layer Mango White Chocolate Cake:

three-layer Mango White Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 3/4 teaspoon of salt. Set aside.

3. In a large mixing bowl, cream together 3/4 cup of unsalted butter and 1 and 1/2 cups of granulated sugar until light and fluffy. Beat in 3 large eggs, one at a time, then stir in 1 and 1/2 teaspoons of vanilla extract.

4. Gradually mix in the dry ingredients and 3/4 cup of whole milk to the butter mixture, alternating between the two, starting and ending with the dry ingredients.

5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. For the filling, in a saucepan over medium heat, combine the diced mangoes from 3 mangoes, 1/3 cup of granulated sugar, and 1 and 1/2 tablespoons of fresh lemon juice. Cook until the mangoes are tender and the mixture has thickened. Set aside to cool completely.

7. For the frosting, melt 1 and 1/2 cups of white chocolate chips with 3/4 cup of heavy cream in a double boiler, then let it cool to room temperature. In a separate bowl, cream 1 and 1/2 cups of unsalted butter until smooth, then gradually beat in 4 and 1/2 cups of powdered sugar until the mixture is fluffy. Stir in the cooled chocolate mixture and 1 and 1/2 teaspoons of vanilla extract until well combined.

8. Assemble the cake by placing one layer on a serving plate, spread with one-third of the mango filling, then top with the second cake layer. Repeat with the remaining layers, spreading one-third of the mango filling between each layer.

9. Frost the top and sides of the cake with the white chocolate frosting.

10. Garnish with additional mango pieces or white chocolate shavings if desired.