You won’t get a moist and delicious cake quite like this Mango Cake from a box. All the best recipes are made from scratch just like this one!
Mango Layer Cake Recipe
Usually, my go to cake recipes include opening up a box and adding in the basic ingredients. It’s always an ok cake. But, nothing compares to making a cake from scratch! This Mango cake recipe comes out moist and delicious every single time! If I can do it, you can too!
Every portion of this delicious Mango layer cake is made from scratch. From the moist cake to the compote to the buttercream frosting, you’ll be impressed with your own baking skills.
The cake batter is made with mango puree for a moist and delicious cake. Then, it’s layered with deliciously sweet mango compote. Finally, it’s wrapped and topped with homemade mango buttercream frosting.
Why You’ll Love this Fresh Mango Cake Recipe:
- It’s a perfect summer treat. Light and fluffy with the flavor of summer, this cake is the perfect summer treat just because or to serve to guests.
- Simple ingredients. Even though you are making everything from the cake batter to the buttercream frosting from scratch, this recipe has simple ingredients you won’t have a hard time finding.
- You’ll feel like a master baker. Seriously, when everyone tells you how delicious it is, you’ll be able to say, “Everything was made from scratch and I did it myself!” Nothing is better than a confidence boost.
How to Make Mango Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F, and prep 3 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the sugar, vegetable oil, mango puree, milk, eggs, egg yolks, and vanilla.
- Whisk the flour mixture into the wet mixture just until the flour is incorporated.
- Divide the cake batter, evenly, into the 3 prepared cake pans.
- Bake for 20-22 minutes.
- Remove from the oven and cool.
- Combine all of the compote ingredients into a medium-sized saucepan, and heat over medium heat for 6-8 minutes or until most of the liquid has cooked off.
- Combine all of the ingredients for the frosting in the bowl of a stand mixer, beat on low speed for a minute to incorporate the powdered sugar, and then increase the speed and beat for 4-5 minutes.
- Assemble the cakes following the directions in the recipe card below.
For this layered mango cake, you will need both mango puree and chopped mango. I prefer to use fresh mango for the chopped mangos, but you can also get diced mangos in a can or frozen chopped mangoes to make it easier. Mango puree is also commonly referred to as mango pulp and can be found in the freezer (Goya Fruta) or canned fruits aisle (Kesar).
To peel a fresh mango, first, start by slicing it in half with a sharp knife. You will want to cut around the pit so that you have two fleshy pieces of mango without the pit in the center. Using the tip of the knife, cut horizontal lines about 1 inch thick, making sure not to pierce through the skin. Repeat this vertically creating cubes of mango. Press the center of the mango skin with your thumbs and flip it outward so the cubes are poking out. Remove the cubes with your knife by cutting them away from the skin.
When your cake is finished cooking, you will notice that it has an orangish-yellow tint to it. This is perfectly normal. The cake will be this color due to the mango. Basically, it will be the same color as your mangos.
Because you are making this cake from scratch and it is made with fruit, you will not want to leave it on the counter. Instead, you will want to store your leftover cake in an airtight container in the refrigerator. You can store it for up to 4 days.
Recipe Tips and Notes
- Make the buttercream frosting first. It can be tough to jostle between the cake, compote and frosting. I like to make my frosting first so I don’t have to worry about it while I’m working on the rest of the cake.
- Don’t forget to grease the cake pans. I like to use a good amount of cooking spray. You want the cakes to come out easily.
- Cool the cakes quicker. If you want the cakes to cool faster, you can allow the pans to cool and then place them in the freezer for about 30 minutes so they will cool faster. Be sure they are completely cool before layering and frosting otherwise the cakes will crumble and fall apart.
Making an entire cake completely from scratch is so rewarding. Not only does this mango cake look spectacular, but it is lip smacking good!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mango Layer Cake Recipe
For the Cake:
- 3⅔ cups all-purpose flour 440 grams
- 1 tablespoon baking powder 14 grams
- 1 teaspoon kosher salt 3 grams
- 2 cups granulated sugar 400 grams
- 1 cup vegetable oil 200 grams
- 1 cup mango puree 265 grams, such as Goya Fruta or Kesar
- ¾ cup milk 170 grams
- 3 large eggs 150 grams
- 2 egg yolks 28 grams
- 2 teaspoons pure vanilla extract 8 grams
For the Compote
- 3 cups chopped fresh mango 339 grams, from 3 mangoes
- ½ cup granulated sugar 100 grams
- 3 tablespoons lemon juice 43 grams
- ½ teaspoon kosher salt
For the Buttercream
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 7½ cups powdered sugar 848 grams
- ½ cup mango puree 133 grams, such as Goya Fruta or Kesar
- 1 teaspoon kosher salt 3 grams
- Preheat oven to 350°F. Prep 3 9-inch round cake pans by lining them with parchment paper and spraying them with baking spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, vegetable oil, mango puree, milk, eggs, egg yolks, and vanilla. Whisk the flour mixture into the wet mixture just until the flour is incorporated. Do not overmix.3⅔ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 2 cups granulated sugar, 1 cup vegetable oil, 1 cup mango puree, ¾ cup milk, 3 large eggs, 2 egg yolks, 2 teaspoons pure vanilla extract
- Divide the cake batter into the prepared cake pans and place into the preheated oven to bake for 20-22 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool to room temperature before frosting.
- While the cakes are baking, make the compote. Combine all of the compote ingredients in a medium-sized saucepan set over medium heat. Cook, stirring constantly, for 6-8 minutes or until most of the liquid has cooked off. Remove from heat and allow to cool.3 cups chopped fresh mango, ½ cup granulated sugar, 3 tablespoons lemon juice, ½ teaspoon kosher salt
- While the cakes and compote are cooling, make the buttercream. Combine all of the buttercream ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low speed for a minute to allow the powdered sugar to incorporate. Increase speed to high and allow it to beat for 4-5 minutes or until a soft and smooth buttercream has formed.1½ cups unsalted butter, 7½ cups powdered sugar, ½ cup mango puree, 1 teaspoon kosher salt
- Fill a piping bag fitted with a round tip with ½ cup of buttercream. Fill a separate piping bag fitted with a star tip with buttercream.
- Once the cakes and compote are sufficiently cooled, assemble the cake. Place the first layer of cake onto a cake stand or plate. Using the piping bag with the round tip, pipe a line around the edge of the cake to form a barrier for the compote. Pipe the ring two layers thick. Divide the compote and spoon half of it into the center of the frosting ring.
- Place the second layer of cake on top of the frosting and compote. Pipe another frosting ring on top of the second layer and fill with the remaining compote. Place the third layer on top. Frost the top and sides of the cake with a thin layer of buttercream.
- Starting in the center of the cake, using the piping bag fitted with the star tip, pipe a blob about the size of a quarter. Use the back of the spoon and press into the center of the blob and pull outwards in a swirl. Pipe another blob close to the remainder of the previous blob. Using the spoon, press into the center of the blob and pull outward. Continue this pattern in a swirl shape around the top of the cake until you reach the edge. Once you reach the sides, simply pipe and pull in a line around the cake. You should be able to have about 3 layers of blobs on the sides.
- Once the cake is frosted, slice and serve!
- It can be tough to jostle between the cake, compote, and frosting. I like to make my frosting first so I don’t have to worry about it while I’m working on the rest of the cake.
- I like to use a good amount of cooking spray. You want the cakes to come out easily.
- If you want the cakes to cool faster, you can allow the pans to cool and then place them in the freezer for about 30 minutes so they will cool faster. Be sure they are completely cool before layering and frosting otherwise the cakes will crumble and fall apart.