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Mango Rose Cake

Mango Rose Cake is an integral part of the mango season. Commonly also known as MRC. If you are a lover of alphonso mangoes then this is a great way to indulge in mango season and enjoy a cake too. Using the same technique of rolling thinly sliced mangoes you can cover the whole cake in mango roses. I decorated just a small portion of it.
Prep Time10 minutes
Cook Time30 minutes
Assembling Time30 minutes
Total Time1 hour 10 minutes
Course: Baking, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 8 inch layered cake


  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • a pinch salt
  • ½ cup sugar granulated
  • ¼ cup olive oil or melted butter
  • cup water
  • 1 tsp vanilla extract
  • 2 tbsp yogurt homemade curd or buttermilk
  • 2 tsp white vinegar


  • Preheat oven to 180 °C. Grease and flour 8 or 9-inch round pan.
  • Sieve together flour, baking powder and salt, set aside. In a bowl, add sugar, oil and water; mix them well.
  • In a large bowl, mix together curd, vinegar and baking soda. Allow it to bubble up. Now add sugar mix to this bubbly mixture. Then slowly add sifted flour and fold in gently. Bake for 25-30 minutes or or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
  • Assemble and decorate as per your choice.


I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.