Fluffy Moist Fresh Mango Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large mixing bowl, whisk together the self-rising flour, sugar, baking soda, and salt. The accuracy of these measures is paramount for the cake's perfect rise and moistness, so be sure not to rush this process.

Add in the softened butter, eggs, mango purée, and milk into the dry ingredients. Beat the mixture on medium speed for 3-5 minutes until well combined. From my experience, the freshness of the mangoes really comes through in the taste of the cake, so using ripe mangoes is recommended.

Divide the batter evenly among the two prepared cake pans. Gently tap the pans on the countertop to help eliminate any air bubbles.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are cooling, you can start on the mango buttercream. Beat the softened butter on medium speed for 2-3 minutes. The butter must be well softened for a smoother buttercream texture.

Gradually add the powdered sugar, followed by the mango purée and salt. Beat the mixture until it is light and fluffy.

Once the cakes have completely cooled, frost the layers with the mango buttercream. The coolness of the cake helps the frosting to adhere better, enhancing the overall presentation of the cake.

Slice the cake, serve and enjoy. You'll fall for the exotic flavor of this mango-infused delight.