The Kitchy Kitchen is the brainchild of food enthusiast and self-taught chef Claire Thomas. With a focus on new spins on classic meals, the site provides unfussy recipes. Thomas has amassed notoriety in the culinary world, as host of Food for Thought With Claire Thomas on ABC and author of The Kitchy Kitchen: New Classics for Living Deliciously. Here, Thomas will be providing original recipes every month for MyDomaine readers to experience their own Kitchy Kitchen at home.
When my Aunt Tina—one of the first people to teach me how to bake—and I made this recipe together, I asked her how the mango cake stacked up against her pantheon of vintage cakes. The mango cake—even though it doesn’t sound like an instant crowd pleaser like Funfetti or dark chocolate—simply makes everyone happy. It’s not too sweet, has a bit of zip from the orange rind and cream cheese frosting, and of course there are chunks of fresh mango bursting from the middle. She’s tried this cake with ripe peaches or pineapple, and while those are just fine, mango is always the favorite.
This recipe also served as my introduction to buttermilk cake, a popular go-to my family used to make that's made its way into many of my own recipes. Found on the back of a Knudson carton decades ago, it’s the perfect vanilla cake recipe—one I've turned to time and time again. This unique dessert is best served alongside a cup of coffee with plenty of milk. Keep reading to make this decadent mango cake recipe for yourself—and enjoy!
Ingredients for Buttermilk Cake
2 1/4 cups sifted cake flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup of room temperature butter
1 1/2 cup sugar
1 tsp. vanilla
1 cup buttermilk
Directions for Buttermilk Cake
Heat oven to 375°F.
In a bowl, mix together the dry ingredients. In the mixer bowl, cream together the butter and sugar. Beat in eggs one at a time. Add vanilla.
Add a third of the dry ingredients, followed by a third of the buttermilk, beating well. Repeat until the dry ingredients and buttermilk are all in the batter. Mix everything one more minute.
Pour batter into two 9-inch round pans, and bake for about 20 to 25 minutes. Cool the cakes completely.
Place one of the cake rounds onto a cake plate. Cover the cake layer with the mango whipped cream, and top with the second cake round. Smooth the cream cheese frosting on top of the top layer only, and sprinkle with coconut flakes.
Ingredients for Mango Whipped Cream
2 cups of whipping cream
3 tbsp. sugar
1 1/2 cups chopped mango
Directions for Mango Whipped Cream
Whip the cream until very soft peaks form, and then add the sugar. Keep beating until cream stiffs and the sugar is dissolved. Fold mango into the cream.
Ingredients for Frosting
8 oz. cream cheese, softened, and at room temperature
8 oz. (2 sticks) unsalted butter, softened, and at room temperature
Pinch kosher salt
1 tsp. vanilla extract
1 tsp. orange zest
1/4 cup orange juice
2 cups powdered sugar (Have an extra cup in case you want to thicken it further.)
1/2 cup toasted coconut, for garnish
Directions for Frosting
Cream the butter and cream cheese in an electric mixer with a paddle attachment until light and a little fluffy for 1 to 2 minutes, or until combined. Careful not to overbeat! Add the pinch of salt, vanilla extract, orange zest, and orange juice, and beat until combined. Turn the mixer to low and add the powdered sugar. Keep beating until smooth and spreadable.
Time to Bake
Next up, learn how to make the perfect Greek cheesecake recipe that will keep guests coming back for seconds.