There’s nothing quite like the flavor of fresh mangoes in the summertime, and this easy mango cake recipe perfectly captures that fresh mango flavor. The cake itself is foolproof, and you won’t regret taking the extra time to make the filling and frosting from scratch– trust me! This is one of my favorite cake recipes of all time!
This easy mango cake recipe comes out moist and delicious every single time! If I can do it, you can too! I made the cake easy with vanilla cake mix so I had plenty of time to focus on the fresh mango filling and frosting. I made sure this cake had plenty of mango in every component, and you can really taste it!
What’s in my Fresh Mango Cake Recipe?
- Vanilla Cake Mix: Makes this recipe super easy to get started.
- Butter: Unsalted butter adds moisture to the cake and forms the creamy base of the frosting.
- Mango Puree: Adds rich mango flavor to the cake and the frosting. I used Goya Fruta, but Kesar also works.
- Milk: Adds moisture to the cake batter.
- Eggs: Whole eggs and egg yolks enrich the cake and give it structure.
- Fresh Mango: Chopped fresh mango adds mango flavor to the puree. 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
- Sugar: Granulated sugar sweetens the compote, while powdered sugar sweetens the frosting and gives it structure.
- Lemon Juice: Helps brighten the fresh mango flavor in the compote.
- Salt: Kosher salt enhances the mango flavor of the compote and the buttercream.
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How to Store
Store leftover easy mango cake in an airtight container in the refrigerator for up to 4 days. Enjoy chilled or at room temperature.
Tips for Success
- 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.
- 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.
- 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.
- 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.
Top Reader Review
- “There may have been a few steps here and there to make this cake, but let me tell you it was so fun to make and it’s so easy. I cannot wait this is a birthday cake for my sister” -Dee
Fresh Mango Cake Recipe
This easy mango cake recipe tastes like summer with layers of mango cake, mango compote filling, and mango buttercream frosting.
Prep: 30 minutes
Cook: 22 minutes
Total Time
: 52 minutes
Servings: 10 people
Ingredients
For the Cake
- 30.5 ounces vanilla cake mix 865 grams (2 (15.25-ounce) boxes)
- 1 cup unsalted butter 226 grams, melted (2 sticks)
- 1 cup mango puree 265 grams, such as Goya Fruta or Kesar
- ¾ cup milk 170 grams
- 3 large eggs 150 grams
- 2 large egg yolks 28 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
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set (optional)
Instructions
- Preheat oven to 350°F. Prep three 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 the cake mix, butter, mango puree, milk, and eggs together. Do not overmix.1 cup unsalted butter, 1 cup mango puree, ¾ cup milk, 3 large eggs, 2 large egg yolks, 30.5 ounces vanilla cake mix
- Divide the cake batter into the prepared cake pans (about 479 grams per pan) 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!
Notes
Storage: Store mango cake in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Fresh Mango Cake Recipe
Amount Per Serving (1 slice)
Calories 1214
Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g200%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 217mg72%
Sodium 987mg43%
Potassium 273mg8%
Carbohydrates 185g62%
Fiber 2g8%
Sugar 148g164%
Protein 8g16%
Vitamin A 2528IU51%
Vitamin C 34mg41%
Calcium 249mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Amazing flavor profile. I would have enjoyed a less dense cake. It reminded me of corn bread. Everyone seemed to really like it though!
Hi Jessica,
Try using an equal amount of cake flour instead of all-purpose next time. That should yield a lighter cake!
There may have been a few steps here and there to make this cake, but let me tell you it was so fun to make and it’s so easy. I cannot wait this is a birthday cake for my sister
We’re so glad you enjoyed it, Dee!