Mango Cake Recipe (VIDEO)
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This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 9 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.
This mango cake is a close relative of our wildly popular strawberry sponge cake. The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will get plenty of compliments!
Watch How to Make this Mango Cake Recipe:
Mango is the real star of this cake so make sure to pick some good, sweet ripe ones (see video tutorial on selecting the perfect mango below). Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake.
We just love mangos in our family and thankfully they are available year-round to satisfy the craving when it hits!
Ingredients for Sponge Cake:
6 large eggs, room temp
1 cup (210 grams) granulated sugar
1 cup (130 grams) all-purpose flour *measured correctly
1/2 tsp baking powder
Mango Cake Filling/ Topping:
1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips
1 lb or 2 medium fresh mangos (1 1/2 cups puréed )
1 to 4 Tbsp sugar, if needed
Ingredients for Cream Cheese Frosting:
16 oz cream cheese (2 packages), softened
1 cup (16 Tbsp) unsalted butter, softened
2 1/2 cups powdered sugar
2 tsp vanilla extract
How to Make the Sponge Cake (Click for Video Tutorial):
Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).
1. In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.
Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. If you’re new to sponge cakes, watch our video tutorial first.
2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Sift flour into batter 1/3 at a time, folding between each addition. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked slightly.
3. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away. Place cakes right side up and cool to room temperature before cutting in half.
How to Make the Cream Cheese Frosting:
1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.
How to Cut a Mango:
1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.
Watch how to pick a good mango:
A ripe mango is determined more by how it feels than how it looks. It can look completely green and be ripe. It should give a little when you push on the outsides similar to how an avocado would feel when it is ripe. It should not be bruised or feel squishy.
How to Assemble the Mango Cake:
1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
2. Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long, thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
Tips for a Tastier Mango Cake:
Be sure to taste your mangos and mango filling. Sometimes you may end up with a bland mango (or even a bad mango). If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice.
Layer after layer of mangos and cream. It doesn’t get much better than this mango cake!
Mango Cake Recipe (VIDEO)
Ingredients
For the Easy Sponge Cake:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
For the Mango Cake Filling/ Topping:
- 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
- 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
- 1 to 4 Tbsp sugar, if needed
For the Cream Cheese Frosting:
- 16 oz cream cheese, 2 packages, softened
- 1 cup unsalted butter, (16 Tbsp), softened
- 2 1/2 cups powdered sugar
- 2 tsp vanilla extract
Instructions
How to Make the Sponge Cake (Click for Video Tutorial):
Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9" cake pans with parchment (do not grease).
- In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
- In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
- Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
- Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.
How to Make Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.
How to Cut Mango:
- A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves - you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.
How to Assemble the Mango Cake:
- Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
- Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.
Notes
our video tutorial first
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! Great recipe, just like many others. I do need some practice with sponge cake – it worked out fine, but I can do better – I know it! I am wondering what makes the cake be flat at the top? When I baked my sponge cakes, the tops rise, I cut them off (in an attempt to make the cake layers be uniform thickness), but is there a trick to baking it such that the top comes out flat?
Hi Anastasiya! It helps to cool the cakes upside down on a cooling rack.
I Made this cake and it turnes out great and was a big hit for my son’s Birthday and thanksgiving celebration.
So Light and tasty.
Thank you for a great recipe.
That’s awesome and were very happy to hear that!
My entire family (ages 2-82) LOVED this cake! I used mangos this time but will use the cake and frosting recipes and change the fruit as the seasons change. Two of them already asked me to make this for their birthdays! Excellent recipe!
That’s a great idea, Robbin! I’m so glad your family is loving the recipe.
I have made this cake many times, always turns out great! My family loves it!
That’s wonderful, Kris! Thank you for sharing.
Was not great. The sponge tasted gross and overall the cake fell flat. Have made tons of other great cakes, but this one just didn’t hit the mark.
Hi Ash! I’m sorry you didn’t like this recipe. Sponge cake is a different cake and not to everyone’s liking. It uses more eggs and has to be handled carefully and mixed properly (folded, carefully not to deflate) or your batter will be flat. You can add vanilla or lemon extract if you want to add more flavor but it’s an excellent base for many cakes. We’ve had great success with this sponge and use it for many of our other cakes too.
Hi Natasha!
I would like to make this cake for my birthday. I don’t like cream cheese-butter frosting , do you think heavy whipped cream-cheese cream frosting ( the one from strawberry layers cake) would work for this recipe? Thank in advance for your answer !
Hi Lana! Yes, that would work. I hope you love this recipe.
This is my first time making the mango cake. It was delicious!! But the sponge cake was dry. Even the mango purée didn’t quite help it out. Is that common with these types of sponge cakes? Any tips to overcome this issue?
Hi Rebecca! Yes, sponge cakes tend to be drier and often have syrup or fruit puree to help. Using too much flour or baking too long can also dry them out more. Here is a tutorial on how to measure ingredients.
Most amazing recipe…its our fam favourite…i just had one question..what would be the approx weight of this cake ?
Hi Richie! I’m so glad you love this recipe. I’m sorry, I’ve never actually weighed the cake to know.
Hi Natasha,
How do you cut the cake so cleanly? I had the sliced mango on top being dragged down when I sliced the cake.
Hi Michele! It’s important to use a good knife and clean it in between slices. You can use a smaller shaper knife to help cut through the layer of fruit first and then go over that with a larger knife as you go deeper to cut the actual cake. I hope that helps.
My sponge cake totally failed! It was my first attempt (other than angel food cakes) at a sponge cake. I’m guessing it was old eggs, not quite room temp eggs, and/or overbeating. I ended up using an emergency box of white cake mix to finish the recipe for my sister’s birthday, but the icing and fruit combo was so good, I’ll definitely give the sponge cake another try in the future!
Oh no! I’m sorry to hear about the sponge cake, but those are all reasons that it could have been effected. I hope you try this recipe again with better results! I’m glad you loved the flavor and frosting.
Can I use frozen Mango when fresh is not available for the filling.
Hi Tamara! One of my readers left this comment, “While I had purchased fresh mangos for the top, I opted for 2lbs frozen mangos for the puree.
I thawed and drained them, then blended with no sugar added, and it was perfect.” I hope that helps.
I unfortunately did not have the luxury of having even just an electric mixer and just mixed everything by hand. It’s my mom’s birthday and mangoes are her favorite. Took me from 9PM to 1AM (I work nights) for the sponge cake and my god. My arm may be dead but the result was so WORTH IT. I am unfortunately allergic to mango so I can’t eat it but the crumbs and bits i took off the sides of my cake pan was so good, our popular cake shops here in my country could never. The icing didn’t turn out though but that’s fine. My sister was willing to just eat the entire thing. I love how easy this is despite how fancy it looks, even with clumsy hands like mine, it looks like it came from a bakery and I’ve never been more proud of myself considering it’s my first ever cake. Thank you so much for sharing! Def getting a mixer for next time though hahaha
Hi Josephine! Wow, that is incredible. You are so committed. I don’t know if I could have done that haha! You are amazing. I’m so glad you loved the recipe! ♥️
Excellent recipe! Cake came out delicious 🤤, even quantity of frosting was perfect- just right for the layers and decoration. Tastes great up to 3 days ( too much temptation to stay longer☺️) Thank you for this wonderful recipe! 💙💛
I’m so glad to hear that! Thank you for the wonderful feedback and review.
Hi, I want to try and make this cake. Am from the UK. What is the alternative to all purpose flour pls?
Hi! I believe all-purpose flour is equivalent to plain flour in the UK. I hope you love the recipe!
Made this for thanksgiving and my family loved it!!!! It’s so light and not very sweet. The mangos on top leaned more towards the green side so it was slightly tart. Turned out to be just right to offset any sweetness from the frosting. The mango topping was so easy (used a mandolin for even slices) to lay out but looked very fancy. Everyone thought it was frosting at first and thought it was from a pro bakery. A hit! I wanna make a whole one just for me. 😂 thanks so much for this recipe!!
I’m so glad it was hit! Thank you for sharing, Sandy!
I made this for my fruit-loving son’s birthday this week and it turned out beautiful and delicious!
While I had purchased fresh mangos for the top, I opted for 2lbs frozen mangos for the puree.
I thawed and drained them, then blended with no sugar added, and it was perfect.
The mangos Id purchased for the top turned out to be in rough shape when I opened them so I spread puree on the top too, not as pretty but just as bright and tasty!
The mango purée definitely needs sugar, I know some mangos taste sweet however, it still needs it. This cake is ok, the frosting needs to be cold as well as the mango for the cake to taste delicious.
How do I make the mango puree? And what do I do if my layers didn’t rise as much as yours did?
Hi Lena! See my recipe notes, “How to cut a mongo” for instructions, you use a blender. As for the cake layers. A couple of things, make sure your baking powder is not expired and be sure to whip your eggs and sugar well until they form thick ribbons when you pull up the whisk. This is very important for the volume of the cake. Also, be sure to fold in your flour, just until incorporated. If you stir aggressively or over-mix, the cake layers will lose volume. I hope that helps.
I made this cake twice now and it’s been a huge hit! Thank you for another awesome recipe, I only bake things from your website. Could you please make a video on piping techniques? Or recommend one on YouTube? The consistency of my frosting feels right but it’s coming out sloppy on the cake. Thank you!
Hello Natasha, thank you for your good comments and feedback. I’ll take note of your suggestion, I think it’s a good topic to discuss in a future video.
