Mango Cake
Luscious Mango Cake with Fresh Mango Filling and Whipped Cream Frosting
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup mango puree
For the Mango Filling:
2 cups fresh mango, diced
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Whipped Cream Frosting:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Decoration:
Fresh mango slices
Mint leaves (optional)
Directions:
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and mango puree.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Mango Filling:
In a medium saucepan, combine the diced mango, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the mango is soft and the mixture has thickened, about 10-15 minutes.
Remove from heat and let cool completely before using.
Prepare the Whipped Cream Frosting:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of mango filling on top.
Place the second cake layer on top and spread the whipped cream frosting over the top and sides of the cake.
Decorate with fresh mango slices and mint leaves, if desired.
Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour (plus cooling time)
Kcal: 350 kcal per slice | Servings: 8-10 servings
