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Mango Cake Recipe (VIDEO)

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

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This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 9 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.

This mango cake is a close relative of our wildly popular strawberry cake. The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will get plenty of compliments!

Watch How to Make this Mango Cake Recipe:

Mango is the real star of this cake so make sure to pick some good, sweet ripe ones (see video tutorial on selecting the perfect mango below). Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake.

We just love mangos in our family and thankfully they are available year-round to satisfy the craving when it hits!

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Ingredients for Sponge Cake:

6 large eggs, room temp
1 cup (210 grams) granulated sugar
1 cup (130 grams) all-purpose flour *measured correctly
1/2 tsp baking powder

Three bowls and six eggs on the table, ingredients for a mango cake

Mango Cake Filling/ Topping:

1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips
1 lb or 2 medium fresh mangos (1 1/2 cups puréed )
1 to 4 Tbsp sugar, if needed

Ingredients for Cream Cheese Frosting:

16 oz cream cheese (2 packages), softened
1 cup (16 Tbsp) unsalted butter, softened
2 1/2 cups powdered sugar
2 tsp vanilla extract

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

How to Make the Sponge Cake (Click for Video Tutorial):

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).

1. In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.

Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If you’re new to sponge cakes, watch our video tutorial first.

Four photos of mixing bowls with batter for mango cake

2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Sift flour into batter 1/3 at a time, folding between each addition. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked slightly.

Four photos of cake batter for a mango cake being poured into cake pans

3. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away. Place cakes right side up and cool to room temperature before cutting in half.

Two photos one of sponge in a cake pan and one of the sponge cut in half

How to Make the Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

Four photos two of cream being mixed in a bowl and two of a piping bag being filled

How to Cut a Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Cut a Mango, How to Remove a Mango Seed, How to Slice a Mango, Mango Cake, Mango Recipes

Watch how to pick a good mango:

A ripe mango is determined more by how it feels than how it looks. It can look completely green and be ripe. It should give a little when you push on the outsides similar to how an avocado would feel when it is ripe. It should not be bruised or feel squishy.

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

2. Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long, thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Tips for a Tastier Mango Cake:

Be sure to taste your mangos and mango filling. Sometimes you may end up with a bland mango (or even a bad mango). If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice.

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Layer after layer of mangos and cream. It doesn’t get much better than this mango cake!

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

Mango Cake Recipe (VIDEO)

4.83 from 79 votes
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
This mango cake is bursting with fresh mango flavor. It is layer after layer of mangos and cream. It doesn't get any better than this and the entire cake only has 9 ingredients!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $13-$16
Keyword: mango cake
Cuisine: American
Course: Dessert
Calories: 547 kcal
Servings: 12 slices of cake

Ingredients

For the Easy Sponge Cake:

For the Mango Cake Filling/ Topping:

  • 1 lb fresh mangos (2 medium) peeled and thinly sliced into strips
  • 1 lb fresh mangos (2 medium) 1 1/2 cups puréed
  • 1 to 4 Tbsp sugar if needed

For the Cream Cheese Frosting:

Instructions

How to Make the Sponge Cake (Click for Video Tutorial):

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9" cake pans with parchment (do not grease).

  1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
  2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
  3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
  4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

  1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

  1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
  2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

Recipe Notes

*Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If you're new to sponge cakes, watch
our video tutorial first

Nutrition Facts
Mango Cake Recipe (VIDEO)
Amount Per Serving
Calories 547 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 164mg55%
Sodium 157mg7%
Potassium 246mg7%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 54g60%
Protein 7g14%
Vitamin A 1917IU38%
Vitamin C 28mg34%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

This mango cake is bursting with fresh mango flavor! An impressive, show-stopping mango cake recipe with only 9 ingredients. It is surprisingly simple. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christina
    April 20, 2021

    Hello! I am so excited to make this, but was wondering if they turn out just as well as cupcakes? Thank you!

    Reply

    • Natasha's Kitchen
      April 20, 2021

      Hi Christina, I honestly haven’t tried making this recipe as cupcakes to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Gary
    April 13, 2021

    Will the mangos on top turn color by the second or 3rd day

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Gary, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.

      Reply

  • Andra
    April 13, 2021

    Hello! The recipe is great. I want to try it. Can you please in grams also write it. Thanks!

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Andra, you can convert it to grams just click Jump to recipe, then click Metric to convert it.

      Reply

  • Vern
    March 30, 2021

    Should i still bake it in 350F even if I will halve the recipe? Also how many minutes should I set it?

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Vern, yes, that will not change. Cook time should not change by much but I would watch it closer to the end. Depending on your pan size.

      Reply

  • Bri
    March 29, 2021

    Hi Natasha!

    I only have a 9.5” springform pan here. Would that be okay?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, I think that will work too. If you give that a try, please share with us how it goes.

      Reply

  • Bri
    March 28, 2021

    Hi Natasha!

    I only have 9” springform pan here. Would that be okay if I use that pan?

    Reply

    • Bri
      March 28, 2021

      oh, it is a 9.5” springform pan*

      Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, that would work.

      Reply

  • Bri
    March 25, 2021

    Hi, Natasha!

    I will be making this cake for my fiancé next week. However, my oven is too small to bake two cakes at the same time. I’ve read the comments and I’ve seen that
    1.) when I use only one round pan, it will not be as fluffy and tall and;
    2.) i should bake the batter mixture right away or it will affect the cake

    Therefore I thought that maybe I could divide the ingredients for the sponge cake and make two sets of the batter mixture so that the batter will not sit for too long? What do you think?

    Thank you for sharing this recipe, btw! I am confident that my fiance will love this since he’s a fan of mangoes 😊

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Bri, I bet halving this recipe could work! I hope you love this recipe!

      Reply

      • Bri
        March 25, 2021

        Hi again, Natasha!

        About the baking powder. How can I accurately halve it since it is 1/2 tsp?

        Reply

        • Natashas Kitchen
          March 25, 2021

          Hi Bri, I would measure it to 1/4 tsp.

          Reply

          • Bri
            March 29, 2021

            Can I use a 9” springform pan given that I will still halve the recipe?

          • Natashas Kitchen
            March 29, 2021

            Hi Bri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

  • Manjinder Cheema
    March 15, 2021

    Thanks for sharing your recipe. Very nice You’re great 👍 Sister Ji

    Reply

    • Natasha's Kitchen
      March 15, 2021

      You’re very welcome.

      Reply

  • Taku Tawamba
    March 13, 2021

    Hey Natasha, great recipe! I was just wondering what your opinion on adding banana was? And if you would recommend it, in what way do you think would be most suitable for the banana?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Taku, I’m so glad you enjoyed this recipe. I have not tried this with a banana to advise. If you happen to experiment, I would love to know how you like it.

      Reply

  • Tiffany
    February 27, 2021

    This recipe is amazing. I wasn’t sure how the cream cheese frosting would taste with mango but it was perfect. I love your recipe for cream cheese frosting. It’s delicious and not overly sweet. The cake turned out beautiful and delicious. Thank you for this recipe!!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Tiffany, I’m glad you enjoyed it! Thanks for your wonderful review.

      Reply

  • Neko
    February 20, 2021

    natasha, im planning to make this for my brother’s birthday which is tomorrow, but i have a 8-inch mold, so how should i modify the recipe? (im bad at maths :P)

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Neko, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.

      Reply

  • Shenaaz Mistry
    February 15, 2021

    Hello, I love the recipe..sounds easy but I have a 8 inch mold instead of 9 inch mold…do I use same measurements and how long do I have to bake it…

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Shenaaz, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.

      Reply

      • Shenaaz Mistry
        February 16, 2021

        Thanks for your reply Natasha. I will be trying this recipe this weekend for my friends birthday party. Will let you know how it went. I have already tried your Tiramasu recipe…it was a hit. Thanks.

        Reply

        • Natasha's Kitchen
          February 17, 2021

          Sounds great! I would love to hear your feedback, I hope this becomes a hit.

          Reply

          • Shenaaz Mistry
            February 20, 2021

            OMG! I did it. I made the cake….& I can’t believe it. I made it in 8inch pan and it took 23 minutes to bake. I wish I could share photos but I don’t have facebook, instagram nor twitter accounts. It was a Super hit. Thanks Natasha.
            One thing I learnt is that I should bake cake a day ahead & and store in fridge..and frost the next day…as it would be much easier to slice the cake in half and frost it…

          • Natashas Kitchen
            February 20, 2021

            Thank you for sharing that with me, Shenaaz! I’m glad you enjoyed this recipe.

  • sammy
    February 11, 2021

    Hi Natasha, if I grease the sides of the pan, will it affect the way the cake bakes? Also, can I bake this in 2 eight inch pans? Thank you!

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Sammy, please see this note in the recipe “Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).” It will impact the cake.

      Reply

  • Patty
    February 1, 2021

    How do you make the mango puree?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hello Patty, I recommend watching the video and checking out the recipe again as it’s all indicated in there. I hope you love the recipe!

      Reply

  • Yuliana
    January 18, 2021

    I made the cake following the recipe to the letter and it turned out divine. Next day it’s even better as the sponge absorb the mango juices and it’s so moist. The combination of flavours is amazing, it’s now in my top cake recipes and can’t wait to make it again. Wonderful summer cake, thank you Natasha!

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Yuliana!

      Reply

  • Jane
    November 23, 2020

    Hiya. This looks great – I’m hoping to make it but wanted to make it 2 layers of sponge only (so it looks like a Victoria sponge) without the icing on the outside.. so 2 sponges with the cream/mango in between them, then the mango slices on top – would that work? Thanks!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Jane, I bet that could work! If you experiment, I would love to know how you like that!

      Reply

  • Kristina Denton
    November 12, 2020

    I am in love with this recipe. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Do you happen to know the ingredients for a smaller version like this?

    Reply

    • Natashas Kitchen
      November 12, 2020

      Hi Kristina, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.

      Reply

  • marie chou lacandula
    November 12, 2020

    hello natasha,
    im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hi Marie, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.

      Reply

      • Kristina Denton
        November 12, 2020

        I have found that if you press the plastic wrap directly onto the fruit (whatever type of fruit you put atop a cake) and gently push all the air out, it’s perfect the next day!

        Reply

        • Natasha's Kitchen
          November 12, 2020

          Nice one, thanks for sharing that with us, Kristina!

          Reply

  • Karen
    October 8, 2020

    Hi Natasha! Can I use tinned mango for this? Thank you

    Reply

    • Natasha
      October 8, 2020

      Hi Karen, that should still work. It may be a little more difficult to make the slices for the top since canned will be softer but for the filling it should work fine.

      Reply

      • Karen
        October 8, 2020

        Thank you!

        Reply

  • Lam
    September 28, 2020

    Hi Natasha, I baked this cake thrice and all the cakes were coarse in texture. Any idea how can I achieve a fine texture cake? Thanks.

    Reply

    • Natasha
      September 29, 2020

      Hi Lam, I would highly recommend reviewing our sponge cake video recipe with the troubleshooting tips and watching the video to see where things may have gone wrong. The most common issue is under beating the eggs and sugar in the cake base.

      Reply

  • Menna Adel
    September 25, 2020

    hello, i intend to try this recipe today but i have a question. watching many videos for making cakes, lot of the recipes include spraying sugared liquid( that i dont know what is its components yet ) so that the cake is sugared and moisturized enough. what do u think of that ?

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Menna, Are you referring to a simple syrup mixture? This cake has mango puree in the cake, there is no syrup necessary at all in the cake. The puree moistens the layers perfectly. I hope you love it!

