Ingredients
Cake:
- 1 1/2 cups or 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
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
Directions
Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan.
Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.
Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired
Cut into slices and serve.
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By kimsnotacook
No. Haverhill, NH
on May 08, 2013
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Thank you to all the immensely helpful commenters that helped me to be able to give this recipe 5 stars. I chose to keep all the sugar for the cake b/c of its size. For the topping, however, I only used 1/4 cup. Once on the cake, it is the perfect sweetness. The fresh champagne mangos I used were so ripe, no water was required for the topping. I do not own a bundt pan so I put 2/3 of the batter in a 9x13" pan and the last third in a loaf pan. They baked at the same time (for 30 mins. and came out beautifully. Even though I really do not care for mangos, this dessert is so wonderful. I should say I did not use any liquor since it was for a family dessert. Will absolutely make again!
By hamli
Niceville, FL
on April 27, 2013
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Loved it! I used fresh mangoes & it was delicious!
By Tired Mom
NJ
on April 22, 2013
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The cake itself was delicious. It took an hour in my oven. I took into account the previous reviews about the topping being watery and overly sweet. I used frozen mango, which I let thaw in a strainer over a bowl, giving it a stir every once in awhile. I used 2 tbsps of the liquid that drained out instead of water and only 1/4 cup plus 2 tbsps sugar. It turned out with the perfect consistency. It does not harden once on the cake like a glaze. I wasn't crazy about the topping, but I don't really like mangoes. Made this recipe for my son who requested a mango cake and he loved all of it, as did the rest of my family.
Read all 54 reviews