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 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

    • Lana
      June 13, 2017

      Simply delicious!!! Thank you!!!

      Reply

      • Natasha's Kitchen
        June 13, 2017

        My pleasure Lana! I’m glad you love it!

        Reply

    • Victoria
      June 12, 2017

      Thank you very much for this simple and delicious recipe. I’ll double mango filling and cream cheese frosting next time.

      Reply

      • Natasha's Kitchen
        June 12, 2017

        My pleasure Victoria! Thanks for sharing your great review!

        Reply

    • Halyna
      June 10, 2017

      Looks great! Any way I can use frosting that requires sugar, not powered sugar, or can I replace powdered sugar with regular sugar? Halia

      Reply

      • Natasha
        natashaskitchen
        June 11, 2017

        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.

        Reply

    • Yelena G.
      June 8, 2017

      Love the recipe, not too sweet, simply delicious and even for immature bakers easy to make.

      Reply

      • Natasha's Kitchen
        June 8, 2017

        I’m so glad you love it Yelena! Thanks for sharing your wonderful review 😀

        Reply

    • Neha
      June 8, 2017

      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

      Reply

      • Natasha
        natashaskitchen
        June 8, 2017

        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.

        Reply

        • Neha
          June 8, 2017

          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?

          Reply

          • Natasha
            natashaskitchen
            June 9, 2017

            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.

            Reply

            • Neha
              June 9, 2017

              thanks for your help👍🏻

            • Neha
              June 9, 2017

              Thank you for your help👍🏻

            • Neha
              June 9, 2017

              Thank you so much for your help👌🏻

            • Natasha's Kitchen
              June 9, 2017

              My pleasure Neha!

    • Siv
      June 8, 2017

      Hello 🙂

      I’m just wondering if this cake can be frozen?

      Looks incredible good 😁

      Reply

      • Natasha
        natashaskitchen
        June 8, 2017

        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!

        Reply

    • New Baker
      June 4, 2017

      Really nice recipe Natasha 🙂 Tried and it turned out awesome.

      Reply

      • Natasha
        natashaskitchen
        June 4, 2017

        Thank you for sharing that with me, I’m glad you like the recipe 😬.

        Reply

    • Joice
      June 3, 2017

      Natasha, thank you for another great tasting cake.mango and filling was good combo.

      Reply

      • Natasha's Kitchen
        June 3, 2017

        You’re welcome Joice! I’m glad you like the recipe!

        Reply

    • ANNA ZADEREJ
      June 3, 2017

      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.

      Reply

      • Natasha
        natashaskitchen
        June 3, 2017

        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.

        Reply

    • Lesya
      May 31, 2017

      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!

      Reply

      • Natasha
        natashaskitchen
        May 31, 2017

        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! 🙂

        Reply

    • OLGA
      May 29, 2017

      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.

      Reply

      • Natasha's Kitchen
        May 29, 2017

        It is so delicious Olga! Please let me know what you think of this cake! I will keep your suggestion in mind!

        Reply

    • Helen
      May 29, 2017

      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.

      Reply

      • Natasha's Kitchen
        May 29, 2017

        Please do Helen!

        Reply

    • Lidiya
      May 29, 2017

      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! 🙂

      Reply

      • Natasha's Kitchen
        May 29, 2017

        It’s my pleasure Lidiya! I’m so glad to hear everyone loves the recipe! Thanks for following and sharing your thoughtful comments! 😀

        Reply

    • Shalom
      May 26, 2017

      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

      Reply

      • Natasha
        natashaskitchen
        May 27, 2017

        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.

        Reply

    • Cami
      May 18, 2017

      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.

      Reply

      • Natasha's Kitchen
        May 18, 2017

        I’m so happy to hear that Cami! Thanks for sharing your wonderful review 😀

        Reply

    • Luda
      May 16, 2017

      this is the most delicious cake ever!!!! so easy to make. thank you Natasha, you are awesome

      Reply

      • Natasha's Kitchen
        May 16, 2017

        You’re welcome Luda! Thanks for following and leaving such thoughtful comments!

        Reply

    • Madhura
      May 16, 2017

      Hi Natasha, Can I use yellow cake mix instead of making sponge cake from scratch?

      Reply

      • Natasha
        natashaskitchen
        May 16, 2017

        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.

        Reply

    • zouhair fiorino najjar
      May 14, 2017

      mouthwatering and most elegant recipe ..most of your recipes are saved and posted to my social media accounts

      Reply

      • Natasha
        natashaskitchen
        May 14, 2017

        Thank you for the nice review and for sharing 😀

        Reply

    • Zhanna
      May 14, 2017

      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!

      Reply

      • Natasha
        natashaskitchen
        May 14, 2017

        Thank you Zhanna for sharing that with me and for visiting the site 😬. Blessings to you and your daughter!

        Reply

    • Kristina
      May 13, 2017

      Hi, I’m wondering how good the frosting is with butter? Could I use your frosting from the strawberry cake?

      Reply

      • Natasha
        natashaskitchen
        May 15, 2017

        Kristina, I think that would work, let me know how you like it 😀

        Reply

        • Kristina
          May 15, 2017

          It actually turned out really yummy! I did strawberry and mango:) it was a hit!

          Reply

          • Natasha's Kitchen
            May 15, 2017

            That sounds delicious Kristina! Thanks for sharing 🙂

            Reply

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