Mango Cake Recipe (VIDEO)
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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!
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
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
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.
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.
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.
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.
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.
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.
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.
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.
Layer after layer of mangos and cream. It doesn’t get much better than this mango cake!
Mango Cake Recipe (VIDEO)
Ingredients
For the Easy Sponge Cake:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
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:
- 16 oz cream cheese, 2 packages, softened
- 1 cup unsalted butter, (16 Tbsp), softened
- 2 1/2 cups powdered sugar
- 2 tsp vanilla extract
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.*
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In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
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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.
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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.
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
1. Will the cake become too soggy if I add a bit syrup in addition to the puree?
2. What do I need to do to make this cake into the regular rectangular cake pan (9/13)?
3. If I want to make a double recipe, can I double everything at once, or do I make one batch at a time?
Thank you so much!! You are awesome 🙂
Hi Sarah. With the mango puree in the cake, there is no syrup necessary at all in the cake. The puree moistens the layers perfectly. 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. Which should also answer your third question. Hope this helps!
Hi Natasha! I tried making this for Memorial Day weekend and it was a hit! I was wondering how did you put the mango puree filling and the cream cheese frosting without it mixinf together or getting liquidy?
Hi Grace, the two don’t blend together easily and it helps to refrigerate the cake until ready to serve. Thank you for the great review 😀
Hi Natasha, how do u avoid the
mangoes from bleeding/weeping?
Thanks!
Hi Khristine, I would suggest using mangos that are ripe but not overly ripe for this cake. They will hold up longer and better 🙂
Can you tell me the recipe for two 6 inch pans please? It would be very helpful….not only the cake batter but also frosting. Thankyou
hi Zainab, I haven’t tried this in a 6″ pan so I can’t say for sure, but I would suggest cutting everything down to 2/3 of the recipe; i.e. 4 eggs instead of 6.
I actually cut the whole recipe down to half because I found out that 6″ pan = 4 cups and 9″ pan = 8 cups….and it was perfect!! Omg it was Aaahhmmaaazing …Thankyou for this recipe 😊
My pleasure! I’m happy to hear the recipe was a great success. Thanks for sharing!
Does this cake need a soaking syrup like some of your other biskvit cakes, or does the mango purée soak in and make the layers moist? And if so, do you need to let it sit overnight? Same question for your strawberry cake (I’m trying to decide which one to make-they both look so good!)
Hi Anya, both of the cakes you are asking about do not require a syrup because the puree adds plenty of moisture and serves as a syrup as well. Both are very good. The strawberry is probably the most loved but both very very good 🙂
Hi Natasha
I would love to try this cake. Unfortunately i have 3 8inch round pans instead of 9inch. Can you suggest what i could do with the pans that i currently have?
Hi Joanna, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 8″. You may need to do some adaptation since if I’m doing the math correctly, three 8-inch pans will be about 15% larger in volume.
I made this cake for my son’s 7th birthday and it turned out amazing. There was a complete silence when people were eating this cake :), everybody loved it.
thanks for the recipe.
You’re welcome! When everyone’s silent you know it’s a winner. Thanks for sharing your fantastic review! 🙂
Delicious and really easy to make! I like that the cake isn’t too sweet. The refreshing taste of mangoes really comes out in this cake. The presentation is gorgeous as well. Thank you for this recipe!
You’re welcome Enny! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Hi Natasha, could you please specify the exact size (in cm) of baking form that you are using? And another question – for how many persons is this cake?
Thank you in advance for your answer. Lucie
Hi Lucie, I have a link to the cake pans I used in the recipe above in the first step. The serving size really depends on how thick you slice each piece. I would say 8 to 12 servings.
Hi Natasha, thank you for your answer. Could you please specify for me how many grams of butter and powdered sugar use for the Cream Cheese Frosting? Thanks. Lucie.
Lucie, butter amount was 226 grams and 312 grams of powdered sugar 😀
Hi Lucie, I have a link to the cake pans I used in the recipe above in the first step. The serving size really depends on how thick you slice each piece. I would say 8 to 12 servings.
Hey
Can I substitute the granulated sugar for powdered sugar in the cake? If yes, does the quantity remain the same ?
