The first time I made this raspberry mango cake, my kitchen smelled like summer. The mix of sweet mango and tangy raspberry was just perfect. I couldn’t wait to take the first bite.

I love how soft and fruity this cake turns out every single time. The mango keeps it moist, while the raspberry gives it that bright, fresh pop. It’s the kind of cake that makes you smile with every slice.

Sometimes I add a little whipped cream on top, and it feels fancy without any effort. It’s so simple but tastes like something from a bakery. Trust me, you’ll want to make it again soon.

So grab those ripe mangoes and a handful of raspberries. Let’s bake something sweet and sunny today. I’ll walk you through each easy step.

Why You’ll Love This Recipe

Exquisite Flavor Combo: The tangy, slightly tart raspberry flavor pairs beautifully with the tropical sweetness of mango. It’s a perfect balance that will leave your taste buds dancing.
Show-Stopping Presentation: With its beautiful layers of pink and yellow, topped with a swirl of colorful buttercream, this cake is a stunning centerpiece for any occasion.
Moist and Light Texture: The raspberry cake is soft and tender, complemented by the airy texture of the Swiss meringue buttercream.
Customizable: Adjust the level of sweetness and colors to fit your preferences or theme.
Make-Ahead Friendly: Both the cake and frosting can be made ahead, making it easier to assemble when you’re ready to serve.

Required Kitchen Tools

Before you begin, make sure you have the following tools for this recipe:

Stand Mixer or Hand Mixer: For making both the meringue and buttercream. A stand mixer is ideal, but a hand mixer works just fine.
Cake Pans: You’ll need two 8-inch round cake pans.
Spatula: For spreading frosting evenly.
Cake Leveler (optional): For ensuring your cake layers are even and uniform.
Whisk: To help in making the meringue.
Sifter: To sift dry ingredients like flour and powdered freeze-dried fruits.
Offset Spatula or Bench Scraper: For smooth frosting application.
Piping Bags and Tips: For decorative piping, especially if you want to create intricate designs with the buttercream.

Ingredients

Raspberry Cake

Cake Flour (2 1/4 cups): Cake flour gives the cake a soft, tender crumb that’s perfect for this light dessert.
Freeze-dried Raspberry Powder (1/4 cup): Freeze-dried raspberry powder provides intense raspberry flavor and a lovely pink hue. If you can’t find freeze-dried raspberry powder, you can substitute with raspberry extract.
Baking Powder (2 1/4 tsp): This will give the cake its light, airy texture.
Salt (1/2 tsp): A pinch of salt enhances the sweetness of the cake and balances the tartness of the raspberry.
Unsalted Butter (1/2 cup): Room temperature butter helps the cake rise and gives it a rich flavor.
Vegetable Oil (1/4 cup): Adding oil keeps the cake moist and tender.
Granulated Sugar (1 1/2 cups): Sweetness to balance the tart raspberry.
Large Egg Whites (5): Using egg whites only gives the cake a lighter texture.
Vanilla Extract (1 1/2 tsp): Vanilla enhances the other flavors in the cake.
Whole Milk (1 1/4 cups): Milk adds moisture and richness to the batter.
Fuchsia Gel Food Coloring (optional): For an extra pop of color (optional but fun!).

Mango Swiss Meringue Buttercream

Large Egg Whites (6): You’ll need egg whites for the meringue base of the buttercream.
Granulated Sugar (2 cups): For sweetening the meringue and making it stable.
Unsalted Butter (2 cups): Room temperature butter gives the buttercream its creamy texture.
Freeze-dried Mango Powder (6 Tbsp): This is the secret to the bright, tropical flavor of the buttercream.
Fuchsia Gel Food Coloring: A tiny bit of this color gel helps to create a more vivid and eye-catching cake (optional).
Buttercup Yellow Gel Food Coloring: For a beautiful, sunny yellow hue to match the mango theme (optional).

Variations for Raspberry Mango Cake

This cake is versatile and can be easily modified to suit your personal taste or dietary preferences. Here are some ideas for variations:

Add Fresh Berries: Incorporate fresh raspberries between the layers for added juiciness and a pop of flavor.
Use a Different Fruit Powder: If you can’t find freeze-dried mango powder, you can substitute with passion fruit powder, or even use more raspberry powder for an all-raspberry cake.
Make it Vegan: Swap the egg whites for a flaxseed or chia seed egg substitute, and use plant-based butter and milk in both the cake and frosting.
Swap Frosting Flavors: If you’re not a fan of mango, consider using another tropical fruit like pineapple or coconut in the frosting.

