Description
Bright, refreshing, and bursting with tropical flavors, this Mango Bliss Cake is the ultimate treat for mango lovers. Featuring layers of light, fluffy cake, a luscious mango filling, and a glossy mango glaze, it’s a show-stopping dessert that’s perfect for any occasion. With a blend of sweetness and a touch of tang, this cake is easy to make and absolutely irresistible!
Ingredients
Scale
For the Cake:
- 2 ½ cups cake flour
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
For the Mango Filling:
- 2 cups ripe mango puree (from fresh mangoes)
- 1 tbsp lemon juice
- ¼ cup granulated sugar
For the Frosting:
- 1 ½ cups heavy whipping cream
- ½ cup cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the Mango Glaze:
- 1 cup mango puree
- 2 tbsp lemon juice
- 1 tbsp gelatin powder
- ¼ cup warm water
For Garnishing:
- Mango balls (from 1 fresh mango)
- Chocolate pearls
- Fresh mint leaves
Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Sift together the cake flour and baking powder in a bowl. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually mix in the flour mixture, alternating with milk, until well combined. Divide the batter evenly between the pans and bake for 25-30 minutes. Allow to cool completely on wire racks. - Make the Mango Filling:
In a blender, puree fresh mangoes until smooth. In a saucepan, cook the mango puree with lemon juice and sugar over medium heat until thickened, about 10 minutes. Let the filling cool before using. - Prepare the Frosting:
Whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fluffy. - Assemble the Cake:
Place the first cake layer on a serving plate. Spread a generous layer of mango filling over it, followed by a layer of frosting. Top with the second cake layer and repeat. Frost the entire cake with the remaining frosting. - Make the Mango Glaze:
Dissolve the gelatin in warm water and mix it into the mango puree with lemon juice. Pour the glaze over the frosted cake, allowing it to drip down the sides. Let the glaze set for about 15 minutes. - Garnish the Cake:
Decorate the top with mango balls, chocolate pearls, and fresh mint leaves for an elegant finish. - Serve and Enjoy:
Let the cake chill in the fridge for 30 minutes before serving. Slice and enjoy this tropical delight!
Notes
- The cake layers can be baked and stored, wrapped in plastic, for up to 2 days.
- You can freeze the cake (without glaze) for up to 2 months. Simply wrap in plastic wrap and aluminum foil.
- Customize the garnish with any toppings you like, such as toasted coconut flakes or edible flowers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes