Dive into the essence of summer with this mango cake that boasts a harmonious blend of sweet, tangy flavors topped with a velvety mango cream cheese frosting. This cake is more than a dessert; it’s a vibrant celebration of the beloved tropical fruit, perfect for any occasion that calls for a special touch.

A recent trip to Maui inspired this mango cake recipe. At the gas stations in Maui, I often found sweet fruit cake, mango, guava, and more. When I returned to my kitchen, I wanted to create a tribute to those sun-soaked days. Combining the nostalgic flavors of ripe mangoes with the indulgence of a sweet dessert.

This soft sponge cake has a fluffy texture and is made with fresh, sweet mango goodness. If you are a sponge cake fan, you should also try my Tres Leches! Made with sweet sponge cake and soaked in a three-milk blend.

Freshly baked mango cake

The Chemistry of Mango Cake

The success of this mango cake lies in its texture and flavor, achieved through the delicate science of baking. The process begins with the whipping of egg whites, incorporating air that makes the cake light and fluffy. The stability is provided by cream of tartar, which prevents the whipped eggs from collapsing. When mango puree is added, it not only infuses the batter with flavor but also adds moisture that is key to the cake’s soft texture.

What makes the mango flavor stand out in this cake?

The combination of mango puree and mango emulsion deeply enriches the cake with authentic mango flavor, ensuring every bite is as fruity as it is moist.

Can I make this cake with fresh mangoes?

Absolutely, you can use fresh fruit! Fresh mangoes when pureed, can be used in place of mango puree. Ensure they are ripe and blend them smoothly to maintain the cake’s texture. If the blended up mangoes seem too thin and juicy, you will want to place them in a saucepan over medium high heat and boil them until the reduce by half. This will concentrate the flavor with less moisture.

Can I use all-purpose flour instead of cake flour?

Substituting all-purpose flour for cake flour will slightly affect the flavor and texture. If you opt to substitute, you will want to take a cup of all-purpose flour, remove 2 tablespoons, and replace that with 2 tablespoons of cornstarch. That way, the recipe will still yield a tender cake.

Freshly baked mango cake

How should I store mango cake?

To maintain freshness, keep the cake refrigerated in an airtight container. Refrigeration especially benefits the frosting, keeping it firm and flavorful.

Is this cake suitable for freezing?

Yes, the cake can be frozen for up to three months without frosting. Wrap it tightly to avoid freezer burn, and thaw in the refrigerator overnight before serving.

What if I don’t like cream cheese frosting?

There is an easy solution! You can make whipped cream frosting with the amazing mango powdered sugar. This less-sweet version of frosting pairs perfectly with this light and fluffy mango chiffon cake recipe. To do this just put 2 cups of whipping cream (or heavy cream) and 1/2 cup of Whipz Mango Powder Sugar in a large bowl and whip with a hand mixer until stiff peak.

Freshly baked mango cake

What is in mango cake?

Egg Whites

Made up of protein and water, it will help leaven your baked good and add moisture.

Egg Yolks

Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.

Cream of Tartar

Stabilizes the egg whites, ensuring they hold their structure when whipped.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Coconut Oil

Can assist in leavening like butter. It’s best to chill your dough or batter when using so that it doesn’t melt down too quickly in your oven. This ingredient should be measured in its solid state and then melted down to mix in.

Mango Emulsion

Enhances the mango flavor throughout the cake. If you cannot find mango emulsion you can use mango flavoring or even vanilla extract.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Cake Flour

Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.

Mango Puree

Adds natural sweetness and mango flavor.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Cream cheese

Provides a unique, tangy flavor. When baked it adds moisture to your treat.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

