Spicy ginger, mango, and tangy Key lime are a triple threat in this tropical Ginger Cake with Mango Curd and Key Lime Buttercream layer cake. Find this recipe and more delicious cakes in our Bake from Scratch Cookbook: Volume Two, here!
Ginger Cake with Mango Curd and Key Lime Buttercream
Makes 1 (9-inch) cake
- 1½ cups (340 grams) unsalted butter, softened and divided
- 3 cups (600 grams) granulated sugar, divided
- 4 large eggs (200 grams)
- 3 cups (375 grams) cake flour
- 1 tablespoon (15 grams) baking powder
- 1 cup (240 grams) whole milk
- ⅓ cup (123 grams) finely chopped crystallized ginger
- 2 teaspoons (8 grams) vanilla extract
- 6 large egg yolks (112 grams)
- ½ cup (120 grams) mango juice*
- 3 tablespoons (45 grams) fresh Key lime juice
- Ginger Simple Syrup (recipe follows)
- Key Lime Buttercream (recipe follows)
- Preheat oven to 350°F ( 180°C). Butter and flour 2 (9-inch) round tall-sided cake pans. Line bottom of pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter and 2 cups (400 grams) sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in ginger and vanilla. Divide batter between prepared pans, smoothing tops with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, remove rounded tops from cake layers.
- In a medium saucepan, stir together egg yolks, mango juice, Key lime juice, and remaining 1 cup (200 grams) sugar. Cook over medium heat until mixture is slightly thickened and coats the back of a wooden spoon. Strain through a fine-mesh sieve into a bowl, discarding solids. Add remaining ½ cup (113 grams) butter, and stir to combine. Cover with plastic wrap, and refrigerate until cold, at least 3 hours.
- Brush Ginger Simple Syrup generously onto cake layers. Pipe a ring of Key Lime Buttercream around inside edge of bottom cake layer to create a border. Fill center with ½ cup mango curd. Top with remaining cake layer. Spread a thin layer of Key Lime Buttercream on top and sides of cake. Top with remaining mango curd.
*We used Lakewood Organic Mango Juice.
Ginger Simple Syrup
Makes 2 cups
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) water
- ½ cup (120 grams) ginger juice*
- In a small saucepan, bring sugar, ½ cup (120 grams) water, and ginger juice to a boil over medium-high heat. Remove from heat, and let cool.
*We used Ginger People Ginger Juice.
Key Lime Buttercream
Makes about 3 cups
- ¾ cup (170 grams) unsalted butter, softened
- 4½ cups (540 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 3 tablespoons (15 grams) fresh Key lime juice
- 1 to 3 tablespoons (15 to 45 grams) whole milk
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add confectioners’ sugar, vanilla, and salt, beating to combine. Add Key lime juice, beating until combined. Add milk, 1 tablespoon (15 grams) at a time, beating until a spreadable consistency is reached.