RASPBERRY MANGO CAKE Recipes

THIS RASPBERRY MANGO CAKE IS THE PERFECT WAY TO CELEBRATE THE SUMMER MONTHS. RASPBERRY CAKE LAYERS AND A HEAVENLY 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.

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
US Customary – Metric

INSTRUCTIONS

1. Raspberry Cake:
2. Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
3. In a medium bowl, whisk flour, freeze dried raspberry powder, baking powder, and salt until well combined. Set aside.
4. 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.
5. …………………,.

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