Simple is the identify of this Mango Cake at the moment!
It’s a incontrovertible fact that I’m in love with straightforward recipes in my outdated age and this triple mango cake tops the listing!
One other “throw all of it within the meals processor” cake methodology
However truthfully this cake may also be blended up by hand in a big bowl with a whisk!
As a result of if you happen to do go the meals processor route you will have a 14 cup capability mannequin for this hefty recipe!
The feel of this Mango Cake is extra like a pound cake
Which makes it nice for carving and stacking since it is rather sturdy and has little or no crumbs!
I’m additionally utilizing my decrease sugar recipe for buttercream flavored with extra mango!
It’s an Ermine Buttercream spinoff which makes use of apples as the bottom, however as an alternative of apples I’m utilizing extra mango puree!
You should definitely watch the video for make this superior buttercream, it’s one of the best ways to include fruit flavors into your buttercream because the base is a cooked custard slightly than a historically blended buttercream.
The recipe under lists mango as an alternative of apples, however the combine methodology is identical
Notes for Success:
Canned Mango Pulp made it’s first debut in my latest Mango Mousse Cake recipe and now I’m obsessive about it as a result of one way or the other it has extra mango punch than even recent mango!
After all you should utilize recent mango if that’s all you could have or if you happen to don’t need to use canned since these components are interchangeable
I’m making 2- 7″ cake layers as an alternative of my typical 3 layers so this cake will solely serve about 8-10 individuals
In the event you want a bigger cake merely make 1½X the recipe and divide the batter between 2-8″ and even 9″ cake pans however watch out of you math!
Moreover it’s sensible to make use of a scale to measure the components particularly the flour since some individuals have had unhealthy outcomes from a heavy hand measuring flour with a quantity cups measure
For the buttercream recipe it is going to be useful to look at the YouTube video tutorial (linked above) to see how I made this recipe and though it’s utilizing apples, you’ll merely substitute the mango puree as listed under within the recipe
Cornstarch is a really troublesome ingredient to measure constantly with a quantity/spoons measure, so whereas I listing each measures under I can’t stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
WATCH THE YOUTUBE VIDEO FOR HOW I MADE THIS EASY MANGO CAKE
For extra Mango Recipes click on the hyperlinks under!
Mango Raspberry Cream Pie (No Bake)
Simple Mango Cake
Whole time
Components
- For the Cake
- Chopped Recent or Frozen Mango 1½ cups
- OR Mango Puree 1 cup (240ml)
- Plant Milk ½ cup (118ml)
- Vegetable Oil ¾ cup (177ml)
- Lemon Juice 1 tablespoon (15ml)
- Vanilla Extract 2 teaspoons (10ml)
- Granulated Sugar 1¼ cup (250g)
- Baking Soda 1¼ teaspoons
- Salt 1 teaspoon
- All Function Flour 3 cups (375g)
- For the Compote
- Recent or Frozen Mango 2 cups
- Granulated Sugar ¼ cup (50g) *elective
- For the Buttercream
- Mango Puree 1 cup (237ml)
- Grannulated Sugar 1 cup (200g)
- Cornstarch 10 Tablespoons (80g)
- Plant Milk 2½ cups (600ml)
- Vanilla Extract 2 teaspoons (10ml)
- Salt ½ teaspoon
- Vegan Butter 6 sticks (672g)
- Confectioners sugar 1 cup (120g) *see notes
Directions
- Put together your cake pans (I’m utilizing 2-7″ cake pans at the moment) with grease & parchment paper lining
- Preheat the oven to 350°F
- First put together the mango cake layers by whizzing the recent or frozen (however thawed) mangoes to a meals processor to a puree or if utilizing canned pulp merely proceed so as to add all the remainder of the components to the meals processor (that is the flour, sugar, oil,lemon juice, plant milk, baking soda & salt)
- Course of every little thing for about 10 seconds till clean after which divide the cake batter between your greased & parchment lined cake pans
- Place the truffles within the 350° oven however flip the oven temperature right down to 325F for about 30-35 minutes or once you gently press the facilities they truffles are springy to the contact OR when a toothpick inserted comes out with moist crumbs
- Cool the truffles within the pans till you may safely contact them with out burning then flip out onto a cooling rack to chill to chilly
- Now make the buttercream (*additionally watch the YouTube video tutorial for a visible)
- Soften the vegan butter at room temperature so it’s nonetheless agency, however pliable
- Put together the mango puree by whizzing up 2 giant mangoes in a meals processor or blender OR use canned mango pulp
- Add the mango puree to a medium sauce pot with the sugar, cornstarch and plant milk
- whisking continually till it involves a boil.
- Add the vanilla extract after which pressure by means of a mesh strainer onto a sheet pan (no parchment paper or grease!)
- Refrigerate the custard till it’s fully chilly & set
- In the meantime whip the vegan butter & salt with an electrical mixer with the whip attachment till it’s aerated & mild and fluffy and beginning to look whiter in colour (about 5 minutes) scraping the underside & sides of the bowl typically
- Add the sifted confectioners sugar and whip for an additional minute or two till clean scraping the underside & sides of the bowl typically
- Add the chilly custard to the vegan butter whereas persevering with to whip on excessive velocity till all of the custard is integrated, scraping the underside & sides of the bowl typically
- Proceed whipping till the buttercream is clean & silky
- Now make the mango compote by gently cooking recent or frozen chopped mangoes in a medium sauce pot with elective sugar till it turns right into a chunky sauce. I used a stick blender to get my compote to a extra sauce like consistency
- Assemble the cake as proven within the video tutorial
Notes
For longer storage refrigerate for as much as 1 week, for greatest outcomes convey to room temperature earlier than serving
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