Raspberry Mango Cake With Italian Buttercream Frosting

    Home / Recipe / Raspberry Mango Cake With Italian Buttercream Frosting

Aug 25, 2015


Raspberry Mango Cake With Italian Buttercream Frosting

Posted in : Uncategorized on by : globalwebdesign

Raspberry Mango Cake With Italian Buttercream Frosting
Send to friend Send to friend Bookmark this recipe Printer-friendly version

Yield 10 inch cake
Author Chef Kim Cuthbert
Prep time 15 minutes
Cooking time
Total time 15 minutes


A surprisingly light and refreshing cake. Meringue added to the cake batter and the buttercream frosting is the secret.


  • Cake
  • 1 1/2 cups Butter, unsalted, at room temperature
  • 1 3/4 cups granulated sugar divided
  • 6 egg yolks from large eggs (save the whites)
  • 1 1/2 tablespoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 9 egg whites from large eggs
  • 10 ounces mango puree
  • Italian Buttercream Frosting
  • 8 egg whites from large eggs
  • 1 2/3 cups granulated sugar
  • 1/4 cup water
  • 10 ounces mango puree
  • 1 2/3 cups granulated sugar divided
  • 1/4 cup water
  • 8 egg whites from large eggs
  • 3 cups Butter unsalted
  • 4 ounces raspberry puree
  • 4 ounces mango puree
  • Garnish
  • 1 pint fresh raspberries
  • 1 fresh mango, peeled and thinly sliced
  • 6 ounces white chocolate shavings (optional)
  • fresh mint (optional)


  1. Preheat oven to 325 °F.
  2. Cream butter and 1 cup of the sugar until it is fluffy and white in color. Scraping down the bowl while mixing.
  3. Mix in the egg yolks, vanilla extract, and lemon extract.
  4. In a separate bowl, sift the flour with the salt and baking powder.
  5. Add flour mixture a third , and the milk in halves at a time into the butter/sugar mixture.
  6. When all the flour and milk has been added, mix for about 4 minutes on medium speed so that the batter achieves a smooth consistency.
  7. In a clean bowl, whip the egg whites with a whisk attachment until they form a medium peak. Add the remaining sugar and whip for another 5 minutes to stabilize the whites and create a meringue.
  8. Gently fold half of the meringue into the batter just until everything is incorporated.
  9. Add the mango puree to the remaining meringue. Gently fold just until everything is incorporated into the batter.
  10. Place parchment paper, cut to fit in bottom of three (3) 10" cake pans. In lieu of parchment, grease and flour the pans (dump excess flour).
  11. Evenly divide the batter into prepared pans.  Bake for 25 minutes.
  12. Cool cake layers completely.
Italian Buttercream Frosting
  1. Whip the egg whites on medium high. Bring to a soft peak, then add 1/3 cup sugar.
  2. While the egg whites are whipping, place 1-1/3 cup of sugar and the water in a pot and boil until it reaches 240°, the soft ball stage. (If you do not have a thermometer, the soft ball stage is reached when a small amount of the sugar/water mixture is dropped into a cup of ice water and it forms a soft pliable ball.)
  3. Take off the heat and let the bubbles subside. In a nice steady stream pour the cooked sugar into the egg whites. Whip for another 10 minutes or so until the bowl feels cool to the touch.
  4. Add the butter in pieces and whip until it is light in color and fluffy.
  5. Fold raspberry puree into 2/3 of the finished buttercream frosting.
  6. Fold mango puree into remaining buttercream frosting.
Assembling the Cake
  1. Spread a layer of mango buttercream on top of one of the cake layers. Add three-quarters of the sliced mango. Top with another thin layer of frosting.
  2. Add a second cake layer on top of the fruit filled cake layer. Top the second cake layer with mango flavored frosting and top with raspberries.
  3. Place the final cake layer on top of the second.
  4. Using the raspberry frosting, lightly ice the sides of the cake, making sure any gaps between the cake layers are filled with frosting. Ice the top and the sides again. (A bench scraper is a great tool to use to give the cake a professional finished look.)
  5. Gently press white chocolate shavings into the sides of the cake. Garnish with the remaining fresh fruit and mint leaves (optional)