Description
A light and fluffy dessert infused with sweet mango puree, cream, and topped with fresh mango slices for a tropical treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup fresh mango puree
- 1 cup whipping cream (for topping)
- 1/4 cup powdered sugar (for topping)
- Mango slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing and flouring it.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing in vanilla extract afterward.
- Mix flour mixture alternately with milk until just combined.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes and then transfer to a wire rack.
- Prepare the milk mixture of heavy cream, sweetened condensed milk, and evaporated milk.
- Poke holes in the cooled cake using a toothpick.
- Soak the cake with the milk mixture.
- Add mango puree over the soaked cake.
- Whip the whipping cream until stiff peaks form, folding in powdered sugar.
- Garnish with fresh mango slices on top.
- Enjoy your Mango Milk Cake!
Notes
This cake can be made a day ahead to allow flavors to meld. Enjoy cold or warm!
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg