Mango Cake Recipe

Mango Cake Recipe is a refreshing dessert that combines the tropical sweetness of ripe mangoes with layers of tender sponge cake and creamy frosting. Perfect for birthdays, summer gatherings, or any special occasion, this recipe is easy to follow and guarantees a crowd-pleasing treat.

Mango Cake Recipe Servings

Serves 10-12 people.

Estimated Cost

Approximately $15-$20 USD, depending on mango prices.

Prep Time

45 minutes

Courses

Dessert

Cuisine

Tropical

Equipment

• Three 9-inch round cake pans
• Mixing bowls (medium and large)
• Stand or hand mixer
• Wire whisk attachment
• Spatula
• Food processor or blender
• Offset spatula or cake scraper

Ingredients

For the Cake:

• 2 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Mango Filling:

• 3 ripe mangoes (peeled and cubed)
• ¼ cup granulated sugar

For the Frosting:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy cream (cold)

Instructions

Preparing the Cake:

1. Preheat your oven to 350°F (180°C). Grease and flour three 9-inch round cake pans and set aside.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy using an electric mixer. Add eggs one at a time, followed by vanilla extract. Mix well.
4. Gradually add half of the dry ingredients to the butter mixture, then half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until just combined. Avoid overmixing.
5. Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 5 minutes before transferring to wire racks to cool completely.

Mango Filling:

1. Reserve one cup of diced mango for topping. Place the remaining mango cubes in a food processor or blender with sugar and blend until smooth. Adjust sweetness as needed. Set aside.

Whipped Cream Cheese Frosting:

1. Beat cream cheese and powdered sugar in a mixing bowl until smooth using a wire whisk attachment. Gradually add cold heavy cream while mixing on low speed, then increase to high speed until stiff peaks form.

Assembly:

1. Place one cake layer on a serving plate or platter and pipe frosting along its border using a piping bag with a star tip. Spread half of the mango puree in the center, smoothing it out to meet the piped border. Repeat with the second layer and remaining puree. Top with the final layer of cake.
2. Frost the sides and top of the cake with whipped cream frosting, smoothing it out evenly using an offset spatula or scraper. Decorate with reserved mango chunks in the center or along edges if desired.

Calories per Serving

Approximately 450 kcal per slice (based on standard serving size).

Recipe Notes

• Ensure mangoes are ripe for maximum flavor; they should yield slightly when gently squeezed but not feel squishy.
• Chill frosting before use for easier application.
• For added flair, garnish with fresh mint leaves or edible flowers alongside mango chunks.