Mango Cake Recipe

This mango cake recipe features a moist and airy sponge layered with fresh mango purée and creamy cream cheese frosting. Perfect for tropical dessert lovers, this easy-to-make cake highlights ripe mango flavor complemented by smooth, rich frosting. Ideal for birthdays, summer parties, or any special occasion, this refreshing mango cake offers a balanced sweetness and vibrant presentation.

Ingredients

For the Easy Sponge Cake:

• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon baking powder

For the Mango Cake Filling and Topping:

• 1 lb fresh mangoes (about 2 medium), peeled and thinly sliced into strips
• 1 lb fresh mangoes (about 2 medium), puréed (about 1½ cups)
• 1 to 4 tablespoons sugar (optional, to taste)

For the Cream Cheese Frosting:

• 16 oz cream cheese (2 packages), softened
• 1 cup unsalted butter (16 tablespoons), softened
• 2½ cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

How to Make the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper (do not grease the sides).
2. Using a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 1 minute until foamy. Gradually add sugar while continuing to beat on high for 8 minutes. The batter will become thick and ribbons will form when you lift the whisk.
3. In a separate bowl, whisk together the flour and baking powder.
4. Sift the flour mixture into the egg batter in three additions, gently folding after each addition just until no flour streaks remain. Be careful not to overmix.
5. Divide the batter evenly between the prepared pans and bake for 23 to 28 minutes, or until the tops are golden and spring back when lightly touched.
6. Run a knife or thin spatula around the edges to loosen the cakes, then invert onto wire racks. Remove parchment paper immediately and allow cakes to cool right side up to room temperature before slicing them in half horizontally.

How to Make the Cream Cheese Frosting:

1. In a clean bowl, beat the softened cream cheese and butter on low speed until combined.
2. Gradually add powdered sugar and vanilla extract.
3. Increase speed to high and beat for 5 to 6 minutes until the frosting is light, fluffy, and spreadable.
4. Set aside 1 cup of frosting in a piping bag fitted with a large open star tip and refrigerate until ready to use.

How to Prepare the Mango:

1. Slice the mangoes by cutting around the large flat seed in the center to get 8 halves.
2. Reserve 4 halves for decoration by thinly slicing them into strips (both long and wide).
3. Dice the remaining 4 halves, scoop out the flesh, and blend until smooth. Taste and add sugar if needed.

How to Assemble the Cake:

1. Place the bottom layer of the cake on your serving plate. Spread ½ cup of mango purée over the surface.
2. Place the second cake layer on top and spread ½ cup of frosting on it, then carefully invert it frosting-side down onto the mango purée layer, so the cream and mango layers touch.
3. Repeat with the remaining layers, alternating between mango purée and frosting.
4. Cover the entire cake with the remaining frosting, smoothing it over the top and sides.
5. Pipe the reserved frosting around the top edge of the cake.
6. Arrange the sliced mango strips in overlapping rings on top of the cake, starting with the longest slices on the outside and working inward. Roll one thin mango strip into a coil and place it in the center for decoration.
7. Serve immediately or refrigerate for 2 hours for easier slicing. The cake keeps well covered in the fridge for up to 3 days.

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Why You’ll Love This Recipe

This mango cake features a light, fluffy sponge paired with fresh mango purée and a smooth cream cheese frosting. It’s a fresh and fruity dessert perfect for warm weather or any celebration.

Tips

• Use ripe, sweet mangoes for the best flavor.
• Make sure eggs are at room temperature for a lighter sponge.
• Be gentle when folding flour into the batter to maintain airiness.
• Refrigerate the cake before slicing to get clean, neat pieces.

Variations and Substitutions

• Substitute cream cheese frosting with whipped cream frosting for a lighter option.
• Use canned mango purée if fresh mangoes are not available.
• Add a splash of lime juice to the mango purée for a tangy twist.
• Try adding shredded coconut between layers for extra texture.

FAQs

Can I make this cake ahead of time?
Yes, you can assemble the cake a day before serving and keep it refrigerated.

How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?
Yes, freeze the cake tightly wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge.

Serving

Serve this mango cake chilled or at room temperature for a refreshing and fruity dessert option.

Suggestions

Pair this cake with a cup of green tea or light herbal tea to balance its sweetness. It also makes a great centerpiece dessert for summer gatherings or birthday celebrations.