Mango Cake recipe – so yummy! Mango season is here and the best time to bake this simple Mango Cake recipe. It is luscious and bursting with fruity mango flavor. When making any dish or dessert made of fruits I try to do it while the fruits are in season.
When I made this mango cake I had 4 Manila mangoes on hand and at the same time I bought more mangoes of different variety which we call Indian mangoes. I chose between the two and end up using the Manila mango. The other one had so much fiber in it.
Memorial Day is around the corner and this is a great dessert to make for family and friends. Definitely a crowd pleaser. It is best to make a large cake since people will surely be back for more.
This time I made the original mango cake recipe. In the past when I make it I only whip ½ of the frosting recipe. I thinly spread the frosting in between cake layers and around it. On top of the cake I use heavy whip cream for a lighter frosting. Don’t get me wrong it is very delicious with the original frosting.
You can find Manila mangoes in most Asian stores. I’ve seen it also in Sprouts. These mangoes are imported from Mexico. I usually rely on the smell of the fruit if it is sweet. Not these mangoes. It doesn’t emit that sweet aroma. It can pass as Manila mangoes but our mangoes called Carabao are more fragrant and sweeter. The Carabao mango was once listed as the sweetest mango in the world by the 1995 edition of the Guinness Book of World Records. When cooking with mangoes I always take advantage when they are in season. Best time to make mango salsa, mango with sago, mango smoothie, mango float and many more.
I originally got this recipe from Natashas Kitchen. She is right, this easy mango cake recipe is a showstopper. Thank you for sharing. It is definitely a keeper. There is another mango cake I want to try baking but right now I am not up to the challenge. It is the Mango Bravo cake from Conti's BakeShop in the Philippines.
This cake doesn’t take long to make but with the picture taking and videoing it took all afternoon. I started late and finished around sunset. Didn’t have time to refrigerate the cake before slicing. I was rushing and went with a not so smooth frosting around the cake. It was 7 pm and the sun was starting to set. I wanted to take pictures outside while it was still bright.
Took a few pictures before slicing the cake and decided not to check it. Just hoping that I have some decent pictures for this post. We were all drooling ready to devour this cake. Hey if I don’t have any decent pics it would be an excuse to make this cake soon. The cake disappeared as soon as I said I am done taking pictures. Luckily I saved two slices just in case I need to take more pictures.
We enjoyed it and I hope you enjoy it too. Thanks again Natasha for the recipe.
How to Make Mango Cake Recipe
Watch my video and I will show you it is easy to make a sponge cake, make the frosting and lastly put together the whole cake. Try it today! You will love it.
Try this Mango Cake Recipe today!
How to Make Sponge Cake
How to Make Frosting & Assemble the Mango Cake
Mango Cake Recipe
Sponge Cake Ingredients:
- 6 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour sifted
- 1/2 tsp baking powder
For the Mango Cake Filling/ Topping:
- 2 medium fresh ripe mangoes peeled and thinly sliced into strips
- 2 medium fresh ripe mangoes peeled and puréed (1 ½ cups)
- 1 to 4 Tbsp sugar if needed
For the Cream Cheese Frosting:
- 16 oz cream cheese 2 packages softened
- 1 cup 16 tablespoons unsalted butter softened
- 2 1/2 cups powdered sugar
- 2 teaspoon vanilla extract
How to Make a Sponge Cake
- Sift flour and add baking powder. Set aside.
- Beat 6 whole eggs.
- Gradually add sugar while beating the eggs.
- With a standalone mixer it takes about 8 to 10 minutes to get the mixture thick and fluffy. It will require more time with a hand mixer.
- Pre heat oven at 350 degrees for 5 minutes while preparing the sponge cake.
- Remove the mixture from the mixer. Fold the sifted flour with the egg mixture until well blended.
- Use a two 9 inch baking pan lined with parchment paper. Do not grease the pan.
- Pour the cake mixture evenly on both baking pans. Level the top of the cake mixture.
- Bake for 22 to 28 minutes. It took 22 minutes to bake in my oven.
- Once you take it out of the oven remove the cake from the baking pan. Run a knife or a spatula between the cake and the pan to loosen it and transfer to a wire rack.
- Peel the parchment paper as soon as possible.
- Let the cake cool completely before cutting in half.
- Note: A great tip from Natasha not to rush the mixing step. The sponge cake will rise depending on the volume of the beaten eggs.
How to Make the Frosting
- Combine and beat cream cheese, unsalted butter, powdered sugar and vanilla.
- Beat for about 5 minutes or until frosting is well blended.
- Transfer 1 cup of frosting in a piping bag. Refrigerate for later use.
- Set aside.
Assemble the Mango Cake
- Peel and thinly slice 2 mangoes for cake topping. Set aside.
- Cut 2 mangoes in halves and scoop out the flesh and puree.
- Get the two sponge cakes and cut evenly in half using a serrated knife.
- Add 2 tablespoons of frosting on the cake board. This will prevent the first cake layer from slipping from the board.
- Take the first cake layer and spread a third of the mango puree evenly. Note: I did not add sugar in the puree since the mango is so sweet already.
- On the second cake layer spread evenly ½ a cup of frosting.
- Place the second cake layer on top of the first cake layer with cream cheese frosting down. Align the cake if needed. Follow the same procedure for all remaining cake layers.
- On the last cake layer spread the cream cheese frosting on top and sides of the cake. Again it is up to you if you want a very smooth top and sides. I went with a not so smooth top and sides.
- Pipe the refrigerated frosting around the edge of the cake. Use whatever frosting tip you have on hand. I use the #32 tip (open star). Decorate however you want it.
- Lay the sliced mangoes around the cake forming to what looks like a flower. Overlap each mango pieces. Use the longer strips for the wider part of the cake. For the center of the cake form the mango slice into a coil.
- Refrigerate for an hour. Enjoy
- Good till up to 3 days refrigerated but you can freeze it too. Thawing the frozen cake came out very delicious too.
- The frosting of this cake is too rich for my taste. You may cut the frosting recipe into half and use heavy whip cream instead for the top. For me the frosting in between cake layers is good enough.
Here's the whip cream recipe:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
- To get the parchment paper round, place the baking pan on top of the parchment paper. With a pencil or pen, draw a circle around the baking pan marking the parchment paper. Cut with scissor.
- It is easier and tastier if you refrigerate the mango cake for an hour.
- I have stored this cake in the freezer and to my surprise it was still delicious.
- When making this cake do the sponge cake first since you have to wait till it cools down before you can do anything with it.