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Mango Milk Cake topped with fresh mango slices and a creamy layer

Mango Milk Cake

This Mango Milk Cake is a moist and luscious dessert soaked in three kinds of milk and topped with creamy mango puree, perfect for any gathering.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Fusion
Calories: 400

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup sugar
  • 1 cup milk
  • 0.33 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Milk Soak
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup whole milk
Topping
  • 1 cup mango puree Can use canned or frozen if fresh mango is unavailable.
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • as needed Fresh mango slices for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar, milk, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cake cool completely.
Milk Soak
  1. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  2. Once the cake is cool, poke holes all over the top and pour the milk mixture evenly over the cake.
Topping and Serving
  1. Whip the heavy cream with the powdered sugar until stiff peaks form. Spread this over the cake.
  2. Drizzle the mango puree over the top and garnish with fresh mango slices. Chill for at least 2 hours before serving.

Notes

Use canned mango pulp or frozen mango if fresh mangoes are not available. The cake is better the next day after chilling overnight.