Hi Shagufta, I have never tried or seen this sponge cake made with powdered sugar and I don’t think it will work with whipping the eggs.
Can I decrease the amount of the sugar? we not a fan of sweet but mild sweet will be nice, I love your cake and want to make it 🙂
Hi Ann, if it helps, this is not an overly sweet cake. Most European desserts are less sweet than American desserts. The frosting will be a little more loose with less powdered sugar so you can cut back and then see if the flavor consistency is ok for you without adding the additional powdered sugar.
Hi Natasha,
The cake looks delicious and I cannot wait to make it! I am wondering if I can make use the same ingredients and amount to make cupcakes? Thanks!
HI Zoe, this sponge cake is not ideal in a muffin tin. Since it does not have any oil or butter in the batter, it will stick to a muffin tin and to cupcake liners.
Can i halve this receipe?
Hi Divya, that should work great, it would just be a fairly short cake but you could make half the recipe and just bake in a single pan.
Natasha – My daughter and I made this cake together and it’s wonderful! The delicate mango flavor and the slight tang of cream cheese are so delicious together and it looked every bit as good as your pictures! I worried that it would be hard to cut through the mango slices, but even that was easy (and the sponge cake holds together perfectly even though it is so light!).
With only three of us eating the cake, I decided to freeze part of it. Today, I pulled it out of the freezer and let it thaw on the counter all afternoon and we had cake for an early dinner. It was every bit as good as the first day we served it!
Thanks so much for spending your time teaching us your fun recipes and tricks of the trade!
It’s my pleasure Laurie! I’m glad to hear how much you and your family enjoy the recipe. Thanks for sharing your excellent review with other readers!
Hi Natasha, I want to make this cake for a wedding (in days) I’m having trouble finding mangoes. What other fruit would you suggest that could work, texture and look wise?
Also, what do you recommend for storing it overnight? We are a few degrees (°C) below freezing here and wonder if the garage would be okay for the cake?
Hi Lydia, I would suggest using a variety of fruit and maybe make this kiwi berry cake instead since you will need a different topping anyways wihtout the mango. If your garage is cold like a refrigerator, it should be just fine to store in the garage away from any heat sources 🙂
I made this for my best friend’s birthday and she (and the rest of her family) really loved it! Though I substituted the cream cheese frosting with a simple sweetened vanilla whipped cream–but OMG it works! It tastes like those of the Japanese shortcakes.
Thank you for your recipe! 😀
You’re welcome Vanessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your review!
Hi Natasha,
Thanks for sharing this recipe. This is the 1st time I have tried out your sponge cake recipe – the cake was simply fantastic, so moist and tender.
The cream cheese frosting though delicious was a bit runny – it was not pipeable even after sitting in the fridge for several hours. Not sure why that happened. I did check the cream cheese frosting recipe used in some of your other cakes and noticed that more powdered sugar has been used. Is this what I need to do?
Thanks again for sharing a great recipe.
I’m so glad you enjoyed the cake! Did you change anything in the process or ingredients for the frosting? Also did you soften your cream cheese and butter at room temperature without over-warming or speed softening them in the microwave? I have found that having butter and cream cheese that are too soft or too warm or partially melted will make it so the frosting does not thicken properly. Also be sure to beat for the full time indicated – if using an electric hand mixer, beat an additional 2 minutes since hand mixers are not as efficient in whipping as stand mixers. I hope that helps! 🙂
Can i use buttercream icing instead of Cream Cheese Frosting?
Hi Maria, I think you could make that work.
Hi Natasha- Do you think can I double the recipe and make biskvit in a rectangular pan? I need to make a bigger cake for a birthday. Thanks!
Hi Gulya, I would suggest making the 2 layers individually and following the process and measurements for the sponge cake in our rectangular strawberry cake since the cake base is the same.
Hi Natasha,
Do I use salted or unsalted butter for the frosting? Thanks.
Marielle
I always use unsalted butter in my cooking so I can control the amount of salt. 🙂
Natasha, what cake pan size you use for this cake?
Hi Katya, I use two 9″ round cake pans. For future reference, I have that noted in the “prep” section just before step 1. I hope you love the recipe!
Hi Natasha, I’ve made this cake before and it’s absolutely beautiful and delicious! I’m making it again, but need to make it two days in advance. If I make it on Monday fully assembled and decorated, will it hold well to be served two days later on Wednesday? I will cover it and keep it in the fridge. Will the mangoes used to decorate the top of the cake not turn dark or change appearance? Thanks so much.
Hi Anna, 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.
Hi Natasha,
Have you frozen the sponge cakes before, or are they best fresh?
Thanks
Alison.
Hi Alison, I have made and frozen the sponge cakes up to 3 months. Just place one of the baking parchment papers between layers, cover fully with plastic wrap and freeze, just be sure not to place anything over the top of them so they don’t end up deformed.
adapted this using a gluten-free cake mix (King Arthur’s with some extra vanilla and lemon extract added for flavor), substituted the frosting with mango whipped cream because butter cream is too sweet for my taste: http://www.seriouseats.com/2016/08/how-to-make-stabilized-whipped-cream-from-freeze-dried-fruit.html
it was a huge hit with everyone and no-one knew it was gluten-free! Guess I shouldn’t review it since I modified the recipe so much, but the inspiration was spot on and the results were amazing… to anyone gluten free, give it a try.
I’m glad to hear that with your modifications, that you still enjoy the recipe! Thanks for sharing your helpful review with other readers Amber!
This is one of my new favorite recipes! I love the simplicity and the freshness of this cake. I used heavy whipping cream instead of frosting but other than that this recipe was so wonderful! This definitely reminds me of beautiful fresh fruit cakes from home which are so refreshing in the summer. Thank you!
You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
Hello Natasha,
I made this cake yesterday for a late afternoon get together and it was a big success. I usually don’t like to make a cake that I have not tried out before to bring to a party, but everybody loved it and the cake was gone in no time. I did make an extra batch of butter cream just to make sure I had enough and changed the decoration on top of the cake. I will definitely be making this cake again and pas along your recipe to friends.
Thank you, Saskia
Hello Saskia!
You’re welcome! I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review!
Can I use frozen or canned mango for the purée?
Hi Lana, yes that will work, just be sure to taste the mangos for sweetness and add sugar to taste.
Hi Natasha! Thanks for the recipe. I did a lot of research before trying yours. I’m not an expert but I do ok. So my cake turned out ok. Crumbly and not as neat as yours. And to my horror my frosting started to separate. I still used it as a filling but will have to think about what I can do for icing. Can you please tell me what you think went wrong with my cream cheese frosting. Much appreciated!
Hi Veronica, I haven’t had the icing separate but it could be due to oversoftening the cream cheese and butter before beating them together. If you refrigerate for a little while and then re-whip to fluff up the frosting, that should help.
This is nice. But is it advisable to bake the cake today when it will be used tomorrow? Hope the mango added will not make the cake get spoilt before the next day?
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.
Hi Natasha,
Do you think if I buy frozen mango and defrost it, it would work for just the inside of the cake? The mangoes here are kind of a hit & miss and I want to make it next week. Thanks!
Hi Julia, I do always taste test the mango make sure it’s a good one for the inside or outside so I would definitely suggest tasting the pureed mango before adding it to the cake and adding sugar as needed to make sure it tastes great for a cake 🙂
Will do – thanks!
My pleasure Julia!
Hi Natasha
Brilliant recipe ! I tried it but was not satisfied with my effort ! The cake was so fragile and it just broke into pieces before I could invert it or slice in two . What could have gone wrong ? It is so so soft and fragile and so the cream also doesn’t spread well
Did you possibly use cake flour instead of all-purpose? The cake is soft but not normally as fragile as you are describing it. Could it be that it was over or under baked? Using a sharp serrated knife helps with slicing the layers in half to give them a cleaner cut, making it easier to work with the layers. Also, make sure the cake is fully at room temp before slicing. I hope that helps!
I made this cake for a birthday party, and it was completely gone from the plate after 3mins. Seriously it was that good. People wanted to go for seconds but there where only crumbs left. The only thing that I changed was the whipped topping, instead of adding butter I whipped up some heavy cream and added that to the whipped cream cheese. It turned out delicious. As a matter of fact I am making this cake again today.