      Reply

  • Irene
    September 4, 2020

    Hi Natasha,

    If I am making this 1 day in advance, is it best to make the sponge and then wait until day of to layer & frost or is it best to make the sponge, layer with filling and then wait to frost/top on the day of?

    Reply

    • Natasha
      September 5, 2020

      Hi Irene, for the freshest mango portion, I would make the sponge a day ahead then assemble and frost the day you are serving it.

      Reply

  • Joanne Trese
    August 31, 2020

    I made this cake three times this summer already. It’s my family’s new favorite and my 70+ years old neighbor told me it was THE BEST cake he’s ever had. It gets a lot of “Oooh”s and “Aaaah”s. Thanks for another great recipe!

    Reply

    • Natashas Kitchen
      August 31, 2020

      Wow! That’s just awesome! Thank you so much for sharing that awesome review with me!

      Reply

  • Denise A.
    August 25, 2020

    Hi Natasha,
    Have you or anyone else tried this recipe but gluten-free? If so, do you have any tips? For example, how the conversion would work?

    Thanks in advance!

    Reply

    • Natasha
      August 26, 2020

      Hi Denise, I haven’t tested it, but several of my readers have reported making the cake base with a gluten-free flour with good results.

      Reply

  • Mary
    August 21, 2020

    why does my sponge cake collapse?

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Mary, there could be many reasons why but without being there it is hard to say. With the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out that long. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Have you seen our post on measuring? That may be helpful in this case.

      Reply

      • Mary
        August 25, 2020

        Thanks for your reply. I’ll have a go at it again and I hope to get better results.

        Reply

        • Natashas Kitchen
          August 25, 2020

          I look forward to your feedback Mary!

          Reply

  • Judee
    August 19, 2020

    My mangoes dried up and got discolored after putting them on the cake then chilling the cake in the fridge overnight. How do you avoid this if you need to prepare the cake in advance? Thanks!

    Reply

    • Natashas Kitchen
      August 19, 2020

      Hi Judee, The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.

      Reply

  • Bimadi
    August 18, 2020

    Hey Natasha, just wanting to ask if I can bake such layer cakes in a one pan and then layer the cake. I don’t have space in my oven to put few baking pans at the same time. Please let me know..

    Reply

    • Natasha
      August 20, 2020

      Hi Bimadi, I have found that the cake rises more evenly if you bake in 2 separate pans but I have done it in a single springform pan with other cakes in the past and it bakes for 30 minutes.

      Reply

      • Hoffman
        September 10, 2020

        How many cups of batter per pan is used? Thanks!

        Reply

        • Natasha
          September 10, 2020

          Hi, I honestly haven’t measured the batter that way so I don’t know.

          Reply

  • Food Session
    August 16, 2020

    Hye! Natasha’s Kitchen lovely post i would like to
    share this post because its very helpful
    Keep it up & please dont stop posting .
    Thanks for share such kind of
    nice information with us .

    Reply

    • Natasha's Kitchen
      August 16, 2020

      You’re welcome and that would be awesome!

      Reply

  • Natalia
    July 26, 2020

    It would be great to have all ingredients in grams. 1 cup of butter, it is not clear how much is it. And oz, it is clear just for Americans.

    Reply

  • Aathu
    July 17, 2020

    Loved it…. When dat mango puree and cream cheese filing hits d mouth its magic…. Thanks for sharing

    Reply

    • Natasha's Kitchen
      July 17, 2020

      Super! Thank you for sharing your experience with us, we appreciate it.

      Reply

  • Wassila
    July 13, 2020

    What a fantastic cake, i made it this week-end and ohh my god ! It was absolutly delicious! Thanks a lot Natasha ! I make many of your receipes and it’s a big succes 😋😍

    Reply

    • Natasha's Kitchen
      July 13, 2020

      So great to hear that you loved my recipes! Thank you so much for your great feedback.

      Reply

  • Lavinia
    July 3, 2020

    Hi, Natasha. Do you have any idea regarding the use of ladyfingers instead of the sponge cake for this recipe? I would use ladyfingers dipped in the mango piuree. Thank you so much in advance!

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Lavinia, I have not tested this with ladyfingers to advise. If you do happen to experiment please let me know how you like that.

      Reply

  • Joanne
    July 2, 2020

    Hi Natasha! I’ve been wanting to make this cake for a while and finally I made it today. I followed the recipe exactly and it came out great! My family and friends were so impressed with how beautiful the cake was and they loved the taste. It wasn’t overly sweet and packed with fresh mango taste! I had extra mango puree so I used it to plate the cake. My daughter told me this is her new favorite cake which made my day. Thanks for sharing great recipes on your site!

    Reply

    • Natasha's Kitchen
      July 2, 2020

      Wow that made me smile! Thanks for sharing that with us, Joanne. It’s very inspiring for us, we appreciate it.

      Reply

  • Lana
    June 24, 2020

    Very tasty, and the frosting is amazing, the best one yet. Thanks again Natasha

    Reply

    • Natashas Kitchen
      June 24, 2020

      I’m so happy you enjoyed that Lana!

      Reply

  • Paulette
    June 23, 2020

    Hi, Natasha. Would heavy cream be a good substitute for cream cheese in the frosting? Has any1 tried it for this recipe? Thanks very much.

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Paulette, I’ve looked through the comments and I don’t see that anyone has made that substitution to advise. If you do experiment, I would love to know how you like that.

      Reply

      • Paulette
        June 24, 2020

        Thanks for your prompt reply, Natasha. And thanks for this mango recipe. A keeper! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Oh so delectable! Tasted like ice cream! I used Chaunsa & Sindhri mangoes – so sweet already that there was no use to add sugar. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! This recipe works for two 8 x 2 inch springform pans. More power to your online presence!

        Reply

      • Paulette
        June 24, 2020

        Thanks for your prompt reply, Natasha. And thanks for this mango recipe. A keeper! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Oh so delectable! Tasted like ice cream! I used Chaunsa & Sindhri mangoes – so sweet already that there was no use to add sugar. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! This recipe works for two 8 x 2 inch springform pans. More power to your online presence!

        Reply

  • Paulette
    June 23, 2020

    Hi Would heavy cream beaulette used instead of cream cheese in the frosting? Has any1 tried it for this recipe? Thanks very much.

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Paulette, I haven’t tested that to advise. If you experiment please let me know how you like that.

      Reply

  • Delia Coy
    June 22, 2020

    I have been wanting to make this cake for a while and I finally did for Father’s Day. It looked beautiful. Unfortunately my husband did not care for it much and neither did I. The cake had the texture of white cornbread. I know it was sponge cake but if ever make again, I will use a different type cake.

    Reply

    • Natashas Kitchen
      June 22, 2020

      Thank you for sharing that feedback with us Delia. This should be light and fluid. I recommend checking out our post on measuring to make sure you measured your dry ingredients accurately.

      Reply

  • Areejtaqi
    June 22, 2020

    Hi Natasha do you recommend which mangoes are best for this recipe?

    Reply

  • Anebolyn (May) De La Mare Norris
    June 22, 2020

    Thank you so much for this recipe Natasha. Looks very scrumptious.

    Reply

    • Natashas Kitchen
      June 22, 2020

      I’m so glad you enjoyed that! Thank you for that great review!

      Reply

  • Simi
    June 21, 2020

    Thank you so much for the wonderful recipe! Baked this for Father’s Day today and it turned out beautiful and super delicious!❤️

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Yay so great to hear that. You are very welcome and thank you so much for your excellent review!

      Reply

  • Mike Sizensky
    June 20, 2020

    Hi Natasha,

    I’ve made this cake twice and has been a big hit. I would like to try this cake with peaches. Have you tried this before? Any modifications to adapt to using this type of fruit?

    Thanks,
    Mike

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Hello Mike, so great to hear that. I have not tried using peaches yet but I imagine that should work too. Please share with us how it goes if you do an experiment!

      Reply

      • Mike Sizensky
        June 21, 2020

        Well I tried with the peaches and they were hard with no flavor (after a week of ripening them) so I made your strawberry cake instead! Another big hit! Thanks!

        Reply

        • Natasha's Kitchen
          June 22, 2020

          Oh so sorry to hear that the peaches didn’t work. But glad to know that the strawberry cake was awesome!

          Reply

  • Rodalyn Villon Calimutan
    June 17, 2020

    Hi Natasha! I have always wanting to try making these but it looks intimidating until now that I finally did it and it’s really super easy following your step by step procedures. I wanted to share a picture but it won’t let me. Anyway thanks for this great recipe! I will try it with other fruits next time. The sponge cake is awesome! My newest favourite go-to recipe.

    Reply

    • Natashas Kitchen
      June 17, 2020

      That’s so great! Thank you for sharing that wonderful feedback with us Rodalyn!

      Reply

    • Natasha's Kitchen
      June 17, 2020

      So great to hear that and I’m glad that you decided to give this recipe a try!

      Reply

  • Charmaine
    June 2, 2020

    Hi Natasha! I tried this today but my sponger cake was a little hard, almost bread texture. I baked it at 28 minutes on 350 F. I don’t what should I adjust next time. Thanks.

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Charmaine, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. I also recommend checking this post on measuring to make sure too much flour wasn’t used.

      Reply

  • Mahima Bhatia
    June 1, 2020

    Hi Natasha!
    I love love love your recipes!! Was going to try this today and was wondering why we haven’t added any butter or oil in the sponge ?

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Mahima, Butter is not required for this batter.

      Reply

  • Crisina
    May 27, 2020

    The cake was lovely& very tasty. Definitely impressed my guests!
    If there is only one thing to comment is the website layout: too much information; add-ons etc. it is very hard to use& find recipes. Please try to find a solution for that& share your wonderful recipes with us.

    Reply

  • Kate
    May 22, 2020

    I waited until summer to make this recipe, since now we can get nice, ripe mangos. I made the cake and we couldn’t stop eating it. The mango puree and cream cheese frosting complement each other so well! The sponge cake was pretty simple and I liked that there were minimal ingredients in the recipe.

    Reply

    • Natashas Kitchen
      May 22, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Rupa
    May 18, 2020

    Hi Natasha , I like all your cooking and for sometime I was thinking to make a mango cake . I have a quick question. For how long a mango cake can last best in the fridge .

    Thanks !

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Rupa, with fresh mango, I would assemble the day before for best results. You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. The topping looks best when assembled the day of or day before it is served.

      Reply

  • Sharmi
    May 17, 2020

    Hi ,
    I have a 6 inch pan can you let know the adjusted measurement.

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Sharmi, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.

      Reply

  • Dina
    May 13, 2020

    I made this cake and it turned out awesome!!! Thank you so much!

    Reply

    • Natashas Kitchen
      May 13, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Jackson
    May 8, 2020

    Tried making mine just now, only problem I have is the cake did not fluff up to your level in the picture, otherwise everything went smoothly!

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Jackson, it sounds like there was a hiccup with the sponge cake. With the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out for an extended time. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Have you seen our post on measuring? That may be helpful in this case.

      Reply

  • Jay Dee
    May 4, 2020

    Hi Natasha! Can I use cake flour instead of all purpose flour?

    Your recipes are the best! Tried many of them. Keep on sharing please.

    Thank you!

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Jay, I haven’t tested this recipe with cake flour. Since baking is such a science it may alter the texture a bit. If you experiment, let me know how you liked the recipe.

      Reply

  • Cynthia t
    April 21, 2020

    I made this cake and everyone loves it, my husband says to make another one because it’s not enough for them next time I will make it less sweet though. It taste like mango float for us and we loved it so much

    Reply

    • Natashas Kitchen
      April 21, 2020

      Sounds like you found a new favorite Cynthia! That’s so great!

      Reply

  • Sam
    March 30, 2020

    I just made this over the weekend and it was a hit! Thank you so much. I have a ton of more fresh mangos that I need to use. Would love a recipe for a mango bread pudding if you have!

    Reply

    • Natasha's Kitchen
      March 30, 2020

      That’s so great to hear! I don’t have a mango pudding recipe yet but perhaps you can do a smoothie with that instead?

      Reply

  • Lea
    March 21, 2020

    hi! i was wondering if this recipie could be made with some sort of alcohol to make it more adult friendly. Has anyone tried it or have any recommendations? Thanks!

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Lea, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Arlene
    March 18, 2020

    Great recipe. It was yummy. Thank you for sharing.

    Reply

    • Natasha's Kitchen
      March 18, 2020

      Glad you loved it, Arlene. Thank you for your great review!

      Reply

    • C
      May 18, 2020

      Hi Natasha, how will I know that the egg+sugar mixture is ready?
      “It will be whipped and forming thick ribbons when you pull up the whisk” – is it like the soft or stiff peak when beating egg whites?
      Can I reduce the sugar? If so, by how much? Thanks..

      Reply

      • Natasha
        May 19, 2020

        Hi C, the eggs and sugar mixture never reach stiff peaks but stay soft. It would still work fine with 3/4 cup sugar in the cake batter. I wouldn’t use too much less since the sugar helps the cake keep its form.

        Reply

  • Judy Hernandez
    February 18, 2020

    Hi Natasha I wonder where to get the bag for the frosting topping I don’t know where to get it, Thanks. I love your recipes.

    Reply

  • Natalya Yumin
    January 29, 2020

    Never made this one before. I wonder if I can use fresh pineapple puree instead of mango puree? Anyone tried it?

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Natalya, I haven’t tested that to advise but I imagine that may work.

      Reply

    • Sara
      April 19, 2020

      Hi Natasha. This cake looks beautiful and delicious. I wonder if the mango decorations stay fresh if i keep the cake in the fridge for a few hours? I mean, does the color change before it’s time to serve it? Wondering if i should cover with a layer of gelatin or something? Thank you

      Reply

      • Natasha's Kitchen
        April 19, 2020

        Thanks Sara I hope you can try this recipe soon. It’s one of our favorites! The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown.

        Reply

        • Sara
          April 23, 2020

          Thanks Natasha. I baked it yesterday and wow it was super yummy. The decorations were looking perfect the day after and the cake was even more delicious. Thanks for the recipe. The only thing was, i noticed the amount of the sponge cake sugar increased by about maybe a third cup compared to before? The strawberry layer cake recipe that i got from here around 4 years ago had the same sponge cake recipe as this mango cake but less sugar. I only figured out after i baked. To be honest i liked that lower sugar sponge cake more. But all in all my family liked the cake A LOT. My next cake to bake is your poppy seed cake with rum. Can’t wait

          Reply

        • Che
          May 3, 2020

          Hi Natasha. I tried this mango cake yesterday; and my family likes it. However, this morning, i have noticed that there are discolorations on mango toppings and the taste is not the same as yesterday. I guess, this cake is best consumed the day it was served. I am wondering, how to maintain the freshness and yummyness of the cake.

          Reply

          • Natasha
            May 4, 2020

            Hi Che, it can help to Squeeze a bit of lemon juice over the freshly sliced mango. Some mango slices brown faster than others, especially if they were already very ripe. You are correct that it would be the most vibrant on the day it is made.

  • A
    January 23, 2020

    Each component of the recipe was delicious – the puree was so good I ate the leftover with a spoon and thought, why don’t people just serve mango puree for dessert, the frosting was just sweet enough without being oversweet. The sponge cake was light and tall and delicious, the sliced mango was very snitch-worthy as I decorated. And it all looked very pretty with the rose like top and the stripes in each slice. But the combination was just meh. It was fine, I suppose, but it wasn’t the kind of cake where you’re super excited about leftovers, it was just the kind where you have a slice and it’s something different and interesting and not unpleasant, but not thrilling either.

    Reply

    • Natashas Kitchen
      January 24, 2020

      Thank you for sharing that feedback with us, Crytiva.

      Reply

  • Misa Faizal
    January 16, 2020

    Dear Natasha,

    I tried this recipe baking for my colleague’s birthday last week. Everybody loves it so much they thanked me and keep asking me to bake it again. I should extend their thanks to you, really for sharing this super yummy mango cake!

    Reply

    • Natashas Kitchen
      January 16, 2020

      That’s so great! It sounds like you have a new party favorite!

      Reply

  • Maria
    December 25, 2019

    Thank you for the great recipe. Everyone at my friend’s birthday loved it. It looked and tasted amazing.

    Reply

    • Natashas Kitchen
      December 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Maria!

      Reply

  • Ranjeeta Mathew
    September 6, 2019

    Hi …Just came across your Mango cake…Just loved it as to how it’s easy to make..and I love mangoes
    I have a few dbts though..
    1)I have 2 eight inch pans..will that bring much of change in baking time or temperature?
    2)Abt Mangoes and puree filling …will it go brown if this cake was assembled and refrigerated in advanced.
    3)The sponge cake can be made in advance?

    I hope you respond to my query at the earliest…thanks a bunch n advance.

    Reply

    • Natasha
      September 6, 2019

      Hi, I haven’t tested this in 8″ pans so I can’t say for sure if it would overflow but I think it would work. I would keep the baking time he same and maybe go 3-5 minutes longer since the cake will be taller. The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple shades darker the next day, it was still pretty and not really brown. The filling stays a nice color overnight. The sponge cake can be made a day ahead and stored at room temperature (away from outdoor draft), covered in a plastic bag.

      Reply

  • Cecilia Gonzalez
    September 4, 2019

    Hi! I baked this cake for my 15 year old son for his birthday. He and everyone in our family loved it! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      September 4, 2019

      You’re welcome, Cecilia! I’m so glad everyone enjoyed that! Happy birthday to your son!

      Reply

  • Pava
    September 3, 2019

    Dear Natasha, every time that I watch you cooking makes my day full of fun and learning more. Your positive energy is showing how to enjoy cooking and be happy and satisfied. I wish you all the best!

    Reply

    • Natashas Kitchen
      September 3, 2019

      You are so nice! Thank you for that thoughtful compliment Pava! I’m so happy our blog has been helpful!

      Reply

  • Arina
    August 14, 2019

    Hi Natasha, this cake looks amazing as all of your other cakes 😉 I have a question though Why do you use cream cheese and butter in mango cake while in strawberry cake you use cream cheese and whipped cream? Can these be interchanged? Thanks!

    Reply

    • Natasha
      August 15, 2019

      Hi Arina, that should work fine to substitute if you enjoy the frosting on the strawberry cake.

      Reply

  • Steve
    August 6, 2019

    Is there a reason why you used white butter instead of yellow butter for the cake?

    Also, I have little clumps in my frosting which I believe are chunks of butter. Is it because the butter needs more time to sit at room temperature?

    Reply

    • Natasha
      August 7, 2019

      Hi Steve, the color difference in butter is more brand specific than anything else. I look for the white looking butter for aesthetics. If you see any chunks in your frosting, typically yes it is due to the butter or cream cheese being too cold. I would beat longer.

      Reply

  • Jenifer Jacob
    July 29, 2019

    Hi Natasha,
    Three weeks ago I tried your blackberry cake for my friend’s birthday and it turned out great!
    I’m planning to try this mango cake for my husband’s birthday, but I do not have enough time to prepare it on the same day.
    Can I make the sponge cake previous night and store it? If so, what would be the best way to store it? Should it be refrigerated?

    Reply

    • Natasha
      July 29, 2019

      Hi Jenifer, yes the sponge cake can be made ahead. Just bake, cool to room temperature and cover loosely with plastic wrap and leave at room temperature on the counter overnight. I hope you love this cake and happy birthday to your husband.

      Reply

  • Julie P.
    July 27, 2019

    Beautiful cake, quite impressive appearance. But mediocre flavor and texture not to family’s liking. Will not make it again and husband suggested I toss this recipe. Sorry

    Reply

    • Natasha
      July 29, 2019

      Hi Julie, alot can depend on the flavor of your mangos – I highly recommend tasting the filling before adding it to the cake in case you ended up with a bland mango. In that case, you can add a little sugar or lemon juice to the filling to amp up the flavor.

      Reply

      • Julie
        July 29, 2019

        Nope, mangos were ripe and tasted great…..I always tastes the fruit going into my cakes and pies. The problem was the texture of the cake of the cake and the puree just didn’t do it for the cake – I and the family members were not impressed. And I honestly felt I wasted 4 mangos on this cake.

        Reply

        • Natasha
          July 29, 2019

          Hi Julie, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off.

          Reply

          • Julie
            July 30, 2019

            Yes, it was light and rose high like your video. We just didn’t care for the texture of the cake or the pureed addition. One other thing to all those people saying how many raves they got for the cake. How many times have you complimented a friend on something she cooked, even though it was bad, just because you didn’t want to hurt her feelings? Natasha you have some good recipes on this site, but this one just doesn’t do it for me or my family, and they don’t give out compliments if the food is average or bad.

  • Maxine
    July 24, 2019

    Made this cake for a Planning Party and it turned out just like the pictures. Friends were impressed. I did make some changes though. Decided not to divide the layers as shown, so mine was the basic 2 layer cake. And I replaced the mango puree/frosting between the layers with a mango-lime curd. It worked very well with this cake.

    Reply

    • Natashas Kitchen
      July 24, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Emily
    July 23, 2019

    Awful taste. The mango does not go well with this cake. Will not make! Being fair to those who will make it the first time for their guests, don’t do it! Tastes awful
    Like most of Natasha’s recipes, but this one is very unsuccessful.

    Reply

    • Natasha
      July 23, 2019

      Hi Emily, I’m sorry it didn’t turn out for you. Did you by chance taste the mango to make sure it was good before adding it to the cake? It could be that you had a bad mango which can throw the flavors off. That has happened to me in the past which is why I always taste the mangos before using them in any recipe.

      Reply

      • Emily
        July 26, 2019

        I’m a professional baker and yes, I tasted the mango before using it. My friend also tried this recipe and wasn’t happy with the taste. Suggest making it, trying it to make sure you like the blend, because my family didn’t want to eat it. For those who liked it, good for you. We are used to super tasty cakes 🙂 Good job on the other recipes, Natasha, you’re doing a great job!

        Reply

        • Natashas Kitchen
          July 26, 2019

          Thank you for sharing that with us, Emily!

          Reply

      • Claudia
        April 20, 2020

        Hi Natasha! I made this cake for my family and friends and they loved it. It’s a great recipe and the flavor it’s amazing. Thank you for your dedication and hard work. Blessings

        Reply

        • Natasha's Kitchen
          April 20, 2020

          Super! So great to hear that Claudia, this recipe is one of our favorites too, thanks for giving a great feedback.

          Reply

    • S
      July 24, 2019

      I made this cake about 10 times now and everybody loves it! It goes away in no time. People ask for a recipe and some people even asked me to make it for sale.