Hi Natasha,
Just want to thank you for this amazing recipe. I made it for my son’s birthday as he loves mango and it was an instant hit with everyone. I will definitely make the recipe again and try out your other ones!
Hi Jenny! So happy to hear that. This cake is one of our favorites as well. I’m glad your family enjoyed this recipe. Thank you for the review.
Question, I have made multiple times and love it! Do you think you could use berries instead for a variation? TIA
Hi Connie, I imagine that will work! If you experiment, let me know how you liked the recipe.
I want to do a pineapple coconut version of this cake and I wanted to know (for the frosting) if I can substitute the 2tsp of vanilla extract to 2 tsp of coconut extract and add 1 cup of shredded coconut sweetened.
Hi Eunice, I haven’t tried this with coconut and pineapple, but I bet using that extract in place of vanilla would be great! I hope you love this recipe!
Hi! Just wondering if I can make this using a sugar substitute like stevia or Splenda?
Hi Jenny, I have not tested this toa advise. I have read that stevia can be used in place of sugar in most recipes. You’d have to experiment and let us know how it works for you.
Hello,
Would it be okay to put canned peaches instead of mango?
Thank you!
I have not tested that but I imagine it would work. I would drain them well to remove excess syrup. Let us know how it works for you.
Hi Natasha,
I don’t have a stand mixer and I really want to make this cake. Can this be made with a hand held mixer?
Hi Anna, if using an electric hand mixer, beat an additional 2 minutes since hand mixers are not as efficient in whipping as stand mixers. I hope that helps! 🙂
Delicious cake! I’ve made it twice now and even though it’s a bit of a labor of love, it is delicious. I’ve made it with the original cream cheese frosting and regular frosting and both were amazing. Made it for my son’s birthday and people came back for seconds!! That’s the kind of cake you want at a party 👌
Thanks for the recipe Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Mary!
Hi Natasha, love this cake! I am planning on making it for my son’s birthday. I will make it into a double recipe so it can be bigger (half sheetcake). Any recommendations on the slicing of the cake in half when it is bigger? I am concerned it might not be as sturdy
Hi Mary, if using a sheet pan the cake should be fairly thin and won’t require cutting in half.
Natasha dear I made for my sons birthday n we all loved it so much.really hugs for u for sharing this recipe . Thank you so much .😀🥰🙏
Aww! That’s the best! Happy Birthday to your son, Grace! I’m so glad you all enjoy it!
Great cake and so easy! Cheated a bit and used canned Alfonso mango puree from the local Indian store. Also added 1/2 cup of puree to cake batter. Was a total hit at the dinner party we took it too!
That’s alright and I’m glad it was a huge hit! Thank you for your review.
Did you adjust the baking time after adding 1/2 cup puree to the batter? I am planning to get canned mango puree as well
Where may I find this Alfonso Mange Puree?? I think an easier way to make!!
You can find canned mango puree in any Indian grocery store in your city. It could be Alphonso or Kesar and most of them are sweetened and taste great
Hi Natasha,
A massive THANK YOU for this recipe, I have been waiting for a cake like this for years! I’ve tried so many different birthday cake recipes over the years, yet never made one twice as none quite delivered. Your cake is in a different league from anything I’ve tried! Light, fluffy, tasty, so easy to make and so much fun to decorate and turn into a spectacular piece of art. And very important, not too sweet, which as a European I found was a bit of an issue with American recipes. I admit I was reluctant at first about the genoise, I’m used to sponges with butter in them, but having read the raving reviews I decided to give it a go. It’s a different beast to the butter sponges and it takes a little bit of getting used to – both the making of it as well as the baking, it pulls away from the sides and mine sent tentacles to grab onto the mould, very exciting! 🙂 But your instructions are so clear and the pictures and explanations are so good that I started making it with a feeling of giddiness rather than apprehension. I bake quite a bit but every new recipe can be scary – but yours is so reassuring I think even first-timers would very amazing results.
I made it the day before and the mango puree and the filling had set beautifully. I had no issues with layers slipping as I was assembling it, even though I added an extra sponge, so two extra layers. And the frosting, oh my god, the frosting is stunning! It’s like a perfect cloud, it’s stiff enough to stay put and soft enough to go exactly where you want it. The cup I reserved in the fridge to decorate with on the day was a bit less friendly, so note to self, I’ll be making a fresh batch just before I need to decorate.
I’ve used countless recipes from the internet over the years yet never felt compelled to leave a review like I am now. So this is my first review ever, because your cake is THAT amazing! I’m already dreaming of trying it with different fruit, or even caramel! I was going to try to think of a variation of it for chocolate but I’m sure you’ve already got a great recipe for a chocolate cake, so I’ll just look it up 🙂
Thank you again and all the best with your creations!
