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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!
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.
Notes
our video tutorial first
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I made this for my best friend’s birthday and she (and the rest of her family) really loved it! Though I substituted the cream cheese frosting with a simple sweetened vanilla whipped cream–but OMG it works! It tastes like those of the Japanese shortcakes.
Thank you for your recipe! 😀
You’re welcome Vanessa! I’m glad to hear the recipe is a HIT! Thanks for sharing your review!
Hi Natasha,
Thanks for sharing this recipe. This is the 1st time I have tried out your sponge cake recipe – the cake was simply fantastic, so moist and tender.
The cream cheese frosting though delicious was a bit runny – it was not pipeable even after sitting in the fridge for several hours. Not sure why that happened. I did check the cream cheese frosting recipe used in some of your other cakes and noticed that more powdered sugar has been used. Is this what I need to do?
Thanks again for sharing a great recipe.
I’m so glad you enjoyed the cake! Did you change anything in the process or ingredients for the frosting? Also did you soften your cream cheese and butter at room temperature without over-warming or speed softening them in the microwave? I have found that having butter and cream cheese that are too soft or too warm or partially melted will make it so the frosting does not thicken properly. Also be sure to beat for the full time indicated – if using an electric hand mixer, beat an additional 2 minutes since hand mixers are not as efficient in whipping as stand mixers. I hope that helps! 🙂
Can i use buttercream icing instead of Cream Cheese Frosting?
Hi Maria, I think you could make that work.
Hi Natasha- Do you think can I double the recipe and make biskvit in a rectangular pan? I need to make a bigger cake for a birthday. Thanks!
Hi Gulya, I would suggest making the 2 layers individually and following the process and measurements for the sponge cake in our rectangular strawberry cake since the cake base is the same.
Hi Natasha,
Do I use salted or unsalted butter for the frosting? Thanks.
Marielle
I always use unsalted butter in my cooking so I can control the amount of salt. 🙂
Natasha, what cake pan size you use for this cake?
Hi Katya, I use two 9″ round cake pans. For future reference, I have that noted in the “prep” section just before step 1. I hope you love the recipe!
Hi Natasha, I’ve made this cake before and it’s absolutely beautiful and delicious! I’m making it again, but need to make it two days in advance. If I make it on Monday fully assembled and decorated, will it hold well to be served two days later on Wednesday? I will cover it and keep it in the fridge. Will the mangoes used to decorate the top of the cake not turn dark or change appearance? Thanks so much.
Hi Anna, with fresh mango, I would assemble the day before for best results. You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. The topping looks best when assembled the day of or day before it is served.
Hi Natasha,
Have you frozen the sponge cakes before, or are they best fresh?
Thanks
Alison.
Hi Alison, I have made and frozen the sponge cakes up to 3 months. Just place one of the baking parchment papers between layers, cover fully with plastic wrap and freeze, just be sure not to place anything over the top of them so they don’t end up deformed.
adapted this using a gluten-free cake mix (King Arthur’s with some extra vanilla and lemon extract added for flavor), substituted the frosting with mango whipped cream because butter cream is too sweet for my taste: http://www.seriouseats.com/2016/08/how-to-make-stabilized-whipped-cream-from-freeze-dried-fruit.html
it was a huge hit with everyone and no-one knew it was gluten-free! Guess I shouldn’t review it since I modified the recipe so much, but the inspiration was spot on and the results were amazing… to anyone gluten free, give it a try.
I’m glad to hear that with your modifications, that you still enjoy the recipe! Thanks for sharing your helpful review with other readers Amber!
This is one of my new favorite recipes! I love the simplicity and the freshness of this cake. I used heavy whipping cream instead of frosting but other than that this recipe was so wonderful! This definitely reminds me of beautiful fresh fruit cakes from home which are so refreshing in the summer. Thank you!
You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
Hello Natasha,
I made this cake yesterday for a late afternoon get together and it was a big success. I usually don’t like to make a cake that I have not tried out before to bring to a party, but everybody loved it and the cake was gone in no time. I did make an extra batch of butter cream just to make sure I had enough and changed the decoration on top of the cake. I will definitely be making this cake again and pas along your recipe to friends.
Thank you, Saskia
Hello Saskia!
You’re welcome! I’m so glad to hear how much everyone loves the recipe! Thanks for sharing your excellent review!
Can I use frozen or canned mango for the purée?
Hi Lana, yes that will work, just be sure to taste the mangos for sweetness and add sugar to taste.
Hi Natasha! Thanks for the recipe. I did a lot of research before trying yours. I’m not an expert but I do ok. So my cake turned out ok. Crumbly and not as neat as yours. And to my horror my frosting started to separate. I still used it as a filling but will have to think about what I can do for icing. Can you please tell me what you think went wrong with my cream cheese frosting. Much appreciated!
Hi Veronica, I haven’t had the icing separate but it could be due to oversoftening the cream cheese and butter before beating them together. If you refrigerate for a little while and then re-whip to fluff up the frosting, that should help.
This is nice. But is it advisable to bake the cake today when it will be used tomorrow? Hope the mango added will not make the cake get spoilt before the next day?
I have made this a day ahead and it turned out great. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day.
Hi Natasha,
Do you think if I buy frozen mango and defrost it, it would work for just the inside of the cake? The mangoes here are kind of a hit & miss and I want to make it next week. Thanks!
Hi Julia, I do always taste test the mango make sure it’s a good one for the inside or outside so I would definitely suggest tasting the pureed mango before adding it to the cake and adding sugar as needed to make sure it tastes great for a cake 🙂
Will do – thanks!
My pleasure Julia!
Hi Natasha
Brilliant recipe ! I tried it but was not satisfied with my effort ! The cake was so fragile and it just broke into pieces before I could invert it or slice in two . What could have gone wrong ? It is so so soft and fragile and so the cream also doesn’t spread well
Did you possibly use cake flour instead of all-purpose? The cake is soft but not normally as fragile as you are describing it. Could it be that it was over or under baked? Using a sharp serrated knife helps with slicing the layers in half to give them a cleaner cut, making it easier to work with the layers. Also, make sure the cake is fully at room temp before slicing. I hope that helps!
I made this cake for a birthday party, and it was completely gone from the plate after 3mins. Seriously it was that good. People wanted to go for seconds but there where only crumbs left. The only thing that I changed was the whipped topping, instead of adding butter I whipped up some heavy cream and added that to the whipped cream cheese. It turned out delicious. As a matter of fact I am making this cake again today.
Oh wow, I’m so glad to hear how much everyone loves this recipe! Thanks for sharing your incredible review Ilona!
Hello,
Thank you for the recipe. Can I use whipped cream instead of cream cheese.?
I haven’t tried that so I’m not sure how it would hold up with the puree. If you make it with only whipped cream, it would probably be best to enjoy it the day it is made unless you stabilize the cream with something else.
It would be nice if you could have a section for Diabetes
I don’t have anything that specific at this point – the only dietary categories I have are gluten free and vegetarian. I will definitely keep it in mind.
I am diabetic and I am wandering if I could replace the sugar with Stevia and if so how much Stevia do I need to use instead of the sugar
Could I use coconut flower instead of regular flower and if so how much ?
Thks
Hi Juan, I have never tried this cake with those substitutions and since baking is so much a science, I can’t advise that or guess without testing it myself. Sorry I can’t be more helpfuL?
Natural sugar has different chemical properties than artificial. For example, it will moisten the cake will artificial sugar will not. It will also hold proper texture and volume.
You can reduce the sugar to about a 1/3 cup and still have the sponge cake work. Skip out on adding sugar to the frosting too. Just beat plain heavy whipping cream and add more fruit for flavor.