Mango cake

Hello peeps. There’s a little surprise as you all read on, because there’s a prelude take over by my darling niece Tasha. Tash loves my blog and is a huge supporter of it and she volunteered to pitch in for the blog. Especially for this post because this is the cake I made for her mom’s birthday.

Hi, this is Tasha and the first thing I would like to say is that if you like mangoes, you like cake,= and you like easy recipes then this cake is for you and I would highly recommend it even if you dont like those things because you might after you try this cake. Yes its THAT good. Second thing, if you like this recipe, there are tons more on the blog like it! Also, the pic below is a collage of signs that all the kids close to my mom wishing her a happy birthday. The irony is that i made my sign for HER birthday on MY birthday. Yes on my bday, I made something for her’s. Also there were many hilarious calls between my aunt and I, trying to figure out things about the video that we made, the collage and the cake. It was a whole process and behind my moms back!!!!! Crazy right? Anyways, I’m gonna give the reins, well keys to my aunt. So BYEEEE!!!!!

Oh well, right before that giving the handle for a minute exactly to Adya since he wanted to conribute too seeing me type. So here goes – wwwwqrt43ytwwwwwwfd (this is happy bday malathi manni it seems).

Mango cake
Prep Time
15 mins
Cook Time
45 mins
Course: Dessert
Cuisine: International
Servings: 8 inch cake
Dry Ingredients
  • 1.5 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup refined sugar
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1 cup thick butter milk/ curd
  • 1.5 tsp vanilla essence
  • 1.5 cups chopped mango pieces
  1. In a wide bowl, mix together all dry ingredients – 1.5c all purpose flour, 1t baking powder, 1/2t baking soda, a pinch salt, 3/4 cup refined sugar.

  2. In another bowl, whisk together 1/2c oil, 3/4c butter milk/ curd, 1.5t vanilla essence, milk (Keep the 1/4c buttermilk as reserve if required)

  3. Fold the dry ingredients into the wet and mix it all together with no lumps. If the batter is clumpy or too thick, add the remaining 1/4c butter milk.

  4. Add 1c chopped mangoes & mix.

  5. Grease an 8 inch cake pan & pour the batter in.

  6. Scatter 1/2c mangoes on top.

  7. Bake in a preheated oven of 180c for 40-45 minutes.

  8. Keep an eye the last 5-10 minutes to ensure the cake doesn't over bake/ burn.

  9. Your cake is done when you stick a tooth pick to the centre of the cake & it comes out clean.

  10. Take the cake out & let it cool down.

  11. Chop into pieces & indulge.

Recipe Notes
  1. You can reduce the sugar if you don’t like a sweet cake. My mil found this overtly sweet but the rest of us loved it that sweet. 
  2. You can substitute brown sugar/ coconut sugar for white sugar. 
  3. You can add/ reduce mangoes as desired. 
  4. As mentioned above, add 3/4 cup butter milk/ curd initially and if required, add more. 
  5. If you are sticking the toothpick right where a mango piece is, your stick’s not going to come out clean. So use your judgement there and don’t over cook your cake. 

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