Mango cake is a delicious and refreshing dessert that is perfect for any occasion. It is made with a soft and fluffy sponge cake that is flavored with mango puree and topped with a sweet and creamy mango frosting. Mango cake is a popular dessert in many countries, including India, Pakistan, and the Philippines.
This recipe for mango cake is easy to follow and can be made by home cooks of all skill levels. The cake is baked in a loaf pan, so it is perfect for a small gathering or for a quick and easy dessert.
Ingredients Needed for a Perfect Mango Cake Recipe
All-purpose flour: Forms the base of the cake, providing structure.
Baking powder and baking soda: Leavening agents that help the cake rise.
Salt: Enhances the overall flavor of the cake.
Unsalted butter: Adds moisture and richness to the cake.
Granulated sugar: Sweetens the cake and contributes to its texture.
Mango puree: Infuses the cake with a tropical flavor and moisture.
Eggs: Bind the ingredients together and contribute to the cake’s structure.
Mango essence or vanilla extract: Enhances the mango flavor or provides a classic vanilla aroma.
What You Need to Do:
Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
Wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the mango puree, eggs, and mango essence or vanilla extract. This creates a smooth and well-mixed wet mixture.
Combining ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This prevents overmixing and ensures a tender texture.
Baking: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.
Cooling: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and cool evenly. Enjoy your delicious mango loaf!
How to Make Mango Frosting
Ingredients:
1 cup (227 grams) unsalted butter, softened
3 cups (360 grams) powdered sugar
1/2 cup (100 grams) mango puree
2-3 tablespoons mango nectar, as needed
Instructions:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Beat in the mango puree until smooth.
- Add mango nectar, 1 tablespoon at a time, until the frosting reaches the desired consistency.
- Frost the cooled cake and enjoy!
Mango Cake Recipe
Ingredients
- 1 cup 120 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup 113 grams unsalted butter, softened
- 1/2 cup 100 grams granulated sugar
- 1/2 cup 100 grams mango puree
- 2 large eggs
- 1 teaspoon mango essence or vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the mango puree, eggs, and mango essence or vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer mango flavor, use homemade mango puree. To make mango puree, simply peel, pit, and blend fresh mangos in a blender until smooth.
- If you don’t have mango essence, you can use vanilla extract instead.
- To prevent the cake from sticking to the pan, be sure to grease and flour it well.
- Don’t overbake the cake, or it will be dry.
- I hope this makes the recipe easier to understand and follow. Enjoy!
Tips:
For a richer mango flavor, use homemade mango puree. To make mango puree, simply peel, pit, and blend fresh mangos in a blender until smooth.
If you don’t have mango essence, you can use vanilla extract instead.
To prevent the cake from sticking to the pan, be sure to grease and flour it well.
Don’t overbake the cake, or it will be dry.
FAQs
What is the best type of mango to use for mango cake?
The best type of mango to use for mango cake is a ripe mango that is sweet and juicy. Some popular varieties of mangoes to use include Alphonso, Ataulfo, and Keitt mangoes.
Can I use canned mango puree instead of homemade mango puree?
Yes, you can use canned mango puree instead of homemade mango puree. However, it is important to note that canned mango puree may be sweeter than homemade mango puree. If you are using canned mango puree, you may want to adjust the amount of sugar in the cake recipe accordingly.
How do I store mango cake?
Mango cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.
Conclusion
Mango cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with a soft and fluffy sponge cake that is flavored with mango puree and topped with a sweet and creamy mango frosting. Mango cake is sure to please everyone at your next gathering.
Take a look at another of our famous cake recipes, the fudge cake recipe.
