A popular and delicious seasonal sponge cake recipe – this mango cake recipe is made with cake batter and mango pulp! It is very similar to the sponge cake or vanilla cake but the additional strong flavor of mango pulp elevates its texture and taste!
Well, the mango season is here and it is the perfect time to bake this delicious and refreshing eggless mango cake. This recipe begins with an incredibly moist mango cake placed in between the layers of whipped cream and mangoes with all the fantastic flavor coming from the real mangoes.
Toothsome Fresh Mango Cake for Hot Summers!
The best thing about summer is that you get to eat mangoes! It is one of the sweetest and most delicious seasonal fruits of the summer. You can use mangoes for everything, from making savory mango chutney and refreshing mango mocktails to tasty aam panna and sweet mango desserts!
So, this time, take full advantage of the mango season, and let’s transform this vibrant summery fruit into one of the most spectacular cakes. You will be astonished to know that you can make this mango cake with simple ingredients that you will easily find in your kitchen.
Additionally, this recipe is eggless! So, make this cake with fresh mangoes when they’re in season or you can use canned mango pulp to enjoy this recipe all year round. Now, let’s see how you can make this delicious, easy, and fresh mango cake at home!
Quick Stats
Prep time: 15 minutes
Cooking time: 50 minutes
Servings: 6 serves
Ingredients
- 1 cup of mango puree
For cake
- 1½ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ¾ cup Sugar
- ¾ cup Mango Puree
- ¼ cup Oil
- ½ cup Buttermilk
- 1 teaspoon Mango essence
For assembling the cake
- ¼ cup Mango Puree
For the whipped cream frosting
- 2 cups Heavy whipping cream
- ⅔ cup Powdered Sugar
- 2 tablespoons Cornstarch
- 1¼ teaspoons Mango Essence
- Few drops of yellow color
Method to Prepare
- First, let’s prepare mango puree. Clean, wash, pat dry, and cut mangoes in half.
- Now, scoop out the pulp from the mangoes and use the pulp of the seed too. Transfer this pulp to a blender.
- Now, blend the pulp until you get a smooth mixture. Pass the pureed mangoes through a wire mesh to strain. Set the refined pulp aside.
- Now, we will bake the cake. Begin the process by preheating the oven to 330 degrees F.
- Take a mixing bowl and add buttermilk, oil, mango essence, and sugar to it. Whisk everything well until blended.
- Add all-purpose flour, baking soda, baking powder, and salt into the mixture. Give it a good stir to combine.
- Now, pour in ¾ cup of mango puree which we prepared earlier. Mix everything together until combined.
- Meanwhile, grease 2 round baking springform pans. Then, pour the mango cake batter into the greased pans and slam it against the countertop to prevent air bubbles from forming.
- Slide the pan to the preheated oven and bake it for 45 to 50 minutes at 330 degrees..
- Before you take out the pan, perform the toothpick test. Insert a toothpick in the center of the cake, if it comes out clean, your mango cake is ready.
- Take it out from the oven and let the mango cake cool for around 10 to 12 minutes in the pan.
- Once cooled, let’s assemble our eggless mango cake.
- Remove the cake from the pan and gently lift the cake and remove the bottom tray.
- With the help of a sharp knife, slice the cake in a horizontal direction into two halves. This will present you with 4 half slices of an eggless mango cake.
- First, take two halves and spread the mango puree over the crump side. Then, take the other two halves and layer them with whipped cream frosting.
- Now, invert the whipped cream frosted layer on top of the mango layer and gently press it down.
- Repeat the same process with the other layer and you will have two mango puree-whipped cream frosted cake sandwiches.
- Now, use the whipped cream frosting and apply it in between and stack the cake on top of each other.
- Once all the layers are all stacked up, dress the eggless mango cake. In simple terms, we will frost it.
- Get some whipped cream on the spatula and apply a thin layer of frosting to the top side of the cake. Smoothen the cream out and cover the entire cake.
- Slide the cake inside the fridge and let it chill for about 10 to 15 minutes.
- Design the cake as per your liking at the top and side of your cake.
- Place some mango scoops on the top, serve, and enjoy!
Must Check: Choco Lava Cake Recipe: Easy and Toothsome Dessert Recipe!
Final Words
This mango cake recipe is bursting with fresh mango flavors! Plus, this cake is very simple to make as you will need only everyday ingredients to whip up this delicacy. It is show-stopped and tastes as good as it looks! So, try this cake this summer and indulge yourself in the goodness of mangoes!
