Why make this recipe
Mango Lassi Cake is a delightful twist on a classic dessert. It combines the rich, creamy flavors of mango lassi with the softness of a cake. This recipe is perfect for anyone who loves mangoes or wants to impress guests with something unique. The tropical taste and refreshing texture make it an excellent choice for birthdays, summer gatherings, or just a special treat at home.
How to make Mango Lassi Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cardamom
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mango puree
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- In a large bowl, combine flour, sugar, baking powder, cardamom, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely.
- For the mango lassi curd, mix mango puree with a bit of sugar to taste and set aside.
- To make the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cool, spread mango lassi curd between the layers and frost the top and sides with whipped cream.
- Decorate with additional mango puree or pieces, if desired.
- Chill before serving and enjoy!
How to serve Mango Lassi Cake
Serve the Mango Lassi Cake chilled, allowing the flavors to come together beautifully. You can slice it into generous pieces and pair it with extra mango puree or fresh fruit if desired. This cake is great for a sweet ending to any meal.
How to store Mango Lassi Cake
To keep your Mango Lassi Cake fresh, store it in the refrigerator. Place it in an airtight container to prevent it from drying out. It will stay delicious for about 3-4 days. You can also freeze it, but it’s best to freeze un-frosted cake layers for better texture once thawed.
Tips to make Mango Lassi Cake
- Make sure all your ingredients are at room temperature for better mixing.
- You can adjust the sweetness of the mango lassi curd by adding more or less sugar according to your taste.
- Don’t rush the cooling process; letting the cake cool completely ensures better assembly and frosting.
Variation
You can experiment with flavors by adding a pinch of saffron to the batter for a unique touch. Additionally, try using coconut milk instead of buttermilk for a coconut mango twist!
FAQs
Can I use fresh mango instead of puree?
Yes, you can blend fresh mangoes to make your own puree for a fresher flavor.How can I make the cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Ensure other ingredients, like baking powder, are gluten-free too.Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost them closer to serving time. Just wrap them tightly in plastic wrap to keep them fresh.
Mango Lassi Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup buttermilk at room temperature
- 0.5 cups vegetable oil
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract for the cake
- 1 teaspoon ground cardamom
- 1 tablespoon baking powder
- 0.5 teaspoon salt
For the Mango Lassi Curd and Whipped Cream
- 1.5 cups mango puree
- 2 cups heavy cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- In a large bowl, combine the flour, sugar, baking powder, cardamom, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely.
Assembly
- For the mango lassi curd, mix mango puree with a bit of sugar to taste and set aside.
- To make the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cool, spread mango lassi curd between the layers and frost the top and sides with whipped cream.
- Decorate with additional mango puree or pieces, if desired.
- Chill before serving and enjoy!