Mangoes. They’re like sunshine wrapped in a fruit, juicy, sweet, and impossible to resist. And when you turn them into cake? Magic happens. This Mango Cake Recipe is like a tropical vacation for your taste buds. The soft, fluffy cake paired with cream cheese frosting will make you wish you had a whole mango orchard in your backyard.
Whether you’re planning a summer party or just indulging in a little self-care (because why not?), this cake is everything you need and more.
Oh, and if you’re looking for a delicious Mango Recipes Dessert to wow your guests? Consider it your secret weapon.
Why You Need to Make This Mango Cake
No matter if it’s an intimate gathering or a lively summer bash, this cake steals the spotlight every time. The perfect combo of mango and cream cheese frosting will have everyone asking, “Wait, did you make this yourself?”
You know how some cakes can feel dense or dry? Not this one. This Mango Cake is the definition of fluffy and moist, just like my irresistibly light and zesty lemon poke cake. It’s a dessert so addictive; each forkful only deepens the craving for more.
Because you deserve it. Let’s be real—when was the last time you gave yourself a treat this downright delicious? Sometimes, we all need a little self-care, and this cake is the sweetest way to do just that.
How to Make the Most Delicious Mango Cake Ever
Let’s get hands-on and turn this idea into something amazing!
Step 1: Preheat and Prep
Before you do anything, preheat your oven to 350°F (180°C). While that’s getting warm, grab two 8-inch round cake pans and grease them up with some butter or oil.
A little parchment paper lining will give you extra peace of mind, no one likes the cake sticking when it’s time to take it out!
Step 2: Get Your Dry Ingredients Together
In a big mixing bowl, mix up your dry ingredients, the all-purpose flour, baking powder, baking soda, and that pinch of salt.
Whisk them well so everything’s evenly blended. This is the base of your cake, so making sure there are no lumps is key. You’ve got this!
Step 3: Whisk the Wet Ingredients
Let’s set the stage for greatness—gather your mango purée, whole milk, neutral oil, lemon juice, and vanilla, and blend them in a fresh bowl. Whisk them together until they’re perfectly smooth.
The mango puree here is your star ingredient, so make sure it’s rich and full of that fresh, sweet flavor. The lemon juice? It’s the secret to balancing the cake and adding a little zing that cuts through all that sweetness.
Step 4: Combine and Mix Gently
Pour the wet ingredients into your dry ingredients and stir them together gently. Use a spatula or whisk, but take care not to overmix the batter.
The batter should be smooth, but with a little bit of texture. You’re looking for something light yet rich, so it’s fluffy but still has that perfect moisture. Give it a good but gentle mix until everything is blended, and you’re good to go.
Step 5: Bake to Perfection
Now, divide your beautiful batter between the two prepared pans and give them a little shake to even things out. Place them in the oven and bake until beautifully done—about 25 minutes should do it.
Insert a toothpick into the center—if it comes out clean with a few crumbs, the cakes are ready. Since this is a super moist cake, don’t worry if it’s not completely dry, those little bits of cake on the toothpick are a sign of a perfectly soft cake.
Allow the cakes to rest for a quick 5 minutes in their pans, then transfer them to a wire rack for the final cooling stage.This ensures they won’t fall apart when you’re handling them.
Step 6: Time for Cream Cheese Frosting
While your cakes cool down, let’s work on that creamy, dreamy frosting. Beat softened butter, cream cheese, powdered sugar, cornstarch, and vanilla extract in a bowl until perfectly blended.
Mix until it’s silky and smooth. The cornstarch will help thicken it, giving you that perfect consistency for spreading and piping. If you need it firmer, just add a bit more powdered sugar, it’s your cake, your rules! Chill it for a little while so it firms up to that perfect frosting texture, or use it right away if you can’t wait!
Step 7: Layer Up
Once your cakes are fully cooled, grab one and slice the top to flatten it out. This helps your layers sit nice and neat. Place that cake on a serving plate and spread about 1 cup of frosting on top, smoothing it into every little corner.
