Mango Cake Recipe

This mango cake is a sweet, moist, and utterly irresistible dessert that's bursting with fresh tropical flavor! Soft cake layers infused with real mango purée, paired with a fluffy mango cream frosting, create a heavenly cake that's perfect for celebrations or simply satisfying your sweet tooth. Ready in just 5 easy steps, this fresh mango cake is guaranteed to impress and become your family's new favorite dessert!

Why I Love This Mango Cake Recipe

I first tried this delicious mango cake recipe at a friend’s summer birthday party, and it was love at first bite. The rich mango flavor, the rich cream frosting, and the incredibly fluffy/moist cake texture had me in a chokehold.

Soooo, I immediately asked for the recipe. Luckily, my friends mom was kind enough to give it to me.

Well, after making it about a handful of times, I finally think I have the ideal balance of mango purée and sweet cream frosting in it. So, now that I think I perfected it, I'm sharing it with you.

I hope you like it as much as my family and I have.

Ingredients You'll Need

Here's everything you need to whip up this easy homemade mango cake:

Cake wet ingredients:

• ¾ cup milk
• ⅓ cup vegetable oil
• ½ teaspoon vanilla extract
• 1 large egg
• 1 tablespoon white vinegar
• ½ cup fresh mango purée

Cake dry ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar

For the Mango Cream Frosting:

• 2 cups heavy cream
• ¼ cup fresh mango purée (plus extra if desired)
• 2 ripe mangos, peeled and cubed (for topping)

How to Make Mango Cake

Just a handful of easy steps are all you have to follow to make this fluffy mango cake!

Step 1: Prepare the Oven and Cake Batter

Preheat your oven to 350°F (180°C). Line two 7-inch cake pans with parchment paper. In a mixing bowl, whisk milk, vegetable oil, egg, vanilla extract, vinegar, and mango purée until combined.

In another bowl, sift together flour, baking soda, salt, and sugar.

Gently mix the wet ingredients into the dry ingredients until smooth, avoiding overmixing.

Step 2: Bake the Cakes

Divide the mango cake batter evenly into the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare Mango Cream Frosting

While the cakes cool, beat heavy cream with a hand mixer until fluffy peaks form. Gently fold in mango purée until evenly incorporated.

Add more mango purée to taste, if desired. Refrigerate until ready to frost.

Step 4: Assemble and Decorate the Cake

Use a serrated knife to trim the tops of the cakes, creating flat surfaces. Place one cake layer on a serving plate.

Spread an even layer (about 1–1½ cups) of mango cream frosting on top. Place the second cake layer on top, cut side down. Spread remaining frosting on top and sides of the cake, smoothing evenly with a spatula.

Step 5: Finish and Chill the Cake

Transfer remaining mango frosting to a piping bag fitted with a star tip. Pipe decorative borders around the top edge of the cake, then fill the center with fresh cubed mango. Chill in the refrigerator for at least 4 hours (or overnight) before slicing and serving. Enjoy your delicious homemade mango cake!

My Expert Tips for the Best Cake

• Fresh Mangos: Using fresh ripe mangoes will enhance the sweetness and authentic mango flavor. If fresh mangoes aren't available, high-quality frozen mango purée works great.
• Gentle Mixing: Mix the batter gently and just until combined to keep the cake fluffy and tender.
• Cake Leveling: Leveling the cake layers ensures even stacking and a beautiful finished appearance.
• Whipping Cream: Make sure your heavy cream is very cold before whipping to achieve the perfect fluffy texture.
• Cake Chilling: Don't skip chilling the cake—it helps the frosting set firmly and makes slicing clean and easy.

FAQ's About This Mango Cake Recipe

Can I use frozen mango for this mango cake recipe?

Absolutely! Frozen mango chunks or frozen mango purée work very well. If using frozen mango, thaw completely and drain excess liquid before making the purée to avoid a watery batter or frosting.

How do I store mango cake, and how long does it keep?

Store leftover mango cake covered in the refrigerator for up to 3 days. Because it has a cream-based frosting, keep it chilled rather than at room temperature. It tastes best served chilled or slightly cooled.

Can this mango cake be made ahead of time?

Yes! You can bake the cake layers a day ahead. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature overnight. Prepare the frosting and assemble the cake the day you plan to serve it.

Can I substitute other fruits for mango?

Definitely. You can use peach purée, apricot purée, or even strawberry purée for delicious fruity variations. Adjust sweetness as needed depending on the fruit used.

Is this mango cake recipe gluten-free?

This particular recipe isn't gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend (cup-for-cup variety) to make a gluten-free mango cake. Ensure all other ingredients are certified gluten-free as well.

My Final Thoughts on This Mango Cake Recipe

This easy mango cake is an absolute delight—soft, fluffy cake layers perfectly infused with fresh mango flavor, and creamy, dreamy mango frosting that makes every bite heavenly. Whether you’re making this for a special occasion or just craving a tropical treat, this mango cake recipe will never disappoint. Give it a try, and watch it become your new favorite dessert!

More Dessert Recipes to Try Next

• No bake mini cheesecake bites
• Reese's peanut butter pie
• Custard pie
• Crepe cake
• Mississippi mud pie
• 3 ingredient cheesecake