Sunflower Cake With Brazilian Fudge Brigadeiros And Mango Cream Frosting
Boy, do we have something for all those crazy kids who just can't stop baking cakes. In this recipe, we're "hiding" brigadeiros (Brazilian fudge made out of evaporated milk, butter, and cocoa powder) inside a deliciously moist bundt cake. To top everything off and give it that fun twist, there's also a refreshing mango cream frosting that goes on top. And what do you get when you put all these elements together? That's right – a cake that looks like a sunflower! A more perfect cake for sunny days has yet to be invented.
For the bundt cake:
- 2 eggs
- 1 cup sugar
- ⅓ cup vegetable oil
- ⅓ cup mango juice
- ⅓ cup milk
- 2⅓ cups flour
- 2 tbsp baking powder
- 1 pinch salt
For the brigadeiros:
- ¼ stick butter
14 oz sweetened condensed milk
½ cup cocoa powder
- cocoa powder to coat the balls
For the mango cream frosting:
- 2 large, ripe mangoes
- 1 tbsp corn starch
- 1⅔ cups mango juice
- 1 cup sweetened condensed milk
1. Preheat the oven to 350°F and prepare the cake batter. Beat the sugar and oil with the eggs until frothy (about 5 minutes). Then add the mango juice, milk, flour, baking powder, and a pinch of salt and mix everything until it comes together into a smooth batter. Pour the batter into a greased 10-inch bundt pan.
2. For the brigadeiros, melt the butter in a pan and then add the sweetened condensed milk and cocoa powder. Heat everything, stirring constantly, until it reaches a creamy consistency, but be careful because the fudge burns quickly. Leave the fudge on a plate to cool, form it into about 12 balls, and roll the fudge balls in cocoa powder until they're completely coated.
3. Push the brigadeiros into the cake batter, transfer the pan to the oven, and bake for 30 minutes. Flip the cake over while it's still warm so that the cake slides out of the pan and then let it cool completely.
4. While the cake is cooling down, you can prepare the mango cream frosting. Peel the mangoes, cut them into small pieces, and add them to a saucepan. Combine the corn starch and mango juice and add the mixture to the mango pieces. Boil down the fruit and stir occasionally so that nothing burns. Add the sweetened condensed milk, puree everything until smooth, and then pour the cream through a sieve. Allow the mango cream frosting to cool completely and then pour it over the cake right before serving. Finally, fill the center with chocolate sprinkles to make the cake look like a sunflower.
This cake is simply stunning, and that tropical mango cream frosting just makes you feel like summer is never going to end. But your options when it comes to frosting aren't limited to mangoes, oh no: you could make strawberry frosting instead, or use any other fruit that screams "summer" to you!
Get the recipe for the Brazilian Carrot Cake featured in the bonus video.