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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

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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!

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

Mango Cake Recipe (VIDEO)

4.83 from 79 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
Keyword: mango cake
Cuisine: American
Course: Dessert
Calories: 547 kcal
Servings: 12 slices of 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

Nutrition Facts
Mango Cake Recipe (VIDEO)
Amount Per Serving
Calories 547 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Cholesterol 164mg55%
Sodium 157mg7%
Potassium 246mg7%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 54g60%
Protein 7g14%
Vitamin A 1917IU38%
Vitamin C 28mg34%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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

Read comments/reviewsAdd comment/review

  • Vern
    March 30, 2021

    Should i still bake it in 350F even if I will halve the recipe? Also how many minutes should I set it?

    Reply

    • Natashas Kitchen
      March 30, 2021

      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.

      Reply

  • Bri
    March 29, 2021

    Hi Natasha!

    I only have a 9.5” springform pan here. Would that be okay?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, I think that will work too. If you give that a try, please share with us how it goes.

      Reply

  • Bri
    March 28, 2021

    Hi Natasha!

    I only have 9” springform pan here. Would that be okay if I use that pan?

    Reply

    • Bri
      March 28, 2021

      oh, it is a 9.5” springform pan*

      Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Bri, that would work.

      Reply

  • Bri
    March 25, 2021

    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 😊

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Bri, I bet halving this recipe could work! I hope you love this recipe!

      Reply

      • Bri
        March 25, 2021

        Hi again, Natasha!

        About the baking powder. How can I accurately halve it since it is 1/2 tsp?

        Reply

        • Natashas Kitchen
          March 25, 2021

          Hi Bri, I would measure it to 1/4 tsp.

          Reply

          • Bri
            March 29, 2021

            Can I use a 9” springform pan given that I will still halve the recipe?

          • Natashas Kitchen
            March 29, 2021

            Hi Bri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

  • Manjinder Cheema
    March 15, 2021

    Thanks for sharing your recipe. Very nice You’re great 👍 Sister Ji

    Reply

    • Natasha's Kitchen
      March 15, 2021

      You’re very welcome.

      Reply

  • Taku Tawamba
    March 13, 2021

    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?

    Reply

    • Natashas Kitchen
      March 13, 2021

      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.

      Reply

  • Tiffany
    February 27, 2021

    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!!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Tiffany, I’m glad you enjoyed it! Thanks for your wonderful review.

      Reply

  • Neko
    February 20, 2021

    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)

    Reply

    • Natashas Kitchen
      February 20, 2021

      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.

      Reply

  • Shenaaz Mistry
    February 15, 2021

    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…

    Reply

    • Natashas Kitchen
      February 16, 2021

      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.

      Reply

      • Shenaaz Mistry
        February 16, 2021

        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.

        Reply

        • Natasha's Kitchen
          February 17, 2021

          Sounds great! I would love to hear your feedback, I hope this becomes a hit.

          Reply

          • Shenaaz Mistry
            February 20, 2021

            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…

          • Natashas Kitchen
            February 20, 2021

            Thank you for sharing that with me, Shenaaz! I’m glad you enjoyed this recipe.

  • sammy
    February 11, 2021

    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!

    Reply

    • Natashas Kitchen
      February 12, 2021

      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.

      Reply

  • Patty
    February 1, 2021

    How do you make the mango puree?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      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!

      Reply

  • Yuliana
    January 18, 2021

    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!

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Yuliana!

      Reply

  • Jane
    November 23, 2020

    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!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Jane, I bet that could work! If you experiment, I would love to know how you like that!

      Reply

  • Kristina Denton
    November 12, 2020

    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?

    Reply

    • Natashas Kitchen
      November 12, 2020

      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.

      Reply

  • marie chou lacandula
    November 12, 2020

    hello natasha,
    im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish?

    Reply

    • Natasha's Kitchen
      November 12, 2020

      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.

      Reply

      • Kristina Denton
        November 12, 2020

        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!

        Reply

        • Natasha's Kitchen
          November 12, 2020

          Nice one, thanks for sharing that with us, Kristina!

          Reply

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