Mango Raspberry Layer Cake
Mango Raspberry Layer Cake is a vibrant and refreshing dessert that combines the tropical sweetness of ripe mangoes with the tangy burst of fresh raspberries. Each slice reveals fluffy cake layers enveloping luscious mango cream, making it perfect for any celebration or a sweet treat on a regular day. Impress your guests with this eye-catching cake that’s surprisingly easy to prepare!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup mango pulp (fresh or canned)
- 1 cup heavy cream
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat softened butter until creamy. Gradually add sugar until fluffy. Mix in eggs one at a time and then stir in vanilla.
- Combine wet and dry ingredients, alternating with milk until just mixed.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For the filling, whip heavy cream until stiff peaks form, then fold in mango pulp.
- Assemble cooled cakes by layering with mango cream and topping with fresh raspberries.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 35g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg