This mango and berry cake is a decadent summer treat with vanilla sponge, mango buttercream and berry jam layers.
Have you ever tried an Alphonso mango? It’s an Indian specialty and if you ask me, it’s the only good thing about summers in India. In Bombay, the temperatures in May reach approximately 36 degrees C. Now that would still be alright but because ours is a coastal city, it tends to get super humid as well. The result? You end up looking like you’ve ran a marathon when really, you’ve just taken a step outside your door. As much as I detest summers, I can’t hate it because it’s this ridiculously warm weather that gives the juiciest Alphonso mango!
Seriously, there is no fruit that can ever match up to its royalty and I had to ensure that it enjoys this status. That’s how the mango and berry cake was born. This is a cake fit for royals a.k.a you guys right there who are reading this post and watching the YouTube video.
There are so many beautiful flavours going around in this cake. We first begin by baking the super fluffy and moist vanilla sponge. I’ve used 2 six inch cake tins to bake them. I like to leave them to cool overnight. This also helps build the flavour and texture of the cake. You can use a simple syrup made with equal parts sugar and water to soak the layers. I prefer to leave them as is as they’re super flavourful and moist without the syrup too.
Once they’ve cooled, I like to slice the cake further with a cake leveller. This gives us 4 even layers, which also form our canvas for building this beautiful baby up.
Now, can we take a second to talk about how majestic this buttercream frosting is? I read this article from The Kitchn that explored boiled milk buttercream frosting. I was intrigued and elated. I’d been looking for an egg – free frosting for ages. I know you’re thinking that I could have gone the American buttercream frosting route. However, icing sugar buttercream is not my cup of tea. I find it cloyingly sweet. Any flavour that you choose to add to this buttercream tends to get lost in the sharp sweetness in the form of icing sugar. So no, that wasn’t happening either.
I had such a light bulb moment when I read this article. I could literally customise this frosting in the way I wanted to based on my recipe. For instance, here in this recipe, I’ve combined not just milk and cream but also added freshly pureed mango pulp to the pudding mix that will then go on to make the frosting. This helps achieve a beautifully rich mango flavour to the our mango and berry cake without absolutely any additives. Secondly, it keeps the sweetness in check as I’ve also reduced the amount of sugar in this recipe to really help the mango shine.
The final element is the berry jam. I’ve used a mixed berry jam that is not overly sweet. My suggestion is to steer clear of cheap jams that are made from sub standard ingredients and instead opt for a brand like Dalfour or Bonne Mamman ( not sponsored).
I really hope you make this mango and berry cake. It’s what summer is all about and you will fall in love with its rich royal flavours.
- 200 grams all purpose flour
- 100 grams caster sugar
- 120 grams light brown sugar
- 200 grams butter
- 1 teaspoon vanilla extract
- 2 eggs
- 175 mls milk
- 6 tablespoons flour
- 200 mls full fat milk
- 200 mls heavy cream
- 300 grams caster sugar
- 300 grams salted butter
- 240 grams fresh mango flesh made into a pulp
- Preheat oven to 150 degrees C / 300 F
- Grease 2 6-inch cake tins generously with butter. Line the bottom with parchment paper and keep aside.
- In a bowl, sift in flour and baking powder, keep aside.
- In a glass, mix milk, eggs and vanilla extract, keep aside.
- In a stand mixer with paddle attachment, add all your dry ingredients.
- Add the dry ingredient mix in the bowl of a stand mixer and with a paddle attachment, mix on slow speed until everything is mixed.
- Add the butter and mix on slow speed until the butter mixes well with the flour.
- Scrape the sides and bottom of the bowl to ensure all ingredients are well combined.
- Add the milk, egg and vanilla mix and mix on medium speed for about 2 minutes until everything is well incorporated.
- Distribute the cake batter as evenly as possible between the two prepared tins.
- Bake in the oven at 150 degrees C / 300 F for 35 - 40 minutes or until a skewer / knife inserted in the centre of the cake emerges clean.
- Once out of the oven, let the cakes cool in the tin for about 30 minutes. Run a spatula along the sides of the tins and transfer them to a wire rack to finish cooling completely.
- Once the cakes have reached room temperature, wrap them in cling film and refrigerate, preferably overnight so the cake cools completely and intensifies in flavour.
- In a saucepan, combine the milk, cream, sugar and mango pulp.
- Stir until it comes together on medium heat and until the sugar has dissolved.
- Once dissolved, add the flour and whisk until all lumps have disappeared and the mix looks smooth and even.
- Increase heat to medium high and boil this mix for exactly 3 minutes. This helps cook the flour out, removing the floury taste and also thickens the mix to a pudding like consistency.
- Take it off the heat and let it cool to room temperature.
- Once cooled to room temperature, start by whisking your butter in a stand mixer with wire whisk attachment. Alternately, you can also use an electric beater. Whisk until butter goes pale and creamy, about 3 minutes.
- Add the room temperature pudding mix in 3 instalments, beating for at least 30 - 45 seconds in between each addition.
- Once you've added the last addition of the mango pudding mix, increase speed to medium high (8 on KitchenAid stand mixer) and beat for 2 minutes. Use your spatula to go around the sides and bottom of the bowl, to ensure all ingredients are well combined and then beat again for 30 - 45 seconds.
- Use a cake leveller to level the top of the cake layers. Also slice the cake in half with the cake leveller so you get 4 even layers.
- Use a bit of the frosting to put on the cake stand and place the first layer.
- Add a generous amount of the mango buttercream. Then spread the mix berry jam
- Top with the next layer and repeat until the cake is built.
- Crumb coat the cake and chill in the refrigerator for 4 -5 hours or in the freezer for 20 - 30 minutes.
- Add another layer of the frosting to the cake and decorate with fresh flowers and meringues (optional)
- Pease watch the video for a guide on how to decorate this cake.