Mango Layer Cake With White Chocolate Frosting

Name: Mango Layer Cake With White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 3 cups flour + extra to flour pans; 1 teaspoon ground ginger; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup plain yogurt; 1/4 cup vegetable oil; 1 1/2 cups sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups very ripe mango, well mashed; Frosting:; 16 ounces reduced fat cream cheese, softened; 4 tablespoons butter, softened; 1/2 teaspoon vanilla extract; 6 ounces good quality white chocolate, melted & cooled; 2 cups sifted powdered sugar; shredded coconut to decorate (optional)

Servings: persons

Cake:
Cooking spray
3 cups flour + extra to flour pans
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain yogurt
1/4 cup vegetable oil
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups very ripe mango, well mashed
Frosting:
16 ounces reduced fat cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
6 ounces good quality white chocolate, melted & cooled
2 cups sifted powdered sugar
shredded coconut to decorate (optional)

1
1. Preheat oven to 325 degrees.
2
2. Spray two 9x2 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper, spray again with cooking spray and flour pans.
3
3. In a medium bowl, whisk together flour, ginger, baking soda, baking powder and salt. Set aside.
4
4. At medium speed of mixer, beat together yogurt, oil and sugar until smooth. Add eggs, one at a time, beating after each addition until lightened. Add vanilla and mango, beat until combined. Add flour mixture in three additions, beating after each addition just until smooth. Pour batter into prepared pans, dividing evenly.
5
5. Bake 45 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pans 10 minutes on racks. Remove from pans and cool completely on wire racks before frosting.
6
6. Frosting: At medium speed of mixer, beat together cream cheese and butter until smooth and fluffy. Add vanilla and chocolate, beat to combine. Add sugar in four additions, beating after each addition until combined. Store in refrigerator until ready to use. If frosting is too stiff when removed from refrigerator, let sit at room temperature for 10-15 minutes before using.
7
7. Using a serrated knife, slice off just enough from the tops of cakes to make them flat. Dust crumbs off cakes. Place one cake on a plate or cake board. Using an offset spatula, spread 1/2 cup frosting over top of cake for filling. Set second cake on top of first. Spread 1/2 cup frosting thinly over top and sides of cake. Chill cake for 15 minutes to set frosting. This will prevent crumbs from getting into the outer frosting. Remove cake from refrigerator and spread remaining frosting over top and sides of cake. Decorate sides of cake with shredded coconut, if desired.

1907

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, Cooking spray, 3 cups flour + extra to flour pans, 1 teaspoon ground ginger, and more.

Yes, Mango Layer Cake With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!