I don’t think that these came out at all like the original cake was supposed to. I was missing all of the alcohol, so those flavors were not present at all in the cakes. Also, I used a lot more mango pureé than the recipe called for. They turned out pretty well though, even though I think I might have left them in the oven for a little too long. They were a little crispy on the outside and moist ‘n cakey on the inside. The recipe also intended for the batter to be baked in either a regular-sized cake pan or mini brioche pans. Ill supply those baking times as well as the baking time that I used.

Mmm… mango. I had all these super-ripe mangoes. Almost too many! I was giving tons away to my family and still had a bunch left over. I wanted to use them up in a recipe, just so that they wouldn’t go to waste, but they tasted so unbelievably sweet and good fresh that it was really hard to pull the trigger on cooking them. But this recipe doesn’t call for that much mango. So I didn’t really have to make the hard decision. And they have such nice orange color, right? I think that the orange looks so nice against the green and blue. That makes sense, though. They are complementary colors, after all.

Weren’t they pretty tea cakes? I think that that’s more thanks to the pan than anything. And Erin did a great job of sprinkling the powdered sugar.

The last lonely little cake… Leaving out the alcohol must not had too negative an effect on them. Or it could have been thanks to all of the alcohol that we served along with the cakes. Oh, just kidding! It was strictly a tea party, honest.

Mango Mini Cakes

Adapted from CakeLove


2 cups& 2 Tbsp Unbleached All-Purpose Flour (11& 1/2 oz)

1 Tbsp Potato Starch (or sub. Cornstarch like I did…)

3/4 tsp Salt

1/4 tsp Baking Soda

1/4 tsp Ground Cayenne Pepper


3/4 to 1 Cup Mango Puree*

1 Cup Sour Cream (8 oz)

1 tsp Vanilla Extract


1& 1/2 Sticks Unsalted Butter** (6 oz), room temperature

2 Cups Sugar (21 oz)

1 Tbsp Orange Zest

5 Eggs

2 Egg Yolks

*To make Mango Puree, simply blend chopped mango in a blender or food processor.

**I think that I actually used less butter. Maybe 1& 1/4 sticks instead? Sorry, it was an estimate at the time.


Preheat the oven to 350 degrees F. Set the rack in the middle of the oven, unless using several pans, in which case set the racks in the upper and lower-middle positions.

Measure out the Flour. In a separate bowl, measure out the other Dry ingredients, add the flour, and mix to blend. Set aside.

Measure the Liquid ingredients into a separate bowl, whisk to combine, and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the Butter, Sugar, and Orange zest on the lowest speed for 3 to 4 minutes. The creamed mixture will appear a little wet. Still on the lowest speed, add the Eggs one at a time, followed by the Egg Yolks, fully incorporating after each addition. Stop the mixture and scrape the sides of the bowl to make sure everything is well mixed.

Add the Dry Ingredient Mixture alternately with the Liquid Mixture in 3 to 5 additions each, begninning and ending with the dry mixture. Move quickly through this step (about 60 seconds) so as not to overwork the batter – do not wait for the dry or liquid mixtures to be fully incorporated before adding the next. Stop the mixture and scrape the sides of the bowl. Mix on medium speed for 20 to 30 seconds longer.

Prepare the pans: spray or grease your mini-cake or regular-bundt cake pans. Fill the pan(s) until they are 3-quarters full.

For a 12-cup bundt, bake for about 5o to 55 minutes. For the mini cake pans, I baked them for about 20 to 30 minutes. Once the top of the cake(s) doesn’t jiggle in the center, test for doneness by inserting a toothpick in the center of the cake. If it comes out clean, with few or no crumbs attached, remove the pan from the oven and let the cake(s) cool in the pan for several minutes before unmolding. Allow to cool completely on racks, them dust with Powdered Sugar, if desired.