crazy if you like, and even add some fresh chopped mango too!

One thing I totally love, love, love about this cake is the color of the rough chopped freeze-dried raspberries along the bottom and sprinkled on top of this cake. Is that a stunning color or what?? Amazing. That’s what I was hoping my frosting would be like, hah!

If you’re looking for a fresh and summery tropical cake, this Raspberry Mango cake is sure to satisfy your craving.

Slice of Raspberry Mango Cake

Looking for more Tropical Cakes?

  • Pina Colada Cake
  • Coconut Cake
  • Aloha Bundt Cake
  • Sangria Cake
  • Lime & Coconut Cake

Tips for making this Raspberry Mango Cake

  • Recipe revised May 5, 2020 – A few of you have found this recipe a bit dense so I’ve revised it to be a bit lighter.
  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • Do not use dried or dehydrated berries in place of freeze-dried. It is not the same thing and will not work out.
  • I got my freeze-dried berries from Trader Joe’s, but you can easily find them online.
  • I put fresh raspberries between the layers, but I would probably leave them off next time as the raspberry flavour in the cake is already quite strong.
  • You can substitute any freeze-dried fruit in the cake and the frosting.
  • The color gels I used were: Wilton’s Buttercup Yellow, Americolor Orange, Wilton Golden Yellow, and Americolor Fuchsia.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

 

A decorated cake on a cake stand
Print Pin Rate
4.47 from 13 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 Cake
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 770kcal
Author Olivia

Ingredients

Raspberry Cake:

  • 2 1/4 cups cake flour
  • 1/4 cup freeze-dried raspberry powder *
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 5 large egg whites room temperature
  • 1 1/2 tsp vanilla
  • 1 1/4 cup whole milk room temperature
  • fuchsia color gel optional

Mango Swiss Meringue Buttercream:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 6 Tbsp freeze-dried mango powder *
  • fuchsia color gel
  • buttercup yellow color gel

Assembly:

  • freeze-dried raspberries chopped
  • raspberries sliced, optional
  • raspberries whole
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.

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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.
Calories: 770kcalCarbohydrates: 88gProtein: 7gFat: 44gSaturated Fat: 29gCholesterol: 104mgSodium: 165mgPotassium: 355mgFiber: 2gSugar: 68gVitamin A: 1223IUVitamin C: 151mgCalcium: 81mgIron: 3mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

This Raspberry Mango Cake is the perfect way to celebrate the summer months!

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January 26, 2019

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    Recipe Rating




  1. Rhian says

    March 31, 2021 at 12:02 PM

    Hi Liv,

    I’m debating baking this but before I set off I just wanted to check if cake flour is what us Brits call self raising? I’ve checked online and different people are saying different things about adding baking powder.

    If I go with self raising do I leave out the baking powder?

    Thanks in advance!

    Reply
    • Olivia says

      April 1, 2021 at 11:14 AM

      Hi Rhian! Cake flour is not the same as self-raising. I’ve never replaced the flour with self-raising myself but if you want to try it then you should leave out the baking powder in the recipe as self-raising already has that. I believe it might have some salt as well but I’m not sure. I can’t guarantee the results if you change up the flour but if you try it let me know as I’m curious how it turns out!

      Reply
  2. Pat says

    September 3, 2020 at 12:01 PM

    5 stars
    Hi Liv! I love your recipes and I appreciate the time you take to walk us through the process. I was wondering how it would be to have a layer of mango mousse between the Raspberry cake layers. Could you tell me how to make mango mousse?

    Reply
    • Olivia says

      September 3, 2020 at 5:57 PM

      Hi Pat! Thank you! I think that would be totally delicious. I haven’t made a mango mousse in a long time. I would search online for a recipe for it 🙂

      Reply
  3. Pat says

    September 3, 2020 at 11:47 AM

    5 stars
    Hi liv! I love your recipes and I appreciate the time you take to walk us through the process. I was wondering how it would be to have a layer of mango mousse between the raspberry cake layers? Could you tell me how to make mango mousse?

