Mango & Milk Cake
Prep time
Cook time
Total time
A rich, moist tropical fruit cake soaked with milk and topped with fresh mangoes.
Recipe type: Cakes & Dessert
Cuisine: Mexican
Yield: 8-10
  • 1 cup (200 gms) unsalted butter at room temperature, plus more for the pans
  • 2-1/2 cups all-purpose flour, spooned and levelled, plus more for the pans
  • 1-1/2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1-1/2 cups castor sugar
  • 2 tsp vanilla extract
  • 3 eggs, at room temperature
  • 1 cup whole milk
  • For the milk-soak:
  • 1 x 400 gm tin condensed milk
  • 1 cup whole milk
  • 1 tbsp Malibu (coconut flavoured rum), optional
  • For the filling & topping:
  • 3 mangoes
  • 200 ml double cream
  • 2 tbsp icing sugar
  • Equipment Used:
  • 2 x 8" Round Cake Pans
  • Parchment Paper
  • Mixing Bowls
  • Cooling Racks
  • Melon Baller
  • Serrated Bread Knife
  • Glass Measuring Cup
  1. Set your oven to pre-heat at 177˚C / 350˚F and prepare the 2 cake pans. Line the bottoms of each with parchment paper, grease with softened butter and dust with flour.
  2. In a mixing bowl, whisk together the dry ingredients: the flour, baking powder, baking soda and salt. Set this aside.
  3. In the bowl of a stand mixer, place the softened butter and sugar and beat on high speed for 5 minutes or until pale, fluffy and almost doubled in volume. You can do this using a hand beater as well.
  4. Add in the eggs, one at a time, beating well on medium speed between each addition to ensure that each egg is incorporated. With the last egg, add in the vanilla extract as well.
  5. Add the flour & milk little by little in alternate additions, beginning and ending with the flour (flour, milk, flour, milk, flour). At this point, reduce the speed of the mixer to minimum to avoid splashing and over-beating.
  6. Divide the batter between the 2 cake pans and bake for 25-30 minutes in the centre of the oven or until a toothpick inserted in the middle comes out clean.
  7. While the cake is baking, prepare the milk-soak and the mangoes. In a glass measuring cup, whisk the condensed milk, whole milk and Malibu until well combined. Place in the fridge until needed.
  8. Cut one mango into small chunks and mush it up a little with a fork. For the remaining 2 mangoes, use a melon baller to scoop out as many small balls as you can. Keep these in the fridge until needed.
  9. Pour the double cream into a clean bowl for the stand mixer and add the icing sugar into it. Using the whisk attachment, whip the cream until it forms soft peaks. Keep in the fridge until needed.
  10. Once the cakes are done, remove them from the oven and let them cool in the pan for about 15 minutes. Transfer them to cooling racks and let them cool for a further 20-30 minutes.
  11. Using a serrated bread knife, slice off the dome on top of both cakes and discard (or eat!)
  12. Assemble the Cake:
  13. Divide the milk soak between the two cakes: reserve about ½ cup of the milk soak and set aside to make yourself some iced coffee or a milkshake. Divide the rest equally into 2 and ladle over the cakes and allow them to soak for 10-15 minutes.
  14. Place one cake on your serving platter and spoon the mushy mangoes over it. Place the second cake over the mangoes and sandwich the 2 layers together.
  15. Spoon the whipped cream over the top cake layer and pile high with the mango balls.
  16. Garnish with a sprig of fresh mint and serve at room temperature or cold.
Store in an airtight box in the refrigerator and consume within 2 days.
Recipe by Food-Dee-Dum at