Description
A bright and soft mango cake made with real mango puree, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup mango puree (fresh or canned)
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the mango puree and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet mix, alternating with the milk, starting and ending with the flour mix. Mix until just combined.
- Divide the batter evenly between the two pans.
- Bake for 25 to 30 minutes, or until a toothpick in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto a wire rack to cool fully.
- Frost with your favorite icing or serve plain at room temperature.
Notes
For best taste, use ripe mango or good quality canned mango puree. Check the cake at 25 minutes to avoid a dry crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg