Instructions
Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Add dry ingredients alternately with milk, mixing until smooth.
Divide batter evenly between pans.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool cakes completely on a wire rack.
Prepare Mango Cream
In a chilled bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla extract; continue whipping to stiff peaks.
Gently fold in mango pulp until smooth and evenly combined.
Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of mango cream over the cake.
Sprinkle evenly with fresh mango cubes.
Place the second cake layer on top.
Frost the top and sides with remaining mango cream.
Decorate with mango cubes or slices on top.
Servings
Serves 10–12
Notes
Use ripe, sweet mangoes for best flavor.
Chill the cake for at least 1 hour before slicing for cleaner layers.
Do not overmix mango pulp into cream to keep it light and airy.
This cake is best served chilled.
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