Are you craving a taste of the Philippines? Look no further! This Philippine Mango Cake recipe is a delightful fusion of moist, spongy cake layers generously layered with sweet, creamy mango filling and topped with luscious fresh mango slices. It's a perfect dessert for any occasion, from casual weeknight gatherings to special celebrations. This easy recipe is surprisingly simple to make, even for beginner bakers, resulting in a show-stopping dessert that will impress your friends and family. Get ready to transport your taste buds to the sunny shores of the Philippines!
Ingredients:
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Mango Filling:
- 2 cups fresh mango puree (about 2-3 ripe mangoes)
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tablespoon mango liqueur (optional)
For the Topping:
- 2-3 ripe mangoes, thinly sliced
Instructions:
Making the Cake Layers:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures beautifully even layers.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps for even baking.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer for a smooth, airy texture.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing can lead to a tough cake.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Making the Mango Filling:
- Puree Mangoes: Blend the ripe mangoes until smooth. Remove any large stringy pieces for a smoother filling.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine: Gently fold the mango puree and mango liqueur (if using) into the whipped cream.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them. This ensures a neat and even cake.
- Layer & Frost: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the mango filling evenly over the cake layer. Top with the second cake layer and frost the entire cake with the remaining mango filling.
- Garnish: Decorate the top of the cake with the thinly sliced fresh mangoes.
Tips for the Best Philippine Mango Cake:
- Use ripe, flavorful mangoes for the best taste and texture.
- Don't overmix the cake batter.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For an extra special touch, dust the cake with powdered sugar before serving.
Variations:
- Chocolate Mango Cake: Add ½ cup unsweetened cocoa powder to the cake batter for a decadent chocolate mango flavor combination.
- Coconut Mango Cake: Add ½ cup shredded coconut to the cake batter for a tropical twist.
- Cream Cheese Frosting: Substitute the mango filling with a cream cheese frosting for a different flavor profile.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size. Use a nutrition calculator for a precise estimate. Generally, expect a moderate amount of calories, fat, and sugar due to the butter, cream, and mangoes.
This Philippine Mango Cake recipe is a delicious and relatively simple dessert that's perfect for any occasion. Enjoy this taste of the Philippines! Share your baking creations with us – we’d love to see your beautiful mango cakes!