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 post may contain affiliate links. Read my disclosure policy.

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 sponge 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

Natasha's Kitchen Cookbook

Mango Cake Recipe (VIDEO)

4.88 from 191 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes

Ingredients 

Servings: 12 slices of cake

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).

    • 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.*
    • 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, 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.
    • 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:

    • 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:

    • 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:

    • 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.
    • 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.

    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 Per Serving

    547kcal Calories64g Carbs7g Protein31g Fat18g Saturated Fat164mg Cholesterol157mg Sodium246mg Potassium1g Fiber54g Sugar1917IU Vitamin A28mg Vitamin C73mg Calcium1mg Iron
    Nutrition Facts
    Mango Cake Recipe (VIDEO)
    Amount per Serving
    Calories
    547
    % Daily Value*
    Fat
     
    31
    g
    48
    %
    Saturated Fat
     
    18
    g
    113
    %
    Cholesterol
     
    164
    mg
    55
    %
    Sodium
     
    157
    mg
    7
    %
    Potassium
     
    246
    mg
    7
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    54
    g
    60
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    1917
    IU
    38
    %
    Vitamin C
     
    28
    mg
    34
    %
    Calcium
     
    73
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: American
    Keyword: mango cake
    Skill Level: Medium
    Cost to Make: $$
    Calories: 547

    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

    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

    Leave a Comment

    Recipe Rating




    Comments

    • Agnes G
      March 28, 2024

      Hey Natasha!

      I’m planning on making this for Easter – I am crazy over your sponge cakes…I’ve made your Strawberry Sponge Cake and your Russian Tiramisu and your Berry Tiramisu dozens of times (no exaggeration)…and then…i.found.this…mango AND sponge cake? Is this a dream? 😍
      Anyways, I am super, super excited but can’t watch the video for some reason? Also looked for it on YouTube but wasn’t there…maybe this is just me and if so my apologies for bothering you haha
      Thank you so much for this and all your recipes…
      God bless! <3

      Reply

      • NatashasKitchen.com
        March 28, 2024

        Hi Agnes! I’m so glad you found this recipe. I think you’ll love it too. In the blog post above, there is a section titled, “Watch How to Make this Mango Cake Recipe.” It’s the YouTube video for this recipe. You can also click on the video icon at the very top of the page for a shortcut.

        Reply

    • Diane
      February 27, 2024

      Hi natasha, i don’t really like cream cheese, what would you suggest as a substitute? Is greek yogurt frosting ok?

      Reply

      • NatashasKitchen.com
        February 28, 2024

        Hi Diane! I’ve only tried this with cream cheese frosting but feel free to experiment with other types of frosting. You can use the search bar at the top of the page to view my other frosting recipes for some ideas.

        Reply

    • Helena
      February 2, 2024

      Hi Natasha, does this require 2 packs of 16oz cream cheese or is it just total 16oz of cream cheese?

      Reply

      • Natashas Kitchen
        February 2, 2024

        Total of 16oz, which typically comes from two 8 oz packages. I hope that helps.

        Reply

    • Amanda
      December 30, 2023

      Delicious and fresh. Thank you Natasha, for this recipe!
      Mine came out a bit dry but that’s my oven’s fault – the thing is that it was still saved by the mangoes’ moisture, which was a nice surprise.

      Reply

      • NatashasKitchen.com
        December 30, 2023

        Hi Amanda! I’m so glad you loved it. Thank you for sharing.

        Reply

    • Anastasiya
      December 2, 2023

      Hi Natasha! Great recipe, just like many others. I do need some practice with sponge cake – it worked out fine, but I can do better – I know it! I am wondering what makes the cake be flat at the top? When I baked my sponge cakes, the tops rise, I cut them off (in an attempt to make the cake layers be uniform thickness), but is there a trick to baking it such that the top comes out flat?

      Reply

      • NatashasKitchen.com
        December 2, 2023

        Hi Anastasiya! It helps to cool the cakes upside down on a cooling rack.

        Reply

    • Bernice Carvalho
      October 11, 2023

      I Made this cake and it turnes out great and was a big hit for my son’s Birthday and thanksgiving celebration.

      So Light and tasty.

      Thank you for a great recipe.

      Reply

      • Natasha's Kitchen
        October 12, 2023

        That’s awesome and were very happy to hear that!

        Reply

    • Robbin
      August 21, 2023

      My entire family (ages 2-82) LOVED this cake! I used mangos this time but will use the cake and frosting recipes and change the fruit as the seasons change. Two of them already asked me to make this for their birthdays! Excellent recipe!

      Reply

      • NatashasKitchen.com
        August 21, 2023

        That’s a great idea, Robbin! I’m so glad your family is loving the recipe.

        Reply

    • Kris
      July 21, 2023

      I have made this cake many times, always turns out great! My family loves it!

      Reply

      • NatashasKitchen.com
        July 22, 2023

        That’s wonderful, Kris! Thank you for sharing.

        Reply

    • Ash G
      July 21, 2023

      Was not great. The sponge tasted gross and overall the cake fell flat. Have made tons of other great cakes, but this one just didn’t hit the mark.

      Reply

      • NatashasKitchen.com
        July 21, 2023

        Hi Ash! I’m sorry you didn’t like this recipe. Sponge cake is a different cake and not to everyone’s liking. It uses more eggs and has to be handled carefully and mixed properly (folded, carefully not to deflate) or your batter will be flat. You can add vanilla or lemon extract if you want to add more flavor but it’s an excellent base for many cakes. We’ve had great success with this sponge and use it for many of our other cakes too.

        Reply

    • Lana
      July 8, 2023

      Hi Natasha!

      I would like to make this cake for my birthday. I don’t like cream cheese-butter frosting , do you think heavy whipped cream-cheese cream frosting ( the one from strawberry layers cake) would work for this recipe? Thank in advance for your answer !

      Reply

      • NatashasKitchen.com
        July 8, 2023

        Hi Lana! Yes, that would work. I hope you love this recipe.

        Reply

    • Rebecca
      June 24, 2023

      This is my first time making the mango cake. It was delicious!! But the sponge cake was dry. Even the mango purée didn’t quite help it out. Is that common with these types of sponge cakes? Any tips to overcome this issue?

      Reply

      • NatashasKitchen.com
        June 24, 2023

        Hi Rebecca! Yes, sponge cakes tend to be drier and often have syrup or fruit puree to help. Using too much flour or baking too long can also dry them out more. Here is a tutorial on how to measure ingredients.

        Reply

    • Ruchi
      June 22, 2023

      Most amazing recipe…its our fam favourite…i just had one question..what would be the approx weight of this cake ?

      Reply

      • NatashasKitchen.com
        June 22, 2023

        Hi Richie! I’m so glad you love this recipe. I’m sorry, I’ve never actually weighed the cake to know.

        Reply

    • Michele Hendroff
      May 13, 2023

      Hi Natasha,
      How do you cut the cake so cleanly? I had the sliced mango on top being dragged down when I sliced the cake.

      Reply

      • NatashasKitchen.com
        May 13, 2023

        Hi Michele! It’s important to use a good knife and clean it in between slices. You can use a smaller shaper knife to help cut through the layer of fruit first and then go over that with a larger knife as you go deeper to cut the actual cake. I hope that helps.

        Reply

    • Zagmek
      April 30, 2023

      My sponge cake totally failed! It was my first attempt (other than angel food cakes) at a sponge cake. I’m guessing it was old eggs, not quite room temp eggs, and/or overbeating. I ended up using an emergency box of white cake mix to finish the recipe for my sister’s birthday, but the icing and fruit combo was so good, I’ll definitely give the sponge cake another try in the future!

      Reply

      • NatashasKitchen.com
        May 1, 2023

        Oh no! I’m sorry to hear about the sponge cake, but those are all reasons that it could have been effected. I hope you try this recipe again with better results! I’m glad you loved the flavor and frosting.

        Reply

    • Tamara Cook
      April 8, 2023

      Can I use frozen Mango when fresh is not available for the filling.

      Reply

      • NatashasKitchen.com
        April 8, 2023

        Hi Tamara! One of my readers left this comment, “While I had purchased fresh mangos for the top, I opted for 2lbs frozen mangos for the puree.
        I thawed and drained them, then blended with no sugar added, and it was perfect.” I hope that helps.

        Reply

    • Josephine
      March 7, 2023

      I unfortunately did not have the luxury of having even just an electric mixer and just mixed everything by hand. It’s my mom’s birthday and mangoes are her favorite. Took me from 9PM to 1AM (I work nights) for the sponge cake and my god. My arm may be dead but the result was so WORTH IT. I am unfortunately allergic to mango so I can’t eat it but the crumbs and bits i took off the sides of my cake pan was so good, our popular cake shops here in my country could never. The icing didn’t turn out though but that’s fine. My sister was willing to just eat the entire thing. I love how easy this is despite how fancy it looks, even with clumsy hands like mine, it looks like it came from a bakery and I’ve never been more proud of myself considering it’s my first ever cake. Thank you so much for sharing! Def getting a mixer for next time though hahaha

      Reply

      • NatashasKitchen.com
        March 7, 2023

        Hi Josephine! Wow, that is incredible. You are so committed. I don’t know if I could have done that haha! You are amazing. I’m so glad you loved the recipe! ♥️

        Reply

    As Featured On

    Never Go "Hangry" Again!

    Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.