mango layer cake

You&#039;ll love this simple and delicious Mango Cake with vanilla sponge, whipped cream frosting, and fresh mango puree filling.

Mango Cake

cake flour

baking powder

baking soda

salt

(2 sticks) unsalted butter (softened to room temperature)

sugar

eggs (at room temperature)

vanilla extract

buttermilk (at room temperature)

mangoes

cream cheese (softened to room temperature)

heavy whipping cream (cold)

Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 9-inch (23 cm) round cake pans and set aside.

In a medium sized mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.

In a separate large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat again. Add half the flour mixture, followed by the buttermilk, followed by the remaining flour and mix well.

Evenly divide the batter between the three prepared pans and smooth the tops using an offset spatula.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Cake:

Peel and cube the mangoes. Remove 1 heaping cup of mango cubes and reserve for the topping.

Place the remaining cubed mango into a food processor or blender with the sugar and blend until smooth. Taste and add more sugar if needed. Set aside until needed.

Mango Filling:

Once the cake is cooled, prepare the frosting (not in advance).

Beat the cream cheese and the powdered sugar in the bowl of a stand mixer until smooth using the wire whisk attachment.

With the mixer on low, slowly add the cold heavy cream, scraping the sides of the bowl frequently. Slowly increase the speed of the mixer to high, then whip until stiff peaks form.

Whipped Cream Cheese Frosting:

Place one cake on the serving plate or platter, then pipe along the border of the cake with the frosting. Add half the mango puree to the center, and spread it to meet the piped frosting.

Place the second cake on top, then repeat piping the border and filling with the remaining mango puree.

Place the final cake on top, then frost the sides and top with the remaining whipped cream frosting. decorate the top border if desired, then place the reserved mango chunks in the center.

Assembly:

This Mango Cake sounds absolutely delightful! The combination of vanilla cake, fresh mango puree, and juicy mango chunks topped with whipped cream frosting makes it a refreshing and delicious way to enjoy the tropical fruit. Perfect for anyone craving something light, fruity, and indulgent!

First time trying was EXCELLENT. Our mangos are sweet so I did not add sugar to them. The cake was also so light and interesting. Very tasty. Thank you.

Give your next layer cake a seasonal flavor with this fresh mango cake. Made with moist layers of mango sponge filled with sweet mango puree, and frosted with mango Swiss meringue buttercream. And, of course, topped with slices of fresh mangoes for that ultimate finish.

Mango Cake Recipe

Mangoes (large and ripe)

All-purpose flour

Baking powder

tsp Baking soda

Salt

oz Butter (unsalted, room temperature)

White sugar

Eggs (room temperature)

Buttermilk

Mango puree ((see above))

tsp Vanilla extract

Egg whites ((3/4 cup))

tsp Cream of tartar (optional)

oz Unsalted butter (room temperature)

tsp Vanilla Extract

Egg yellow food color

Mango puree (for filling (see above))

Simple syrup (to moisten layers)

Mango (freshly sliced)

Peel and slice the mango around the seed. Place in a food processor or blender and pulse until smooth.

Pour in a saucepan and reduce on low heat until almost half of its original volume. Divide as required in the recipe below for cake, filling, and buttercream.

Mango puree

Preheat the oven to  320 °F / 165 °C / Gas Mark 3. Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper.  You can half the recipe to make 3 x 6-inch round cake layers or one 12-cup bundt pan.

Dry ingredients - Combine the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer with the whisk attachment, whip eggs with half the sugar until light and foamy (ribbon stage) - remove whipped eggs to a separate bowl and set aside.

In the same bowl of the stand mixer with the paddle attachment, cream the butter and remaining sugar until light and fluffy.

Add the vanilla extract. Followed by the flour and buttermilk in three batches. Then, add the mango puree. Scrape the sides and bottom to ensure you have a smooth batter. Finally, fold in the whipped eggs in three batches.

Divide the batter between the prepared baking pans. Spread evenly with a spatula

Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.

Cake batter

Watch my video on how to make Swiss meringue buttercream

Place egg whites and sugar in the bowl of the stand mixer. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).

Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.

Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer whip on medium-low until the mixer bowl feels cool. Then, gradually add butter, one cube at a time, with the mixer at medium speed.

Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla. Combine well until everything is well combined. Put 2 cups buttercream in a piping bag for the buttercream dam.

Mango buttercream - Add mango puree to the remaining buttercream. Add a few drops of yellow food color.

Swiss meringue buttercream

Prepare simple syrup – cool completely before using.Pro tip - simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.

Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup. Place a cake layer on the cake board or cake stand.

Fill the cake - Pip a buttercream dam (edge) on the cake layer. Top with a big dollop of mango puree – spread evenly but within the piped buttercream dam/edge. (see video). Next, top the second cake layer, followed by buttercream dam and filling. Then, place the last cake layer on top. Place the cake in the fridge to chill for 10 to 15 minutes.

Crumb coat - Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.

Spread the remaining buttercream around and on top of the cake. A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.

Add the remaining frosting in a large piping bag with the star tip. Pipe a border around the cake at the top. (see video). Decorate with slices of fresh mango (see video).

Assemble

This fresh mango cake sounds like a true celebration of the season! The moist layers of mango sponge cake, paired with the sweet, luscious mango puree filling, must create such a perfect balance of flavors. The mango Swiss meringue buttercream adds an elegant touch of creaminess, and topping it all off with fresh mango slices makes for a stunning finish. It’s the ultimate way to enjoy mangoes in a cake—fresh, fruity, and absolutely delicious!

This turned out great, how far in advance should I take it out of the fridge before serving?

May i know if we can use Canned mango puree? if yes, should i use sweetened or unsweetened mango puree?

https://www.youtube.com/watch?v=5dHwl_4iYHQ

Give your next layer cake a seasoned flavor with this fresh mango cake. Made with moist layers of mango sponge filled with sweet mango puree, and frosted with mango Swiss meringue buttercream. Of course, topped with slices of fresh mangoes for that ultimate finish.

Get a detailed step by step recipe with progress pictures here - https://veenaazmanov.com/mango-cake-recipe/

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Top 2 mango layer cake recipes from across the web

The most viewed mango layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mango Cake

Mango Cake Recipe

The most viewed mango layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine