Description
Mango cake brings tropical sunshine right to your dessert table with its sweet, luscious layers that blend pure fruity goodness and tender crumb. Creamy frosting and fresh mango chunks make this treat a delightful finale for any meal that keeps everyone smiling.
Ingredients
Scale
Mains:
- 1 cup mango puree
- 3 eggs
- ½ cup unsalted butter
Liquids:
- ½ cup milk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- Heat the oven to 350F and coat a 9-inch round cake pan with butter and flour.
- Whip ½ cup unsalted butter with 1 cup sugar using an electric mixer until the mixture becomes pale and airy.
- Crack 3 eggs into the butter mixture, incorporating each one separately and blending thoroughly after each addition.
- Fold in 1 cup mango puree and 1 teaspoon vanilla extract until smoothly combined.
- Sift 2 cups all-purpose flour with 1 tablespoon baking powder and ¼ teaspoon salt in a separate container.
- Alternate adding the dry ingredients and ½ cup milk to the wet mixture, stirring gently after each addition.
- Transfer the batter carefully into the prepared cake pan, spreading it evenly.
- Slide the pan into the preheated oven and bake for 32-35 minutes, checking doneness with a toothpick.
- Remove the cake and allow it to rest for 15 minutes before releasing from the pan.
- Cool completely on a wire rack before slicing and serving.
Notes
- Cool the cake completely before frosting to prevent the icing from melting and sliding off.
- Enhance the mango flavor by folding fresh diced mango pieces into the batter just before baking.
- For a gluten-free version, swap regular flour with almond or coconut flour and add an extra egg for binding.
- Boost moisture by brushing the cake layers with a light mango syrup made from reduced mango juice and sugar.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 110 mg