Description
Indulge in the tropical flavors of this Mango Layer Cake, a delightful dessert that combines the sweetness of mango with a moist, fluffy cake and a luscious mango frosting. Perfect for any occasion, this cake is a true tropical delight.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup mango puree (fresh or canned)
- 1/2 cup buttermilk
- 1 cup diced fresh mango (optional)
Mango Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup mango puree
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs and vanilla.
- Combine wet and dry: Mix in mango puree and alternate adding dry ingredients and buttermilk.
- Add mango: Fold in diced mango and divide batter between pans.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool cakes.
- Make frosting: Beat butter, powdered sugar, mango puree, vanilla, and salt until fluffy.
- Assemble: Frost between layers and on top and sides of cakes. Chill before serving.
Notes
- For a more intense mango flavor, use Alphonso mango puree.
- The cake layers can be baked ahead and frozen for up to a month.
- Optional garnish: fresh mango slices or shredded coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
