Mango Cake 🍰🥭Moist Summer Cake Recipe!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour results in a lighter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt offers creaminess with fewer calories.

Preheat oven to 350°F (175°C).

Lightly grease the base and sides of two 6" cake tins with oil.

In a mixing bowl, combine 250 grams of mango puree, 1 cup (120 grams) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, a pinch of salt, 1/2 cup (113 grams) unsalted butter, 1/2 cup (100 grams) granulated white sugar, 2 eggs, and 1/2 tsp vanilla extract to make the cake batter.

Pour the batter into the prepared cake tins and bake for 32-35 minutes.

Prepare the mango sauce by mixing 100 grams of mango puree, 2 tbsp sugar, 1 tbsp lemon juice, 1 tbsp cornstarch, and 2 tbsp water in a saucepan and cook until thickened.

Make the mango ganache by combining 50 grams heavy cream, 50 grams mango puree, and 120 grams white chocolate in a bowl until smooth.

For the filling, beat together 300 grams mascarpone or unsalted cream cheese, 150 grams double cream, 2 tbsp powdered sugar, 1/3 cup mango ganache, and 1/4 tsp vanilla extract until creamy.

Assemble the cake by layering the mango sauce and filling between the cake layers.

Cooking Techniques

Spice Level:

Dietary

Allergens