Mangoes are the epitome of tropical sweetness, and when they're turned into a cake, the result is a dessert that’s bound to captivate. This Mango Layer Cake combines a light, tender cake with a fresh mango filling and a luscious mango whipped frosting.

Perfect for warm-weather celebrations or as a fresh, fruity dessert for any occasion, this cake promises to bring a slice of sunshine to your table!

Ingredients:

For the Cake:

- 2 ½ cups all-purpose flour

- 1 ½ cups granulated sugar

- 1 cup unsalted butter, room temperature

- 4 large eggs

- 1 tablespoon baking powder

- 1 teaspoon vanilla extract

- ¾ cup whole milk

- 1 cup mango puree (from fresh, ripe mangoes)

For the Mango Filling:

- 1 cup fresh mango puree

- 1 tablespoon cornstarch

- 2 tablespoons water

- ¼ cup sugar (adjust based on the sweetness of the mango)

For the Mango Frosting:

- 2 cups heavy whipping cream

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

- ½ cup mango puree

Directions:

1. Mix the Cake Batter:

Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. You can also line them with parchment paper to make the cake easier to remove. In a large bowl, beat the softened butter and sugar together until you get a fluffy and creamy texture. Add the eggs one at a time, making sure each one is mixed in well before adding the next. Stir in the vanilla extract and gently fold in the mango puree until smooth.

2. Combine Wet and Dry Ingredients:

In a separate bowl, whisk the flour and baking powder. Gradually add this dry mixture to the butter-sugar mixture, alternating with the milk. Make sure to start and end with the dry ingredients, mixing gently each time. The goal is to create a smooth batter without overmixing.

3. Bake the Cake Layers:

Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake layers to cool in their pans for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.

4. Prepare the Mango Filling:

As the cakes cool, prepare the mango filling. In a small saucepan, mix the mango puree with cornstarch, water, and sugar. Cook this over medium heat, stirring continuously until the mixture thickens into a jam-like consistency. Remove from the heat and let it cool before using it as a filling.

5. Make the Mango Frosting:

For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Gently fold in the mango puree, ensuring the frosting remains light and airy. Avoid overmixing to keep the texture smooth.

6. Assemble the Cake:

Place the first cake layer on your serving plate and spread a generous layer of the mango filling over it. Place the second layer on top, add more filling, and then top with the third cake layer. Use the mango-flavored whipped cream to frost the entire cake, covering the sides and top evenly.

7. Final Touches:

To finish, garnish the cake with fresh mango slices or cubes. You can also add mint leaves for a pop of color. Chill the cake in the fridge for at least 30 minutes before serving to allow the flavors to set.

Enjoy the tropical flavors of this delicious mango layer cake! Lykkers!