Fresh Cream Mango Cake
Fresh Cream Mango Cake – semi homemade super moist cake layered with fresh mango and whipping cream with hint of cardamom and saffron!
Baking is an art!! With all the honesty, I am not that great at baking cakes! That is the reason I end up using cake mixes most of the times. However, I like to jazz up my semi homemade cake. Like this one, it has fresh mango, cardamom, saffron and freshly whipped frosting! The combination of fresh whipping cream and mango is legit match made in haven! And having hint of cardamom and saffron takes this cake to the next level!!
I love making this delicately flavored cake during mango season. Fresh mango is a must for this cake. The frosting between two cake tiers is mixed with fresh mango cubes. It also has glazed mango pulp which is spread on both cake tiers. That glazed mango pulp and freshly whipped cream mixed with mango cubes is the best part of this cake!
This cake is our family favorite. My kids absolutely love it. If you are like me who likes fancy cake that does not require lot of efforts, this one is for you. You should also try my FALOODA CAKE and BASUNDI CAKE. They are just as good as this one, and made with least amount of efforts! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!
Fresh Cream Mango Cake
Ingredients
Cake
- 16.25 oz Betty Crocker Cake Mix, Super Moist, White Flavor
- ¼ tsp Cardamom Powder
- 8 strings Saffron
Mango Glaze
- 1¼ cup Fresh Mango Pulp fresh or canned would work
- 1 tbsp Sugar
- 1 tsp Lemon Juice
Frosting
- 2 cup Heavy Whipping Cream
- ¼ cup Powdered Sugar
- ¼ tsp Cardamom Powder
- 10 string Saffron
- 2 small Ripe Honey Mangos small cubes
Instructions
- Bake the cake as per box instruction, add ¼ tsp of cardamom powder and few strings of saffron in the batter before baking it. Once baked, let it cool down completely.
Make Mango Glaze
- Mix mango pulp, sugar and lemon juice. Keep simmering it on medium heat until it thickens, decreased in amount and deepens in color. Keep stirring continuously so it does not burn. Once done, let it cool down completely.
Make the fresh cream frosting
- Start whipping the cold whipping cream, powdered sugar, cardamom powder and few saffron strings in a standing mixer or handy mixer until the frosting holds stiff peaks.
- Mix ⅓ of the frosting with cubed mangoes. Keep it refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny
- Keep rest of the frosting refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny
Dress/Frost the cake
- Cut the cake in half to make two tiers. Separate two tiers.
- Spread both halves with glazed mango pulp.
- Spread whipping cream that is mixed with mango cubes on one layer of the cake.
- Top that with the other cake tier, the glazed side facing the mango frosting of the other tier.
- Line both tiers well. Frost the whole cake with rest of the frosting.
- Garnish it with freshly sliced mangoes.
- Refrigerate it for few hours before serving!