How To Make Mango Cake
Sweet and satisfying, this mango cake is the perfect dessert for any meals. Indulge in the flavors of mango with cream cheese frosting.
- In the bowl of a stand mixer fitted with whisk, beat eggs on high speed 1 minute until foamy.
- Gradually add sugar then continue beating on high for 8 minutes. It will be whipped and forming thick ribbons when you pull up the whisk.
- In a separate bowl, whisk together flour and baking powder.
- Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets.
- Divide evenly between prepared cake pans and bake at 350˚F for 23 to 28 minutes. Tops should be golden brown and spring back when poked lightly.
- Run a knife or thin spatula around edges to loosen and invert onto wire rack.
- Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.
Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with whisk attachment, combine cream cheese, butter, powdered sugar and vanilla.
- Beat on low to combine then increase to high and beat 5 to 6 minutes, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable.
- Transfer frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.
- A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all mangos resulting in 8 halves.
- Set aside 4 halves. You will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed.
- Taste the mango purée and add sugar to taste if needed.
- Place the first sliced cake layer on a platter and spread with mango purée.
- On the second cake layer, spread frosting and place it frosting-side-down on the first layer so the cream and mango are hugging.
- Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
- Peel and thinly slice the reserved mango halves, cutting some strips long way and some wide.
- Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center.
- Roll a long, thin strip of mango into a coil and place it in the center.
- Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
Be sure to taste your mangos and mango filling. Sometimes you may end up with a bland or even a bad mango. If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice.
- Sugar: 47g
- Calcium: 63mg
- Calories: 511kcal
- Carbohydrates: 56g
- Cholesterol: 147mg
- Fat: 30g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 2g
- Potassium: 93mg
- Protein: 6g
- Saturated Fat: 18g
- Sodium: 165mg
- Trans Fat: 1g
- Vitamin A: 1079IU
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