Description
A delicious and visually stunning mango glazed cream cake topped with mango butter rosettes, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup mango puree
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup mango puree (for glaze)
- 1/4 cup powdered sugar (for glaze)
- 1/2 cup unsalted butter, softened (for rosettes)
- 1 cup powdered sugar (for rosettes)
- 1/4 cup mango puree (for rosettes)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar in a mixing bowl. Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, mango puree, and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Mix together the mango puree and powdered sugar for the glaze until smooth.
- Beat the softened butter with the powdered sugar and mango puree for the rosettes until light and fluffy.
- Drizzle the mango glaze over the top of the completely cooled cakes and decorate with butter rosettes. Serve and enjoy!
Notes
Using fresh mango puree enhances the flavor. Ensure ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: mango cake, cream cake, dessert recipe, tropical dessert, baking