      Reply

    • Cindy
      July 25, 2019

      I think your issue with the cake must have been due to “pilot error”! I made this cake for a family reunion and it was a HUGE hit! Everyone commented that I should have made two because it went so fast and no one had an opportunity for seconds!

      Reply

  • Candace
    July 21, 2019

    We made this for my husband’s birthday and were licking the plates! Thank you for this recipe. I can see it being a family favorite, easily

    Reply

    • Natashas Kitchen
      July 21, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • joseph angelillo
    July 21, 2019

    I made this cake. was a big hit in my house. will definitely make it again.

    Reply

    • Natashas Kitchen
      July 21, 2019

      That’s so great! It sounds like you have a new favorite, Joseph!

      Reply

  • Suzy
    July 14, 2019

    Hi Natasha,

    I just made your mango cake for a friend’s daughter’s 1st birthday, and it was a big hit! The cake turned out amazing and the mango flavor really shines through. I used your recipe for whipped cream frosting from your ‘Russian tirimisu’ post because I wanted something ‘lighter’ than cream cheese buttercream. Will definitely be making it again – in fact, I got many requests at the party to make it for other special occasions.
    Thanks so much Natasha for the delicious recipe!

    Reply

    • Natashas Kitchen
      July 15, 2019

      You’re welcome! I’m happy you all enjoyed that! Happy birthday to your daughter!

      Reply

  • A.
    July 6, 2019

    Hi,
    I love your recipes. I want to make this cake for my child’s birthday, can I make it in the evening, a day before the birthday?
    Thanks

    Reply

    • Natashas Kitchen
      July 6, 2019

      Hi! Yes, and it helps to refrigerate the cake until ready to serve.

      Reply

    • A.
      July 7, 2019

      Thank you Natasha ❤️
      The cake was soooo delicious. Everybody really loved it and thought it was a bakery cake 😮
      I love the way you explain each thing, you make the process so simple ❤️

      Reply

  • PeiQin
    June 30, 2019

    Hi,can you tell me the recipe for 5inch pan?

    Reply

    • Natashas Kitchen
      June 30, 2019

      Hi! I haven’t tested that in a 5-inch pan but here is what one of our readers wrote about using a 6-inch pan “I just made this cake for my husband’s birthday tomorrow. I divided the recipe in half and made little 6inch sponge cakes.” I hope that help.

      Reply

      • alba
        September 10, 2019

        Hi, do sponge cakes hold up well? Can I make a tall 6″ cake with this recipe and use the cream cheese frosting insude but frost outside with ermine or flour buttercream to make decorating easier?

        Reply

        • Natashas Kitchen
          September 10, 2019

          I haven’t tested that specifically but I think that should work. We have made so many cakes with the sponge cake base! If you experiment, please let me know how you like the recipe.

          Reply

    • Irene
      July 19, 2019

      Hi Natasha,

      How would the sponge cake recipe change for a 10″ cake pan?

      Thanks!
      Irene

      Reply

      • Natasha
        July 19, 2019

        Hi Irene, I would bake for slightly less time since the cake layers will be thinner.

        Reply

  • A
    June 19, 2019

    Can I substitute the vanilla extract in the cream cheese frosting with mango extract?

    Reply

    • Natashas Kitchen
      June 20, 2019

      I haven’t tested that but I think that should work! If you experiment please let me know how you like this recipe!

      Reply

  • Shea
    May 13, 2019

    Hi,
    Can I make the mango puree ahead of time to assemble the cake at the destination or will it turn brown?
    Thank you,
    Shea

    Reply

    • Natasha
      May 13, 2019

      Hi Shea, the sugar will help to prevent browning but also, make sure you store it without any air touching it; i.e. place it in a ziploc bag and push out all the air before sealing. Air is what will cause the browning.

      Reply

  • Kim
    April 22, 2019

    Hello Natasha. I was wondering is that too sweet for the frosting? What if I cut down the powdered sugar? Thanks

    Reply

    • Natasha
      April 22, 2019

      Hi Kim, we also don’t appreciate overly sweet desserts and found this to be the right balance of sweet to tangy mango.

      Reply

  • Pinaki
    March 26, 2019

    Hi Natasha,

    Thanks for the recipe! As I did not find fresh mangoes available, I bought sweetened mango puree’ from the store. I was wondering whether I should cut down the amount of sugar in the cream cheese or the sponge cake to tone down the overall sweetness.

    Reply

    • Natashas Kitchen
      March 26, 2019

      Hi Pinaki, without testing that I cannot advise, if you experiment however please let me know how you like that!

      Reply

    • Iris Do Rosario
      May 21, 2019

      Hi Natasha, my cake turned out very rough. The cake itself wasn’t very good what could i have done wrong? It tasted bumpy.

      Reply

      • Natashas Kitchen
        May 21, 2019

        Hi Iris, I am always happy to help troubleshoot. If the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Were any substitutions or changes made?

        Reply

  • Jane
    March 16, 2019

    Hi Natasha,

    I’m hoping to make this cake this weekend, but I only have one cake pan. Is it okay to make one layer first, cool it, then make the second layer?/How long do you recommend leaving it to cool?

    Thanks so much!

    Reply

    • Natasha
      March 18, 2019

      Hi Jane, with the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out that long. If making in 1 pan at a time, it would be best to make the cake batter twice (making half the recipe each time for a single layer). You can also use 1 9″ cake pan and 1 9″ springform pan if you have one of those on hand.

      Reply

  • CS
    March 9, 2019

    Hi,
    There isn’t a large selection of fresh mangoes where I live. Can I use frozen mangoes for any part of this recipe?

    Reply

    • Natashas Kitchen
      March 9, 2019

      Hi Christina! I think that would be a good substitute for the puree, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. You will definitely want to use fresh on top though. I hope you love it!!