Step-by-Step Instructions

1. Prepare the Raspberry Cake Batter

Combine Dry Ingredients

Start by sifting the cake flour, freeze-dried raspberry powder, baking powder, and salt together in a medium-sized bowl. Sifting ensures that everything is evenly mixed and prevents clumps.

Cream Butter and Sugar

In the bowl of your stand mixer (or using a hand mixer), beat the room-temperature unsalted butter and vegetable oil together with the granulated sugar until light and fluffy. This process should take about 3-4 minutes. The butter and sugar should form a pale, creamy mixture.

Add the Egg Whites

Add the egg whites to the butter mixture one at a time, beating well after each addition. Make sure they are fully incorporated before adding the next egg white.

Mix in the Wet Ingredients

With the mixer on low speed, slowly pour in the whole milk and vanilla extract. Once everything is incorporated, increase the speed to medium-high and beat the batter for an additional 2-3 minutes until smooth and fluffy.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix the batter, as this can cause the cake to be dense.

Add Color (Optional)

If you’re using fuchsia gel food coloring, add a few drops to achieve your desired pink hue. Mix it in gently.

Bake the Cake Layers

Divide the batter evenly between two prepared 8-inch round cake pans. Smooth the tops with a spatula. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Mango Swiss Meringue Buttercream

Make the Meringue

In a heatproof bowl over a pot of simmering water, whisk together the egg whites and granulated sugar. Continuously whisk the mixture until the sugar has dissolved, and the egg whites are warm to the touch (about 160°F or 70°C).

Whip the Meringue

Transfer the egg white-sugar mixture to the bowl of your stand mixer and whisk on medium-high speed until stiff peaks form and the bowl feels cool to the touch (about 5-7 minutes).

Add the Butter

Once the meringue is at stiff peaks, gradually add the room-temperature butter, one tablespoon at a time. Beat well after each addition. The buttercream may look curdled at first, but keep mixing, and it will come together.

Flavor and Color the Buttercream

Add the freeze-dried mango powder and mix well. This will infuse the buttercream with the tropical mango flavor. Add the buttercup yellow gel food coloring and fuchsia color gel to get the desired yellow-orange tone with a hint of pink (optional).

3. Assemble the Cake

Level the Cake Layers

If your cake layers have domed during baking, use a serrated knife or a cake leveler to trim them so that they’re flat.

Frost the Cake

Place one layer of the cooled raspberry cake onto a cake stand or plate. Spread a generous layer of mango buttercream over the top. Place the second cake layer on top, pressing down lightly to ensure it sticks.

Decorate with Buttercream

Use an offset spatula or bench scraper to apply a crumb coat (a thin layer of frosting) over the entire cake. Chill the cake for about 20 minutes to set the crumb coat. Then, apply a final smooth layer of buttercream, decorating as you like.

Serving and Decoration Ideas

Decorate with Fresh Fruit: Add fresh raspberries, mango slices, or edible flowers for extra color and flavor.
Use Piping for Extra Elegance: Pipe swirls, rosettes, or other decorative designs using the buttercream.
Serve with Ice Cream: A scoop of vanilla or coconut ice cream pairs beautifully with the fruity flavors of the cake.

Storing Raspberry Mango Cake

Unfrosted Cake Layers: Store the unfrosted cake layers at room temperature in an airtight container for up to 2-3 days. You can also freeze the layers wrapped in plastic wrap for up to 3 months.
Frosted Cake: The frosted cake can be stored in the refrigerator for 3-4 days. Allow it to come to room temperature before serving for the best flavor and texture.

Nutrition Information (Approximate)

Serving Size	Calories	Fat	Carbs	Protein
1 slice (1/12 of cake)	350 kcal	18g	45g	3g

Conclusion

This Raspberry Mango Cake is a tropical delight that will wow your guests and leave you craving more! With its perfectly balanced flavors, tender cake texture, and indulgent mango Swiss meringue buttercream, it’s sure to be a hit at any gathering. Whether it’s a birthday, a special celebration, or simply a treat for yourself, this cake promises to bring a touch of sunshine to your dessert table!