Tropical Mango Cake

Short Description

A bright and flavorful tropical mango cake featuring layers of moist sponge infused with ripe mango puree, layered and topped with airy mango‑cream frosting. It’s a vibrant cake that brings a taste of sunshine to any occasion.

Why You’ll Love This Recipe

• Bursting with real mango flavor, offering a fresh tropical taste without artificial additives.

• Exceptionally moist texture from mango puree and buttermilk.

• Light, creamy frosting balances the sweetness with its tangy smoothness.

• Visually stunning—perfect for gatherings, birthdays, or summer celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Unsalted butter (room temperature)

• Large eggs

• Ripe mango puree (from fresh or high‑quality frozen mangoes)

• Buttermilk (or a yogurt‑milk substitute)

• Pure vanilla extract

For the mango‑cream frosting:

• Heavy whipping cream or whipping cream

• Mango puree (fresh or frozen)

• Powdered sugar

Directions

1. Preheat your oven to 350 °F (175 °C). Grease and line two 8‑inch round cake pans with parchment paper.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt until well combined.

3. In a separate bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).

4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract and mango puree.

5. Alternate adding the dry ingredients and buttermilk in three parts—beginning and ending with the dry ingredients—mixing until just combined after each addition.

6. Divide the batter equally between the two prepared pans and smooth the tops.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

9. For the frosting: whip the heavy cream with powdered sugar until soft peaks form. Gently fold in mango puree until the frosting is smooth and evenly tinted.

10. Place one cake layer on your serving plate, spread a generous layer of frosting, then top with the second cake layer. Use the remaining frosting to cover the top and sides of the cake.

11. Chill the finished cake for at least 30 minutes for easier slicing and cleaner cuts.

Servings and Timing

• Servings: Approximately 10–12 slices depending on slice size.

• Preparation Time: 25 minutes (plus cooling time)

• Baking Time: 25–30 minutes

• Frosting & Assembly Time: 15 minutes

• Total Time: ~1 hour 15 minutes (excluding any additional chilling)

Variations

• Coconut‑Mango Cake: Replace half the buttermilk with coconut milk, and add ½ cup shredded unsweetened coconut into the batter.

• Tropical Fruit Medley: Fold in finely diced pineapple or passion fruit pulp into the frosting for extra tropical flair.

• Mango‑Lime Twist: Add the zest of 1 lime to both the cake batter and frosting for a citrusy brightness.

• Vegan Option: Substitute dairy with coconut oil and full‑fat coconut milk; replace eggs with flaxseed “eggs” (1 Tbsp ground flaxseed + 3 Tbsp water per egg).

Storage/Reheating

• Storage: Keep the cake refrigerated, covered, for up to 3 days to maintain freshness.

• Freezing: You can freeze unfrosted layers wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting.

• Reheating: Not typically recommended due to the frosting. Instead, bring chilled slices to room temperature (~15–20 minutes) before serving for the best texture and flavor.

FAQs

1. Can I use canned mango puree instead of fresh?

Yes—just ensure it’s 100% mango puree without added sugar or preservatives for best flavor.

2. My frosting is too runny. What went wrong?

It may be too warm; chill the frosting briefly and re‑whip. Ensure the cream and bowl are cold before whipping.

3. Can I make this cake ahead of time?

Absolutely. You can bake the layers a day in advance and store them in an airtight container. Frost on the day of serving.

4. What if I don’t have buttermilk?

You can make a substitute by adding 1 Tbsp of lemon juice or white vinegar to 1 cup of milk; let it sit for 5 minutes before using.

5. How do I know when the cake is done?

Insert a toothpick in the center; when it comes out clean or with a few moist crumbs, it’s ready.

6. Can I use light whipping cream for the frosting?

It’s better to use heavy cream or heavy whipping cream, which holds shape better. Light cream may not whip firmly enough.

7. Any tips for smoother mango puree?

Blend until completely smooth, then strain to remove fibers for a silky texture.

8. Is this cake suitable for high altitude baking?

You may need to reduce baking powder by about ¼ tsp and increase baking temperature by 15–25 °F, while slightly reducing baking time. Adjust based on your oven’s performance.

9. How can I garnish the cake attractively?

Top with thin mango slices or mango fan designs. You can also sprinkle toasted coconut flakes for an appealing finish.

10. What if my batter seems too thick?

Gently fold in a tablespoon of milk or juice to loosen it; don’t overmix.

Conclusion

This Tropical Mango Cake offers a delightful escape to summer with its moist mango‑infused crumb and luscious frosting. Its versatility—through variations like coconut, citrus, or vegan adaptations—makes it perfect for many tastes and occasions. Whether you’re celebrating something special or just craving a tropical treat, this cake brings sunshine to your table.