This Creamy Mango Cake is a tropical dream come true, perfect for any special occasion or just to satisfy a sweet tooth with a fresh, fruity twist. The airy sponge cake layers are paired with a rich mango puree and topped with a luscious mango whipped cream frosting that’s as visually stunning as it is delicious. With a smooth cream cheese and white chocolate blend, every bite feels indulgent, and the vibrant mango flavor adds a refreshing touch. Easy to make and delightful to eat, this cake is sure to impress your guests and become a new favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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8 large eggs
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1 ½ cups granulated sugar
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1 tsp vanilla extract
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1 ½ cups all-purpose flour
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1 tsp baking powder
For the Mango Puree:
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3 medium mangos (peeled and chopped)
For the Frosting:
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8 oz cream cheese (softened)
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1 cup white chocolate chips (melted)
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2 cups heavy cream (chilled)
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1 cup confectioner’s sugar
Directions
1. Preheat the Oven:
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Preheat your oven to 350°F (177°C). Line two or three 8-inch cake pans with parchment paper.
2. Prepare the Sponge Cake:
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In a stand mixer, whisk together the eggs, granulated sugar, and vanilla extract until the mixture becomes fluffy and light in color.
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Sift the flour and baking powder, then gently fold them into the egg mixture until just combined. Be careful not to deflate the batter.
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Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
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Let the cakes cool on wire racks.
3. Make the Mango Puree:
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Peel and chop the mangos, then blend them until smooth. Set aside.
4. Prepare the Frosting:
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In a bowl, mix the softened cream cheese with the melted white chocolate until smooth.
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Add the remaining mango puree to the cream cheese and white chocolate mixture, stirring to combine.
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In a separate bowl, whip the chilled heavy cream with confectioner’s sugar until stiff peaks form.
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Gently fold the whipped cream into the mango mixture until fully incorporated.
5. Assemble the Cake:
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Once the cake layers are completely cool, spread a layer of mango puree and frosting between each cake layer.
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Cover the top and sides of the cake with the remaining frosting, smoothing it out for a clean finish.
6. Serve and Enjoy:
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Decorate with fresh mango slices or mint leaves for an added touch of color, and serve the cake at room temperature or slightly chilled.
Servings and Timing
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Servings: 12
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Prep Time: 30 minutes
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Cook Time: 25 minutes
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Total Time: 55 minutes
Variations
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Fruit Variations: While mango is the star of this recipe, you can try using other tropical fruits like passion fruit or pineapple in the puree or frosting for a different flavor profile.
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Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make this cake gluten-free.
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Vegan Option: Use a dairy-free cream cheese alternative, vegan white chocolate, and coconut or almond milk instead of heavy cream for a vegan-friendly version.
Storage/Reheating
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Storage: Store the mango cake in an airtight container in the fridge for up to 3 days. The flavors actually improve after a day or two!
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Reheating: This cake is best served chilled or at room temperature, so no reheating is necessary.
FAQs
1. Can I use frozen mango for the puree?
Yes, you can use frozen mango for the puree. Just make sure to thaw it completely and drain any excess liquid before blending.
2. Can I make this cake ahead of time?
Yes, you can make the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. The frosting and mango puree can also be prepared in advance and stored in the fridge until you’re ready to assemble.
3. Can I use a different type of frosting?
Yes, you can experiment with a different frosting, such as a simple whipped cream frosting, but the mango cream cheese frosting adds a rich, creamy texture that complements the tropical flavors.
4. Can I decorate the cake with other fruits?
Absolutely! You can top the cake with additional mango slices, berries, or even toasted coconut flakes for extra flavor and decoration.
5. How do I make sure my cake layers are even?
To ensure even layers, make sure to divide the batter evenly between the pans and smooth it out before baking. You can also use a kitchen scale to weigh the batter for precision.
6. Can I freeze this cake?
Yes, you can freeze the cake layers separately before frosting. Wrap them tightly in plastic wrap and foil, then store them in the freezer for up to 3 months. Let the layers thaw before frosting and assembling.
Conclusion
The Creamy Mango Cake is the perfect summer dessert, bringing tropical flavors into every bite. With its light and fluffy cake layers, creamy mango frosting, and fresh mango puree, it’s a show-stopping treat that’s ideal for any celebration. Whether served at a birthday, a family gathering, or just as a personal treat, this cake is sure to impress with both its stunning appearance and delicious taste!
Print
Creamy Mango Cake
- Total Time: 55 minutes
- Yield: 12 servings
Description
This Creamy Mango Cake is a tropical delight that brings the refreshing flavors of summer to your table. Featuring fluffy sponge layers, luscious mango puree, and a decadent mango whipped cream frosting, this cake is a showstopper for any occasion. Whether for birthdays, summer parties, or just a special treat, this easy-to-make cake is perfect for all skill levels and delivers a fresh, vibrant taste that will impress everyone!
Ingredients
For the Sponge Cake:
8 large eggs
1 ½ cups granulated sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
For the Mango Puree:
3 medium mangos (peeled and chopped)
For the Frosting:
8 oz cream cheese (softened)
1 cup white chocolate chips (melted)
2 cups heavy cream (chilled)
1 cup confectioner’s sugar
Instructions
Preheat the Oven & Prepare the Pans:
Preheat your oven to 350°F (177°C).
Line two or three 8-inch cake pans with parchment paper.
Prepare the Sponge Cake:
In a stand mixer, whisk together the eggs, sugar, and vanilla extract until the mixture becomes fluffy and light.
Sift the flour and baking powder together and gently fold them into the egg mixture.
Divide the batter evenly between the prepared pans.
Bake the Cake Layers:
Bake for 22-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Let the cakes cool on wire racks.
Make the Mango Puree:
Blend the chopped mangoes until smooth to create the mango puree. Set aside.
Prepare the Frosting:
In a bowl, mix the softened cream cheese and melted white chocolate until smooth.
Add the remaining mango puree and mix until fully combined.
In a separate bowl, whip the chilled heavy cream with confectioner’s sugar until stiff peaks form.
Gently fold the whipped cream into the mango-cream cheese mixture until smooth and well combined.
Assemble the Cake:
Once the cakes are fully cooled, spread a layer of mango puree and frosting between each cake layer.
Use the remaining frosting to cover the top and sides of the cake.
Serve:
Garnish with fresh mango slices or additional whipped cream, if desired. Serve the cake chilled for the best flavor.
Notes
Cake Tip: Make sure to let the cake layers cool completely before assembling to prevent the frosting from melting.
Flavor Tip: For an extra tropical touch, top with fresh mango slices or a few mint leaves.
Storage: The cake can be stored in the refrigerator for up to 3 days. It’s best enjoyed within 1-2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
