This Raspberry Mango Cake is the perfect way to celebrate summer! Raspberry cake layers and a mango Swiss meringue buttercream.
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.
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.
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.
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!
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.
Looking for more Tropical Cakes?
Tips for making this Raspberry Mango Cake
- 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!
Raspberry Mango Cake
Ingredients
Raspberry Cake:
- 2 1/4 cups all-purpose flour
- 1/3 cup freeze-dried raspberry powder *
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 1/4 cup whole milk room temperature
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
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 and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs 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.
- 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
** 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.
Jeannie says
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.
Olivia says
Hi Jeannie! The mango flavour is definitely a bit more subtle. Swiss and Italian buttercreams are essentially the same — only real difference is method.
Persis says
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.
Olivia says
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
Dyanne says
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
Olivia says
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 🙂
Kim says
Hi Olivia, is it possible to use the cake batter as cupcake?
Olivia says
Hi Kim! Yes, that should work totally fine.
Cindy Rodriguez says
What a fun summery cake and totally loving the ombre effect. Makes me want to hold onto summer for as long as I can!
Olivia says
Thanks so much Cindy! 🙂
Paula K Forrester says
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 ❤
Olivia says
I would love to see a pic! You can always email it to me 🙂 Glad you liked it!
Monika says
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!
Olivia says
Thanks so much Monika, I hope you like it!
Margaret anker says
Can you tell me how many packages of Trader Joe’s freeze dried raspberries you need for cake? Thanks
Margaret
Olivia says
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!
Kim is High on Cake says
I love the flavour combination!
Olivia says
It’s a favourite of mine too 🙂
Lindsay says
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.
Olivia says
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.
Ellie says
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!
Olivia says
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?
Lauren says
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.
Olivia says
FD fruit is not the easiest to find, I’ll admit :\ I’m glad you found a work-around though!!
Eden says
To clean your coffee grinder after pulverizing red and sticky items,.. whir some stale bread or crackers in it. 😀
Olivia says
Hmm, I’ll try the crackers!! Rice didn’t quite do it for me :\ Thanks for the tip!
Sarah says
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.
Olivia says
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 🙂
Jacquie says
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😄
Olivia says
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 🙂
Brenda Borzykowski says
How do I adjust this recipe for 9 inch rounds?
Olivia says
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
Kari says
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!
Olivia says
I will try that! I’ve tried rice, which generally works, but the freeze-dried fruit is super sticky.
Toni Trewern says
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 !
Olivia says
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.
Sarah says
Target sells freeze dried and my local Aldi’s had a few flavors as well.