Moist Mango Cake
Made with real mango puree, this mango layer cake combines tender sponge cake, fresh mango filling, and smooth mango buttercream for a dessert that’s light, fruity, and full of tropical flavor.
Let me tell you about my son’s birthday last year. He’s a huge mango fan, so I wanted to make something extra special for him. After some thought, I decided to go all out and bake a frosted mango layer cake using fresh, seasonal mangoes.
When my son saw the cake, his eyes lit up with excitement. He couldn’t believe I made it a mango-flavored cake! As we sang Happy Birthday, I couldn’t help but feel a swell of pride. Seeing the joy on my son’s face made all the effort worth it.
The cake was a hit! The soft, moist layers paired perfectly with the creamy mango frosting, creating a flavor explosion with everyone returning for seconds. I couldn’t help but feel grateful for moments like these—when a simple dessert becomes a sweet memory to cherish forever.
Why make this cake?
- Fresh Mango Flavor: This cake recipe uses fresh, seasonal mangoes to infuse every bite with the irresistible taste of ripe, juicy mangoes.
- Moist and Tender Layers: The cake layers are incredibly moist and tender, thanks to the addition of mango puree in the batter, ensuring a delightful texture with each bite.
- Creamy Mango Frosting: The creamy mango frosting is the perfect complement to the cake, adding an extra layer of mango flavor and a luscious texture that melts in your mouth.
- Versatility: Whether it’s a birthday celebration, a special occasion, or simply a craving for something sweet, this mango cake recipe is versatile and suitable for any event or dessert craving.
Ingredients and substitutes
- All-purpose flour – I prefer to use all-purpose flour instead of cake flour because it adds stability to the heavy mango puree.
- Unsalted butter – I always use unsalted butter 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, as it dissolves easily in the butter.
- Buttermilk – If you don’t have 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 can’t find mango purée, you can substitute it with another fruit purée, such as pineapple or peach.
Step-by-step: 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 into 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. - Divide as required in the recipe below for cake, filling, and buttercream.
Mango cake
- Preheat the oven at 320°F / 165 °C / Gas Mark 3
- Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper.
- 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 the whipped eggs to a separate bowl and set aside.
- In the same bowl of the stand mixer with the paddle attachment, cream the butter and remaining sugar until light and fluffy.
- 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.
- Finally, fold in the whipped eggs in three batches.
- Divide the batter between the prepared baking pans. Spread evenly with a spatula.
- Bake in the preheated oven for 35 to 40 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.
- Using a whisk, place the bowl over a double boiler and whip constantly until all the sugar has dissolved and the egg whites are 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 bowl feels cool to the touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.
- 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 of 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 in color. You can skip the yellow food color but the frosting will be very pale.
Assemble
- Once cooled, use a serrated knife to cut the domes off the cake layers.
- Place a cake layer on the cake board or cake stand.
- Fill the cake – Pipe 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, followed by the buttercream dam and filling. Then, place the last cake layer on top.
- Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip : Chilling the cake at this point will keep the layers from shifting when you frost the outside.
- Crumb coat – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
- 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 offset spatula and bench scraper in warm water and smooth the sides and top of the cake.
- Add the remaining frosting to 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).
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.
Mango Cake 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. And, of course, topped with slices of fresh mangoes for that ultimate finish.
Video
Ingredients
Mango puree
- 4 large Mangoes ripe
Cake
- 400 g (3¼ cups) All-purpose flour
- 2½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 340 g (1½ cups) Butter unsalted, room temperature
- 400 g (2 cups) White sugar
- 4 large Eggs room temperature
- 180 ml (¾ cup) Buttermilk
- 180 ml (¾ cup) Mango puree (see above)
- 1 tsp Vanilla extract
Mango Swiss meringue frosting – Enough to fill and frost x 4 layers
- 6 large Egg whites
- 200 g (1 cup) White sugar
- ¼ tsp Cream of tartar (optional)
- 450 g (2 cups) Unsalted butter room temperature
- 2 tsp Vanilla Extract
- ½ tsp Salt
- 60 ml (¼ cup) Mango puree (see above)
- 2 drops Egg yellow food color
Plus
- 1 cup Mango puree for filling (see above)
- 1 large Mango freshly sliced
Method
- Reduced mango puree – Peel and slice the mango around the seed. Place in a food processor or blender and pulse until smooth. Pour into a saucepan and reduce over low heat until it is reduced by about half. Divide as required in the recipe below for cake, filling, and buttercream.4 large Mangoes
Cake batter
- Preheat the oven to 320 °F / 165 °C / Gas Mark 3. Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper.
