Tropical Delight: Irresistible Mango Cake Recipe

Indulge in the exotic flavors of the tropics with this tantalizing Mango Cake recipe. Bursting with the sweet and juicy essence of ripe mangoes, this cake is a delightful treat that will transport your taste buds to paradise. The soft and moist cake layers, infused with the vibrant aroma of mango, are complemented perfectly by a luscious mango cream frosting. Whether you’re celebrating a special occasion or simply craving a slice of tropical heaven, this Mango Cake will impress and satisfy.

• Difficulty: Intermediate
• Prep Time: 30 minutes
• Cooking Time: 35 minutes
• Serving: 12
• Yield: 1 9-inch cake
• Calories: Varies depending on the recipe

Ingredients:

• 2 1/2 cups (300g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) mango puree
• 1/2 cup (120ml) buttermilk

Equipment:

• Mixing bowls
• Electric mixer or whisk
• 9-inch round cake pans
• Cooling rack
• Offset spatula

Step-by-Step Guide:

Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4:
Add the mango puree to the butter mixture and mix until well combined. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, making sure not to overmix.

Step 5:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a cooling rack and allow them to cool completely before frosting.

Tips and Tricks:

• For the mango puree, use fresh ripe mangoes or high-quality mango pulp for the best flavor.
• If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
• To ensure a level cake, gently tap the filled cake pans on the counter a few times to release any air bubbles before baking.
• If you prefer a more intense mango flavor, you can add a few drops of mango extract to the batter.
• For a decorative touch, garnish the frosted cake with fresh mango slices or toasted coconut flakes.

Nutritional Information:

Calories: Varies depending on the recipe
Fat: Varies depending on the recipe
Carbohydrates: Varies depending on the recipe
Protein: Varies depending on the recipe
Fiber: Varies depending on the recipe

Final Thoughts:

This Mango Cake recipe is a beautiful fusion of tropical flavors and moist, tender cake layers. Its vibrant taste and aromatic mango aroma make it a show-stopping dessert for any occasion. Whether you’re celebrating summer, a birthday, or simply craving a taste of the tropics, this cake will transport you to a sunny beachside paradise with every bite.

FAQ:

1. Can I use frozen mangoes for the mango puree?
   Yes, frozen mangoes can be used to make the puree. Thaw them before pureeing to ensure a smooth consistency.
2. Can I substitute the all-purpose flour with a gluten-free alternative?
   Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Follow the manufacturer’s instructions for the appropriate amount to use.
3. Can I make the mango puree ahead of time?
   Absolutely! You can make the mango puree ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
4. How should I store the leftover cake?
   Store the leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
5. Can I freeze the cake?
   Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrapand place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw the layers in the refrigerator before frosting.
6. Can I use a different frosting instead of mango cream frosting?
   Absolutely! While the mango cream frosting complements the cake well, you can use any frosting of your choice, such as cream cheese frosting or vanilla buttercream.
7. Can I add other fruits to the cake batter?
   Yes, you can experiment with adding other fruits to the batter, such as diced pineapple or shredded coconut, to enhance the tropical flavor profile.
8. Can I make cupcakes instead of a cake?
   Yes, you can adapt this recipe to make mango cupcakes. Simply fill cupcake liners with the batter and adjust the baking time accordingly (around 18-20 minutes at 350°F/175°C).