Looking for a new way to enjoy your favorite tropical fruit? Make this easy Mango Cake! This simple and delicious vanilla layer cake with whipped cream frosting is filled with fresh mango puree and topped with even more juicy mango chunks.
I don’t think that there are nearly enough dessert recipes out there that include mangoes, and I’m here to remedy that with this easy mango cake recipe!
Why should berries have all the fun when it comes to layer cake fillings when sweet, juicy, tropical mangoes can help to create a unique cake that is just as good – if not better than – any other fruit-filled cake?
The layers of this cake are not flavored with mango but are instead a light, sweet, and tender vanilla sponge cake. A stabilized whipped cream frosting made with cream cheese is light and airy and the perfect backdrop for fresh mangoes without overpowering them like a buttercream might.
Interested in trying more easy layer cake recipes? My Strawberry Layer Cake is another delicious one featuring fresh fruit.
Easy Fresh Mango Cake
- Made with Fresh, Ripe Mangoes – To choose ripe mangoes, give them a gentle squeeze. A ripe mango will give a little bit, but it shouldn’t be squishy. We will use mango purée as the filling for this light, fruity cake.
- Easy Scratch Cake – Are you normally a boxed cake baker? It’s ok if you are – but I think that this recipe can change your mind about that! Making this cake from scratch is almost as easy as using a box mix and so much more delicious.
- Versatile Recipe – You can use this cake recipe to make any kind of fresh fruit cake that you like! Use the same method to make a layer cake with pineapple, strawberries, or peaches.
Key Ingredients
Here’s what you need to make this fresh mango cake recipe:
- Mangoes: Fresh mangoes are blended with sugar to make the most delicious fresh fruit topping for this cake. You can also use frozen mangoes. Allow them to thaw before using them.
- Cake Flour, Baking Soda, and Baking Powder: These are the main dry ingredients for just about any good cake. Be sure to use both baking soda and powder to get the right amount of lift for this cake recipe.
- Granulated Sugar
- Eggs
- Vanilla Extract
- Butter: Be sure to use unsalted butter, and allow it to soften to room temperature.
- Buttermilk: Adding acidic buttermilk to the cake batter will result in an extra tender cake with a moist crumb.
- Cream Cheese Frosting: The simple frosting for this Mango cake is made with softened cream cheese, heavy whipping cream, and powdered sugar. It’s light, creamy, and a bit tangy.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best mango cake
Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 9-inch (23 cm) round cake pans and set aside while you mix the cake batter.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- Cream the Butter: In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. You can use a stand mixer or an electric mixer for this step. Add the eggs and vanilla and beat again.
- Add Flour: Mix in half of the flour mixture just until combined.
- Add Buttermilk: Then add half of the buttermilk and mix. Follow this with the remaining flour and then the remaining buttermilk.
- Cake Batter: At this point, the batter should be smooth and thick. Avoid overmixing it, and stop as soon as there are no longer any visible bits of flour in the bowl.
- Divide: Divide the cake batter evenly between the three cake pans.
- Bake: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely. Move on to the topping and frosting only after the cake layers are cool and ready to be stacked.
- Make the Mango Cake Filling: Place all but one cup of diced mangoes in a food processor or blender with sugar and blend until smooth.
- Make the Cream Cheese Frosting: Beat the cream cheese and the powdered sugar in the bowl of a stand mixer until smooth using the wire whisk attachment. With the mixer on low, slowly add the cold heavy cream, scraping the sides of the bowl frequently. Slowly increase the speed of the mixer to high, then whip until stiff peaks form.
- Layer the Cake: Place one cake on the serving plate or platter, then pipe along the border of the cake with the frosting. Add half the mango puree to the center, and spread it to meet the piped frosting. Repeat these steps again, then top the cake with the final layer.
- Frost: Frost the sides and top of the cake with the remaining whipped cream frosting. Decorate the top border if desired using a piping bag with a large star tip, then place the reserved mango chunks in the center.
Tip!
Because we’re adding fresh mango chunks to the top of the cake, it’s best to serve this cake shortly after baking it. If you’re baking ahead of time, save the mangoes and add them just before serving.
Recipe Tips
- Avoid Overmixing. An overmixed cake will become tough after baking. Mix the ingredients until just combined.
- Measure Correctly: Learn my best tricks for measuring ingredients for baking! Often, if you’re having trouble with baking recipes, a few changes to the way you’re measuring the ingredients will fix everything.
- Choose the Best Pans: For the most beautiful layer cakes, straight-sided cake tins will give you the best results. These are the 8-inch cake pans I use.
- Check for Doneness: A toothpick is the best tool for the job. If you press a toothpick into the center of the cake and it comes out mostly clean, that means that the cake is ready to come out of the oven.
Storing Tips
Keep this mango layer cake covered and in the refrigerator until you’re ready to serve it. It can be stored this way for up to 3 days.
Recipe FAQs
Can I make this recipe with all-purpose flour?
Cake flour is flour that has a lower protein content than standard flour. It works best for cake recipes because it allows the crumb of the cake to be light and airy. For this reason, I don’t recommend replacing cake flour with AP flour in this recipe.
Can I use frozen mango for cake filling?
Yes! Frozen mangoes work quite well to make the puree that’s spread between these cake layers. I suggest letting them thaw before blending them for a smooth texture. You probably won’t want to put frozen mangoes on top of the cake, though. They won’t look quite as nice.
More Fruity Dessert Recipes
All Desserts→
Let Mangoes have the dessert spotlight with this easy recipe for Mango Cake! Don’t have fresh mangoes right now? Pin this recipe so that you have it ready when you do.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mango Cake
Equipment
Ingredients
Cake:
- 2 ¾ cups (330 g) cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) (225 g) unsalted butter softened to room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 1 cup (240 ml) buttermilk at room temperature
Mango filling/topping:
- 3 large mangoes or 3- 3 ½ cups frozen & thawed cubed mango
- 2 tablespoons sugar
Whipped Cream Cheese Frosting:
- 4 ounces (113 g) cream cheese softened to room temperature
- 1 cup (100 g) powdered sugar
- 2 cups (480 ml) heavy whipping cream cold
Instructions
Cake:
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 9-inch (23 cm) round cake pans and set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat again. Add half the flour mixture, followed by the buttermilk, followed by the remaining flour and mix well.
- Evenly divide the batter between the three prepared pans and smooth the tops using an offset spatula.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Mango Filling:
- Peel and cube the mangoes. Remove 1 heaping cup of mango cubes and reserve for the topping.
- Place the remaining cubed mango into a food processor or blender with the sugar and blend until smooth. Taste and add more sugar if needed. Set aside until needed.
Whipped Cream Cheese Frosting:
- Once the cake is cooled, prepare the frosting (not in advance).
- Beat the cream cheese and the powdered sugar in the bowl of a stand mixer until smooth using the wire whisk attachment.
- With the mixer on low, slowly add the cold heavy cream, scraping the sides of the bowl frequently. Slowly increase the speed of the mixer to high, then whip until stiff peaks form.
Assembly:
- Place one cake on the serving plate or platter, then pipe along the border of the cake with the frosting. Add half the mango puree to the center, and spread it to meet the piped frosting.
- Place the second cake on top, then repeat piping the border and filling with the remaining mango puree.
- Place the final cake on top, then frost the sides and top with the remaining whipped cream frosting. decorate the top border if desired, then place the reserved mango chunks in the center.
Notes:
- Avoid Overmixing. An overmixed cake will become tough after baking. Mix the ingredients until just combined.
- Measure Correctly: Learn my best tricks for measuring ingredients for baking! Often, if you’re having trouble with baking recipes, a few changes to the way you’re measuring the ingredients will fix everything.
- Choose the Best Pans: For the most beautiful layer cakes, straight-sided pans will give you the best results. These are the 8-inch cake pans I use.
- Check for Doneness: A toothpick is the best tool for the job. If you press a toothpick into the center of the cake and it comes out mostly clean, that means that the cake is ready to come out of the oven.
- To Store: Keep covered and in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Penny says
First time trying was EXCELLENT. Our mangos are sweet so I did not add sugar to them. The cake was also so light and interesting. Very tasty. Thank you.
Little Sunny Kitchen says
I’m so glad you liked it! Thank you so much for trying my recipe and leaving a review.