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Mango Cake Recipe

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This incredible mango cake is perfectly moist, tender, and bursting with tropical mango flavor in every bite. Made with fresh mango puree and simple ingredients, it’s an easy homemade dessert that’s perfect for summer gatherings, birthday parties, or any time you’re craving something sweet and fruity. The golden cake has a delicate crumb and can be served plain, frosted, or topped with whipped cream and fresh fruit.

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1½ cups mango puree (from about 2-3 ripe mangoes)
  • ½ cup whole milk or buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice (optional, brightens the mango flavor)

Optional Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk

For Garnish:

  • Fresh mango slices
  • Shredded coconut (optional)
  • Fresh mint leaves

Instructions

  1. Prepare your pans and preheat: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well. This ensures easy release after baking.
  2. Make the mango puree: If using fresh mangoes, peel and dice them, removing all flesh from the pit. Add to a blender or food processor and blend until completely smooth. You should have 1½ cups of puree. If there are any fibrous bits, strain through a fine-mesh sieve. Set aside.
  3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents throughout your cake. Set aside.
  4. Cream butter and sugar: In a large mixing bowl using an electric mixer, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This incorporates air and creates a tender crumb. Scrape down the sides of the bowl as needed.
  5. Add eggs: Add the eggs one at a time, beating well after each addition and scraping down the bowl between additions. The mixture should look smooth and creamy.
  6. Mix wet ingredients: In a separate bowl or large measuring cup, combine the mango puree, milk, vanilla extract, and lemon juice (if using). Whisk until well combined.
  7. Alternate adding dry and wet: With the mixer on low speed, add the flour mixture in three additions, alternating with the mango mixture in two additions, beginning and ending with the flour. Mix just until combined after each addition—don’t overmix! The batter should be smooth and thick but pourable. Fold in any remaining flour streaks with a spatula.
  8. Divide and bake: Divide the batter evenly between your prepared pans (about 2¾ cups per pan if using two 9-inch rounds). Smooth the tops with a spatula. Tap the pans gently on the counter to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
  9. Cool properly: Let the cakes cool in the pans for 15 minutes on a wire rack, then carefully run a knife around the edges and invert onto the rack. Remove the parchment paper and let cool completely before frosting—at least 1-2 hours. This prevents the frosting from melting.
  10. Make frosting (optional): While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla and cream, then beat on high for 2-3 minutes until light and fluffy.
  11. Assemble and decorate: Place one cake layer on your serving plate. Spread with about ¾ cup of frosting. Top with the second layer and frost the top and sides of the cake. Decorate with fresh mango slices, shredded coconut, or fresh mint leaves if desired.
  12. Serve and enjoy: Slice and serve at room temperature for the best flavor and texture. Store any leftovers covered in the refrigerator.

Notes

  • Mango ripeness matters: Use ripe, sweet mangoes for the best flavor. If your mangoes are slightly tart, you may want to add an extra 2-3 tablespoons of sugar to the batter.
  • Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and can make your cake tough and dense.
  • Room temperature ingredients: This is crucial! Room temperature eggs and milk incorporate better and create a smoother batter with better texture.
  • Testing for doneness: Oven temperatures vary, so start checking at 28 minutes. The cake is done when a toothpick comes out clean and the edges pull away slightly from the pan.
  • Make it a sheet cake: You can bake this in a 9×13-inch pan instead. Increase baking time to 35-40 minutes.
  • Unfrosted storage: If not frosting, this cake stays moist for 3-4 days at room temperature in an airtight container.

Nutrition

Find it online: https://focialy.com/mango-cake-recipe/