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Mango Cake

Mango Cake

This Mango Cake is a moist, buttery dessert layered with creamy mango frosting — a perfect mango cream cake for summer parties or birthdays. Topped with fresh fruit and inspired by tropical flavors, it’s one of the best mango cake recipes to impress your guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 cup mango purée fresh or canned
  • 1 tsp vanilla extract
  • ½ cup milk
  • For the Mango Cream Frosting:
  • 1 cup heavy whipping cream cold
  • ½ cup powdered sugar
  • ½ cup mango purée
  • 1 tsp lemon juice
  • Optional Decorations:
  • Fresh mango slices for topping
  • Mint leaves or edible flowers
  • Mango glaze or coulis

Method
 

  1. Preheat the oven: Set to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. Mix dry ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy.
  4. Add eggs: Mix in eggs one at a time, beating well after each addition.
  5. Add wet ingredients: Stir in mango purée, vanilla extract, and milk.
  6. Combine: Gradually add the dry ingredients, mixing just until smooth. Do not overmix.
  7. Bake: Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare frosting: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Add mango purée and lemon juice; whip until creamy.
  10. Assemble: Spread frosting between the cake layers and over the top and sides.
  11. Decorate: Use fresh mango slices, glaze, or fruit decorations for a tropical look.
  12. Chill and serve: Refrigerate for 30 minutes before serving for best flavor and texture.

Notes

  • Store leftovers in the refrigerator for up to 3 days.
  • You can also bake the cake in a Bundt pan for a Mango Bundt Cake variation.
  • This recipe can easily be turned into cupcakes or a Mango Torte by adjusting baking time.