Hamdi Saidani This Mexican Mango Cake is a moist and buttery recipe, which is made with fresh mango and rich buttermilk. It’s the perfect summer dessert, ready in about 50 minutes, plus cooling time.
Mexican Mango Cake Recipe Ingredients
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for greasing the pan
- 3 cups cake flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 2/3 cup buttermilk
For the Topping:
- 2 cups chopped fresh or frozen and thawed mango
- 2 tablespoons water, plus extra, as needed
- 1 1/4 cup granulated sugar, plus extra, as needed
- 4 ounces cream cheese
- 2 tablespoons tequila, optional
- Edible flowers as garnish, optional
How To Make Mexican Mango Cake
- Prep Oven and Pan: Preheat the oven to 350°F. Liberally butter and flour a 10-inch tube or Bundt pan, making sure to get into all the crevices.
- Combine Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt.
- Cream Butter and Sugar: In another large bowl, using an electric mixer, beat the 1 1/2 cups of butter and the sugar until the mixture is light and fluffy.
- Finish the Batter: Add the eggs one at a time, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk, and ending with the flour mixture. Mix until just combined.
- Bake and Cool: Pour the batter into the prepared cake pan. Bake for 45 to 50 minutes, until the cake is golden and a cake tester inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before inverting it onto a platter.
- Make the Mango Topping: Combine the mango, water, sugar, cream cheese, and optional tequila in a blender or food processor. Blend until the mixture is smooth and thick, adding a little extra water if needed to reach a thick, pourable consistency.
- Glaze and Serve: Taste the topping and adjust the sweetness with extra sugar, if needed. Spoon the mango topping evenly over the top of the cooled cake, allowing it to drip down the sides. Decorate with edible flowers, if desired, then slice and serve.
Recipe Tips
- How to get a moist cake? The combination of a generous amount of butter and buttermilk is the secret to a wonderfully moist and tender crumb. Also, be careful not to over-bake the cake; it’s done as soon as a tester comes out clean.
- How to prevent a Bundt cake from sticking? The most important step is to grease and flour the pan meticulously. Use softened butter or baking spray to get into every single nook and cranny of the pan, then dust it thoroughly with flour, tapping out any excess.
- Can I make this ahead of time? Yes. The cake can be baked, cooled, and stored, well-wrapped, at room temperature for up to a day. The mango topping can also be made a day in advance and stored in an airtight container in the fridge. Bring the topping to room temperature and assemble just before serving.
- What are the best mangoes to use? For the smoothest, sweetest topping, use very ripe, sweet mangoes that are not fibrous. Varieties like Ataulfo (honey), Kent, or Keitt are all excellent choices.
What To Serve With Mexican Mango Cake
This is a rich and complete dessert that stands perfectly on its own with its creamy mango topping. It is wonderful served with:
- A dollop of lightly sweetened whipped cream
- A sprinkle of toasted coconut for some crunch
- A hot cup of coffee or a light tea
How To Store Mexican Mango Cake
- Refrigerate: Because of the cream cheese in the topping, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl. It will stay fresh and delicious for up to 4 days.
Mexican Mango Cake Nutrition Facts
- Serving: 1 slice (1/16th of cake)
- Calories: 580 kcal
- Carbohydrates: 75g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this cake actually from Mexico?
While the flavors are inspired by Mexican ingredients like mango and tequila, the cake itself is a classic American-style butter or pound cake. It’s a delicious fusion of flavors!
Why did my cake sink in the middle?
A sunken cake is usually the result of opening the oven door too early, which causes a sudden temperature drop, or from under-baking. Make sure the center of the cake springs back firmly when you touch it and a tester comes out clean before you remove it from the oven.
Can I use a different fruit for the topping?
Yes, this topping would also be delicious made with fresh peaches, nectarines, or even pineapple for a different tropical twist.
Try More Recipes:
- Bobby Flay’s Grilled Dessert Pizza Recipe
- Blueberry Muffins Recipe
- Bourbon and Chocolate Pecan Pie Recipe
Mexican Mango Cake Recipe
Description
A rich and buttery pound cake with a tender crumb, all topped with a sweet, creamy, and slightly tangy fresh mango and cream cheese glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Meticulously grease and flour a 10-inch Bundt or tube pan.
- Sift the dry cake ingredients. In a separate bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture until just combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes. Let the cake cool completely in the pan before inverting.
- Make the topping by blending the mango, water, sugar, cream cheese, and optional tequila until smooth.
- Spoon the mango topping over the completely cooled cake.
Notes
- The most important tip for this recipe is to let the cake cool completely in the pan before you attempt to invert it; this prevents the tender cake from breaking.
- For the best, most tender crumb, use cake flour and be careful not to overmix the batter after the flour is added.
- Greasing and flouring every single crevice of your Bundt pan is the secret to a clean, beautiful release.
- For the smoothest topping, use very ripe, non-fibrous mangoes.
Mexican Mango Cake Recipe
