Description
This Mango Cake is a moist and fluffy layered dessert featuring three tender cake layers infused with fresh mango puree and a luscious whipped cream cheese frosting. The cake combines the tropical sweetness of ripe mangoes with a light, buttery cake base and creamy frosting for an elegant, refreshing treat perfect for celebrations or a special afternoon 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 & Topping
- 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 the Oven and Pans: Preheat your 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 them aside to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes several minutes with an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, followed by the vanilla extract. Beat well after each addition to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Add half of the dry flour mixture to the butter mixture, then add the buttermilk, followed by the remaining flour mixture. Mix gently until just combined, being careful not to overmix to keep the cake light.
- Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Smooth the tops with an offset spatula to level them. Bake in the oven for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 5 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare Mango Filling: Peel and cube the mangoes. Set aside one heaping cup of mango cubes for garnish. Place the remaining mango cubes in a food processor or blender with 2 tablespoons of sugar and process until smooth. Adjust sweetness as needed. Set aside.
- Make the Whipped Cream Cheese Frosting: Using a stand mixer fitted with a whisk attachment, beat the softened cream cheese with powdered sugar until smooth. With the mixer on low speed, gradually add cold heavy whipping cream, increase speed to high, and whip until stiff peaks form.
- Assemble the Cake: Place one cake layer on your serving plate. Pipe a border of frosting around the edge and spread half of the mango puree in the center. Add the second cake layer and repeat the frosting border and mango puree filling. Top with the final cake layer.
- Finish Frosting and Decoration: Frost the top and sides of the assembled cake with the remaining whipped cream cheese frosting. Optionally, decorate the top border nicely and place the reserved mango chunks in the center for a fresh, colorful garnish.
Notes
- Use ripe mangoes for best flavor; if using frozen, ensure they’re fully thawed and drained.
- Room temperature ingredients (butter, eggs, buttermilk) help achieve a smooth batter and even baking.
- Do not overmix the batter to keep the cake tender and fluffy.
- Chill the heavy cream before whipping to achieve better volume.
- This cake is best served the same day or within two days refrigerated to maintain freshness.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
