Description
This Mango Cake is a luscious, multi-layered dessert featuring moist cake layers infused with fresh mango puree, topped with a smooth whipped cream cheese frosting and fresh mango cubes. Perfectly balanced between sweet and tangy, this cake combines the tropical flavor of mangoes with creamy textures, ideal for a refreshing treat or special occasion dessert.
Ingredients
Cake Ingredients
- 2 ¾ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
Mango Filling
- 3 large mangoes (or 3 – 3 ½ cups frozen & thawed cubed mango)
- 2 tablespoons sugar
Whipped Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 cups heavy whipping cream, cold
Instructions
- Prepare cake pans: Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 9-inch (23 cm) round cake pans and set aside to ensure the cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract to the creamed butter and sugar, ensuring each is fully incorporated before adding the next.
- Combine batter: Alternately add half of the flour mixture and half of the buttermilk into the wet ingredients, mixing gently after each addition. Repeat with the remaining flour and buttermilk until the batter is smooth and well combined.
- Divide and bake: Evenly distribute the batter among the three prepared pans, smoothing the tops with an offset spatula to ensure even baking. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake layers: Let the cakes cool in their pans for 5 minutes before transferring to a wire rack to cool completely, preventing condensation and sogginess.
- Prepare mango filling: Peel and cube the mangoes, reserving 1 heaping cup of mango cubes for topping. Blend the remaining mango cubes with sugar in a food processor or blender until smooth. Adjust sweetness as needed and set aside.
- Make whipped cream cheese frosting: In a stand mixer fitted with a whisk attachment, beat cream cheese and powdered sugar until smooth. With the mixer on low, gradually add cold heavy cream, increasing speed slowly to high and whip until stiff peaks form.
- Assemble the cake: Place one cake layer on a serving platter, pipe a border of frosting around the edge, then spread half of the mango puree in the center. Top with the second cake layer and repeat the piping and filling process. Place the final cake layer on top and frost the sides and top with the remaining whipped cream frosting. Decorate the top border if desired and arrange the reserved mango cubes in the center.
Notes
- Ensure all refrigerated ingredients like eggs, butter, and buttermilk are at room temperature for better mixing.
- You can substitute frozen mangoes if fresh ones are unavailable; thaw completely before use.
- Do not prepare the frosting too far in advance as the whipped cream can lose volume and texture.
- Cool cakes completely before frosting to prevent melting.
- The cake layers can be baked a day ahead and wrapped tightly to preserve freshness.
- Use an offset spatula for smoother frosting application.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
