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).
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla extract.
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Alternate adding dry ingredients and milk, mixing just until combined.
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Gently fold in mango puree or chopped mango.
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Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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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.
