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Fresh mango cake topped with an elegant mango rose and finished with smooth cream cheese frosting.

Mango Cake

A light and airy sponge cake layered with fresh mango filling and tangy cream cheese frosting. Finished with a simple mango rose decoration, this refreshing cake is perfect for spring and summer gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Cake
  • 6 Eggs large
  • 1 cup Sugar
  • 1 cup All-Purpose Flour
  • ½ tsp Baking Powder
Mango Filling
  • 4 Ripe Mangoes medium
  • 1-4 tbsp Sugar if needed
Cream Cheese Frosting
  • 16 oz Cream Cheese softened
  • 1 cup Unsalted Butter softened
  • 2½ cups Powdered Sugar
  • 2 tsp Vanilla Extract

Equipment

  • 3 Cake Pans 8-inch
  • Parchment Paper
  • Stand Mixer
  • Medium Bowl
  • Whisk
  • Mesh Strainer
  • Rubber Spatula
  • Offset Spatula

Method
 

Make the Cake
  1. Preheat oven to 350°F. Line the bottoms of three 8-inch cakepans with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 1 minute.
  3. Gradually add the sugar and continue mixing on high speed for about 8 minutes, scraping the bowl occasionally. The batter should become pale, thick, and form ribbons when the whisk is lifted.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Sift the flour mixture through the mesh strainer into the egg mixture in 2–3 additions, gently folding with a rubber spatula after each addition. Mix only until incorporated and no pockets of flour remain.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 23–25 minutes, or until golden brown and the tops spring back when lightly pressed.
  8. Run a thin spatula around the edges, invert onto cooling racks, remove the parchment paper, then flip right-side up to cool completely.
Make the Frosting
  1. In a stand mixer, beat the cream cheese, butter, and vanilla until smooth and fluffy.
  2. Add the powdered sugar one cup at a time, mixing on low speed initially to prevent a powdered sugar explosion.
  3. Once incorporated, increase the speed and beat until light and smooth. Scrape down the sides of the bowl as needed and set aside.
Make the Mango Filling
  1. Cut the mangoes around the pit and remove the flesh. Reserve four mango halves for decorating the top of the cake.
  2. Roughly chop the remaining 4 halves of mango flesh and transfer to a flat bottomed bowl.
  3. Mash with a fork or potato masher until you reach your desired consistency. For a smoother filling, puree in a food processor.
  4. Taste and add sugar only if necessary.
Assemble the Cake
  1. Place a small dollop of frosting on your serving plate or cake board to keep the cake from sliding. Set the first cake layer on top.
  2. Pipe two rings of frosting around the outer edge of the cake layer.
    3. If you don't have piping bags, a zip-top bag with the corner snipped works perfectly.
  3. Spread half of the mango filling inside the frosting border.
  4. Spread about ½ cup frosting on the underside of the secondcake layer and place it on top.
  5. Repeat with the remaining filling and third layer.
  6. Place the final cake layer upside down so the top is as flat as possible.
  7. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 30 minutes.
  8. Once chilled, frost the cake with the remaining frosting.
Create the Mango Rose
  1. Thinly slice the reserved mango halves.
  2. Starting around the outside edge of the cake, arrange overlapping mango slices in concentric circles, working toward the center.
  3. Use shorter slices near the middle and finish by rolling one final slice into a spiral to create the center of the rose.
  4. Refrigerate until ready to serve.