This delicious Mango Cake is layered with vanilla cake, mango puree and cream cheese frosting. The cake is topped with fresh mango for even more flavor.
While this cake recipe looks stunning, the easy step by step instructions are simple to follow. Anyone can make this Asian inspired cake with so much mango flavor. It has 3 delicious layers with sweet mango puree that makes each bite indulgent.
If you have leftover mango, try making Mango Popsicles. The flavor of mango is so sweet and delicious.
Table of contents
Why We Love This Recipe
This cake is bursting with fresh mango in every single bite. The mango puree soaks into the cake layers and the sweetness of the cream cheese frosting make it even better.
Once you cut into the cake, the gorgeous layers are on display and looks so pretty. The moist cake combines with all the fresh ingredients and makes it so decadent.
Ingredients
Cake
- Cake Flour. This makes the cake really tender and soft. You can learn How to Make Cake Flour if you don’t want to buy it.
- Baking soda. Choose one of the Best Baking Soda Substitutes if you don’t have baking soda.
- Butter. Always use real butter and it should be softened at room temperature. Butter gives the cake a richer texture than vegetable oil.
- Eggs. Large eggs at room temperature.
- Vanilla extract. Pure vanilla extract is best.
- Buttermilk. Makes the cake moist and the perfect amount of tang. I don’t suggest substituting for regular milk. If you don’t want to buy buttermilk, you can make Buttermilk.
Filling and Topping
- Mangos. Make sure they are ripe.
- Granulated Sugar. The amount of sugar needed will depend on the sweetness of the mangoes.
Cream Cheese Frosting
- Cream Cheese. Full fat, brick style cream cheese.
- Unsalted Butter. Make sure to use unsalted butter and allow to soften.
- Powdered Sugar. Sift the powdered sugar to remove lumps.
- Vanilla extract. Pure vanilla extract is best.
Get the complete list of ingredients at the bottom.
Variations
- Frosting. You can also use Whipped Cream Frosting Recipe.
- Filling. You can add lemon juice to the mango puree for the filling if desired.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then grease and flour two 8″ round pans. Make sure to get all of the nooks and crannies. I don’t suggest using 9-inch pans because the cakes will be thinner and difficult to slice in half.
Step 2. Next, mix together the cake flour, baking powder, baking soda and salt in a mixing bowl. Set aside for later.
Step 3. Get out a separate bowl. Beat the butter and sugar together until fluffy with a handheld mixer or stand mixer.
Step 4. Add the eggs and vanilla and mix until combined.
Step 5. Next, alternate between adding the flour mixture with the buttermilk.
Step 6. Stir until combined but do not overmix.
Step 7. Spread the batter evenly into the 2 prepared round cake pans. The batter will be thick. You may need to use a spatula to spread it out, so the top is even. Gently tap the pans on the countertop to even out the batter and remove any air bubbles.
Step 8. The cakes need to bake for 20-25 minutes in a preheated oven. A toothpick inserted into the center of the cakes should come out clean.
Step 9. Let the cakes cool for 5 minutes in the pan. Then carefully remove and place on a wire rack to cool completely. I like to run a knife around the edges of the cake pan and then invert the cake.
Step 10. Let the cake cool and then cut each cake into 2 layers horizontally.
Step 11. Puree the mango. Place 2 of the mangoes in a blender or food processor until smooth. Add sugar according to taste. Start by adding 1 Tablespoon of sugar and blend together.
Step 12. Increase the amount of sugar as needed and blend until smooth.
Step 13. Make the frosting. I like to use the bowl of a stand mixer but any electric mixer is fine. Combine the cream cheese, butter, vanilla extract and 1 ¼ cups powdered sugar. Beat on low using a whisk attachment and increase the speed to high once well combined.
Step 14. Then add the remaining powdered sugar to the bowl. Mix on low until just combined. Then increase the speed to high and mix for 4-5 minutes. Scrape down the bowl to make sure everything is combined. The frosting should be light and fluffy.
Step 15. Start assembling the cake. Place the first cake layer on a cake stand or platter.
Step 16. Next, top the cake with frosting.
Step 17. Then add the mango filling.
Step 18. Repeat this process until all the layers have frosting and puree except the top layer. Then frost the sides and top of the cake.
Step 19. Finally, use a piping bag with a star tip and add the remaining frosting to the bag. Pipe around the outer top border of the cake.
Step 20. Dice the remaining 2 mangoes into small cubes.
Step 21. Place the fruit on top of the cake inside the frosting border. Refrigerate until you are ready to slice and enjoy. It is also delicious served with No Churn Vanilla Ice Cream.
Storage
Store in the fridge up to 3 days inside an airtight container. I recommend waiting to add the fresh mango on top until serving if making this ahead of time.
Pro Tips
- Let the cake cool. Allow the cakes to cool completely before cutting in half or they will crumble.
- Adjust the sugar in the puree. The amount of sugar needed for the mango puree will depend on how sweet your mangoes are. Gradually add the sugar so you don’t use too much and make sure to taste test the mixture before adding more sugar.
- Don’t over mix. Stir the cake batter until just combined and don’t overmix or the cake will be dense.
- Coat the pans. Be careful that you thoroughly coat the cake pans so the cake is easy to remove. You can also use parchment paper to line the pans.
Frequently Asked Questions
This cake is intended to be light and more of a sponge cake. Cake flour helps to achieve this texture due to lower protein content. I do not recommend using all-purpose flour.
You can use frozen mango to make the puree. However, fresh mango is recommended on top of the cake.
More Delicious Layer Cake Recipes
Make this light and delicious Mango Cake Recipe. Please leave a comment and let me know what you think.
Mango Cake
Ingredients
For the Cake:
- 2 ยผ cups cake flour
- 1 ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 2 cups butter softened
- 1 ยฝ cups granulated sugar
- 2 large eggs
- 2 ยฝ teaspoon vanilla extract
- ยพ cup buttermilk
For the Filling and Topping:
- 4 Mangos
- 1-3 Tablespoons Granulated Sugar
For the Cream Cheese Frosting:
- 16 oz Cream Cheese softened
- 1 Cup Unsalted Butter softened
- 3 ยผ cup Powdered Sugar
- 2 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Grease and flour two 8โณ round pans.
- Combine the cake flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
- In a separate bowl, beat the butter and sugar together until fluffy with a hand held mixer or stand up mixer.
- Once combined, add the eggs and vanilla and mix until combined. Next, alternate between adding the flour mixture with the buttermilk until combined.
- Pour the batter evenly into the 2 prepared cake pans. The batter will be thick. You may need to use a spatula to spread it out, so the top is even. Gently tap the pans on the countertop to even out the batter and remove any air bubbles.
- Bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool for 5 minutes in the pan. Then carefully remove and place on a wire rack to cool completely.
- Once the cake is completely cool, cut each cake into 2 layers horizontally.
For the Filling:
- Puree 2 of the mangoes in a blender or food processor until smooth.
- Adjust the sugar to taste depending on the sweetness of your mangoes. Start by adding 1 Tablespoon of sugar to the blender and food processor until combined. Then continue to add more sugar as needed to your preference. Set aside.
For the Cream Cheese Frosting:
- Combine the cream cheese, butter, vanilla extract and 1 ยผ cups powdered sugar. Beat on low and increase the speed to high once well combined.
- Add the remaining 2 cups of powdered sugar to the bowl. Mix on low speed until just combined. Then increase the speed to high and mix for 4-5 minutes. Scrape down the bowl to make sure everything is combined. The frosting should be light and fluffy.
Assemble:
- Put the first cake layer on a cake stand or platter.
- Top the cake with frosting and then mango filling.
- Repeat this process until all the layers have frosting and puree except the top layer.
- Frost the sides and top of the cake with frosting.
- Use a piping bag with a star tip and add the remaining frosting to the bag.
- Pipe around the outer top border of the cake.
- Use the remaining 2 mangoes and dice them into small cubes. Place on top of the cake inside the frosting border.
- Refrigerate until you are ready to slice, serve and enjoy!
Really easy to make even with the different steps. It turned out great and the fresh mango on top makes it even better.
Would the nutritional info be for 1 slice, and how many slices does 1cake make?
The nutritional information is for 1 slice of the cake and the entire cake makes approximately 10 slices. I hope you enjoy the recipe!