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!
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
- 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 a large bowl.
- In another large bowl, using an 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 the prepared pan. Bake until golden (about 45-50 minutes), inserting the cake tester in the center to see if done.
- While still in the pan, transfer the cake to a cooling rack and cool completely.
- Invert the cake onto the cooling rack, then put it on a cake plate or platter. If preparing 1 day ahead of serving, cover tightly with plastic wrap and store at room temperature.
The Frosting
- While the cake is cooling, combine mango, water, sugar, cream cheese, and tequila (if using) in a 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.