Oh wow, I’m so glad to hear how much everyone loves this recipe! Thanks for sharing your incredible review Ilona!
Hello,
Thank you for the recipe. Can I use whipped cream instead of cream cheese.?
I haven’t tried that so I’m not sure how it would hold up with the puree. If you make it with only whipped cream, it would probably be best to enjoy it the day it is made unless you stabilize the cream with something else.
It would be nice if you could have a section for Diabetes
I don’t have anything that specific at this point – the only dietary categories I have are gluten free and vegetarian. I will definitely keep it in mind.
I am diabetic and I am wandering if I could replace the sugar with Stevia and if so how much Stevia do I need to use instead of the sugar
Could I use coconut flower instead of regular flower and if so how much ?
Thks
Hi Juan, I have never tried this cake with those substitutions and since baking is so much a science, I can’t advise that or guess without testing it myself. Sorry I can’t be more helpfuL?
Natural sugar has different chemical properties than artificial. For example, it will moisten the cake will artificial sugar will not. It will also hold proper texture and volume.
You can reduce the sugar to about a 1/3 cup and still have the sponge cake work. Skip out on adding sugar to the frosting too. Just beat plain heavy whipping cream and add more fruit for flavor.
Simply delicious!!! Thank you!!!
My pleasure Lana! I’m glad you love it!
Thank you very much for this simple and delicious recipe. I’ll double mango filling and cream cheese frosting next time.
My pleasure Victoria! Thanks for sharing your great review!
Looks great! Any way I can use frosting that requires sugar, not powered sugar, or can I replace powdered sugar with regular sugar? Halia
Hi Halyna, this one won’t form properly with granulated sugar. Do you have a good food processor or blender where you could make your own powdered sugar? You might look up some quick methods for homemade powdered sugar.
Love the recipe, not too sweet, simply delicious and even for immature bakers easy to make.
I’m so glad you love it Yelena! Thanks for sharing your wonderful review 😀
Hi Natasha,
The cake looks super mangolicious…cannot wait to try it out myself. I am baking a half sheet cake using this recipe. Could I please help me with an approximate idea on the measurements for sponge cake.Should I double or triple the cake recipe
Hi Neha, I’ve baked a cake roll with a half sheet baking sheet. Are you referring just to a half sheet like a cookie sheet or more of a 9×13 cake pan? Here is a similar sponge cake that I made on a baking sheet and turned it into a cake roll and here is one with proportions for a 9×13 cake.
Hey Natasha… thanks for your reply….I meant 12 by 18 half sheet cake pan. I guess I will have to double your recipe for 9 *13 cake?
Hi Neha, 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.
thanks for your help👍🏻
Thank you for your help👍🏻
Thank you so much for your help👌🏻
My pleasure Neha!
Hello 🙂
I’m just wondering if this cake can be frozen?
Looks incredible good 😁
Hi Siv, I haven’t tried freezing this cake assembled so I’m not sure how the mango puree or decoration would look/hold up after freezing. I have however frozen the sponge cake plain by itself. Let it come to room temp then cover loosely but fully with plastic wrap and freeze up to 3 months on a flat surface, making sure you don’t place anything over the top of it. I hope that helps!
Really nice recipe Natasha 🙂 Tried and it turned out awesome.
Thank you for sharing that with me, I’m glad you like the recipe 😬.
Natasha, thank you for another great tasting cake.mango and filling was good combo.
You’re welcome Joice! I’m glad you like the recipe!
You don’t show anywhere how to make the mango puree. Typically mango is hairy. So how do you do the puree without getting all that fiber into your puree? Otherwise I would love to try this recipe. Thank you.
Hi Anna you just dice up the mango and put it in a blender or food processor until smooth. If it’s pureed well, the fibers won’t be bothersome in the final product.
This cake looks so good that I had to make it! My husband really enjoyed it but for me it was a little too sweet. I was reading through the comments and looks like people like it, so maybe it’s just me… My husband ate most of it!
