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 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.
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 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 more recipes I think you’ll enjoy!
- Mango Mousse Cake – amazing mango mousse cake with jello 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.
- Coconut Mango Macarons – these tropical cookies are the best!
Share it on Pinterest!
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.