why make this recipe
Mango Lassi Cake is a delightful blend of flavors that brings a taste of Indian cuisine into a classic dessert. It’s moist, fruity, and has a lovely hint of cardamom, making it a special treat for any occasion. The combination of mango puree and whipped cream gives the cake a light and refreshing taste, making it perfect for summer gatherings or a unique twist on a birthday cake. This recipe is also easy to follow, ensuring that even beginner bakers can enjoy making it.
how to make Mango Lassi Cake
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup mango puree
- 2 cups heavy cream
- 1/2 cup powdered sugar
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cardamom.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the mango lassi curd filling, mix together the mango puree and a bit of whipped cream.
- Once the cakes are completely cool, spread the mango lassi curd filling between the layers.
- Whip the heavy cream with powdered sugar until stiff peaks form, then frost the top and sides of the cake with the whipped cream.
- Chill the cake for an hour before serving. Enjoy!
how to serve Mango Lassi Cake
Serve Mango Lassi Cake chilled. Slice it into pieces and enjoy it with a cup of tea or coffee. This cake is also a great dessert for parties or gatherings. Consider adding some fresh mango slices or mint leaves on top for decoration.
how to store Mango Lassi Cake
Store any leftover Mango Lassi Cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If the cake has been cut, make sure to cover the exposed edges to keep it moist.
tips to make Mango Lassi Cake
- Ensure all your ingredients are at room temperature before starting. This helps them mix together better.
- Don’t overmix the batter, as this can make the cake dense. Mix until just combined.
- If you don’t have mango puree, you can blend fresh mangoes until smooth.
- Adjust the sweetness by varying the amount of sugar in the whipped cream frosting.
variation
You can try different flavors by adding lemon zest or coconut to the cake batter. For a twist on the frosting, consider adding a hint of lime juice to enhance the tropical flavor.
FAQs
Can I use fresh mango instead of puree?
Yes, you can blend fresh mango until smooth to make your own mango puree.
What if I don’t have buttermilk?
You can make a substitute by adding one tablespoon of vinegar or lemon juice to regular milk. Let it sit for about 5 minutes before using.
Can I freeze Mango Lassi Cake?
Yes, you can freeze the cake before frosting. Wrap it well in plastic wrap and store it in the freezer for up to a month. Allow it to thaw in the refrigerator before serving.
Mango Lassi Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cup unsalted butter, softened
- 1 cup buttermilk Can be substituted with milk mixed with vinegar or lemon juice.
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup mango puree Can be made by blending fresh mangoes.
Frosting Ingredients
- 2 cups heavy cream
- 0.5 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cardamom.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Filling and Frosting
- For the mango lassi curd filling, mix together the mango puree and a bit of whipped cream.
- Once the cakes are completely cool, spread the mango lassi curd filling between the layers.
- Whip the heavy cream with powdered sugar until stiff peaks form, then frost the top and sides of the cake with the whipped cream.
- Chill the cake for an hour before serving.