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Mango Bento Cake

Mini Mango Bento Cake Recipe

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 cup (125 g) cake flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ⅓ cup (80 ml) mango puree
  • 2 tbsp whole milk, at room temperature
  • ¾ cup (180 ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 1 ripe mango, diced small

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 6-inch round pans and line bottoms with parchment.
  2. Beat the butter and sugar on medium speed for 3 minutes, until pale and fluffy.
  3. Beat in the eggs one at a time, then the vanilla and mango puree. Stir in the milk.
  4. Sift the flour, baking powder, and salt into the bowl. Fold gently until just combined.
  5. Divide batter between pans and bake 18-22 minutes, until a toothpick has a few moist crumbs. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
  6. Whip the cream, powdered sugar, and vanilla to soft peaks. Spread a third of the cream and half the diced mango over one layer. Top with the second layer, spread remaining cream on top, and finish with the rest of the mango.

Notes

If the cake layers dome, level them with a serrated knife before stacking. The assembled cake can sit at room temperature for about an hour before serving, but any longer and it should go in the fridge to keep the cream stable.