- Dry ingredients – Combine the flour, baking powder, baking soda, and salt.400 g All-purpose flour, 2½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Whip eggs – 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.4 large Eggs, 400 g White sugar
- Cream batter – In the same bowl fitted with the paddle attachment on the stand mixer, cream the butter and remaining sugar until light and fluffy. Add the vanilla extract. Followed by the flour, mango puree and buttermilk in three batches until you have a smooth batter.340 g Butter, 180 ml Buttermilk, 180 ml Mango puree, 1 tsp Vanilla extract
- Fold in whipped eggs – Then, add the mango puree. Scrape the sides and bottom to ensure you have a smooth batter. Finally, fold in the whipped eggs in three batches.
- Bake – Divide the batter between the prepared baking pans. Spread evenly with a spatula, Bake in the preheated oven for 30 to 35 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. 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).6 large Egg whites, 200 g White sugar, ¼ 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.
- Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer whip on medium-low until the mixer bowl feels cool. Then, gradually add butter, one cube at a time, with the mixer at medium speed.
- 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.450 g Unsalted butter, 2 tsp Vanilla Extract
- Mango buttercream – Add mango puree to the remaining buttercream. Add a few drops of yellow food color.60 ml Mango puree, 2 drops Egg yellow food color
Assemble
- Once cooled, cut the domes off the cake layers using a serrated knife. 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). Next, top the second cake layer, followed by buttercream dam and filling. Then, place the last cake layer on top. Place the cake in the fridge to chill for 10 to 15 minutes.1 cup Mango puree
- Crumb coat – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
- Spread the remaining buttercream around and on top of the cake. 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
Notes
- Use ripe, sweet mangoes for the best flavor and color.
- Frozen mango can be thawed and pureed if fresh mangoes are not available.
- Whip the eggs until thick and ribbon stage before folding into the batter for a lighter texture.
- Do not overmix once the flour is added.
- This recipe makes 3 x 8-inch cake layers, 2 x 9-inch cake layers, or about 20 cupcakes.
- Store the frosted cake in the refrigerator for up to 4 days. Bring to room temperature before serving.
- Cake layers can be wrapped well and frozen for up to 2 months.
- If using canned mango puree, choose unsweetened puree and adjust sweetness if needed.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Divide the batter evenly between the pans for even baking.
- Use room-temperature butter, eggs, buttermilk, and mango puree for a smooth batter.
- Whip the eggs until thick and ribbon-like for a lighter cake crumb.
- Mix the flour, baking powder, baking soda, and salt thoroughly before adding to the batter.
- Fold the whipped eggs gently into the batter to keep as much air as possible.
- Do not overmix once the flour is added or the cake can become dense.
Frequently asked questions
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 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 of your event or a day ahead.
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 works wonderfully with this cake. In addition, I have 50-plus buttercream frosting recipes on this blog, so there’s plenty to try.
This fresh mango cake sounds like a true celebration of the season! The moist layers of mango sponge cake, paired with the sweet, luscious mango puree filling, must create such a perfect balance of flavors. The mango Swiss meringue buttercream adds an elegant touch of creaminess, and topping it all off with fresh mango slices makes for a stunning finish. It’s the ultimate way to enjoy mangoes in a cake—fresh, fruity, and absolutely delicious!
I love American buttercream. How can I make ABC with mango instead of swiss? My daughter loves cardamom. How much would you add? To the cake, the frosting?
Thank you. Love your recipes/
Christine, you can make mango buttercream by adding 1 cup of mango puree to every 6 cups of buttercream.
Do not add any milk or liquid to the buttercream when making it. Just the mango puree should be enough for consistency.
For the filling, you can add more mango puree and fill the cake using a dam around the edges of each layer.
Hi, I am excited to try this – wondering if the frosting will be smooth or if I have to strain it?
You can strain the mango puree for a smoother finish. Thanks
This turned out great, how far in advance should I take it out of the fridge before serving?
I usually take it out for about an hour. But it depends on the weather. If it’s a warm day, an hour is enough. On cooler days, I’d say about 2 to 3 hours may be needed.
Hello, I made this tonight and the batter seemed to curdle. I had things at room temp (or so I thought). I was avoiding too much mixing but it was so lumpy. Tips?
Sally, make sure the ingredients are at room temperature. When butter or eggs are not properly thawed, they can cause a curdled, lumpy batter. Overmixing usually results in dense batter. You can still combine the ingredients thoroughly and bake the batter as directed.
Easy yet yummy mango cake recipe.
Hello Veena,
Can I turn this recipe into two layers of 6-inch cake? What would the ingredients’ measurement be? Do I need to adjust the oven temperature and baking time? What would it be?
How do I create homemade buttermilk?
Thanks
Yes, you can bake these in 6-inch cake pans as well. The baking time would be about 20 to 25 minutes, but make sure the skewer inserted comes out clean. You can make your own homemade buttermilk with vinegar.
I never, ever wait for the meringue to cool before putting in butter. The warm meringue melts the butter, making a silky smooth frosting. If the frosting gets too warm, you can just cool it for a minute. If it gets too cool and looks like cottage cheese, I just pop it into the water bath and mix by hand for a couple of minutes.
It’s really hard to screw up swiss meringue buttercream because it can always be rescued!