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Prepare the vanilla cake mix according to the package directions. Bake in a 9x13 inch pan (or similar size) and let it cool completely to room temperature. This can be done a day ahead.

Once the cake is at room temperature, use a fork or skewer to poke holes all over the top surface of the cake. This will help the milk syrup soak in.

To prepare the 3 milk syrup, combine the evaporated milk, condensed milk, 1/3 cup heavy whipping cream, and 1/2 cup mango puree in a medium bowl. Whisk until well combined.

Evenly pour the prepared 3 milk syrup over the cooled, poked cake. Ensure the entire surface is covered. Cover the cake and refrigerate for at least 6 hours, or preferably overnight, to allow the cake to fully absorb the syrup and become ultra-moist.

About 2 hours before serving, prepare the mango whipped cream frosting. In a large, chilled bowl, combine the 2 cups cold heavy whipping cream, granulated sugar, and 1 cup mango puree.

Using an electric mixer, beat the frosting ingredients on medium-high speed until the mixture becomes fluffy and forms semi-stiff peaks. Be careful not to overbeat.

Spread the mango whipped cream frosting evenly over the top of the chilled, soaked cake. Smooth it out with an offset spatula or the back of a spoon.

Decorate the top of the cake with fresh chopped mango pieces.

Refrigerate the cake for at least 2 hours before serving to allow the frosting to set and the cake to chill thoroughly.

Serve chilled and enjoy your delicious 3 Milk Mango Cake!


Prepare the vanilla cake mix according to the package directions. Bake in a 9x13 inch pan (or similar size) and let it cool completely to room temperature. This can be done a day ahead.

Once the cake is at room temperature, use a fork or skewer to poke holes all over the top surface of the cake. This will help the milk syrup soak in.

To prepare the 3 milk syrup, combine the evaporated milk, condensed milk, 1/3 cup heavy whipping cream, and 1/2 cup mango puree in a medium bowl. Whisk until well combined.

Evenly pour the prepared 3 milk syrup over the cooled, poked cake. Ensure the entire surface is covered. Cover the cake and refrigerate for at least 6 hours, or preferably overnight, to allow the cake to fully absorb the syrup and become ultra-moist.

About 2 hours before serving, prepare the mango whipped cream frosting. In a large, chilled bowl, combine the 2 cups cold heavy whipping cream, granulated sugar, and 1 cup mango puree.

Using an electric mixer, beat the frosting ingredients on medium-high speed until the mixture becomes fluffy and forms semi-stiff peaks. Be careful not to overbeat.

Spread the mango whipped cream frosting evenly over the top of the chilled, soaked cake. Smooth it out with an offset spatula or the back of a spoon.

Decorate the top of the cake with fresh chopped mango pieces.

Refrigerate the cake for at least 2 hours before serving to allow the frosting to set and the cake to chill thoroughly.

Serve chilled and enjoy your delicious 3 Milk Mango Cake!
