Mango Milk Cake Recipe (Soft, Creamy & Tropical Dessert)
Make mango milk cake with soft sponge layers and creamy milk soak. A tropical, refreshing dessert perfect for summer or special occasions!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking pan (9x13 inch)
- Blender (for mango puree)
- Spatula
- Refrigerator
Ingredients
Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 eggs
- ¾ cup sugar
- 1 tsp vanilla extract
Mango Milk Syrup:
- 1 cup mango puree (from ripe mangoes)
- ½ cup condensed milk
- ½ cup evaporated milk
- ½ cup whole milk
Topping:
- 1 cup heavy cream, whipped with 2 tbsp sugar
- Fresh mango slices or puree drizzle
- Optional: mint leaves or edible flowers for garnish
Instructions
- Bake Sponge Cake: Preheat oven to 350°F (175°C). Beat eggs and sugar until fluffy, then fold in flour, baking powder, and vanilla. Bake in greased pan for 25–30 minutes until golden.
- Prepare Syrup: Blend mango puree with condensed, evaporated, and whole milk until smooth.
- Soak Cake: Pierce cooled sponge with a fork. Pour mango milk syrup evenly over cake, allowing it to absorb.
- Whip Cream: Beat heavy cream with sugar until soft peaks form. Spread over soaked cake.
- Garnish: Decorate with fresh mango slices, puree drizzle, or mint leaves.
- Chill & Serve: Refrigerate for at least 4 hours, ideally overnight, before slicing and serving.
Notes
- Chill overnight for best flavor absorption.
- Substitute whipped yogurt for cream for a lighter version.
- Adjust sweetness by reducing condensed milk or adding extra lemon zest.
- Not suitable for freezing due to cream and milk syrup.
- Serve cold for maximum refreshment.