Mango Cake
This Mango Cake is a tropical delight with a soft, fluffy texture and vibrant flavor of fresh mango, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 2.75 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk at room temperature
- 1 cup ripe mango puree about 2 large mangos
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Step 3: In another bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture.
- Step 6: Fold in the mango puree until just blended.
- Step 7: Divide the batter equally between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Step 8: Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your butter is at room temperature for the best mixing results. Use fresh, ripe mangos for the puree to get the most flavor.