Name: Mango cake recipe
Total time: 2 h
Ingredients: 470 g all-purpose flour; 3,5 g baking powder; 1,2 g baking soda; a pinch of salt; 120 g unsalted softened butter; 240 g crystal sugar; 2 eggs; 1 tablespoon BAM vanilla paste; 240 g mango puree (from ripe mangoes); 120 g buttermilk; 120 g chopped mango; 227 g unsalted softened butter; 450 g powdered sugar; 60 g BAM Mango dressing; 1 teaspoon BAM vanilla paste; Sliced mango, for sprinkling

Ingredients:

For the mango cake:

470 g all-purpose flour
3,5 g baking powder
1,2 g baking soda
a pinch of salt
120 g unsalted softened butter
240 g crystal sugar
2 eggs
1 tablespoon BAM vanilla paste
240 g mango puree (from ripe mangoes)
120 g buttermilk
120 g chopped mango

For the glaze:

227 g unsalted softened butter
450 g powdered sugar
60 g BAM Mango dressing
1 teaspoon BAM vanilla paste
Sliced mango, for sprinkling

Instructions:

For the mango cake:

1. Step

Prepare a 23 cm round cake tin, grease it and preheat the oven to 175 °C.

2. Step

Whisk the flour, baking powder, baking soda and salt in a medium bowl.

3. Step

In a large bowl, mix the softened butter and sugar until light and fluffy. You can use an electric mixer or do it by hand.

4. Step

Add the eggs, one at a time, beating well after each addition. Add the mango puree to the butter and sugar and mix until well combined.

5. Step

Gradually add the dry ingredients to the mango mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Stir until all the ingredients are combined. Stir in the chopped mango, if desired, to add texture to the cake.

6. Step

Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Step

Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the centre comes out clean. When the cake is baked, take it out of the oven and leave it to cool in the baking tray for 10 minutes. Then transfer the cake to a wire rack to cool completely.

8. Step

Once the cake has cooled, spread the icing over the cake and garnish with sliced mangoes to bring out the mango flavour even more.

For the glaze:

1. Step

In a bowl, beat the softened butter until smooth and creamy.

2. Step

Gradually add the icing sugar and continue to whisk until it comes together and becomes fluffy.

3. Step

Add BAM Mango Topping and BAM Vanilla Paste to the buttercream. Beat at medium speed until the mango puree is fully incorporated and the frosting is smooth.

4. Step

Once the mango cake has cooled completely, you can ice it. Using a spatula or a cake smoother, spread a large layer of mango buttercream icing on top of the cake.

5. Step

For the mango topping, you can simply arrange sliced mangoes in a decorative pattern on top of the cake. If desired, you can store the cake in the fridge for a while to allow the icing to set before serving. Your mango cake with mango topping is ready to enjoy!

Order ingredients with a 10% discount:

Premium BAM baking products.

Bourbon Vanilla Paste, 70 g

9,90 €

Mango Topping, 200 g

4,90 €

Teja K.

Vsebinski marketing

Ingredients:

For the mango cake:

470 g all-purpose flour
3,5 g baking powder
1,2 g baking soda
a pinch of salt
120 g unsalted softened butter
240 g crystal sugar
2 eggs
1 tablespoon BAM vanilla paste
240 g mango puree (from ripe mangoes)
120 g buttermilk
120 g chopped mango

For the glaze:

227 g unsalted softened butter
450 g powdered sugar
60 g BAM Mango dressing
1 teaspoon BAM vanilla paste
Sliced mango, for sprinkling

Instructions:

For the mango cake:

1. Korak

Prepare a 23 cm round cake tin, grease it and preheat the oven to 175 °C.

2. Korak

Whisk the flour, baking powder, baking soda and salt in a medium bowl.

3. Korak

In a large bowl, mix the softened butter and sugar until light and fluffy. You can use an electric mixer or do it by hand.

4. Korak

Add the eggs, one at a time, beating well after each addition. Add the mango puree to the butter and sugar and mix until well combined.

5. Korak

6. Korak

Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Korak

8. Korak

Once the cake has cooled, spread the icing over the cake and garnish with sliced mangoes to bring out the mango flavour even more.

For the glaze:

1. Korak

In a bowl, beat the softened butter until smooth and creamy.

2. Korak

Gradually add the icing sugar and continue to whisk until it comes together and becomes fluffy.

3. Korak

Add BAM Mango Topping and BAM Vanilla Paste to the buttercream. Beat at medium speed until the mango puree is fully incorporated and the frosting is smooth.

4. Korak

Once the mango cake has cooled completely, you can ice it. Using a spatula or a cake smoother, spread a large layer of mango buttercream icing on top of the cake.

5. Korak

BAM Chocolate

Baking necessities

Gifts

BAM x FA13

Products on sale

Spreads and toppings

For chocoholics

Search suggestions

Mango cake

Mango cake

Ingredients: