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.*
-
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.
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. 
Should i still bake it in 350F even if I will halve the recipe? Also how many minutes should I set it?
Hi Vern, yes, that will not change. Cook time should not change by much but I would watch it closer to the end. Depending on your pan size.
Hi Natasha!
I only have a 9.5” springform pan here. Would that be okay?
Hi Bri, I think that will work too. If you give that a try, please share with us how it goes.
Hi Natasha!
I only have 9” springform pan here. Would that be okay if I use that pan?
oh, it is a 9.5” springform pan*
Hi Bri, that would work.
Hi, Natasha!
I will be making this cake for my fiancé next week. However, my oven is too small to bake two cakes at the same time. I’ve read the comments and I’ve seen that
1.) when I use only one round pan, it will not be as fluffy and tall and;
2.) i should bake the batter mixture right away or it will affect the cake
Therefore I thought that maybe I could divide the ingredients for the sponge cake and make two sets of the batter mixture so that the batter will not sit for too long? What do you think?
Thank you for sharing this recipe, btw! I am confident that my fiance will love this since he’s a fan of mangoes 😊
Hi Bri, I bet halving this recipe could work! I hope you love this recipe!
Hi again, Natasha!
About the baking powder. How can I accurately halve it since it is 1/2 tsp?
Hi Bri, I would measure it to 1/4 tsp.
Can I use a 9” springform pan given that I will still halve the recipe?
Hi Bri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks for sharing your recipe. Very nice You’re great 👍 Sister Ji
You’re very welcome.
Hey Natasha, great recipe! I was just wondering what your opinion on adding banana was? And if you would recommend it, in what way do you think would be most suitable for the banana?
Hi Taku, I’m so glad you enjoyed this recipe. I have not tried this with a banana to advise. If you happen to experiment, I would love to know how you like it.
This recipe is amazing. I wasn’t sure how the cream cheese frosting would taste with mango but it was perfect. I love your recipe for cream cheese frosting. It’s delicious and not overly sweet. The cake turned out beautiful and delicious. Thank you for this recipe!!
Hi Tiffany, I’m glad you enjoyed it! Thanks for your wonderful review.
natasha, im planning to make this for my brother’s birthday which is tomorrow, but i have a 8-inch mold, so how should i modify the recipe? (im bad at maths :P)
Hi Neko, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.
Hello, I love the recipe..sounds easy but I have a 8 inch mold instead of 9 inch mold…do I use same measurements and how long do I have to bake it…
Hi Shenaaz, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.
Thanks for your reply Natasha. I will be trying this recipe this weekend for my friends birthday party. Will let you know how it went. I have already tried your Tiramasu recipe…it was a hit. Thanks.
Sounds great! I would love to hear your feedback, I hope this becomes a hit.
OMG! I did it. I made the cake….& I can’t believe it. I made it in 8inch pan and it took 23 minutes to bake. I wish I could share photos but I don’t have facebook, instagram nor twitter accounts. It was a Super hit. Thanks Natasha.
One thing I learnt is that I should bake cake a day ahead & and store in fridge..and frost the next day…as it would be much easier to slice the cake in half and frost it…
Thank you for sharing that with me, Shenaaz! I’m glad you enjoyed this recipe.
Hi Natasha, if I grease the sides of the pan, will it affect the way the cake bakes? Also, can I bake this in 2 eight inch pans? Thank you!
Hi Sammy, please see this note in the recipe “Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).” It will impact the cake.
How do you make the mango puree?
Hello Patty, I recommend watching the video and checking out the recipe again as it’s all indicated in there. I hope you love the recipe!
I made the cake following the recipe to the letter and it turned out divine. Next day it’s even better as the sponge absorb the mango juices and it’s so moist. The combination of flavours is amazing, it’s now in my top cake recipes and can’t wait to make it again. Wonderful summer cake, thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Yuliana!
Hiya. This looks great – I’m hoping to make it but wanted to make it 2 layers of sponge only (so it looks like a Victoria sponge) without the icing on the outside.. so 2 sponges with the cream/mango in between them, then the mango slices on top – would that work? Thanks!
Hi Jane, I bet that could work! If you experiment, I would love to know how you like that!
I am in love with this recipe. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Do you happen to know the ingredients for a smaller version like this?
Hi Kristina, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.
hello natasha,
im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish?
Hi Marie, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.
I have found that if you press the plastic wrap directly onto the fruit (whatever type of fruit you put atop a cake) and gently push all the air out, it’s perfect the next day!
Nice one, thanks for sharing that with us, Kristina!