Mango Cake
Mango Cake
Ingredients
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Mango Filling and Frosting
- 3 ripe mangoes, peeled and diced (about 2 cups puree)
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 tablespoon lime juice
For Garnish
- 1/2 cup fresh mango slices, as needed
- 1/4 cup mint leaves, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 3
In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Gradually beat in the whole milk and vanilla extract until well combined.
⏱️ 5 min
- 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for a moist cake.
⏱️ 45 min
- 7
While the cakes cool, prepare the mango puree. Blend the diced ripe mangoes with the lime juice until smooth. Set aside 1/2 cup of puree for the filling and the rest for the frosting.
⏱️ 5 min
- 8
In a large bowl, beat the cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form. This will be your whipped cream.
⏱️ 5 min
- 9
In another bowl, beat the softened cream cheese until smooth. Gently fold in the remaining mango puree (about 1 1/2 cups) into the cream cheese until just combined. Then, gently fold in about 1 cup of the whipped cream to lighten the cream cheese mixture, creating the mango cream cheese frosting.
⏱️ 5 min
- 10
To assemble the cake, place one cooled cake layer on a serving plate. Spread the reserved 1/2 cup of mango puree evenly over the top.
⏱️ 3 min
- 11
Spread about 1/2 of the remaining whipped cream over the mango puree. Place the second cake layer on top.
⏱️ 2 min
- 12
Frost the top and sides of the cake with the mango cream cheese frosting. Use an offset spatula to create smooth or decorative swirls.
⏱️ 5 min
- 13
Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld.
⏱️ 75 min
- 14
Garnish with fresh mango slices and mint leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Cake
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Mango Filling and Frosting
- 3 ripe mangoes, peeled and diced (about 2 cups puree)
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 tablespoon lime juice
For Garnish
- 1/2 cup fresh mango slices, as needed
- 1/4 cup mint leaves, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min - 3
In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Gradually beat in the whole milk and vanilla extract until well combined.
⏱️ 5 min - 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for a moist cake.
⏱️ 45 min - 7
While the cakes cool, prepare the mango puree. Blend the diced ripe mangoes with the lime juice until smooth. Set aside 1/2 cup of puree for the filling and the rest for the frosting.
⏱️ 5 min - 8
In a large bowl, beat the cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form. This will be your whipped cream.
⏱️ 5 min - 9
In another bowl, beat the softened cream cheese until smooth. Gently fold in the remaining mango puree (about 1 1/2 cups) into the cream cheese until just combined. Then, gently fold in about 1 cup of the whipped cream to lighten the cream cheese mixture, creating the mango cream cheese frosting.
⏱️ 5 min - 10
To assemble the cake, place one cooled cake layer on a serving plate. Spread the reserved 1/2 cup of mango puree evenly over the top.
⏱️ 3 min - 11
Spread about 1/2 of the remaining whipped cream over the mango puree. Place the second cake layer on top.
⏱️ 2 min - 12
Frost the top and sides of the cake with the mango cream cheese frosting. Use an offset spatula to create smooth or decorative swirls.
⏱️ 5 min - 13
Chill the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to meld.
⏱️ 75 min - 14
Garnish with fresh mango slices and mint leaves before serving.
⏱️ 2 min