      Reply

  • Sabina
    January 13, 2019

    I made this cake for my son’s first birthday and it came out dry. I followed step by step instructions however the cake inside was too dry. I made the strawberry cake many times and it came out most, so I was hoping for the same but unfortunately it did not.

    Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Sabina, I am always happy to help troubleshoot. Normally the mango puree adds plenty of moisture (and we sure love moist cakes!), but if the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting.

      Reply

  • Areej
    December 31, 2018

    Hey Natasha,

    I just made this cake for my husband’s birthday tomorrow. I divided the recipe in half and made little 6inch sponge cakes. However.. when i was layering the cake.. i realized my cake started to tilt/slide one way. I don’t know why but i did follow your instructions.

    Reply

    • Natashas Kitchen
      January 1, 2019

      Hi Arrej! Did it seem to slide due to a soft cream or too much mango filling between the layers? Resting it in the refrigerator may help with firming that up a bit.

      Reply

  • Cassie
    November 18, 2018

    Can I use mango pulp instead of liquifying the mango?

    Reply

  • Kiki
    November 6, 2018

    Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. There is a shallow crater in the cake as it continues to bake. Is that normal?

    Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Kiki! Usually the cake doesn’t rise due to under beating eggs and sugar. Was anything altered with this recipe?

      Reply

      • Kiki
        November 7, 2018

        I used one of the reader’s comments and halved the recipe for a six-inch cake. I beat the egg and sugar batter for 11 minutes using a hand mixer. When baking in the oven, the batter rose. But after 8 minutes, I watched it deflate. I wasn’t very happy with the shallow crater but everyone who ate the cake thought it was delicious. The sponge is full of holes and tasted a bit chewy. Is that how European sponge is supposed to be?

        Reply

        • Natashas Kitchen
          November 8, 2018

          It may be a measurement issue when altering that. Or possibly not enough volume to the eggs and sugar when beating. I’m happy to hear everyone thought it was delicious! That’s so great!

          Reply

  • Lidiya
    October 1, 2018

    Wanted to make this again today but Walmart didn’t have mangos so I grabbed some peaches instead.. do you think it’d still turn out the same if I substituted peaches for the mangos?

    Reply

    • Natasha
      October 1, 2018

      Hi Lidiya, peaches tend to discolor more than mangos so it probably wouldn’t keep as well unless you simmered the pureed peaches with lemon juice and sugar to keep it from discoloring too much. Dont boil peach puree over too high of heat since that can also cause it to darken. Let me know if you experiment with peaches!

      Reply

  • AMD
    August 21, 2018

    Hi Natasha, I loved the pictures of mango cake and tried it. I followed everything to the T, but cake turned out very dry. It wasn’t much of sponge cake. I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. Quite disappointed. Was wondering what could have happened.

    Reply

    • Natasha
      August 22, 2018

      Hi AMD, I am always happy to help troubleshoot. Normally the mango puree adds plenty of moisture (and we sure love moist cakes!), but if the cake does not rise properly (due to underbeating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting.

      Reply

      • Jen Abrenica
        December 8, 2019

        Super yummylicious Natasha. Made it yesterday and it’s a hit.

        Can’t thank you enough. You are making me like a pro.

        Reply

        • Natashas Kitchen
          December 9, 2019

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

  • Cindy Nell
    August 19, 2018

    Hi Natasha!

    I just want to let you know that I made this cake yesterday for my husband’s birthday party and it was a HUGE hit!! Everyone wanted seconds and complained that I should have made more than one!! LOL! Thanks so much for this great recipe and for the helpful step-by-step tutorial that made it a fool-proof success!

    Reply

    • Natashas Kitchen
      August 19, 2018

      Hi Cindy! I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • aditi asdhir
    August 9, 2018

    Hi, I want to make this cake for my daughters birthday but how much ahead of time I can make it ?
    Thanks

    Reply

    • Natashas Kitchen
      August 10, 2018

      I have made this a day ahead and it turned out great. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day.

      Reply

  • danna shambra
    July 20, 2018

    hi Natasha! I just wanted to say thank you for your recipes:) every time I cook anything from your website it always turns out perfect( and I’m not the best cook lol) even the cakes!

    Reply

    • Natashas Kitchen
      July 20, 2018

      Aww thank you so much for sharing that with us! These are my favorite kind of reviews! Thank you!

      Reply

  • Esther
    July 16, 2018

    Hi Natasha I would like to make your mango cake for my daughters birthday but I want to make it a bigger size like the rectangular 13×19 I think. How should I adjust the ingredients for the cake please let me know. Thanks

    Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Esther! That’s a huge pan! Are you sure it’s not a 9×13 pan? If so then yes for a 9×13 cake, you will have to double the recipe and make the cake layers separately so you don’t overwhelm your stand mixer. I hope this helps

      Reply

  • Svetlana Levchik
    July 10, 2018

    Could you please let me know which manhos are better for this recipe, the round ones(sweeter) or the longer ones(sour)?

    Thanks!

    Reply

  • Sapna
    July 6, 2018

    Hi I want to make this cake and cover in fondant with a cake topper can you tell me will it hold the weight or is it too soft for fondant decorations .

    Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Sapna! Honestly I haven’t tested that. If you experiment, let me know how you liked the recipe and if it holds up well 🙂

      Reply

      • Farhana
        November 29, 2019

        I have made this countless times, Natasha. COUNTLESS!! Making it again for Friendsgiving tomorrow and I just wanted to say – THANK YOU.

        Reply

        • Natashas Kitchen
          November 29, 2019

          You’re welcome! Sounds like you found a favorite here, Farhana! Thank you for that awesome review!

          Reply

  • Rashmi
    June 25, 2018

    Everything in the recipe looks great. I have a small question. The sponge cake doesn’t need any butter?

    Reply

    • Natashas Kitchen
      June 25, 2018

      Butter is not required for this batter.

      Reply

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