    Reply
  4. Hayley says

    June 25, 2020 at 9:02 PM

    Made this for my sister-in-law’s birthday. Cake came out great! No issues with rising, though I will say, I made it in FOUR 6” cake round tins rather than 3. Perhaps I just beat in a lot of volume in the creaming/egg white stage, but I do find that the recipes on this site tend to make a bit more batter than expected. I adjusted the bake time accordingly. Fluffy raspberry cake layers, and lovely SMBC. Thank you for the original and creative recipes. Please keep them coming.

    PS- for anyone unfamiliar with freeze-dried fruit, they pack ALOT of flavour, which means they also lend to a much sweeter cake.

    Reply
    • Olivia says

      June 26, 2020 at 9:32 AM

      Hi Hayley! Thanks so much for your feedback and tips, I’m so happy you loved this cake! Crazy that it made four cakes for you 😮 How tall are your cake pans? Mine bake riiiight to the top of three 6″ ones. So they are quite tall I suppose.

      Reply
  5. Cerian Wood says

    June 16, 2020 at 6:42 AM

    Hi, literally just made this (in the oven right now) but think I may have done something wrong, my cake batter kept curdling, even after adding all the flour. I used self raising flour and didn’t add any baking powder which is what I do with all your recipes as I find they don’t rise as well if I add baking powder to regular flour. I’m hoping they rise, but any tips on curdling batter would be much appreciated. I’ve never had this issue with your recipes before, they are always delicious, so hoping this works as it looks amazing!

    Reply
    • Olivia says

      June 16, 2020 at 10:23 AM

      Hi Cerian! Were all your ingredients at room temperature? Sometimes curdling can happen if the ingredients are slightly cold and don’t emulsify properly. Usually due to cold eggs. To fix this you can add a bit of flour, one Tbsp at a time, until the mixture smooths out. The curdled cake batter can cause the cake to bake up on the denser side. Let me know how it turns out!

      Reply
      • Cerian Wood says

        June 17, 2020 at 1:28 AM

        5 stars
        Hi Olivia, it was my butter that was a bit cold! It was a bit of an emergency bake as I dropped my eggs at the supermarket, they didn’t smash but cracked so I had to use them that day, so didn’t get butter out much in advance. They baked up ok, they were denser that usual, but also wasn’t sure if that was down to the fruit powder being heavier than flour. Also as an aside I made large cupcakes with the batter and it worked perfectly, I got 22 out of the mix, but as I said they were probably closer to muffin size than cupcake.

        Reply
        • Olivia says

          June 17, 2020 at 9:38 AM

          The cake is denser than most of mine due to the berry powder for sure. Thanks for the tip on the cupcakes! 🙂

          Reply
  6. Katie says

    June 11, 2020 at 1:11 PM

    I was wondering if it’s ok to put the freeze dried raspberries on the sides a day before the cake will be served. I’m afraid they’ll get chewy.

    Reply
    • Olivia says

      June 11, 2020 at 1:40 PM

      Hi Katie! They will get chewy for sure. You can delay putting them on there till just before serving if you want them to stay somewhat crunchy.

      Reply
  7. Teresa says

    February 5, 2020 at 9:33 PM

    1 star
    I’m sorry, but DON’T BOTHER. I followed the recipe exactly:
    1. The cake was a brownish color, not at all the lovely raspberry pink as shown
    2. DENSE! So much so that several guests left the cake and only ate my cream cheese butter cream and raspberry filling which I added to the recipe.
    3. So much promise and so disappointing. If I were ever to make this again I would use cake flour, egg whites, not whole eggs, perhaps buttermilk, anything to save the sponge. What a disappointment. I have made so many cakes and this was one of the worst.

    Reply
    • Olivia says

      February 6, 2020 at 10:31 AM

      Hi Teresa! Sorry to hear you didn’t love this one. It’s definitely more on the dense side due to freeze-dried raspberries.

      Reply
    • Rebecca says

      February 28, 2020 at 9:22 PM

      I wish I would have read this comment beforehand! I literally just finished making it, and I definitely noticed that the cake did not rise that much and looked EXTREMELY dense. Really bummed that I didn’t go for the cake flour instead of regular flour, and the freeze dried raspberries that I used turned it a darker purple color versus the pinkish color as well.