Hi Lesya, I’m also not a fan of overly sweet cakes which is why most of my cakes have quite a bit less sugar than most of the cake recipes you’ll find online. A good way to cut the sweetness of this cake is to omit the sugar in the mango puree, especially if your mangos are very sweet to begin with. I hope that helps! 🙂
Wow, Natasha, thank you for the recipe! It looks amazing! I just love mango and I bet this cake would be one of my favorites. Also, I would want one of the new recipes to be either a cupcake or a cookie. thank you anyway.
It is so delicious Olga! Please let me know what you think of this cake! I will keep your suggestion in mind!
Hi Natasha. I am Helen from Nigeria and I love your recipes. Mangoes are in season right now in Nigeria. The market is saturated with it. I will definitely make this recipe and let you know how it turns out.
My birthday is coming up on the 11th of June and I will be using your blackberry lemon cake as my inspiration. If I can’t get blackberries here because it is so scarce, I will use kiwi and mango or kiwi and pear. I will let you know how it turns out.
Please do Helen!
Simply delicious. I made this yesterday and had some guests over.. by the end of the night the ENTIRE cake was GONE! I love the mango flavor.. it’s just so fresh and perfect for summer. Your recipes are always a hit!! Thanks so much for putting in so much time and effort to bring us endless deliciousness! 🙂
It’s my pleasure Lidiya! I’m so glad to hear everyone loves the recipe! Thanks for following and sharing your thoughtful comments! 😀
Thank You for the recipe I saw the video of sponge cake on youtube and it was mentioned 1 cup flour i added 200gms of flour into the mixture and i was not able to fold the flour properly into the mixture .what will be the result i am tensed because my cake is in the oven right now? And also i have my batter left can i bake it after this cake batch
Hi Shalom, in US measurements, 1 cup of flour is about 125-130 grams of flour. If using the metric system for measurements, I would recommend finding an online google conversion chart to double check how the measurements convert. 200 grams is nearly double what there should be.
I made this cake for mothers day. So easy and so good. I tried a lot of your recipes and they were all very good.
I’m so happy to hear that Cami! Thanks for sharing your wonderful review 😀
this is the most delicious cake ever!!!! so easy to make. thank you Natasha, you are awesome
You’re welcome Luda! Thanks for following and leaving such thoughtful comments!
Hi Natasha, Can I use yellow cake mix instead of making sponge cake from scratch?
Hi Madhura, it would be a completely different cake but I think that would work. I would recommend enjoying it within 1 day if using a cake mix. This sponge cake base takes on moisture really well without getting soggy but a store-bought cake can get a little soggy as time goes on.
mouthwatering and most elegant recipe ..most of your recipes are saved and posted to my social media accounts
Thank you for the nice review and for sharing 😀
I made it today with my 11 year old daughter. Both of us enjoyed the process! She wants to do it all by herself next time. Kids especially liked the cream and I appreciated its natural flavors. Good job Natasha! I’m using your recipes at least few times a week. Keep up good work!
Thank you Zhanna for sharing that with me and for visiting the site 😬. Blessings to you and your daughter!
Hi, I’m wondering how good the frosting is with butter? Could I use your frosting from the strawberry cake?
Kristina, I think that would work, let me know how you like it 😀
It actually turned out really yummy! I did strawberry and mango:) it was a hit!
That sounds delicious Kristina! Thanks for sharing 🙂
Hi Natasha, just wondering if you could suggest any other cream to go with this cake, I’m not a huge fan of cream cheese 🙂 but I’m sure it will be amazing!! Thanks
Oh goodness, most of my frostings have cream cheese. I always made it with this cream but maybe something like a
Swiss meringue buttercream might work but I do not have a recipe for that posted. Sorry I’m not very helpful with that.
Made this cute fruit cake for my mom today! Can’t wait to try it, it looks amazing!
Oksana, thank you for making it and please share how it turned out 😬
Love it! Going to make it right away. 😀
Please let me know what you think of the recipe!
I really liked your recipe! I made the cake and shared a picture of it with you in Google Plus. Thanks!
That is wonderful and thank you so much for sharing your photo!! 🙂 If you are on Facebook, I would love it if you joined our closed cooking group where you could share your yummy photos. Thanks Leemah!!