Now, add the second layer of cake on top, and cover the entire thing with the remaining frosting.
Step 8: Mango Topping Magic
The finishing touch, mango! Slice your mangoes into delicate pieces, then carefully arrange them on top of the cake for a visually appealing display.
It infuses the dish with radiant color and a refreshing wave of tropical flair.
How to Make Mango Puree (The Easy Way!)
Begin by peeling the mangoes and carefully slicing the flesh off the pit. You don’t need to be super precise, just get as much of that golden goodness as you can. Toss everything into the blender and whirl it into a creamy, flawless consistency.
My Tips for the Best Mango Cake Ever
Use ripe mangoes for the puree – If the mango squishes gently under your thumb, it’s perfect. The sweeter and softer, the better for blending into a naturally sweet, rich puree.
Let the milk and puree hang out at room temp – Sounds small, but cold ingredients can mess with the texture. Letting them chill (not literally) helps everything blend like a dream.
No wire rack? No problem – Use the grates on your stove or flip over a muffin tin. You just want air circulation so the cake cools evenly.
The lemon juice adds more than flavor—don’t skip it – The lemon juice reacts with the baking soda to give your cake that lovely lift. No lemon = no rise = sad cake.
How to Store Mango Cake
Fridge = your best friend – Because of the cream cheese frosting, this cake should always be stored in the fridge. Pop it into an airtight container or gently wrap it with plastic wrap.
Planning ahead? Make the layers in advance – Bake the cakes, wrap them tightly in plastic, and refrigerate for up to 2 days, or freeze for up to 2 months. Simply let it thaw in the fridge overnight before you start frosting.
Serving tip: Let the cake sit at room temp for 15–20 minutes before serving. The texture softens, and the mango flavor really shines through.
The Best Mango Cake: Sweet, Moist & Full of Flavor
Ingredients
The Moist Cakes
- 2¾ cups all-purpose flour
- ¾ cup white sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups mango puree
- ½ cup neutral oil
- ⅔ cup whole milk
- 1 tablespoon lemon juice)
- 1½ teaspoons pure vanilla extract
Cream Cheese Frosting:
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 2¾ cups powdered sugar
- 2 tablespoons cornstarch
- ½ teaspoon pure vanilla extract
- 2 mangoes peeled and thinly sliced (for topping)
Instructions
- Start by preheating your oven to 350°F (180°C). While it heats up, grease two 8-inch round cake pans and line the bottoms with parchment paper to make sure nothing sticks.
- In a big bowl, combine the flour, baking powder, soda, and salt, whisking until fully blended. This gives your cake that soft, even texture we love.
- In another bowl, stir together the mango purée, whole milk, neutral oil, lemon juice, and vanilla extract. Stir until smooth.
- Slowly add the wet mix to the dry, folding until just combined. Don’t overmix; you want a smooth batter, but a few tiny lumps are okay, it keeps the cake tender and airy.
- Divide the batter between the pans and bake for about 25 minutes. Insert a toothpick—if it comes out with a few moist crumbs, you’ve nailed it! Cool the cakes in the pans for a bit, then transfer to a rack.
- While the cakes cool, beat together the butter, cream cheese, powdered sugar, cornstarch, and vanilla until smooth and fluffy. Chill it briefly if you want a firmer texture.
- Once the cakes are fully cooled, level one if needed and place it on your serving plate. Add a layer of frosting, then place the second cake on top and frost the whole thing.
- Finish with thin slices of fresh mango on top, it adds a juicy, tropical pop and a beautiful finishing touch.
Notes
- For a touch of elegance, garnish with mint leaves or even edible flowers along with the mango slices for a stunning presentation.
- Let your cakes cool completely before frosting, this helps the frosting set properly without melting or sliding off.
- If you’re looking for a lighter, fluffier texture, be careful not to overmix the batter.
