Name: Mango and vanilla layer cake recipe by Flours Frostings at BetterButter
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 12
Ingredients: 160 grams or 1 1/4 cup all purpose flour; 1 tsp Baking powder; 1/2 tsp baking soda; 1/2 tsp Salt; 2 tablespoons granulated sugar; 200 grams sweetened condensed milk (small tin); 120 ml or 1/2 cup milk , at room temperature; 56 gram or 1/4 cup butter , melted; 1 tablespoon vanilla essence or extract 1 tablespoon vinegar; For the Mango buttercream :221 grams or 1 cup salted or unsalted butter , at room temperature; 112 grams or 1/2 cup castor sugar; 60 ml or 1/4 cup water; 1/4 cup thick mango puree (from 1 mango); For the mango drizzle :60 ml or 1/4 cup mango puree (from one medium mango); 1 tsp Lemon juice; 3-4 tablespoon icing sugar

Ingredients Serving: 12

160 grams or 1 1/4 cup all purpose flour
1 tsp Baking powder
1/2 tsp baking soda
1/2 tsp Salt
2 tablespoons granulated sugar
200 grams sweetened condensed milk (small tin)
120 ml or 1/2 cup milk , at room temperature
56 gram or 1/4 cup butter , melted
1 tablespoon vanilla essence or extract 1 tablespoon vinegar
For the Mango buttercream :221 grams or 1 cup salted or unsalted butter , at room temperature
112 grams or 1/2 cup castor sugar
60 ml or 1/4 cup water
1/4 cup thick mango puree (from 1 mango)
For the mango drizzle :60 ml or 1/4 cup mango puree (from one medium mango)
1 tsp Lemon juice
3-4 tablespoon icing sugar

Instructions

Preheat your oven to 160 c / 325 F. Line an 8 inch round pan with parchment or grease with butter and dust with flour.
Whisk together all the dry ingredients -the flour, baking powder, baking soda, salt and sugar- in a mixing bowl.
Add the wet ingredients - the condensed milk, melted butter, milk vanilla and vinegar and whisk until smooth.
Pour batter into the prepared pan. It is a thick batter.
Bake at 160 C/ 325 F for 32-35 minutes until the top springs back when touched and a toothpick inserted into the centre comes out clean. Cool in pan for five minutes and then remove from pan, cool completely on a wire rack.
For the buttercream, beat the butter until smooth and almost white.
Add 1/4 cup sugar and 2 tablespoons water and beat well until not grainy anymore.
Add the remaining 1/4 cup sugar and 2 tablespoons water and beat until smooth , not grainy.
Add mango puree one tablespoon at a time, beating well after each addition until you get the taste as mango as you want.
For the drizzle :Mix together the mango puree and lemon juice in a small bowl. Mix in the icing sugar one tablespoon at a time until you achieve desired thickness. It should be thick but pourable
Slice cake into three layers horizontally using a serrated knife.
Place one slice of cake on plate or cake board, spread 1/4 cup buttercream.
Press second layer on top, spread 1/4 cup buttercream Repeat with third layer.
Cover top and sides with the buttercream. Chill for 15 minutes
Pour drizzle on top

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