If you’re searching for a dessert that’s both elegant and exotic, look no further than this White Chocolate Macadamia Nut Cake with Mango. This stunning cake brings together the buttery crunch of macadamia nuts, the creamy sweetness of white chocolate, and the juicy brightness of fresh mango. Perfect for special occasions or to elevate an afternoon tea, this dessert blends tropical vibrance with rich indulgence.
The recipe is surprisingly simple yet results in a show-stopping cake that’s as flavorful as it is beautiful.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ½ cup chopped macadamia nuts
For the Topping:
- 1 ripe mango, peeled and diced
- ½ cup white chocolate chips (melted for drizzle)
- ¼ cup macadamia nuts, roughly chopped
Preparation Time
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Cooling & Decorating: 20 minutes
- Total Time: About 1 hour 15 minutes
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition.
Step 4: Combine Wet and Dry Mixtures
- Mix in sour cream and vanilla extract.
- Gradually add the flour mixture, alternating with milk, until smooth and thick.
Step 5: Add the Flavor Components
- Fold in white chocolate chips and chopped macadamia nuts.
Step 6: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Decorate
- Let the cake cool completely on a wire rack.
- Top with diced mango, drizzle melted white chocolate, and sprinkle chopped macadamia nuts for a tropical finish.
Serving Suggestions
- Serve chilled with a scoop of coconut ice cream for a tropical twist.
- Dust lightly with powdered sugar for a classic presentation.
- Garnish with mint leaves or mango slices for a bright, elegant look.
Nutritional Highlights
| Nutrient | Per Serving (1 Slice) |
|---|---|
| Calories | 340 |
| Protein | 6 grams |
| Total Fat | 19 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 38 grams |
| Sugars | 22 grams |
| Fiber | 2 grams |
| Sodium | 160 milligrams |
Nutritional Notes:
- Macadamia nuts contribute heart-healthy monounsaturated fats and a satisfying crunch.
- White chocolate adds a creamy sweetness that pairs beautifully with mango’s natural acidity.
- Mango provides a boost of vitamin C and antioxidants.
- Substituting Greek yogurt for sour cream increases protein and reduces fat slightly.
Tips for Perfect Results
- Toast the macadamia nuts before adding them to enhance their flavor.
- For an extra moist cake, brush the layers with a light mango syrup before assembling.
- Use fresh, ripe mango for the best aroma and texture — frozen mango can work in a pinch if thawed properly.
- Chill the cake for 20 minutes before slicing for cleaner cuts and better presentation.
This White Chocolate Macadamia Nut Cake with Mango is the ultimate tropical indulgence — soft, rich, and bursting with vibrant flavors. Each bite offers a balance of creamy, nutty, and fruity notes that make it ideal for celebrations or a luxurious weekend dessert.
Whether served as a centerpiece for brunch or as a sweet ending to a summer dinner, this cake will impress with both its flavor and stunning appearance.