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Prep time
20 minutes
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Cook time
15 minutes
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Serves
4
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Ingredients
- Mango Cake
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1 1/4 cups
All purpose Flour
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1
Stick unsalted butter room temperature
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1/2 cup
Mango Nectar
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1/2 cup
Sugar
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2
Eggs - room temperature
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1 1/4 teaspoons
Baking powder
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1 teaspoon
Vanilla extract
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1/4 teaspoon
Sea salt
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1
Mango peeled and chopped
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1 cup
Heavy cream
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1/4 cup
Sour cream
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1/4 cup
Powdered Sugar
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4 ounces
Cream cheese - softened
Directions
- Mango Cake
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Preheat oven to 350 degrees. Spray mini bunt cake pan with non stick oil and set aside.
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Sift flour, baking powder and salt in a large mixing bowl and set aside.
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Mix butter and sugar in an electric mixer until fluffy. Add eggs, one at a time. Add vanilla extract. Add flour mixture and mango nectar in tree parts, alternating between wet and dry ingredients. Scrape the sides if necessary.
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Place batter into the pan and bake for 14-16 minutes. Or, until toothpick comes out clean.
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Whip the heavy cream until stiff peeks have formed. Add powdered sugar, sour cream, cream cheese and vanilla extract. Continue to mix until well blended.
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Peel and dice the mango. Frost the mini bunt cakes and top with mango. Enjoy!
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