Creamy Mango Cake Recipe (video)
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!
Never been a mango fan until this recipe! This is amazing and I loved how easy Tatyanas recipes are to follow ?
This recipe is definitely one to try! 🙂 Enjoy!
Hi, how does the chocolate effect the frosting? Is there a substitute if I want a chocolate free cake?
Hi Bridget! The chocolate helps stabilize the frosting. You can omit the chocolate and add an additional 4 oz cream cheese (12 oz total). Enjoy!
My favorite cake to make!
So glad you enjoy it!! 🙂
This cake looks so good! I’m definitely going to try this during the summer!
Thank you! 🙂 It’s perfect for summer – enjoy!
Mmmm, I was drooling looking at the picture! Definitely making it soon! Thank you for the wonderful recipe!
It’s such a great cake – so light and fluffy and fruity! Enjoy! 🙂
This looks amazing! I need to make this one day this summer for sure!
Yes, for sure! It’s so light and fluffy and delicious! 🙂
Thank you so much for your delicious recipes! I love making your cakes
You’re very welcome, my pleasure! So glad you enjoy my recipes! 🙂
Hi Tatyana! I’ve been craving for cake the whole year and planning to make it tomorrow for my daughter’s birthday as she loves mangoes! i live in Pakistan where we have the most ripe and sweet mangoes ! is it alright to reduce the sugar amount a bit in the cake and the whipped cream frosting? will post pics if i am successful!:)
Hi Amna!! I’m so excited for you to try the cake, I hope you love it! 🙂 Yes, you can reduce the sugar for the cake and cream for a less sweet cake. Happy birthday to your daughter! 🙂
Made this cake twice already. Love that refreshing taste of fresh mango. Wonderful recipe.
Do you think it would work if instead of mango I purée fresh strawberries? (I would assume I would need to run them through a sieve)
Hi. My sister made this cake and it was so delicious. We all loved it and couldn’t get enough. Can I double the recipe and bake the sponge cake in two 13×9 pans?
Hi Veronica! I’m so glad you enjoyed the recipe! 🙂 It’s one of my favorites! Yes, you can absolutely double this recipe for larger pans. Enjoy!
Made this cake four times already! Love it!
That is so amazing!! 🙂 I’m so glad you enjoy the recipe! 🙂 One of my favorites!
I used to 8″ pans, followed the directions, so what went wrong? The cakes overflowed the pans, after 12 minutes they were not even close to set. Help!
Hi Jean! Oh, no! I’m so sorry that happened. How much did you fill each pan? I usually fill mine about half way full. Overfilling the pans will cause the batter to overflow and it will take longer to bake. Hope the recipe turns out better for you next time!
Hi Tatyana! I was planning to make this cake for my mother’s birthday, which is coming up in a couple days. Your sponge cake with mango buttercream looks amazing! I was wondering how many days I could keep the frosting in the fridge for, till it gets spoiled. If I have any leftover cake batter, would I be able to use this recipe for cupcakes? Will there be any moderations I will have to make? Please let me know, I am looking forward to trying this recipe soon!
Hi Tisya! I’m sure your mom would love this cake for her birthday! You can make the frosting the day before, just keep it chilled. You may need to give it another whisk the day of when you’re assembling the cake. You shouldn’t have any cake batter leftover but if you do you can use the cake batter for cupcakes, too! They would bake around 13 to 15 minutes. Hope everyone enjoys the cake!
I would like to make this cake but i haven’t had luck with finding sweet mangoes. Could you suggest if I can use tinned mango puree instead?
Hi Tiya! Yes, tinned mango puree will work perfect here, too! Hope you enjoy the cake!!
Thanks so much for your response! As tinned mango puree is more runny, does it impact the texture of the frosting? I do see from the video that pureed fruit is more thick. TIA
You’re very welcome! Hmm, if it’s a little bit thinner, perhaps you can add a little bit of gelatin to help stabilize the frosting. You can dissolve 1 tablespoon of unflavored gelatin in 2 tablespoons of water and microwave the mixture for about 30 seconds, until it’s hot and dissolved. Add the hot gelatin into the mango puree; don’t wait for it to cool. You’ll want to do this right before adding the mango into the frosting. Enjoy!
Thanks so much! Will try that
I made this cake and it was really easy and delicious.
If u don’t have fresh mango puree, try with the kesar mango pulp from Indian store. Trust me you would love it!!
Thanks for sharing the information!
Hi, can I fridge the cake and assemble the day after?
Hi! Yes, this cake will stand in the refrigerator for a few days. Enjoy!
this one is soooo good tried it many times 👌🏻👌🏻
I’m so glad you’re enjoying this recipe! One of my favorites, too! 🙂
Amazingly good👍! Both my neighbours and my family enjoyed it! Not super sweet but so tasty! Always love to watch your videos!
