Mango Cake is a light, fluffy, and fruity dessert that highlights the sweet, tropical flavor of ripe mangoes in every bite. With a soft sponge base and either fresh mango chunks or a creamy mango puree layered in, this cake is bright, moist, and perfect for summer gatherings or when I just want a sweet, sunny treat.
Why You’ll Love This Recipe
I love this cake because it’s fresh and refreshing without being too heavy or overly sweet. The mango adds natural sweetness and moisture, while the soft cake base keeps the texture tender and light. It’s easy to decorate, simple to make, and always a crowd-pleaser—whether I’m serving it as a simple snack cake or dressed up for a celebration.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cake batter:
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
milk or buttermilk
fresh ripe mango, pureed or finely chopped
optional frosting or topping:
whipped cream or cream cheese frosting
fresh mango slices
toasted coconut or chopped nuts
powdered sugar for dusting
directions
-
I preheat the oven to 350°F (175°C) and grease and flour an 8-inch or 9-inch round cake pan (or a loaf pan, depending on preference).
-
In a bowl, I whisk together the flour, baking powder, and salt.
-
In a separate bowl, I cream the butter and sugar together until light and fluffy. I beat in the eggs one at a time, followed by the vanilla.
-
I alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
-
I fold in the mango puree or chopped mango gently.
-
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
I cool the cake completely on a wire rack before frosting or serving.
Servings and timing
This recipe makes 8–10 slices. Prep time is about 15 minutes, and bake time is 35–40 minutes. Total time is just under 1 hour.
Variations
Sometimes I layer the cake with whipped cream and sliced mango for a mango shortcake vibe. I’ve also made it into cupcakes by dividing the batter into muffin tins and baking for about 18–20 minutes. For a more tropical twist, I add shredded coconut or a bit of lime zest to the batter.
storage/reheating
I store the cake at room temperature for up to 2 days if unfrosted, or in the fridge for up to 4 days if it’s topped with whipped cream or frosting. I keep it covered to maintain moisture. To reheat (if I want a warm slice), I microwave for 10–15 seconds.
FAQs
Can I use canned mango puree?
Yes, I’ve used canned mango puree when fresh mangoes aren’t in season. I just make sure it’s pure mango without added sugar or flavors.
What kind of mango works best?
I like to use ripe, sweet mangoes like Ataulfo or Kent for the best flavor and texture in the cake.
Can I make this cake dairy-free?
Yes, I substitute the butter with oil or plant-based margarine and use almond or coconut milk instead of dairy milk.
Does this cake need frosting?
Not at all. I often serve it plain or with a dusting of powdered sugar. But a light whipped cream or cream cheese frosting complements it beautifully.
Can I freeze this cake?
Yes, I wrap individual slices tightly and freeze for up to 2 months. I thaw in the fridge overnight before serving.
Conclusion
Mango Cake is a bright and delicious dessert that brings the tropical sweetness of mango into every bite. It’s easy to make, beautiful to serve, and perfect for any occasion—from casual get-togethers to summer celebrations. Whether I enjoy it plain or dressed up with whipped cream and fruit, this cake always feels like sunshine on a plate.
Print
Yummy Mango Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
- Yield: 1 cake (8–10 slices)
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Light and fluffy Mango Cake is a tropical-inspired dessert bursting with sweet mango flavor in every bite. Made with real mango puree or chunks, this moist and tender cake is perfect for summer, spring, or any sunny celebration. Whether served plain, topped with whipped cream, or layered with fresh mango slices, this easy mango cake recipe is a fruity favorite for all occasions.
Ingredients
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 3/4 cup fresh ripe mango puree or finely chopped mango
- Optional toppings/frosting:
- Whipped cream or cream cheese frosting
- Fresh mango slices
- Toasted coconut or chopped nuts
- Powdered sugar, for dusting
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan (or loaf pan).
-
In a medium bowl, whisk together flour, baking powder, and salt.
-
In a large bowl, cream together the butter and sugar until light and fluffy.
-
Beat in eggs one at a time, then add vanilla extract.
-
Alternate adding dry ingredients and milk, mixing just until combined.
-
Gently fold in mango puree or chopped mango.
-
Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool completely on a wire rack before frosting or serving.
Notes
- Use sweet, ripe mangoes like Ataulfo or Kent for best results.
- Canned mango puree is fine—just ensure it’s unsweetened.
- Add lime zest or shredded coconut for a tropical twist.
- Bake as cupcakes: divide batter into a muffin tin and bake 18–20 minutes.
- Enjoy plain, dusted with powdered sugar, or frosted for a celebration.
Your email address will not be published. Required fields are marked *