Vanilla Mango Cake

Tropical fruits are always a good idea! Lately they remind us of vacations, the beach, palm trees, and of course those super yummy fishbowl drinks. This week I lucked out and had my amazing baker friend help me make a mango cake, inspired by the Nell & Mary Tropical Fruit tea towels, one of my personal favorites! We made a vanilla white cake with fresh mangos! Super easy to make and even easier on the eyes, we're sure this is going to become your next go to cake recipe. Grab a few mangos and just follow the recipe below!

White Cake:
160g butter
300g sugar
1 egg
4 whites
1 vanilla bean, scraped
315 cake flour, sifted
1T baking powder
1/2t salt
1c milk

Cream the butter and sugar together for 4-5 minutes, or until light and fluffy. Add in the egg. Mix until incorporated, scrape down the sides and bottom of here bowl. Alternate adding the flour (in 1/3's) with the milk(in 1/2's) starting and ending with the flour. In a separate bowl whip egg whites till medium peaks form.

Fold into cake batter. Pour batter into a 9" cake pan lined with parchment and sprayed with pam. 

Bake at 350 for 27-35 minutes, or until a toothpick inserted directly in the middle comes out clean. Rotate halfway through baking. Allow to cool in pan for 5 minutes before flipping out cake onto a cooling rack.

Buttercream Frosting:
150g egg whites(room temperature)
225g sugar
45g water
75g corn syrup or agave nectar
300g soft cubed butter
1 vanilla bean, scraped

In a small pot, bring sugar, water and corn syrup to a boil. Wash down sides of pot with a little extra water to make sure no sugar granules stick. While sugar is coming to a boil, starting whipping whites on medium low speed in the mixer. Boil sugar until it reaches 224F or 118C On a candy thermometer. When whites are just under soft peak, turn the mixer up to medium-high and stream hot sugar down side of bowl, making sure not to let the whip attachment touch the hot sugar (this will not only make a mess but makes the butter cream a funny texture). Turn mixer on high and whip for 7-10 minutes, or until the bottom of the bowl is the same temperature** as your hand. Add vanilla and butter. Whip until it comes together.
**if it is too hot the butter will melt and the buttercream will become liquid. Place a bowl of ice eater under the the bowl while mixing or place entire mixer bowl in the fridge for 15 minutes. 

Once cake has cooled, take a sharp knife (we used a bread knife) and cut 9" cake in two.

Frost bottom half and cover in fresh mango chunks and top with a bit more buttercream then the top.

Now the fun stuff, frosting!

Finally, take some sliced fresh mango wedges and fan out from center.

We refrigerated this cake for several hours before devouring it (make sure to loosely cover with plastic wrap so the mangos stay pretty)!

Super special thanks to Caitin for helping us make this cake and writing the above recipe! You can follow her and all her baking adventures on Facebook and Instagram.


And shown here wearing one of the new Nell & Mary Windmill Aprons!

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