      Reply
  8. Marilyn says

    September 14, 2019 at 4:58 AM

    5 stars
    Hi, would this recipe work if it’s doubled? Thank you.

    Reply
    • Olivia says

      September 16, 2019 at 9:27 AM

      Hi Marilyn! Yes, it should work fine.

      Reply
      • Marilyn says

        September 16, 2019 at 12:36 PM

        5 stars
        Lovely thank you for your speedy reply.

        Reply
  9. Rachel Brown says

    September 1, 2019 at 3:46 PM

    I will be making this tomorrow for a BBQ at my mom’s. I will have to substitute the raspberry for strawberry but the flavor profile is close enough I think it will work well. About cleaning the food processor: I don’t know where you are but in the states we have these things called majic erasers and holy crap they will change your cleaning routine forever!! I had to process some mimosa root bark for a dye I was making and was really upset because I thought I had ruined my food processor because I couldn’t get it all the way clean. I used a wet majic eraser and it came clean like new!! Hope this helps.

    Reply
    • Olivia says

      September 2, 2019 at 10:36 AM

      Hi Rachel! We have magic erasers here too and I LOVE them. Never thought to give it a try on the grinder I use. I’ll have to give it a go and see if it can get into the nooks and crannies.

      Reply
  10. Jill says

    August 22, 2019 at 5:29 PM

    Can I make the frosting ahead of time and refrigerate it for a day? Just wondering how the meringue would do after refrigeration. Im baking 3 dozen cupcakes and 2 cakes and trying to get everything prepped and ready before decorating. 🤪
    Thanks

    Reply
    • Olivia says

      August 23, 2019 at 10:32 AM

      Hi Jill! Yes, that will be totally fine. You can even leave it on the counter if just for a day or two. If refrigerated, be sure to bring it completely to room temp and rewhip it. Check this post for troubleshooting if you run into any issues: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  11. Jeannie says

    June 30, 2019 at 12:22 PM

    Hi Olivia,

    I made a version of this cake. I decided to use my white cake recipe with cake flour and added the raspberry powder. The color was so pretty and I loved the raspberry flavor. I use my small food processor to make the raspberry powder. All the parts come apart so it is easy clean up. I have never made a Swiss buttercream before so I made an Italian buttercream. The mango flavor was not very strong and the powder did not completely mix in. It still tasted good just not much mango. I will try the Swiss buttercream next time.

    Reply
    • Olivia says

      July 2, 2019 at 9:47 AM

      Hi Jeannie! The mango flavour is definitely a bit more subtle. Swiss and Italian buttercreams are essentially the same — only real difference is method.

      Reply
  12. Persis says

    May 25, 2019 at 7:36 AM

    5 stars
    I made the cake.It was real delicious.But, it was very dense. I put the batter to bake in a 9 inch square pan.It took around 48 mins to bake at 350degrees.
    I wanted to make a 9 by 13, 2 layered cake. Do I double the recipe? How do I make it less dense?Would appreciate your feedback.Thank you.

    Reply
    • Olivia says

      May 28, 2019 at 9:35 AM

      Hi Persis! This cake is definitely more on the dense side, but be sure not to overmix your batter as that can make it even more dense. Also, you could try using cake flour instead of all-purpose. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  13. Dyanne says

    April 3, 2019 at 6:31 PM

    I’m looking forward to trying this. I love TJ freezer dried raspberries. I use them in my raspberry /white chocolatier macarons. First time I tried grinding them in my spine grinder they did not grind fine enough. So now I just use my rolling pin over the TJ bag they come in. I open the bag and let the air out, close it tight and just roll away. It takes a bit longer but I get a nice fine powder. After sifting I will put any bits back in the bag and re roll. Bonus is no messy grinder to clean up. FYI, just discover your site and looking forward to trying out a bunch of your recipes and techniques

    Reply
    • Olivia says

      April 8, 2019 at 9:54 AM

      Hi Dyanne! Thanks so much for the tip. I’ll have to give that a try! I can’t wait to hear what recipes you try 🙂

      Reply
  14. Kim says

    September 27, 2018 at 4:19 AM

    Hi Olivia, is it possible to use the cake batter as cupcake?

