Mexican Mango Cake
Mexican Mango Cake
This dessert has become a staple for my family. The cake is moist, buttery, and sweet, while the mango and cream cheese frosting add a balancing tartness. Whenever I serve this cake at dinner parties, my guests always leave with the recipe in their pockets -- it's that good!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Allergens: Egg, Milk, Wheat
- Servings: 12
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 sticks butter (unsalted, room temperature)
- 3 3/4 cups granulated sugar
- 6 eggs (large)
- 2/3 cup buttermilk
- 2 1/2 teaspoons vanilla extract
- 2 cups mango (fresh or frozen, chopped)
- 2 tablespoons water
- 4 oz. cream cheese
- 2 tablespoons tequila (optional)
- Mint (optional, for garnish)
Preheat oven to 350 degrees F.
Position rack in center of oven.
Liberally butter and flour 10-inch tube or Bundt pan.
Sift flour, baking powder, and salt into large bowl.
In another large bowl, using electric mixer, beat 1 1/2 cups butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each egg is added.
Add flour mixture in batches, alternating with buttermilk and ending with vanilla.
Pour batter into prepared pan. Bake until golden (about 45-50 minutes), inserting cake tester in center to see if done.
While still in pan, transfer cake to cooling rack and cool completely.
Invert cake onto cooling rack, then put on cake plate or platter. If preparing 1 day ahead of serving, cover tightly with plastic wrap and store at room temperature.
While cake is cooling, combine mango, water, sugar, cream cheese, and tequila (if using) in blender or food processor.
Blend until smooth and thick, adding extra water if needed. Taste and adjust sweetness with extra sugar if needed.
Spoon mango topping evenly over top of cake and decorate with mint (if using).
Cut cake into 8 slices and serve at room temperature or chilled.