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Mango Lassi Cake with Vanilla Cardamom Layers and Whipped Cream Frosting Recipe

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4 from 3 reviews

This Mango Lassi Cake recipe features moist vanilla cardamom cake layers infused with aromatic spices, luscious mango lassi curd, and a delicate Chantilly whipped cream frosting. Perfectly balanced with sweet mango pulp and creamy textures, this cake offers a finger-licking delicious combination inspired by the classic Indian mango lassi drink. Ideal for celebrations or a delightful dessert treat.

  • Total Time: 80 minutes plus cooling and assembly time
  • Yield: 12-14 servings

Ingredients

Vanilla Cardamom Cake:

  • 2 ⅓ cups granulated sugar (466g)
  • 1 ⅓ cup vegetable oil (300g)
  • 2 large eggs
  • 2 tsp vanilla bean paste
  • 1 tsp rose extract (optional)
  • 1 cup heavy whipping cream (240g)
  • ⅔ cup hot water (160g)
  • ½ cup full-fat yogurt (120g) - Greek or plain
  • 3 ⅓ cups all-purpose flour (440g)
  • 1 ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 ½ tsp cardamom powder

Mango Lassi Curd:

  • 1 ⅓ cup fresh or canned mango pulp (320g) - Alphonso or Kesar recommended
  • 4 egg yolks
  • 4 tbsp unsalted butter (56g), melted
  • ½ cup full-fat yogurt (120g)
  • ⅓ cup granulated sugar (66g)
  • 3 tbsp cornstarch (18g)
  • ¼ tsp salt
  • ¼ tsp cardamom powder

Chantilly Whipped Cream Frosting:

  • 8 oz cream cheese, room temperature (226g)
  • ⅓ cup granulated sugar (66g)
  • Pinch of cardamom powder
  • 2 ½ cups heavy whipping cream, chilled (600g)

Decoration (optional):

  • Diced mangoes
  • Crushed freeze dried strawberries

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (conventional). Grease and line four 8-inch cake pans with parchment paper to ensure easy removal of the cakes later.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla bean paste, and rose extract (if using) for 1-2 minutes until smooth and fully combined.
  3. Add Cream & Yogurt: Gently whisk in the heavy whipping cream, hot water, and full-fat yogurt until just combined, creating a smooth liquid mixture.
  4. Combine Dry Ingredients and Batter: Sift together the all-purpose flour, baking soda, baking powder, salt, and cardamom powder. Gradually fold these dry ingredients into the wet mixture, mixing gently just until no lumps remain to keep the batter wet and moist.
  5. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 18-20 minutes. Insert a toothpick in the center to check doneness; it should come out with light, moist crumbs but no wet batter.
  6. Cool the Cakes: Let the cakes cool in the pans for 15 minutes before carefully removing them. Transfer to wire racks and cool completely. For easier assembly, freeze the cakes for 30 minutes if you are not experienced with layering cakes.

Notes

  • The rose extract is optional but adds a subtle floral aroma complementing the cardamom.
  • Using full-fat yogurt contributes to the cake's moist texture and richness.
  • Freezing the cakes before assembly firms them up, making layering and frosting easier.
  • Alphonso or Kesar mango pulp is preferred for its rich flavor, but any good quality mango pulp can be used.
  • Do not overmix the batter after adding flour to avoid tough cakes; a wet batter yields a moist texture.
  • Ensure heavy cream for frosting is well chilled to achieve optimal whipped cream volume and stability.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian Fusion

Find it online: https://cozykitchenbymaya.com/mango-lassi-cake-with-vanilla-cardamom-layers-and-whipped-cream-frosting-recipe/