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