Description
Mango Layer Cake is a luscious tropical dessert featuring moist cake layers infused with mango purée, a smooth mango filling, and a light whipped cream frosting. This vibrant and flavorful cake is perfect for summer celebrations or any occasion that calls for a refreshing fruity treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mango purée (fresh or canned)
For the Mango Filling:
- 1 cup mango purée
- 2 tablespoons sugar (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Fresh mango slices
- Toasted coconut flakes
- Mint leaves
Instructions
- Make the cake layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Alternately add the mango purée and milk with the dry ingredients, mixing until just combined to avoid overmixing. Divide the batter evenly into the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the mango filling: In a small saucepan over medium heat, combine the mango purée and sugar if using. Stir in the cornstarch slurry (cornstarch mixed with water) and cook the mixture, stirring constantly, for 2 to 3 minutes or until it thickens. Remove from heat and allow the filling to cool completely to room temperature.
- Make the frosting: Using a large bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This frosting should be light and fluffy, perfect for spreading and decorating.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the cooled mango filling evenly over the top, then spread a layer of whipped cream over it. Place the second cake layer on top and use the remaining whipped cream to frost the top and sides of the cake. Decorate the finished cake with fresh mango slices, toasted coconut flakes, and mint leaves if desired. Chill the cake in the refrigerator for at least 1 hour before serving to help the layers set and ensure clean slices.
Notes
- For extra flavor, add a bit of lime zest to the mango filling to introduce a subtle citrus brightness.
- You can use store-bought mango purée for convenience, but fresh mangoes provide the best tropical taste and natural sweetness.
- Make sure the whipped cream frosting is kept chilled until assembly to maintain stability.
- Chilling the assembled cake for at least one hour helps the flavors meld and makes slicing easier and neater.
