Mango Cake Recipe

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Fresh Mango Cake with Mango Filling and Swiss Meringue Buttercream (video recipe)

Give your next layer cake a seasonal flavor with this fresh mango cake. Made with moist layers of mango sponge filled with sweet mango puree, and frosted with mango Swiss meringue buttercream. Of course, topped with slices of fresh mangoes for that ultimate finish.

I love the site of mangoes in the market. And while we love eating mangoes on their own, they also make amazing ingredients in desserts, such as the recent no-bake mango cheesecake I shared or this mango cake. See all my 30 plus mango recipes here.

About this mango cake

This is a very versatile cake and can be used with almost any fruit puree. Today, I am using fresh mango puree because mangoes are in season.

The cake batter is a butter-based cake recipe with eggs, all-purpose flour, and buttermilk. I prefer to use all-purpose flour as compared to cake flour because it adds stability to the heavy mango puree.

I am using fresh mangoes to make the mango puree, but you can also use frozen mangoes. However, do not use frozen mangoes slices on top of the cake, as the condensation may cause issues.

For the frosting, today, I am using a mango Swiss meringue buttercream. My next favorite would be my no-butter cream cheese frosting. Of course, there are other buttercreams that would work just as well. See my 50 plus buttercream frosting recipes on this blog.

The process and timeline for this cake is very simple.

• Prepare mango puree - 5 minutes
• Prepare cake batter - 10 minutes
• Bake cake - 25 minutes
• Chill cake - 4 hours at least (preferably overnight)
• Prepare buttercream - 15 minutes
• Crumb coat cake - 15 minutes
• Chill cake - 15 minutes
• Second coat - 15 minutes
• Chill cake - 15 minutes
• Final smoothing - 15 minutes
• Garnish - 10 minutes

Useful tips and tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because, often, we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer also works great.
• I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
• And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
• Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
• Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration.
• An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

Ingredients and substitutes (save/pin)

• All-purpose flour - I prefer all-purpose flour for this cake.
• Unsalted butter - I always use unsalted, so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
• Sugar - I'm using white sugar, so I can have a white cake. It's always best to use fine-grain white sugar, so it dissolves easily in the butter.
• Buttermilk - If you don't buttermilk on hand, don't worry. It takes just 5 minutes to make homemade buttermilk for baking.
• Vanilla extract - A good quality vanilla extract is very important and adds a nice flavor to your baked goods.
• Mango - I am using fresh mangoes, but you can also use frozen mangoes for this recipe. For the top garnish, you can also use a mango puree instead of fresh slices.

Quick short video here - video with narration below in recipe card

How to make a mango cake with mango filling and Swiss meringue buttercream (save/pin)

Mango puree

• Skin and slice the mango around the seed.
• Place in a food processor or blender and pulse until smooth.
• Place in a saucepan and cook down on low heat until almost 1/2 it's original volume.
• Divide as required in the recipe below for cake, filling, and buttercream.
• Depending on the size of the mango, you may have need more or fewer mangoes.

Mango Cake with SMBC Progress Pictures1

Mango Cake with SMBC Progress Pictures5

Mango Cake with SMBC Progress Pictures4

Mango Cake with SMBC Progress Pictures6

Cake

• Preheat the oven at 160 C / 320 F.
• Grease and line 3 x 7-inch baking pans or two 9-inch baking pans.
• Combine the flour, baking powder, baking soda, and salt.
• Whip eggs with half the sugar until light and foamy (ribbon stage) - remove to a bowl and set aside.
• Cream butter and remaining sugar until light and fluffy.
• Add the vanilla extract.
• Followed by the flour and buttermilk in three batches.
• Then, the mango puree.
• Scrape the sides and bottom to ensure you have a smooth batter.
• Finally, fold in the whipped eggs in three batches.
• Divide the batter between the prepared baking pans.
• Bake in the preheated oven for 25 to 30 minutes.
• When done, cool in the pan for 10 minutes.
• Invert onto a cooling rack and cool completely before decorating.

Mango Cake with SMBC Progress Pictures7

Mango Cake with SMBC Progress Pictures9

Mango Cake with SMBC Progress Pictures8

Mango Cake with SMBC Progress Pictures10

Swiss meringue buttercream

• Place egg whites and sugar in the bowl of the stand mixer.
• Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
• Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch.
• Then, gradually add butter, one cube at a time, with the mixer medium speed.
• Once all the butter is in, whip on medium-high for 2 minutes.
• Lastly, add the vanilla.
• Combine well until everything is well combined.
• Put 2 cups buttercream in a piping bag for the buttercream dam
• Mango buttercream - Add mango puree to the remaining buttercream.
• Add a few drops of yellow food color.

Mango Cake with SMBC Progress Pictures11

Mango Cake with SMBC Progress Pictures13

Mango Cake with SMBC Progress Pictures12

Mango Cake with SMBC Progress Pictures14

Assemble

• Prepare simple syrup – cool completely before using.
• Once cooled, cut the domes off the cake layers.
• Brush each layer with the cooled, simple syrup.
• Place a cake layer on the cake board or cake stand.
• Fill the cake - Pip a buttercream dam (edge) on the cake layer.
• Top with a big dollop of mango puree – spread evenly, but within the piped buttercream dam/edge. (see video)
• Then, top the second cake layer on top followed by buttercream dam and filling.
• Then, place the last cake layer on top.
• Place the cake in the fridge for at least 30 minutes, so the layers hold together and the filling will not leak out.
• Crumb coat - Spread more buttercream around and top of the cake. (see video)
• Chill the cake for another 15 to 30 minutes.
• Second coat - then, spread more buttercream
• Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top. Chill cake for 30 minutes.
• Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
• Add the remaining frosting in a large piping bag with the star tip.
• Pipe a border around the cake at the top. (see video)
• Decorate with slices of fresh mango (see video).

Mango Cake with SMBC Progress Pictures15

Mango Cake with SMBC Progress Pictures2

Mango Cake with SMBC Progress Pictures16

Mango Cake with SMBC Progress Pictures3

• This cake will stay in the fridge for up to a week.
• You can keep the unfrosted cake at room temperature for 2 days.
• You can even freeze this cake for up to a month.

Mango Cake Recipe

Author: Veena Azmanov

5 from 8 votes

Print Pin Rate

Prep Time: 2 hrs

Cook Time: 25 mins

Chilling time: 2 hrs

Total Time: 4 hrs 25 mins

Calories: 490kcal

Adjust Servings Here: 9 servings

Description

Give your next layer cake a seasoned flavor with this fresh mango cake. Made with moist layers of mango sponge filled with sweet mango puree, and frosted with mango Swiss meringue buttercream. Of course, topped with slices of fresh mangoes for that ultimate finish.

ADJUST SERVINGS HERE - 9 servings

Ingredients

Mango puree

• 4 Mangoes large and ripe

Cake

• 440 grams (3.50 cups) All-purpose flour
• 400 grams (2 cups) White sugar
• 400 grams (1.75 cups) Butter (3 1/2 sticks) unsalted
• 4 Eggs large
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 180 ml (0.75 cups) Buttermilk
• 180 ml (0.75 cups) Mango puree (see above)
• 1 tsp Vanilla extract

Swiss meringue buttercream

• 180 grams (0.75 cups) Egg whites (about 6 whites)
• 200 grams (1 cups) White sugar
• 1/4 tsp Cream of tartar (optional)
• 450 grams (1.00 lb) Unsalted butter
• 2 tsp Vanilla Extract
• 1/2 tsp Salt
• 1/4 cup Mango puree (see above)
• 2 drops Egg yellow food color

Extra

• 1 cup Mango puree for filling (see above)
• 120 ml (0.50 cups) Simple syrup to moisten layers
• 1 Mango fresh sliced

Instructions

Mango puree

• Skin and slice the mango around the seed.
• Place in a food processor or blender and pulse until smooth.
• Place in a saucepan and cook down on low heat until almost 1/2 it's original volume.
• Divide as required in the recipe below for cake, filling, and buttercream.
• Depending on the size of the mango you may have need more or fewer mangoes.

Cake

• Preheat the oven at 160 C / 320 F.
• Grease and line 3 x 7-inch baking pans or two 9-inch baking pans.
• Combine the flour, baking powder, baking soda, and salt.
• Whip eggs with half the sugar until light and foamy (ribbon stage) - remove to a bowl and set aside.
• Cream butter and remaining sugar until light and fluffy.
• Add the vanilla extract.
• Followed by the flour and buttermilk in three batches.
• Then, the mango puree.
• Scrape the sides and bottom to ensure you have a smooth batter.
• Finally, fold in the whipped eggs in three batches.
• Divide the batter between the prepared baking pans.
• Bake in the preheated oven for 25 to 30 minutes.
• When done, cool in the pan for 10 minutes.
• Invert onto a cooling rack and cool completely before decorating.

Swiss meringue buttercream

• Place egg whites and sugar in the bowl of the stand mixer.
• Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
• Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch.
• Then gradually add butter, one cube at a time, with the mixer medium speed.
• Once all the butter is in, whip on medium-high for 2 minutes.
• Lastly, add the vanilla.
• Combine well until everything is well combined.
• Put 2 cups buttercream in a piping bag for the buttercream dam.
• Mango buttercream - Add mango puree to the remaining buttercream.
• Add a few drops of yellow food color.

Assemble

• Prepare simple syrup – cool completely before using.
• Once cooled, cut the domes off the cake layers.
• Brush each layer with the cooled, simple syrup.
• Place a cake layer on the cake board or cake stand.
• Fill the cake - Pip a buttercream dam (edge) on the cake layer
• Top with a big dollop of mango puree – spread evenly but within the piped buttercream dam/edge. (see video)
• Then, top the second cake layer on top followed by buttercream dam and filling.
• Then, place the last cake layer on top.
• Place the cake in the fridge for at least 30 minutes, so the layers hold together and the filling will not leak out.
• Crumb coat - Spread more buttercream around and top of the cake. (see video)
• Chill the cake for another 15 to 30 minutes.
• Second coat - then spread more buttercream.
• Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top. Chill cake for 30 minutes.
• Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
• Add the remaining frosting in a large piping bag with the star tip.
• Pipe a border around the cake at the top. (see video)
• Decorate with slices of fresh mango (see video).

Recipe Notes

 

• Make sure all the ingredients are at room temperature before you start baking. 
• Use large size eggs - a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary
• Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy. 
• Whip the eggs until light and fluffy - this will ensure a light and airy cake. 
• Cream the butter and sugar until light and fluffy. This will give a light and airy cake.  
• You can add the buttermilk on its own or along with the flour as long as you do it carefully. Best is to add the buttermilk and flour alternating to each other.  
• Once you add flour do not over mix the batter. 
• Add the mango puree to the batter and combine well. 
• Cool the cake completely before frosting - at least 3 to 6 hours. 
• Always simple syrup the cakes before frosting

Equipment

Cake Pan 7 inch

Kitchen Scale

Meas Cups and Spoons

Stand Mixer

Nutrition Information

Calories: 490kcalCarbohydrates: 53gProtein: 5gFat: 30gSaturated Fat: 19gCholesterol: 104mgSodium: 306mgPotassium: 218mgFiber: 2gSugar: 38gVitamin A: 1629IUVitamin C: 23mgCalcium: 50mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Frequently asked questions

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