Mango Cake Recipe – European Special
Mango Cake is a lush, fruit-filled dessert that brings the vibrant sweetness of ripe mangoes into a soft, moist sponge. Blended into the batter or layered between cake tiers, mango adds a sunny flavor and beautiful color to each slice. Whether topped with whipped cream, mascarpone frosting, or mango glaze, this cake offers a refreshingly tropical twist. Ideal for summer birthdays, afternoon tea, or any celebration that calls for something both elegant and delightfully fruity.
- Prep Time1 hr 10 min
- Cook Time25 min
- Total Time1 hr 35 min
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup mango puree (about 2 ripe mangoes)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting (optional):
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mango slices for decoration
How to make Mango Cake Recipe:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Mango Puree: If using fresh mangoes, peel and chop them, then blend until smooth to make about 1 cup of mango puree.
Make the Cake Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the mango puree and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Bake the Cakes: Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting (if using): In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream.
Decorate with fresh mango slices on top for an extra touch.
Serve: Slice and enjoy your delightful mango cake!
Recipe Notes:
Mango Ripeness: Use mangoes that are suitably ripe but still firm to ensure flavor without making the cake overly soggy.
Cake Moisture: To prevent dryness, brush cake layers lightly with simple syrup or mango juice before frosting.
Frosting Options: Cream cheese, whipped cream, or mascarpone are great choices—adjust sweetness to balance mango’s natural sugars.
Serving & Storage: Chill the cake so frosting sets well; store covered in the fridge and bring to room temperature before serving for best texture.
