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
Ingredients
- 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)
Instructions
The Cake
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Preheat oven to 350 degrees F.
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Position rack in center of oven.
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Liberally butter and flour 10-inch tube or Bundt pan.
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Sift flour, baking powder, and salt into large bowl.
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In another large bowl, using electric mixer, beat 1 1/2 cups butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each egg is added.
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Add flour mixture in batches, alternating with buttermilk and ending with vanilla.
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Pour batter into prepared pan. Bake until golden (about 45-50 minutes), inserting cake tester in center to see if done.
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While still in pan, transfer cake to cooling rack and cool completely.
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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.
The Frosting
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While cake is cooling, combine mango, water, sugar, cream cheese, and tequila (if using) in blender or food processor.
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Blend until smooth and thick, adding extra water if needed. Taste and adjust sweetness with extra sugar if needed.
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Spoon mango topping evenly over top of cake and decorate with mint (if using).
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Cut cake into 8 slices and serve at room temperature or chilled.