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.