Freshly baked mango cake

Step by Step Instructions

  1. Preheat your oven to 325 degrees
  2. In a standing mixer with the whisk attachment and a small separate bowl, divide the eggs. Put the egg whites into the standing mixer bowl and the egg yolks into a small separate bowl.
  3. Add cream of tartar to the standing mixer and turn the mixer on at medium-high speed. Once bubbles form, turn the mixer on high and whip until soft peak. If you do not have a standing mixture you can also use a mixing bowl and a hand electric mixer.
  4. While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
  5. Once the egg whites are at stiff peaks, turn the mixer off and pour in the whisked egg yolk mixture, sugar, mango emulsion, and coconut oil.
  6. Mix only briefly on low speed to just fold these ingredients in. This way you won’t pop too many of the air bubbles you created with the egg whites. Add the mango puree.
  7. With the mixer off, add the salt, baking powder and cake flour
  8. Turn the mixer on low and mix until the cake batter is smooth.
  9. Pour the cake batter into greased cake pans; you can even put parchment paper on the bottom of the pan if you use round cake pans. You can use two 9-inch cake pans, a bundt cake pan, or mini bundt cake pans. I loved using these Chefmade nonstick cake pans. The cakes slide right out, no problem!
  10. Bake cakes for 20-30 minutes until the center is firm and no longer jiggles when the pan is tapped and they are golden brown on top.
  11. Remove and allow the cake to cool fully. If you opted for a bundt cake pan, cool the cake upside down on parchment paper to ensure it falls out cleanly. If you bake them in 9-inch pans, you can use a sharp, thin knife to run around the sides of the pan, flip the pans over, and the cakes should fall out.

Frosting

  1. In a standing mixer combine the cream cheese and butter. Mix until softened
  2. Add the Whipz Mango Powdered Sugar
  3. Mix until combined. Then turn your mixer on high and whip for 1-2 minutes.
  4. Pipe or spread the frosting on the cake with an offset spatula. Enjoy!
Freshly baked mango cake

Storage Tips

Store the frosted cake in the refrigerator for up to 5 days. Ideally, consume within the first 48 hours to enjoy its freshest taste and best texture.

Freezing Options

The cake layers can be frozen for up to three months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator a day before frosting and serving.

Making Ahead

Bake the cake layers a day ahead and store them wrapped at room temperature. For the best texture and flavor, prepare the frosting on the day of serving.

Freshly baked mango cake

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Why make mango cake?

Dive into the flavors of summer with this easy, breezy Mango Cake topped with creamy frosting. A perfect summer dessert or for a special occasion!

Recipes You May Love

Mango Cake

5 from 2 votes
Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 16
Sweet and tangy mango cake topped with mango cream cheese frosting. Takes your tastebuds straight to the island.

Ingredients 

Mango Cake

  • 6 eggs *separated
  • 1/2 tsp cream of tartar
  • 1 1/2 cups granulated sugar
  • 1 cup coconut oil **measured & then melted**
  • 1 tsp Mango Emulsion
  • 1/4 tsp fine sea salt
  • 1 tbsp baking powder
  • 2 1/2 cups cake flour
  • 1 cup mango puree

Frosting

  • 1 package Whipz Mango Powdered Sugar **Linked here
  • 8 ounce cream cheese
  • 1 cup unsalted butter

Instructions

  • Preheat your oven to 325 degrees
  • In a standing mixer, and a small separate bowl, divide the eggs. Put the egg whites into the standing mixer bowl and the egg yolks into the small separate bowl.
  • Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
  • While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
  • Once the egg whites are at a soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, mango emulsion, and coconut oil.
  • Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many of the air bubbles you created with the egg whites. Add the mango puree.
  • With the mixer off, add the salt, baking powder and cake flour
  • Turn the mixer on low and mix until the cake batter is smooth.
  • Pour the cake batter into greased cake pans. You can use two 9-inch cake pans, a bundt cake pan, or mini bundt cake pans.
  • Bake for 20-30 minutes until the center is firm and no longer jiggles when the pan is tapped.
  • Remove and allow the cake to cool fully. If you opted for a bundt cake pan, cool the cake upside down on parchment paper to ensure that it falls out cleanly.

Frosting

  • In a standing mixer combine the cream cheese and butter. Mix until softened
  • Mix until combined. Then turn your mixer on high and whip for 1-2 minutes.
  • Pipe or spread the frosting on top of the cake. Enjoy!

Nutrition

Calories: 433kcal Carbohydrates: 34g Protein: 5g Fat: 32g Saturated Fat: 22g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.5g Cholesterol: 106mg Sodium: 186mg Potassium: 81mg Fiber: 0.5g Sugar: 19g Vitamin A: 634IU Calcium: 74mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly baked mango cake