MOUTHWATERING Mango Cake Recipe with Lemon Buttercream

How to Make Mango Cake with Lemon Buttercream

Mango Cake with Lemon Buttercream

➡️ In my culinary explorations, I’ve unearthed a true delight: Mango Cake with Lemon Buttercream. This heavenly creation combines the tropical sweetness of ripe mangoes with the tangy brightness of lemon, resulting in a cake that’s bursting with flavor. Each moist and tender layer is generously spread with creamy lemon buttercream, adding a velvety richness that perfectly complements the fruity mango goodness. Whether served as a decadent dessert for special occasions or enjoyed as a sweet indulgence any day of the week, Mango Cake with Lemon Buttercream is sure to captivate your taste buds and leave you craving more. So, join me in savoring the irresistible combination of mango and lemon, and let this delightful cake become a highlight of your culinary repertoire.

➡️ Ingredients:
For the Mango Sponge Cake:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
6 large eggs, room temperature
2 cups mango puree (from ripe mangoes)
1 cup buttermilk
2 teaspoons vanilla extract
For the Lemon Buttercream:
1 1/2 cups unsalted butter, softened
6 cups powdered sugar
Zest of 3 lemons
6-8 tablespoons fresh lemon juice
2 teaspoons vanilla extract
For the White Icing:
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 tablespoons milk
1 teaspoon vanilla extract
For Decoration:
Fresh ripe mangoes, halved and cubed partly on the visible side (optional)

➡️ Instructions:
Mango Sponge Cake:
Peel and dice ripe mangoes. Blend until smooth to yield 2 cups of mango puree.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract and mix well.
Gradually add dry ingredients to the wet mixture, alternating with mango puree and buttermilk. Begin and end with dry ingredients. Mix until just combined.
Divide batter evenly between prepared cake pans. Smooth tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Lemon Buttercream:
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and fluffy.
White Icing:
In a large bowl, cream together softened butter and powdered sugar until well combined. Gradually add milk and vanilla extract, beating until smooth and spreadable.
Assembly:
Place one cooled cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top (reserve a bit for garnish.)
Carefully place the second cake layer on top of the buttercream, gently pressing to secure.
Use a spatula to coat the entire cake, including the top and sides, with the prepared white icing.
Arrange halved mangoes on top of the frosted cake, pressing them slightly into the icing to adhere.
Using a piping bag fitted with a star tip, pipe decorative swirls of lemon buttercream around the top edge of the cake for added elegance.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Then, slice and enjoy your delicious Mango Cake with Lemon Buttercream!

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