    Reply
    • Olivia says

      September 27, 2018 at 2:03 PM

      Hi Kim! Yes, that should work totally fine.

      Reply
  15. Cindy Rodriguez says

    August 22, 2018 at 10:28 AM

    What a fun summery cake and totally loving the ombre effect. Makes me want to hold onto summer for as long as I can!

    Reply
    • Olivia says

      August 24, 2018 at 5:24 PM

      Thanks so much Cindy! 🙂

      Reply
  16. Paula K Forrester says

    August 18, 2018 at 4:14 PM

    5 stars
    I received rave reviews with this cake. I had to change 1 thing, because I didn’t have mango powder, I didn’t frost my cake with buttercream. I made chocolate cream frosting. I also used 8 inch pans (2) because I needed a bigger cake than your 6 inch. Worked out great!!! Wish I could show you a pic! Thanks for the recipe ❤

    Reply
    • Olivia says

      August 20, 2018 at 2:27 PM

      I would love to see a pic! You can always email it to me 🙂 Glad you liked it!

      Reply
  17. Monika says

    August 17, 2018 at 8:44 AM

    5 stars
    mangoes and raspberries are two my favorite fruits, love the cake and cant wait to try it but only if i can make as well as you have!

    Reply
    • Olivia says

      August 20, 2018 at 2:23 PM

      Thanks so much Monika, I hope you like it!

      Reply
  18. Margaret anker says

    June 26, 2018 at 6:43 PM

    Can you tell me how many packages of Trader Joe’s freeze dried raspberries you need for cake? Thanks
    Margaret

    Reply
    • Olivia says

      June 27, 2018 at 8:50 AM

      Hi Margaret! I had actual raspberry powder for this, but it was about 35g or 1.2oz that I used, which I think is about 1 bag!

      Reply
  19. Kim is High on Cake says

    June 21, 2018 at 7:07 AM

    5 stars
    I love the flavour combination!

    Reply
    • Olivia says

      June 22, 2018 at 4:24 PM

      It’s a favourite of mine too 🙂

      Reply
  20. Lindsay says

    June 13, 2018 at 8:33 PM

    3 stars
    I followed the recipe as posted but also ended up with faint flavors like other reviewers. I used the same brand and measurements as you listed but definitely could not taste the Mango in the buttercream. I also had a few issues with the powdered fruit clumping up in both the frosting and the cake. It would probably be solved by sifting first, but that step was not included, I am assuming because it did not clump up for you! The cake itself baked up pretty well but was a much more brown color than yours.

    Reply
    • Olivia says

      June 18, 2018 at 4:02 PM

      Hi Lindsay! Sorry to hear you didn’t love this one. I found the flavours to be quite strong — the raspberry almost *too* strong, personally. For the frosting, you could always add more mango powder until you think it’s a strong enough flavour. Again, I found it quite strong. Regarding the clumping — this could be due to humidity. Mine did not clump at all, but I also mixed the raspberry powder in with the dry ingredients right away and also used the mango powder as soon as it was ready.

      Reply
  21. Ellie says

    June 11, 2018 at 2:11 PM

    4 stars
    Made this as a birthday cake for my mum and delicious recipe but found the freeze dried fruits didn’t add that much flavour! Bought FD mango powder and FD raspberry pieces off amazon but used 3x the amount of mango than recipe stated (all of the powder I had) and could just about taste it in the frosting alone but when it was on the cake no flavour came through at all! Raspberry was stronger but still not as prominent as I would have liked!

    Reply
    • Olivia says

      June 12, 2018 at 3:29 PM

      Hi Ellie! That is crazy as I thought the flavours were almost *too* strong! I wonder if it has to do with the brand — which one did you use?

