Easy Mango Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 22

Total Time: 52

Servings: people

Calories: 1214kcal

Author: Becky Hardin

This easy mango cake recipe tastes like summer with layers of mango-infused cake mix, mango compote filling, and mango buttercream frosting.

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!

*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

Tips:

To peel a fresh mango, slice it in half around the pit so you get two large cheeks of fruit. Score the flesh in a crosshatch pattern without cutting through the skin. Then push the skin side up so the cubes pop outward and slice them away. It’s an easy way to prep fresh mango for your compote filling!
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.

Storage: Store mango cake in an airtight container in the refrigerator for up to 4 days.