Description
A moist and tropical cake featuring caramelized mango slices on top. When inverted, it reveals a golden, juicy mango layer atop a soft, buttery cake. Perfect for summer gatherings, brunch, or as a refreshing dessert.
Ingredients
🛒 Ingredients (for one 9-inch round cake):
For the Mango Caramel Topping:
3–4 ripe mangoes, peeled, pitted, and sliced
½ cup unsalted butter
¾ cup brown sugar
For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
2 tablespoons vegetable oil (optional, for extra moistness)
Instructions
📝 Instructions:
Step 1: Prepare Mango Topping
Preheat oven to 350°F (175°C).
In a small saucepan, melt butter and brown sugar together until smooth and bubbling.
Pour mixture into the bottom of a greased 9-inch round pan.
Arrange mango slices evenly over the caramel.
Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla extract.
Gradually mix in dry ingredients alternately with milk until smooth. Stir in oil if using.
Step 3: Bake the Cake
Pour batter gently over the mango slices in the pan.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes, then invert onto a serving plate.
Step 4: Serve & Enjoy
Slice and serve warm or at room temperature.
Optionally, top with whipped cream or a dusting of powdered sugar.
Notes
- Moist Cake: Use ripe mangoes and oil in the batter for extra tenderness.
- Make Ahead: Cake can be baked a day ahead; invert and serve when ready.
- Mini Version: Bake in cupcakes for individual servings.
- Flavor Twist: Add a pinch of cardamom or cinnamon to the batter for extra aroma.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Tropical Cake
- Method: Baked / Inverted
- Cuisine: International / Tropical