Frosted Swiss Meringue Buttercream Mango Cake
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Give your next layer cake a seasonal flavor with this fresh mango cake. Made with moist layers of mango sponge cake filled with sweet mango puree, and frosted with mango Swiss meringue buttercream. And, of course, topped with slices of fresh mangoes for that ultimate finish.
Are you craving a dessert that will transport you to a tropical paradise? Look no further than this mouth-watering mango cake recipe. Not only is it light and fluffy, but it also boasts a refreshing burst of fresh mango flavor in every bite. In this post, we’ll guide you through the step-by-step process of baking a mango-layer cake and frosting it with a velvety Swiss meringue.
Why make this cake?
If you’re looking for a dessert that will impress your guests and satisfy your craving for something sweet and tropical, this mango cake recipe is the perfect choice. But why should you make this cake over any other dessert?
- For starters, it’s a unique twist on the classic layer cake, offering a refreshing and fruity flavor profile that’s perfect for warm weather.
- Additionally, the light and fluffy texture of the cake layers, combined with the smooth mango Swiss meringue buttercream frosting, makes for a truly decadent dessert experience. Of course, cream cheese frosting or whipped cream are also great options to try.
- In truth, this is a very versatile cake and can be used with almost any fruit puree. Today, I am using fresh sweet mango puree because mangoes are in season, but you can also use frozen mangoes.
- Whether you’re serving it at a family gathering, a dinner party, or just indulging in a slice all to yourself, this mango cake is sure to impress. So let’s dive in and learn how to make this delicious dessert!
Timeline and process
- Prepare mango puree – 10 minutes
- Prepare cake batter – 20 minutes
- Bake cake – 25 – 30 minutes
- Chill cake – 2 hours
- Frost the cake – 60 mins
Ingredients and substitutes
- All-purpose flour – I prefer to use all-purpose flour as compared to cake flour because it adds stability to the heavy mango puree.
- 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. If you have a dairy allergy, you can replace the unsalted butter with a vegan or dairy-free alternative.
- 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. However, do not use frozen mango slices on top of the cake, as the condensation may cause issues. For the top garnish, you can also use a mango puree instead of fresh slices.
Also, If you’re unable to find mango purée, you can substitute it with another fruit purée such as pineapple or peach.
Mango Cake with SMBC
Mango puree
- Peel and slice the mango around the seed. Place in a food processor or blender and pulse until smooth.
- Pour in a saucepan and reduce on low heat until almost half of its original volume.
Pro tip – We reduce the mango puree for a more concentrated flavor. You can also use fewer mangoes and skip the reduction as well. - Divide as required in the recipe below for cake, filling, and buttercream.
Pro tip – Depending on the size of the mango you may need more or fewer mangoes.
Mango cake
- Preheat the oven at 320 °F / 165 °C / Gas Mark 3
- Grease and line 3 x 7-inch baking pans or two 9-inch baking pans.
- Dry ingredients – Combine the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer with the whisk attachment, whip eggs with half the sugar until light and foamy (ribbon stage) – remove whipped eggs to a separate bowl and set aside.
Pro tip – start by whipping on med-low speed adding the sugar a little at a time then gradually turning the high-speed. - In the same bowl of the stand mixer with the paddle attachment, cream the butter and remaining sugar until light and fluffy.
Pro tip – there is no need to clean the bowl after you whip the eggs. But you do need to work quickly so we don’t lose volume on the whipped eggs. - Add the vanilla extract. Followed by the flour and buttermilk in three batches. Then, add the mango puree. Scrape the sides and bottom to ensure you have a smooth batter.
Pro tip – do not overmix at this point as we do not want to activate the gluten in our cake. - Finally, fold in the whipped eggs in three batches.
Pro tip – I like to add the first 1/3 of the whipped eggs with a whisk, and then fold the rest gently with a spatula. - Divide the batter between the prepared baking pans. Spread evenly with a spatula
- Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Tap the pan to remove any air pockets.
- Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
Mango Swiss meringue buttercream
- Watch my video on how to make Swiss meringue buttercream
- Place egg whites and sugar in the bowl of the stand mixer.
Pro tip – make sure the bowl is grease-free otherwise the egg whites will not whip. - 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).
Pro tip – you don’t need a thermometer, as long as all the sugar has completely melted your eggs are ready to use. - Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
Pro tip – it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue - 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 at medium speed.
Pro tip – it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess. - Once all the butter is added, 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.
Pro tip – don’t skip the buttercream dam otherwise all the filling will ooze out of the cake from the sides which looks very messy. - Mango buttercream – Add mango puree to the remaining buttercream. Add a few drops of yellow food color.
Pro tip – mango is yellow but it does not make the buttercream very yellow. Unless you want a pale off-white frosting do not skip the yellow food color.
Assemble
- Prepare simple syrup – cool completely before using.
Pro tip – simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist. - Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.
Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - 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)
- Next, top the second cake layer on top followed by buttercream dam and filling. Then, place the last cake layer on top.
Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. - Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Crumb coat – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
Pro tip – chilling the crumb-coated cake will ensure no cake crumbs get into the rest of the buttercream and you will have a nice clean cake. - Spread the remaining buttercream around and on top of the cake.
Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - 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).
- Enjoy!
Storage
- 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.
Tips for success
To ensure that your mango cake comes out perfect every time, here are a few tips to keep in mind as you prepare your batter.
- First, make sure that all of your ingredients are at room temperature before you begin. This will ensure that they blend together seamlessly and create a smooth, consistent batter.
- Next, be sure to mix your dry ingredients together thoroughly before adding them to the wet ingredients. This will ensure that the flour is evenly distributed and that your cake rises evenly.
- When incorporating the mango puree into the batter, make sure that it is fully mixed in and evenly distributed. Be careful not to overmix, as this can cause the cake to become tough and dry.
- Finally, be sure to use the right size pan for your cake. My suggestion is to use 3 x 7-inch baking pans or two 9-inch baking pans as these will give your cake enough space to rise without overflowing and you won’t need to torte the cakes when frosting.
Tips for decorating
To truly make your mango cake shine, some thoughtful decorating can make all the difference. Here are some tips to help you achieve a stunning presentation.
- Start by giving your cake a smooth and even coating of frosting. Use a spatula to spread the frosting evenly over the top and sides of the cake. For a more professional look, consider using a cake turntable to help you achieve a smooth and even finish.
- Once your cake is frosted, consider adding some fresh mango slices as a garnish. Arrange the slices in a way that is visually appealing, such as a spiral pattern or a layered design. If you have any leftover mango puree, you can also drizzle some of it over the top of the cake for an extra pop of color and flavor.
- Another option for decorating your mango cake is to use edible flowers. Look for flowers that are safe for consumption, such as roses, violets, or pansies. Place the flowers on top of the cake in a way that complements the overall design.
- With these tips in mind, your mango cake is sure to look as good as it tastes.
Serving suggestions
When it comes to serving your mango cake, there are many ways to make it stand out on the dessert table.
- This cake is absolutely delicious and doesn’t not need anything else to go with it.
- If you have a large party and want to serve more than one dessert, slice the cake into smaller, bite-sized pieces and serve them on a platter with toothpicks for easy grabbing.
- If you want to skip the frosting you can bake this batter in a sheet cake pan and then serve each slice with a dollop of whipped cream and more fresh mango pieces.
- For a more indulgent approach, try serving your cake warm (without frosting) with a scoop of vanilla ice cream on the side. Yum!
How long will this mango cake keep?
This cake will keep at room temperature unfrosted for 3 days. And, once frosted, in the fridge for up to a week. You can also freeze it for up to a month.
Can I use canned mango for this cake?
Yes, you can use canned mango in this recipe. However, be sure to drain the excess liquid and reduce sugar before using it in the cake batter because most canned fruits are sweetened.
Can I make this cake ahead of time
Yes, you can make this cake ahead of time. Simply bake the cake, let it cool completely, and store it in an airtight container in the refrigerator for up to three days. Then frost it on the day or a day head of your event.
Can I use mango fruit powder for this mango cake?
Absolutely. You can soak 1/3 cup mango powder + 1/4 cup water, then add it to the cake batter. Also, use 1/2 cup mango powder for the Swiss meringue buttercream. Beat it in at the last minute.
What other frostings can I use for this cake?
Yes, Swiss or Italian meringue, also work wonderfully with this cake. In addition, I have 50 plus buttercream frosting recipes on this blog so the is so much you can try.
What else can I do with fresh mangoes?
Mangoes are so versatile and can be used in many desserts. I have shared many desserts with you on this blog. See here for my 30 plus popular mangoes recipes.
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Mango Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 320 °F / 165 °C / Gas Mark 3
Calories: 490kcal
Adjust Servings Here: 9 servings
Description
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. And, of course, topped with slices of fresh mangoes for that ultimate finish.
Video
Ingredients
Mango puree
- 4 Mangoes (large and ripe)
Cake
- 3 ½ cups (440 g) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 12 oz (340 g) Butter (unsalted, room temperature )
- 2 cups (400 g) White sugar
- 4 large Eggs (room temperature )
- ¾ cup (180 ml) Buttermilk
- ¾ cup (180 ml) Mango puree ((see above))
- 1 tsp Vanilla extract
Mango Swiss meringue frosting – Enough to fill and frost x 4 layers
- 6 (180 g) Egg whites ((3/4 cup))
- 1 cup (200 g) White sugar
- ¼ tsp Cream of tartar (optional)
- 16 oz (454 g) Unsalted butter (room temperature)
- 2 tsp Vanilla Extract
- ½ tsp Salt
- ¼ cup (60 g) Mango puree ((see above))
- 2 drops Egg yellow food color
Plus
- 1 cup (250 g) Mango puree (for filling (see above))
- ½ cup (120 ml) Simple syrup (to moisten layers)
- 1 large Mango (freshly sliced)
Instructions
Mango puree
- Peel and slice the mango around the seed. Place in a food processor or blender and pulse until smooth.4 Mangoes
- Pour in a saucepan and reduce on low heat until almost half of its original volume.Pro tip – We reduce the mango puree for a more concentrated flavor. You can also use fewer mangoes and skip the reduction as well.
- Divide as required in the recipe below for cake, filling, and buttercream. Pro tip – Depending on the size of the mango you may need more or fewer mangoes.
Cake batter
- Preheat the oven at 320 °F / 165 °C / Gas Mark 3
- Grease and line 3 x 7-inch baking pans or two 9-inch baking pans.
- Dry ingredients – Combine the flour, baking powder, baking soda, and salt.3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Salt
- In the bowl of a stand mixer with the whisk attachment, whip eggs with half the sugar until light and foamy (ribbon stage) – remove whipped eggs to a separate bowl and set aside.Pro tip – start by whipping on med-low speed adding the sugar a little at a time then gradually turning the high-speed.4 large Eggs, 2 cups White sugar
- In the same bowl of the stand mixer with the paddle attachment, cream the butter and remaining sugar until light and fluffy.Pro tip – there is no need to clean the bowl after you whip the eggs. But you do need to work quickly so we don't lose volume on the whipped eggs.12 oz Butter
- Add the vanilla extract. Followed by the flour and buttermilk in three batches. Then, add the mango puree. Scrape the sides and bottom to ensure you have a smooth batter.Pro tip – do not overmix at this point as we do not want to activate the gluten in our cake.3/4 cup Buttermilk, 3/4 cup Mango puree, 1 tsp Vanilla extract
- Finally, fold in the whipped eggs in three batches. Prot tip – I like to add the first 1/3 of the whipped eggs with a whisk, and then fold the rest gently with a spatula.
- Divide the batter between the prepared baking pans. Spread evenly with a spatulaTip – I like to use cake strips to ensure my layer cakes bake flat. Tap the pan to remove any air pockets.
- Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
Swiss meringue buttercream
- Watch my video on how to make Swiss meringue buttercream
- Place egg whites and sugar in the bowl of the stand mixer.Pro tip – make sure the bowl is grease-free otherwise the egg whites will not whip6 Egg whites, 1 cup White sugar
- 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).Pro tip – you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use1/4 tsp Cream of tartar (optional), 1/2 tsp Salt
- Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip – it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue
- 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 at medium speed.Pro tip – it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.
- Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined.16 oz Unsalted butter, 2 tsp Vanilla Extract
- Put 2 cups buttercream in a piping bag for the buttercream dam. Pro tip – don't skip the buttercream dam otherwise all the filling will ooze out of the cake from the sides which looks very messy.
- Mango buttercream – Add mango puree to the remaining buttercream. Add a few drops of yellow food color.Pro tip – mango is yellow but it does not make the buttercream very yellow. Unless you want a pale off-white frosting do not skip the yellow food color.1/4 cup Mango puree, 2 drops Egg yellow food color
Assemble
- Prepare simple syrup – cool completely before using.Pro tip – simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.1/2 cup Simple syrup
- Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup.
