The KING (mango) is back in season and we can already see social media flooded with mango dishes, be it instagram or facebook, MANGO is the buzz of summers every year. Why should I be behind, so I have thought of coming up with mango recipes through out the season. To start off I’ve this extra special eggless mango cake covered with buttercream which is also mango flavoured and filled with mango custard. Overdose of mango right? Well, I’m a mango lover and I like it this way, I’m also hoping that you guys will love it too. This mango cake with mango flavoured buttercream was a hit at my house and I’m hoping, No! I’m sure it will be a superhit in your house too.
To make the three layered cake, you can either bake one cake and then cut it into three layers or you can bake three cake layers in three different cake pans. I can do it both the ways but if you are short of cake pans, you can bake just one cake, level it and then cut it into three. A lot of people I know face difficulty when slicing a cake in layers with a serrated knife and do not get a levelled top. This also becomes a problem for me at times, so what I do is that I have a cake leveler handy, and I swear it makes my life so much easier. It easily cuts through the layers giving me a flat top which is very important while spreading buttercream. If the top is not leveled, your cake may look slanted and you do not want that, so try the cake leveler and frost like a pro.
Also if you are baking three cakes, be sure to weigh the batter equally in each pan to get equal sized cakes. For the mango custard I simply used readymade vanilla custard powder, followed package instructions and made it. I just mixed in some mango puree with the prepared custard and my mango custard was ready. I suggest you to make the custard bit thicker than regular so that you can pipe it easily in between the cake layers.
So move and get baking! I have tried to simplify the recipe as much as I could so that it can be easily made at home using household ingredients. Stick to the post for full recipe below.
- For the cake:
- All purpose flour- 1½ cups
- Baking powder - 1½ tsp
- Baking soda - ¾ tsp
- Sugar - ¾ cup
- Thick curd/yoghurt - ⅜ cup (1/4 cup + ⅛ cup)
- Oil - ⅜ cup (1/4 cup + ⅛ cup)
- Mango puree - ¾ cup
- Mango essence - 1 tsp
- Liquid yellow food colour - 1 tsp (optional)
- For the buttercream:
- Softened butter - ¾ cup (170gm approx.)
- Icing sugar - 3 cups
- Mango puree - 4 tbsp
- Mango essence - 1 tsp
- Liquid yellow food colour - 3 to 4 drops (optional)
- For the custard filling:
- Custard - Make custard using readymade custard powder and follow package instructions
- Mango puree - as desired ( I added ½ cup)
- Line three 6 inch pans with parchment paper and grease them well. Keep aside.
- Preheat oven at 180 degree celsius.
- In a mixing bowl, sift thrice all purpose flour, baking powder, baking soda and keep aside.
- In another mixing bowl, add sugar, oil, curd, mango puree, mango essence, food colour and beat well using a electric hand blender or hand whisk until well combined.
- Slowly add in the dry mixture into the wet mixture and using a spatula fold well. Fold only until you do not see any more flour because overmixing can result in a sunken cake.
- Now weigh the batter, and divide the batter weight by three and transfer that much batter into each cake pan.
- My cake layers were pretty thin and only 6 inch round so they just took around 20 minutes to bake in a 180 oven. The time may vary in different ovens so keep a check.
- If your oven is not that big, bake them one at a time.
- If you are baking the whole batter in one cake pan, I suggest you to bake it in an 8 inch round pan and it may take around 35 to 40 mins at 180 degree celsius depending upon your oven.
- Once, all your cake layers are baked, let them cool down fully in a wire rack.
- Meanwhile make the custard and buttercream.
- To make the custard, use readymade custard powder and follow package instructions.
- When the custard thickens, cool it down and mix mango puree in it and combine well.
- Then fill it in a piping bag and refrigerate until you use it.
- In a bowl sift the icing sugar twice and keep aside.
- For the buttercream, in a large mixing bowl, add in softened butter and beat well using an electric mixer till light and fluffy.
- When the butter goes pale, start adding icing sugar little by little and keep beating it. Also scrape down the sides after each addition.
- When all the icing sugar is used up, add in the mango puree, mango essence and food colour to loosen up the buttercream a bit.
- Beat well until everything is mixed evenly and you get a smooth pipeable buttercream.
- The final step is to assemble the cake, you can frost the cakes after they have cooled but I like to wrap the cakes in a cling film and refrigerate them overnight. Doing this make the cakes easier to handle. Thats a choice, I like refrigerating it but most of the times I end up frosting the cakes just after they have cooled down.
- If your cakes have domed up from top, just use the cake leveler to remove the top and this way you get a flat top to ice. Do this with all three layers.
- So to assemble a 6 inch round cake, use a 7 inch cake board.
- Place it on a cake turntable which makes cake decorating really easy.
- Smear a little buttercream on the cake board and stick one cake layer to it. This is done so that the cake sticks to the bottom and doesn't move when being iced.
- Ideally, sugar syrup is drizzled after placing each cake layer but here I skipped it because the cake is already moist.
- Transfer some buttercream into a piping bag with a nozzle of your choice.
- After placing the first layer, pipe a boundary with the buttercream, I piped two rows.
- Now fill the centre with mango custard. Using piping bag helps in even spreading.
- Place the second cake layer on top and repeat the above steps.
- The last cake layer should be placed upside down so that the top is completely flat and can be frosted easily.
- Now using a spatula smear buttercream on the sides of the cake and spread it evenly. The first layer of buttercream is generally applied to lock the crumbs of the cake and is known as crumb coating.
- Smoothen the sides using a bench scraper.
- I made a semi naked cake so I just did the crumb coat and decorated it straight away and put it in the refrigerator.
- If you like to cover it fully, you will need more buttercream.
- Decorate the cake as you like and store it in the refrigerator until you serve.
2.Double the amount of buttercream, if you like frost and cover the cake fully.