      Reply
  22. Lauren says

    June 10, 2018 at 5:46 AM

    5 stars
    Okay I must be losing it, I can’t find freeze dried anything anywhere. I did manage to find a kids multi fruit combination at Zhers (PC Brand) so I picked out enough mangoes.
    I have a nutri bullet and it really did the trick! It’s all dishwasher safe so can’t say I had the same problem cleaning wise 😛 it’s a worthwhile investment imo to have one of those suckers!!
    Thanks for sharing the post. I really love your recipes. This turned out soooooo yummy 😋😋 please don’t stop doing what you’re doing.

    Reply
    • Olivia says

      June 11, 2018 at 1:59 PM

      FD fruit is not the easiest to find, I’ll admit :\ I’m glad you found a work-around though!!

      Reply
  23. Eden says

    June 1, 2018 at 11:34 PM

    To clean your coffee grinder after pulverizing red and sticky items,.. whir some stale bread or crackers in it. 😀

    Reply
    • Olivia says

      June 5, 2018 at 4:07 PM

      Hmm, I’ll try the crackers!! Rice didn’t quite do it for me :\ Thanks for the tip!

      Reply
  24. Sarah says

    May 31, 2018 at 11:05 AM

    I have tried using freeze dried fruits in cakes, ABC and fondant. I have not been impressed. The flavor is just too faint. Have you tried the Chef Rubber fruit powders? Curious as to their flavoring. That being said I am waiting for ingredients to come to room temp to start baking this to surprise my daughter with; mangoes are her favorite.
    Thanks for the recipe and good luck with your reno.

    Reply
    • Olivia says

      June 5, 2018 at 4:04 PM

      Interesting! How much are you using?? I actually found the raspberry flavour almost TOO strong in this cake and the mango was perfect and very prominent. I have not tried those ones you mention though. I hope you liked this one! Let me know how it turned out 🙂

      Reply
  25. Jacquie says

    May 29, 2018 at 1:46 PM

    Hi Olivia! I will definitely be making this cake sooner than later. It looks delicious! Cleaning the coffee grinder? Grind 1/4 cup of uncooked rice. Wipe out with damp paper towel. Repeat with fresh uncooked rice if needed. Love reading your blog and your adventures out of the kitchen😄

    Reply
    • Olivia says

      May 29, 2018 at 5:41 PM

      Hi Jacquie!! I’ve tried the rice thing 🙁 It works, sorta. The freeze-dried fruit just becomes super packed and sticky which makes cleaning the grinder a bit of a pain. I’ve had to use toothpicks to scrape some of the stuck on stuff off! I’ll try a couple of sessions of rice though 🙂

      Reply
  26. Brenda Borzykowski says

    May 29, 2018 at 10:55 AM

    How do I adjust this recipe for 9 inch rounds?

    Reply
    • Olivia says

      May 29, 2018 at 5:39 PM

      Hi Brenda! Adjusting for pan sizes is always tricky. The recipe as is works for two 8″ rounds as well. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  27. Kari says

    May 28, 2018 at 6:44 AM

    Try blitzing a small piece of bread in your grinder…really helps to pick up any residue stuck to the blades and crevices. Cake looks amazing!

    Reply
    • Olivia says

      May 29, 2018 at 5:32 PM

      I will try that! I’ve tried rice, which generally works, but the freeze-dried fruit is super sticky.

      Reply
  28. Toni Trewern says

    May 26, 2018 at 3:34 PM

    Hey Liv,
    Do they always have a good supply of the freeze dried fruits at the Trader Joe’s in Bellingham? I hate to go all the way down there and not find any. I so want to do your Strawberry and now this one but the price of the freeze dried fruit on Amazon is quite pricy.
    This cake looks amazing !

    Reply
    • Olivia says

      May 29, 2018 at 5:23 PM

      Hi Toni! I actually only went to the one in Lynnwood so I’m not sure about Bellingham. Before hitting up Trader Joes I ordered my FD strawberries from Amazon, they came in a huge tub and were $$$ (I do not recommend that). If you’re up for a more local drive, go to the Gourmet Warehouse! They always have FD berries there — at least every time I’ve been.

      Reply
    • Sarah says

      May 31, 2018 at 10:55 AM

      Target sells freeze dried and my local Aldi’s had a few flavors as well.

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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