If you love mangos, this light and fluffy mango cake is for you! This simple fruit cake is made with delicate sponge cake, filled with real mango puree and frosted with the most amazing mango frosting. This frosting is a version of my popular ‘Berry Whipped Cream Frosting’ and you will want to eat it by the spoonful! Every bite of this cake just melts in your mouth! Perfect for any occasion or just because!
Watch My Mango Cake Video!
Watch my video recipe for step-by-step instructions for making this amazing mango cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Making the Sponge Cake
This tropical and fruity cake is made using my basic vanilla sponge cake recipe. I’ve used this sponge cake recipe for many of my videos, like this ‘Summer Sangria Cake’. It’s so light and fluffy and it also absorbs liquids well, making it great for the mango filling. Sponge cakes get all their volume from the eggs so it’s very important to get the eggs very fluffy and keep them that way. Here are some tips:
- Whisk the eggs with the sugar and vanilla on high speed for up to 10 minutes, until they are almost white in color and voluminous.
- Add the flour in small increments and fold gently but thoroughly after each addition, keeping the eggs fluffy.
- Always bake sponge cakes in lined but ungreased pans!! This helps keep the sponge cake batter fluffy as it bakes, resulting in a taller cake.
Making the Mango Frosting
You’ll fall in love with this light and creamy frosting from the first bite! My ‘Berry Whipped Cream Frosting’ is made with cream cheese and white chocolate to stabilize the cream. For this mango cake, I’m using mango puree in place of the berry sauce in the original recipe.
- First, cream the cream cheese until no clumps remain, then add in the melted chocolate.
- Stir in the mango puree and then set aside.
- Whisk the chilled heavy cream in a separate bowl until stiff peaks form.
- Add the cream cheese mixture and whisk just until incorporated, about 30 seconds. DO NOT OVERMIX the frosting, as it will cause the frosting to separate. Check out my video recipe for more details.
Assembling the Creamy Mango Cake
Once your sponge cake layers have cooled completely, use a sharp serrated knife to split the layers in half. Spread a few tablespoons of mango puree onto each cake layer, then top with a generous amount of mango frosting and top with the next layer. Repeat the same process for each layer, then frost the top and sides with more frosting. I also garnished the cake with dollops of cream, using Ateco decorating tip #829. Add sliced mango pieces, white chocolate or cookies as garnish, if desired. Keep the cake refrigerated until ready to enjoy!
Enjoyed this tropical fruit cake? Here are some of my other recipes I think you’ll enjoy!
- Mango Swiss Roll Cake – light, fluffy and fruity! The best mango cake with mascarpone frosting and loads of mango!
- Mango Mousse Cake – amazing mango mousse cake with jell-o topping!
- Summer Sangria Cake – one of the top recipes on my website for good reason!
- Peach Zefir Cake – delicate peaches and cream cake with Russian marshmallow.
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Classic Ateco Turntable – a must for every baker!
- 8-inch Fat Daddios Pans – I love this brand for cake pans.
- Jumbo Cake Decorating Tips – this set includes all my favorite piping tips.
- Off-Set Spatulas and Cake Scraper – these tools are a must for making any cake!
- Disposable Pastry Bags – save yourself some time and dishes and use these disposable bags.
Creamy Mango Cake Recipe (video)
For Sponge Cake:
- 8 large eggs
- 1 1/2 cups white granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
For Mango Filling:
- 3 medium mangos
For Mango Frosting:
- 8 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 3/4 cup mango prepared puree
- 2 cups heavy cream, chilled
- 1 cup confectioner’s sugar
- Additional mango slices, cookies or white chocolate, for garnish
- Preheat the oven to 350F/177C and line two or three, 8-inch cake rounds with parchment paper, leaving the sides ungreased. Place the eggs, sugar and vanilla into a stand mixer bowl and whisk on high speed for 8 to 10 minutes, until eggs are very fluffy and almost white in color. In a separate bowl, combine the flour and baking powder. Sift the dry ingredients into the eggs, in small increments or thirds, folding gently but thoroughly after each addition. Keep the eggs as light as possible! Watch my video recipe to see how it’s done.
- Divide the sponge cake batter evenly between the pans. Bake in preheated oven for 22 to 25 minutes, until the tops of the cake layer are a rich, golden color and spring back when tapped lightly. Remove the cakes from the oven and run a knife along the edge of the pan to release the cakes. Allow them to cool in the pans for about 15 to 20 minutes, then invert onto a wire rack to cool completely. Once completely cooled, cut the layers in half, if prepared in two pans. If using three pans, the layers can be kept whole or split in half.
- Next, prepare the mango puree. Peel and chop three large mangos and place them into a food processor or blender. Pulse the fruit until a smooth puree forms. If desired, add a squeeze of lemon juice to the puree to help preserve the color. Set aside 3/4 cup of the puree for the whipped cream frosting.
- For the mango frosting: place the softened cream cheese into a medium mixing bowl and whisk for 1 minute until creamy and smooth. Melt the chocolate chips in the microwave or on the stove top using a double boiler. Add the chocolate to the cheese and mix again for 1 minute. Add in the mango puree and mix again for 1 to 2 minutes, until the mixture is creamy and smooth.
- Into a separate mixing bowl, pour in the chilled heavy cream and add the confectioner’s sugar. Whisk the cream first on low speed for about 1 minute, then turn the speed upt to high and whisk for 3 to 4 minutes, until stiff peaks form. Add the cream cheese and mango mixture and mix again on medium-high speed for 30 seconds, or just until everything is combined. DO NOT OVERMIX at this step, otherwise the frosting will separate. If desired, add a few drops of food coloring.
- To assemble the cake: spread a few tablespoons of the prepared mango puree onto each cake layer, then top with a generous amount of mango frosting and top with the next layer. Repeat the same process for each layer, then frost the top and sides with more frosting. I also garnished the cake with dollops of cream, using Ateco decorating tip #829. Add sliced mango pieces, white chocolate or cookies as garnish, if desired. Watch my video to see how I put it together. Keep the cake refrigerated until ready to enjoy!