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

    • Vanessa
      December 21, 2017

      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! 😀

      Reply

      • Natasha's Kitchen
        December 22, 2017

        You’re welcome Vanessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your review!

        Reply

    • AGS
      December 10, 2017

      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.

      Reply

      • Natasha
        natashaskitchen
        December 11, 2017

        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! 🙂

        Reply

    • Maria
      November 27, 2017

      Can i use buttercream icing instead of Cream Cheese Frosting?

      Reply

      • Natasha
        natashaskitchen
        November 27, 2017

        Hi Maria, I think you could make that work.

        Reply

    • gulya
      November 22, 2017

      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!

      Reply

      • Natasha
        natashaskitchen
        November 22, 2017

        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.

        Reply

    • Marielle
      November 15, 2017

      Hi Natasha,

      Do I use salted or unsalted butter for the frosting? Thanks.

      Marielle

      Reply

      • Natasha
        natashaskitchen
        November 15, 2017

        I always use unsalted butter in my cooking so I can control the amount of salt. 🙂

        Reply

    • Katya
      November 4, 2017

      Natasha, what cake pan size you use for this cake?

      Reply

      • Natasha
        natashaskitchen
        November 4, 2017

        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!

        Reply

    • Anna
      October 30, 2017

      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.

      Reply

      • Natasha
        natashaskitchen
        October 30, 2017

        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.

        Reply

    • Alison
      October 12, 2017

      Hi Natasha,

      Have you frozen the sponge cakes before, or are they best fresh?

      Thanks
      Alison.

      Reply

      • Natasha
        natashaskitchen
        October 13, 2017

        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.

        Reply

    • amber
      October 2, 2017

      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.

      Reply

      • Natasha's Kitchen
        October 2, 2017

        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!

        Reply

    • Cynthia
      August 29, 2017

      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!

      Reply

      • Natasha's Kitchen
        August 29, 2017

        You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!

        Reply

    • Saskia Ponfoort
      July 17, 2017

      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

      Reply

      • Natasha's Kitchen
        July 17, 2017

        Hello Saskia!
        You’re welcome! I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review!

        Reply

    • Lana
      July 6, 2017

      Can I use frozen or canned mango for the purée?

      Reply

      • Natasha
        natashaskitchen
        July 6, 2017

        Hi Lana, yes that will work, just be sure to taste the mangos for sweetness and add sugar to taste.

        Reply

    • Veronica Cain
      June 30, 2017

      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!

      Reply

      • Natasha
        natashaskitchen
        June 30, 2017

        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.

        Reply

    • Cake batter dispenser
      June 27, 2017

      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?

      Reply

      • Natasha
        natashaskitchen
        June 27, 2017

        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

    • Julia
      June 17, 2017

      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!

      Reply

      • Natasha
        natashaskitchen
        June 17, 2017

        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 🙂

        Reply

        • Julia
          June 18, 2017

          Will do – thanks!

          Reply

          • Natasha's Kitchen
            June 19, 2017

            My pleasure Julia!

            Reply

    • Nivedita
      June 17, 2017

      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

      Reply

      • Natasha
        natashaskitchen
        June 17, 2017

        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!

        Reply

    • Ilona
      June 15, 2017

      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.

      Reply

      • Natasha's Kitchen
        June 15, 2017

        Oh wow, I’m so glad to hear how much everyone loves this recipe! Thanks for sharing your incredible review Ilona!

        Reply

    • replydvk
      June 15, 2017

      Hello,
      Thank you for the recipe. Can I use whipped cream instead of cream cheese.?

      Reply

      • Natasha
        natashaskitchen
        June 15, 2017

        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.

        Reply

    • Juan
      June 14, 2017

      It would be nice if you could have a section for Diabetes

      Reply

      • Natasha
        natashaskitchen
        June 14, 2017

        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.

        Reply

    • Juan Perez
      June 14, 2017

      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

      Reply

      • Natasha
        natashaskitchen
        June 14, 2017

        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?

        Reply

      • Diana
        June 25, 2017

        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.

        Reply

      • Diana
        June 25, 2017

        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.

        Reply

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