FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Mango Cake Recipe (VIDEO)

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

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 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

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.

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.

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:

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)

4.7 from 59 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
Servings: 9 -inch 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

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

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

    • 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

Add comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

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