Thank you so much for watching! I’m glad to hear everyone enjoyed the cake!! 🙂
Looks absolutely stunning! Love the recipe!❤️
i will try this one on my hubbys birthday next month.looks very yummy and i know everybody will love it too🙏♥️😊
It’s the perfect cake for a birthday celebration! Have fun baking! 🙂
Hello Tatyana, I have made this cake and it was very delicious. It was light and fluffy and we enjoyed it very much. I wish I could post a . I have a question though, can I use this recipe as a base for other flavours?
Hi! I’m so glad you enjoyed the recipe! Yes, you can use this recipe for other flavors, too!
Which food coloring do u use doll?
I use concentrated gel food coloring by Americolor, available on Amazon!
i’ll recommend this to my friend.
Thank you! I hope they love the recipe!
supernice. love to follow your food recipe.
I’m so happy you enjoy it! 🙂
Can I make and assemble everything and then freeze for a week? Or maybe just make the cakes and freeze them and then a day before my event, make the frosting and purée and assemble the cake?
I recommend making just the cake layers ahead of time. Make sure to wrap them very well before freezing them. The puree and frosting are best prepared and used the same day. You can make the cake a day ahead of time; just keep it stored in the refrigerator. Enjoy!
I am so lucky discovering this recipe of yours! Im from the Philipppines and known to have sweet mangoes . Tried this recipe yesterday and… It’s more than a WOW!!! They loved it. Thank you😊😊
Awesome! 🙂 I’m so glad you found my recipe and loved it! It’s one of my favorites, too!
I love this recipe and wanted to try it. I followed the recipe exactly. I beat the eggs for 12 minutes as I was using a hand mixer. It’s was fluffy when it went into the oven. However it sank in the middle. What do you think went wrong?
Hi! I’m so sorry to hear that! The cake may have sunk in the middle for a couple of reasons. Next time, try baking the cake layers for 3 to 4 minutes more, to set the cake inside completely. Also, try to increase your oven temperature by 10 degrees. Sometimes, when your oven is not hot enough, this will cause the cake to sink, too. Hope that helps!
With the mango puree instead of using fresh mangoes can they be substiute for frozen mangoes? If so how will it work.
Hi! Yes, frozen mangos will work great, too. Just defrost them first. You’ll need about 1 1/2 cups of mango puree. Enjoy!
Made this with reduced sugar. I love it! The cake is so spongey and goes perfectly with the mango puree and the awesome frosting. I also added some mango cubes. I found the frosting abit too soft though, and may try stabilising it with whipped cream in future. Gonna try more recipes from Tatyana!😊
Hi! I’m so glad you enjoyed the recipe with the reduced sugar! I do love the texture of this cake – one of my favorites! Thank you for taking the time to write a review!
Back to say that I’ve made this cake 3 times now, and I almost think it’s the best cake I’ve made to date (and I’ve baked quite a number as an avid baker). It’s so fresh and fragrant, and the cream is not heavy like regular buttercream. Thank you once again for sharing the recipe 🙂
Hi again! I’m so happy to hear that! It always makes my day to hear back such positive feedback about my recipes!
I made this cake for my son’s birthday, and it was a hit. It was a nice treat for the summer.
That’s so wonderful to hear! I’m so glad you enjoyed it for your son’s birthday! Thank you for taking the time to leave a review!
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Help! I have tried this two times and failed each time. The middle fell in both times and was not cooked. I live in high altitude (5000 feet) and know that adjustments must be made. I reduced the sugar by 2 tablespoons, increased flour by 3.5 tablespoons, increased the temperature to 365 and baked for 24 minutes. It should be noted that I did not allow the eggs to come to room temperature, if that makes any difference. The cake is cooked around the edges and nearly raw in the middle, and I use the exact same size pans as shown in the video. I was thinking about either increasing the temperature or the baking time, or both. Do have any suggestions on how I can fix this? Thank you.
Hi Randy! I’m so sorry you’re having difficulty with the recipe! The temperature of the eggs is probably not the issue. However, they do need to be extra fluffy and cold eggs just take longer to whisk. I would recommend increasing your oven temperature by about 10 degrees F. This will help set the batter faster so it doesn’t fall. Increase the baking time until the sponge cake is completely set in the middle. It should spring back when tapped in the middle lightly. Are you perhaps using dark pans that have a non-stick coating? Those sometimes will bake faster around the edges.
Hi, thank you for the lovely recipe! What food coloring color do you suggest to get to that color?
My pleasure! I’m so glad you enjoyed it! I recommend using concentrated gel food coloring. You can do a few drops of yellow and red, or orange.
Made this cake and even though it was late at night the family tried it and loved it…wish I could share the picture of it..very delicious…thanks for sharing this recipe Tatyana!
Hi Jennifer! That’s so wonderful to hear! I’m so happy you and your family loved the cake!
This is the best cake I ever made. So delicious! I recommend this cake. I made it for my daughter’s Birthday and everyone loved it. 5 Stars ⭐️
That’s so wonderful to hear! I’m very happy the cake was a hit with everyone! Thank you for leaving a review!