Fresh Mango Cake Recipe
User Reviews
4.7
Fresh Mango Cake Recipe
Description
Fresh Mango Cake Recipe combines boxed vanilla cake mix with mango puree, melted butter, milk, and eggs for a flavorful batter. The mixture is divided evenly among three prepared 9-inch pans and baked until a toothpick comes out clean or with moist crumbs, ensuring tender cake layers with a subtle mango flavor infused into the crumb.
Alongside the cake, a compote made by simmering chopped fresh mango with sugar, lemon juice, and salt reduces to a concentrated mango topping or filling with balanced sweetness and acidity. The mango buttercream blends room-temperature butter, powdered sugar, mango puree, and salt into a smooth and creamy frosting that complements the cake layers.
The assembled cake can be layered with compote and frosted with mango buttercream for a tropical-inspired dessert that highlights fresh mango. This cake would suit celebrations or any occasion where a fruit-flavored layer cake is desired.
Store the cake covered in an airtight container in the refrigerator for up to four days to maintain freshness and texture.
Ingredients
For the Cake
- 30.5 ounces vanilla cake mix (2 (15.25-ounce) boxes)
- 1 cup butter melted (2 sticks, unsalted
- 1 cup mango puree such as Goya Fruta or Kesar
- ¾ cup milk
- 3 large egg
- 2 large egg yolk
For the Compote
- 3 cups Mango from 3 mangoes, chopped fresh
- ½ cup granulated sugar
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
For the Buttercream
- 1½ cups butter room temperature (3 sticks, unsalted
- 7½ cups powdered sugar
- ½ cup mango puree such as Goya Fruta or Kesar
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Prep three 9-inch round cake pans by lining them with parchment paper and spraying them with baking spray. Set aside.
- In a medium-sized bowl, whisk the cake mix, butter, mango puree, milk, and eggs together. Do not overmix.
- Divide the cake batter into the prepared cake pans (about 479 grams per pan) and place into the preheated oven to bake for 20-22 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool to room temperature before frosting.
- While the cakes are baking, make the compote. Combine all of the compote ingredients in a medium-sized saucepan set over medium heat. Cook, stirring constantly, for 6-8 minutes or until most of the liquid has cooked off. Remove from heat and allow to cool.
- While the cakes and compote are cooling, make the buttercream. Combine all of the buttercream ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low speed for a minute to allow the powdered sugar to incorporate. Increase speed to high and allow it to beat for 4-5 minutes or until a soft and smooth buttercream has formed.
- Fill a piping bag fitted with a round tip with ½ cup of buttercream. Fill a separate piping bag fitted with a star tip with buttercream.
- Once the cakes and compote are sufficiently cooled, assemble the cake. Place the first layer of cake onto a cake stand or plate. Using the piping bag with the round tip, pipe a line around the edge of the cake to form a barrier for the compote. Pipe the ring two layers thick. Divide the compote and spoon half of it into the center of the frosting ring.
- Place the second layer of cake on top of the frosting and compote. Pipe another frosting ring on top of the second layer and fill with the remaining compote. Place the third layer on top. Frost the top and sides of the cake with a thin layer of buttercream.
- Starting in the center of the cake, using the piping bag fitted with the star tip, pipe a blob about the size of a quarter. Use the back of the spoon and press into the center of the blob and pull outwards in a swirl. Pipe another blob close to the remainder of the previous blob. Using the spoon, press into the center of the blob and pull outward. Continue this pattern in a swirl shape around the top of the cake until you reach the edge. Once you reach the sides, simply pipe and pull in a line around the cake. You should be able to have about 3 layers of blobs on the sides.
- Once the cake is frosted, slice and serve!
Notes
- Store the assembled mango cake refrigerated in an airtight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 1214 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 1214kcal | 61% |
| Carbohydrates | 185g | 62% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 217mg | 72% |
| Sodium | 987mg | 41% |
| Potassium | 273mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 148g | 296% |
| Vitamin A | 2528IU | 51% |
| Vitamin C | 34mg | 38% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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