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Mango Cake Recipe

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This Mango Cake is a refreshing tropical dessert with fluffy sponge layers, silky mango cream, and fresh mango slices, making it a delightful treat for any occasion.

Ingredients

1 1/2 cups (180g) cake flour, sifted

1 tsp baking powder

1/4 tsp salt

4 large eggs, room temperature

3/4 cup (150g) granulated sugar

1/2 cup (120ml) whole milk, warmed

1/4 cup (60ml) vegetable oil

1 tsp vanilla extract

1 1/2 cups (360ml) heavy whipping cream, chilled

3 tbsp powdered sugar

1 tsp vanilla extract

2 ripe mangoes, thinly sliced

1/2 cup (120ml) mango puree (fresh or store-bought)

1 cup (240ml) whipped cream (reserve from above or whip separately)

1 ripe mango, thinly sliced for garnish

A few mint leaves for decoration (optional)

Instructions

  1. Preheat the oven to 170°C (340°F) and grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs and granulated sugar on high speed for 6 to 8 minutes until the mixture becomes pale, thick, and fluffy.
  4. In a small jug, stir together the warm milk, vegetable oil, and vanilla extract.
  5. With the mixer on low speed, gradually pour the milk mixture into the egg mixture until just combined.
  6. Using a spatula, gently fold in the sifted flour mixture in two additions, mixing only until no streaks remain to avoid deflating the batter.
  7. Divide the batter evenly between the prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the pans and let them cool fully on wire racks before assembling.
  9. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Gently fold the mango puree into the whipped cream until fully incorporated and smooth. Keep refrigerated until ready to use.
  11. If needed, level the tops of the sponge cakes using a serrated knife to create even layers.
  12. Place one sponge layer on a serving plate. Spread a generous layer of mango whipped cream over the top.
  13. Arrange thin slices of fresh mango evenly across the cream layer, covering the surface.
  14. Spread a thin layer of mango cream over the mango slices to help the top layer adhere.
  15. Place the second cake layer on top and press down lightly to secure. Frost the top and sides with the remaining whipped cream.

Notes

This cake can be made a day ahead. Just assemble before serving.

Frozen mango can be used for the puree, but thaw it first.

Feel free to substitute the frosting with buttercream or cream cheese frosting for a different flavor.

For a tropical twist, add shredded coconut or a dash of lime zest.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat only slightly if you prefer it warm, but it is best served chilled.

Nutrition

Find it online: https://chocolatecoveredamy.com/mango-cake-recipe/