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:

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

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

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.

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.

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.

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

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.

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:

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

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

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.

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.

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!

Author:

Teja K., Vsebinski marketing

Premium BAM baking products.

Order ingredients with a 10% discount:

Bourbon Vanilla Paste, 70 g

9,90 €

Mango Topping, 200 g

4,90 €

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:

	Prepare a 23 cm round cake tin, grease it and preheat the oven to 175 °C.
	Whisk the flour, baking powder, baking soda and salt in a medium bowl.
	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.
	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.
	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.
	Pour the batter into the prepared cake pan and smooth the top with a spatula.
	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.
	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:

	In a bowl, beat the softened butter until smooth and creamy.
	Gradually add the icing sugar and continue to whisk until it comes together and becomes fluffy.
	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.
	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.
	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!

BAM Chocolate

Baking accessories

Gifts

FIT Products

Products on sale

Spreads and toppings

For chocoholics

Search suggestions

Mango cake

Ingredients: