If you’re looking for a dessert that’s both tropical and indulgent, this caramel mango walnut cake is the perfect treat. With layers of moist cake, luscious caramel sauce, fresh mango slices, and crunchy walnuts, this recipe is a unique twist on classic desserts. Whether for a party or a special dinner, this cake will steal the show!
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
For the caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 tsp salt
For the filling and topping:
- 2 fresh mangoes, thinly sliced
- 1 cup chopped walnuts, toasted
- 2 cups whipped cream or cream cheese frosting
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Cooling rack
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar while stirring continuously until it turns a golden brown.
- Add the butter and stir until melted. Gradually add the heavy cream and salt, stirring constantly.
- Allow the caramel sauce to cool before using.
- Toast the Walnuts:
- Preheat a skillet over medium heat. Add chopped walnuts and toast for 2–3 minutes, stirring frequently, until fragrant.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of whipped cream or cream cheese frosting over the top.
- Arrange mango slices and sprinkle with toasted walnuts. Drizzle caramel sauce over the mango and walnuts.
- Place the second cake layer on top and repeat the process with the frosting, mango, walnuts, and caramel sauce.
- Decorate the Cake:
- Frost the sides of the cake with whipped cream or cream cheese frosting, if desired.
- Garnish with additional mango slices, walnuts, and a drizzle of caramel sauce for a beautiful finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
Tips:
- Ensure the caramel sauce is completely cooled before assembling the cake to avoid melting the frosting.
- For extra tropical flair, add a sprinkle of shredded coconut to the topping.
- If fresh mangoes aren’t available, canned or frozen mango slices can be used.
This decadent caramel mango walnut cake is a tropical masterpiece, combining the sweetness of mango, the richness of caramel, and the crunch of toasted walnuts. It’s an irresistible dessert that will have everyone coming back for seconds. Whether for a festive occasion or a personal indulgence, this cake is a must-try!
Decadent Caramel Mango Walnut Cake: A Tropical Delight!
This decadent caramel mango walnut cake combines tropical mango, crunchy walnuts, and rich caramel for a show-stopping dessert. Perfect for any celebration or indulgence!
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Cooling rack
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- For the caramel sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- 1/2 cup heavy cream
- 1/4 tsp salt
- For the filling and topping:
- 2 fresh mangoes thinly sliced
- 1 cup chopped walnuts toasted
- 2 cups whipped cream or cream cheese frosting
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar while stirring continuously until it turns a golden brown.
- Add the butter and stir until melted. Gradually add the heavy cream and salt, stirring constantly.
- Allow the caramel sauce to cool before using.
- Toast the Walnuts:
- Preheat a skillet over medium heat. Add chopped walnuts and toast for 2–3 minutes, stirring frequently, until fragrant.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of whipped cream or cream cheese frosting over the top.
- Arrange mango slices and sprinkle with toasted walnuts. Drizzle caramel sauce over the mango and walnuts.
- Place the second cake layer on top and repeat the process with the frosting, mango, walnuts, and caramel sauce.
- Decorate the Cake:
- Frost the sides of the cake with whipped cream or cream cheese frosting, if desired.
- Garnish with additional mango slices, walnuts, and a drizzle of caramel sauce for a beautiful finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
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