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Tropical Mango Cake

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A light and refreshing tropical mango cake made with soft sponge layers, mango puree, and whipped cream frosting, perfect for summer gatherings or celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup mango puree (for the cake)
  • 1/2 cup buttermilk
  • 1 1/2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 cup mango puree (for filling/frosting)
  • 1 fresh mango, sliced (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
  4. Mix in the mango puree and buttermilk, alternating with the dry ingredients, until the batter is smooth.
  5. Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in mango puree for a light mango cream frosting.
  8. Place one cake layer on a serving plate. Spread some mango cream over the top.
  9. Top with the second layer and frost the entire cake with the remaining mango cream.
  10. Decorate with fresh mango slices and chill the cake for at least 1 hour before serving.

Notes

  • Use ripe, sweet mangoes for best flavor.
  • The cake can be made a day in advance and stored in the refrigerator.
  • For extra flavor, brush the cake layers with mango juice or syrup before frosting.

Nutrition

Keywords: mango cake, tropical dessert, mango frosting, summer cake, mango sponge cake

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