Mango Curd Layer Cake

Ready in: 25 mins
Servings: 4


For Curd

3 cups Fruiti-O mango juice
8tbsp sugar (or to taste)
Cornflour for thickening (as required)
Lemon juice (2 lemons)
1 ½ tsp mango essence
½ tsp vanilla essence
Yellow food color (Wilton) 
Salt (pinch)

For Cake

1 ½ cup plain flour
2 ½ tsp baking powder
¼ tsp salt
200gm butter (Emborg)
1 cup sugar (ground)
4 large eggs
1 tsp vanilla essence
Whipping cream (Silver Whip)
Butter paper (from super market)
Maraschino cherries (Hosen)

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Mango curd

In a deep saucepan put Fruiti-O mango juice, sugar and cornflour. Stir well, place it on the stove on a slow flame. Keep stirring from time to time. When it starts bubbling and comes to a boil, add lemon juice, yellow food color, mango and vanilla essence. Check the sweetness and add more sugar if required. When it thickens, take it off the stove and bring to room temperature.


Preheat oven to 180°C. Prepare two 8” round pans, oil them and fix butter paper in it. Mix plain flour, baking powder, salt. Mix it very well and set aside. In a deep bowl put butter and whip it till soft, pale and fluffy. Add ground sugar, whip it again and add eggs 1-by-. Mix it very well, add vanilla essence and mix it again.

Now add the plain flour mixture to the butter and eggs mixture in the prepared pans. Place the pans in the pre-heated oven till the mixture is golden in colour and a skewer inserted comes out clean.

Cool the cakes completely and cut into 3 or 4 layers. Place a layer on a serving plate and spread mango curd on it. Place another cake layer on top of it, covering that with mango curd and then placing another layer of cake on top. Complete the 3rd layer likewise and place it in the fridge for 30 minutes. Whip the chilled cream till stiff peaks form. Apply whipped cream on the cake.

Thin the mango curd by blending it or adding a little more Fruiti-O mango juice. Fill it in a piping bag and pipe the curd along the edge of the cake. Decorate it with Maraschino cherries and serve chilled.