Mango Cake
Indulge in the tropical sweetness of this luscious Mango Cake, a dessert that brings the vibrant flavors of fresh mangoes to your table. Made with a blend of fluffy all-purpose flour, creamy unsalted butter, and the natural richness of mango purée, this cake is as moist as it is flavorful. Its airy texture is perfectly balanced by a hint of buttermilk tang and a touch of fragrant vanilla. Topped with a silky mango glaze crafted from powdered sugar and extra mango purée, each slice is a sunshine-filled treat. Whether you’re celebrating a special occasion or simply savoring a slice with your afternoon tea, this 12-serving Mango Cake is a delightful way to brighten your day. With just 25 minutes of prep and 35 minutes of bake time, it’s an easy yet unforgettable dessert that highlights the tropical king of fruits. Perfect for summer gatherings or mango lovers everywhere!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 units large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh mango puree
- 0.5 cup buttermilk
- 1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Gradually add the granulated sugar to the butter, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Incorporate the fresh mango puree into the batter, mixing until well combined.
On low speed, alternately add the dry ingredients and the buttermilk to the mango mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then, remove them from pans and transfer to a wire rack to cool completely.
To make the glaze, combine the powdered sugar with 3 tablespoons of mango puree. Stir until smooth and drizzle over the cooled cakes.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 670.3 g | 244% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 474.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