Hi Natasha! I love your recipes and I am totally going to make this! Mango is awesome! Do you think this would go nicely with coconut on the sides. I also have a few questions about the cake. I was wondering why it doesn’t use butter or oil and when you taste it if it tastes like eggs since there is 6. Thanks!
Hi Leemah, if you beat the eggs and sugar sufficiently and keep the cake layers away from outdoor drafty areas, it isn’t eggy :). This is a classic European sponge cake and it relies on the volume of the eggs and sugar to rise so that step is super important 🙂
Hi Natasha, thank you for the great recipe. I am just wondering whether the mango will turn brownish (oxidized) after a while, or left in the fridge?
Therase, mango holds up really well. I had a slice left in the fridge and on the third day it looked great both on top and the inside.
Hi Natasha, does the sponge cake layers turn out dry in this cake, because I’m debating whether I should soak them with a lemon syrup like you do in some of your other cakes?
Hi Lana, with the 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!
Wow that look amazing!
It tastes as good as it looks too Hayley!
This cake is so beautiful! I want to try it soon. 🙂 My husband and I both love mango.
It tastes as good as it looks! Please let me know what you think Katherine!
I love mango, and this cake is stunning! I’m not really great with desserts, so it looks a little daunting to me, but I might have to try because it’s so beautiful!
It really is easy AND delicious! Let me know what you think Michelle!
Mango is one of my favorite fruits, and this cake looks spectacular! [I’m actually eating a mango right now lol]
LOL! You will love this cake! Let me know what you think Sara!
Thank you so much for this recipe! I’ve been having a huge craving to make a mango cake since some time now but couldn’t find the right kind of recipe. I had almost decided to make your cheesecake and top it with mango puree and some mango pieces until I saw this! Your recipes are so reliable and have always worked for me. 🙂
My pleasure! Thanks for the wonderful compliments! Please let me know what you think of this recipe!
Great and easy recipe! I did it!
hi . all your recipes is amazing i learning from you so many good things . but i have a question i hope you will help me . i plan to bay a mixer electronic kenwood kitchen machine with power 900 watts for making dough . my question is 900 watts power in enough for dough or no .
thank you so match .
Hi Fatema, I believe my Kitchenaid is a 600 watts mixer from Kitchenaid. It sounds like the one you are looking at is a good one if it is the stand mixer that I just googled.
Why didn’t you do a taste test for this recipe?
It’s funny, we never planned to film this recipe and at the last minute we decided it was just too pretty not to film it and show people how easily it comes together. That’s why it’s not as full length as our usual videos. I am glad to hear that you miss the taste test though! LOL
I can’t wait to make this! Our wedding cake last year was mango flavoured and it was so delicious (it was the first time I’d had mango cake)!
PS: I made your sponge for the first time last week and it was amazing! So yummy!
I’m glad you enjoy the sponge cake recipe Danielle! Please let me know what you think of the mango cake when you decide to make it!
The cake was a huge hit this weekend for Mother’s Day! Everyone seemed to be in agreement that it was one of the best cakes I’ve ever made. The mango rose on top was super impressive and easy to do!
Awesome! I’m so happy to hear that everyone loves the recipe! Thanks for sharing your fantastic review Danielle!
This cake looks incredible!! You are so talented Natasha !
It is gorgeous AND delicious! Please let me know what you think if you decide to make it Anna!
Hi Natasha, can I use frozen mangoes for the purée?
Hi Ina, I think that would be a good substitute, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. Youu will definitely want to use fresh on top though. I hope you love it!!
I have no doubt I’ll love it.. just like the rest of the recipes on your blog 🙂
You’re so sweet Ina, thank you!
I love original and ‘edible’ decor!!
Looks so fresh and delish!!
Thank you Linda, I’m glad you like it 😀
Very elegant looking. I love mango!!
Thank you Julie! It tastes as good as it looks too!
Will the cake come out the same if I use just a hand mixer?
If you use high power electric hand mixer, add 2-3 minutes to the mixing time so that everything will be incorporated.
😋🍰☕️ yum!
It really IS so delicious Natalia!