This mango cake uses real fruit and no hard steps. It gives a soft, warm crumb and a bright mango taste. If you like fruity cakes, try a similar idea on the strawberry mango split cake page for more fruit ideas.
why make this recipe
You make this cake when you want a fresh, sweet treat. You can bake it for a small party or a calm day at home. The cake uses simple parts and small work, so you can bake it fast. For another soft and simple cake idea, see the almond ricotta cake page.
how to make Mango Cake
Make the cake in steps to keep it neat. Mix the wet things, mix the dry things, then join them. Beat the butter and sugar first so the cake lifts well. Add eggs one by one and fold in the mango puree. If you want small treats as well, view a quick idea like apple crisp mini cheesecakes for more snack ideas.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup mango puree
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mango puree and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with mango or vanilla frosting and serve.
how to serve Mango Cake
Serve the cake at room heat with a light frosting or whipped cream. Top with small mango cubes or a thin mango glaze for more fruit taste. You can set it with a cup of tea or a dense fruit slice to make the plate rich; see the authentic German fruit cake page for a very fruity pairing idea.
how to store Mango Cake
Keep the cake in a cool place if you will eat it the same day. For longer hold, put it in the fridge in a tight box for up to 4 days. You can freeze cut pieces in wrap and a box for up to 2 months. For other cake storage tips, read the blackberry cheesecake notes.
tips to make Mango Cake
- Use ripe mangoes for the best sweet taste.
- Do not over mix the batter; mix until just joined.
- Bring eggs and milk to room heat for a smooth batter.
- Check the cake at 25 minutes to avoid dry cake.
- Cool fully before you put on thick frosting.
variation (if any)
- Add 1/2 cup shredded coconut to the batter for a tropic view.
- Fold in 1/2 cup chopped nuts for a little bite.
- Use vanilla cream cheese frosting instead of mango frosting.
- Make cupcakes with the same mix and bake 18-20 minutes.
FAQs (minimum three FAQ)
Q: Can I use canned mango puree?
A: Yes. Use good quality canned puree. Taste can change a bit but it will still work.
Q: Can I make this cake in one pan?
A: Yes. Use a large pan and bake longer. Check with a toothpick to know when it is done.
Q: How do I make mango puree?
A: Peel ripe mango, cut the flesh, and blend it until smooth. Strain if you want no bits.
Q: Can I cut the sugar down?
A: You can lower sugar a little, but the cake will be less sweet and the texture may change.
Mango Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A soft and fruity cake infused with real mango puree, perfect for parties or a cozy day at home.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup mango puree
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mango puree and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with mango or vanilla frosting and serve.
Notes
Use ripe mangoes for best flavor and ensure your eggs and milk are at room temperature for a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
