Description
Indulge in the tropical flavors of this Mango Layer Cake, a luscious dessert that combines moist mango-infused cake layers with a fruity filling and a light whipped cream frosting. Delight in the taste of summer with every slice!
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3/4 cup mango puree (fresh or canned)
For the mango filling:
- 1 cup mango puree
- 1 tablespoon cornstarch
- 2 tablespoons sugar
For the whipped cream frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- fresh mango slices and mint leaves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Prepare cake batter: Cream butter, oil, and sugar; add eggs, vanilla, buttermilk, and mango puree; fold in dry ingredients.
- Bake: Divide batter, bake for 25–30 minutes, then cool.
- Make mango filling: Cook mango puree, sugar, and cornstarch until thickened; cool.
- Whip cream frosting: Beat cream, sugar, and vanilla until stiff peaks form.
- Assemble: Layer cake, spread mango filling, frost with whipped cream, and garnish.
- Chill: Refrigerate for 1 hour before serving.
Notes
- Enhance mango flavor by brushing cake layers with mango juice.
- Use canned mango pulp for a richer taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
