Mango Cake π°π₯
Mango Cake π°π₯
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings
**********Ingredients**********
For the Cake:
2 cups All-purpose flour
1 and 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter, softened
1 cup Granulated sugar
2 Large eggs, room temperature
1 teaspoon Vanilla extract
3/4 cup Buttermilk, room temperature
1/2 cup Mango puree (from ripe mangoes)
1/4 cup Sour cream, room temperature
For the Mango Cream Cheese Frosting:
1/2 cup Unsalted butter, softened
8 oz. Cream cheese, softened
4 cups Powdered sugar
1/2 cup Mango puree
1 teaspoon Vanilla extract
Pinch of salt
For Garnish:
Fresh mango slices
Mint leaves
**********Directions**********
Preheat oven to 350Β°F (175Β°C). Grease and flour three 6-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix until combined.
In a separate mixing bowl, whisk together buttermilk, mango puree, and sour cream until smooth.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans and spread into an even layer.
Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove cakes from the oven and allow to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
For the Mango Cream Cheese Frosting:
In a large mixing bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
Add powdered sugar, mango puree, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2-3 minutes until frosting is light and fluffy.
Assembly:
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
Repeat with the remaining cake layers and frosting.
Garnish with fresh mango slices and mint leaves, if desired.