- Place a cake layer on the cake board or cake stand.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- 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)1 cup Mango puree
- Next, top the second cake layer on top followed by buttercream dam and filling. Then, place the last cake layer on top.Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need
- Crumb coat – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.Pro tip – chilling the crumb-coated cake will ensure no cake crumbs get into the rest of the buttercream and you will have a nice clean cake.
- Spread the remaining buttercream around and on top of the cake.Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- 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).1 large Mango
- Enjoy!
Recipe Notes & Tips
To ensure that your mango cake comes out perfect every time, here are a few tips to keep in mind as you prepare your batter.
- First, make sure that all of your ingredients are at room temperature before you begin. This will ensure that they blend together seamlessly and create a smooth, consistent batter.
- Next, be sure to mix your dry ingredients together thoroughly before adding them to the wet ingredients. This will ensure that the flour is evenly distributed and that your cake rises evenly.
- When incorporating the mango puree into the batter, make sure that it is fully mixed in and evenly distributed. Be careful not to overmix, as this can cause the cake to become tough and dry.
- Finally, be sure to use the right size pan for your cake. My suggestion is to use 3 x 7-inch baking pans or two 9-inch baking pans as these will give your cake enough space to rise without overflowing and you won’t need to torte the cakes when frosting.
- Start by giving your cake a smooth and even coating of frosting. Use a spatula to spread the frosting evenly over the top and sides of the cake. For a more professional look, consider using a cake turntable to help you achieve a smooth and even finish.
- Once your cake is frosted, consider adding some fresh mango slices as a garnish. Arrange the slices in a way that is visually appealing, such as a spiral pattern or a layered design. If you have any leftover mango puree, you can also drizzle some of it over the top of the cake for an extra pop of color and flavor.
- Another option for decorating your mango cake is to use edible flowers. Look for flowers that are safe for consumption, such as roses, violets, or pansies. Place the flowers on top of the cake in a way that complements the overall design.
- With these tips in mind, your mango cake is sure to look as good as it tastes.
- This cake is absolutely delicious and doesn’t not need anything else to go with it.
- If you have a large party and want to serve more than one dessert, slice the cake into smaller, bite-sized pieces and serve them on a platter with toothpicks for easy grabbing.
- If you want to skip the frosting you can bake this batter in a sheet cake pan and then serve each slice with a dollop of whipped cream and more fresh mango pieces.
- For a more indulgent approach, try serving your cake warm (without frosting) with a scoop of vanilla ice cream on the side. Yum!
- You can use an 8-inch bundt pan like my mango bundt cake.
- Make a sheet cake using a 9 x 11 sheet pan.
- Use a 9 x 9-inch square pan for a coffee cake.
- These will also make 20 beautiful mango cupcakes.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 490– kcalCarbohydrates: 53– gProtein: 5– gFat: 30– gSaturated Fat: 19– gCholesterol: 104– mgSodium: 306– mgPotassium: 218– mgFiber: 2– gSugar: 38– gVitamin A: 1629– IUVitamin C: 23– mgCalcium: 50– mgIron: 1– mg
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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This mango cake recipe is a must-try for anyone who loves a tropical twist on a classic dessert. With fresh mango flavor and a fluffy texture, this cake is a showstopper that will impress your loved ones.
Hi. Can I cover this with fondant? Thank you.
Yes sure you can – make sure you chill the cake well before fondant.
I am making this cake today & will decorate it tomorrow, then serve it on Monday for my great niece’s birthday. My question for you is the frosting, will it hold up in south Florida humid heat? I plan on decorating the sides with dry tropical fondant cut outs & some piping of frosting. We do have air conditioning but we have to transport it her house. I have never made swiss meringue frosting before. Should I freeze the whole thing when finished or refridgerate or ? Any tips? Or even use a different frosting? I thank you in advance.
Jan, When done properly Swiss meringue does well in an air-conditioned room. That said, it will still depend on how hot and humid the conditions are and how long the cake will stay out. I have used SMBC in warm weather successfully.
Hi Veena
I have been following your recipes from quite a few years and they have never disappointed me.
About to try this one today. I have one doubt. in the beginning you say to chill the cake for atleast 4 hours. At what point do we need to chill it for 4 hours? do you mean the cake bases other cake once it’s completely ready?
When the cake is baked it is important to cool completely. I like to say 4 hours but 2 hours will work just as well.