Alexandra
I’m so glad you found this process exciting, Alexandra! Thank you for your lovely and thoughtful comment! I’m so happy to hear you’re enjoying my blog and recipes!
Hi before I make this I was wondering if it gets soggy overnight? I have to make it for a bday party and probably won’t have time in the morning… so is sponge cake a good idea
Hi Mia! with fresh mango, I would assemble the day before for best results, no earlier. The topping looks best when assembled the day of or the day before it is served.
Can I make the cream cheese frosting ahead of time? If so, how to store?
Hi Mars, I haven’t tried making the frosting ahead. I like to use it while it’s fresh and soft to spreads easily. If you experiment with storing it, I would love to know how that turns out!
Hi Natasha
I made this cake and it is just perfect, Thank you so much!
You are very welcome, Loris. Glad you loved it!
Hi Natasha I always love your recipe and I did try the lemon bar the other day it was amazing. My husband love it so much . And it is my first baking dish. 😍 thank you for the knowledge you shared this mango cake is in my list now 🥰
That’s so great! It sounds like you have a new favorite, Nisha! I’m glad it was a hit with your family!
Hello Natasha ☀️ can I also make this cake with whipped cream? and how to store / for how long? Thank you
Hi Edith, I haven’t tried that so I’m not sure how it would hold up with the puree. If you make it with only whipped cream, it would probably be best to enjoy it the day it is made unless you stabilize the cream with something else.
Hi Natasha, I tried this cake , taste was good but I was doing layering with mango puree and creame then cake layer was slippery and moving left n right. Plz tell me how I can fix??
Hi Mani, that can happen if you put too much mango mixture between the layers.
a delicious cake, baked for a test before our birthday (me, son and mother in law on same day-june 23rd 😁). I need advice, should the sponge cake be cut after it is completely cool?
Hi Edith, yes, it’s best to cut it after it has cooled.
Hi, I was wondering if I could add some mango puree to the cake batter itself. I just don’t want to make the batter too liquidy.
Hi Nina, I haven’t tried that in the batter itself. If you experiment, let me know how you liked the recipe.
Do you know- is it possible to bake and assemble the basic part of the cake ahead of time and freeze….and then assemble the rest (cream cheese frosting, toppings, etc) the day you want to serve it? We have a hectic weekend and so I need to make something ahead of time. Thank you-
Hi Melissa, I haven’t tried freezing this cake assembled so I’m not sure how the mango puree or decoration would look/hold up after freezing. I have however frozen the sponge cake plain by itself. Let it come to room temp then cover loosely but fully with plastic wrap and freeze up to 3 months on a flat surface, making sure you don’t place anything over the top of it. I hope that helps!
can I use a hand mixer?
Hi Amy, if using an electric hand mixer, beat an additional 2 minutes since hand mixers are not as efficient in whipping as stand mixers. I hope that helps! 🙂
I just made this beautiful and delicious cake. I would love to make it again but the frosting came out way too liquidy and didn’t want to stay firm even after I put it in the fridge for some time. I had to mix the frosting extra 4-5 min because there were lumps of cream cheese. Is that normal? Should I use any specific cream cheese?
Hi Aggie, make sure to use block-style cream cheese for all baking and ensure that the butter and cream cheese are softened but not too soft. Each should be at room temperature for about 1 1/2 hours. If it’s overly soft, it will result in liquidly frosting.
Thank you, Natacha!
I think that was the problem, cheese and butter were too soft.
I will make it again this weekend! 🤞🏻
Hi natasha can I use granulated sugar instead of powdered sugar?
You still need powdered sugar aside from the granulated sugar in the recipe
I made the cake again last weekend and it was just perfect! Sooo delicious! Thank you!!! I will make it again and again!
That is fantastic feedback! Thank you too for your wonderful review, we appreciate you sharing that with us.
This is excellent! My kids request it for their birthdays now!
Enjoyed making the cake, esp the decorating part. Had some challenges with the cake, 1st batter didn’t rise 😅
Hi Amery, that is usually due to under beating eggs and sugar. I suggest watching our sponge cake recipe and reading through the Troubleshooting Section of the post.
Hi! Excited to make this cake for a friend’s birthday cake! Using this recipe for 3 6” cake pans that are 2” tall each. How should I modify the recipe?:)
Hi Beatrix, I haven’t tried, but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to make some adaptations.
Hey Natasha. This looks amazing.
Just had quick question.
Can i use frozen or canned mango for the purreed filling?
Hi Hamalik! I think that would be a good substitute for the puree, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. You will definitely want to use fresh on top though. I hope you love it!
Hello! I am so excited to make this, but was wondering if they turn out just as well as cupcakes? Thank you!
Hi Christina, I honestly haven’t tried making this recipe as cupcakes to advise. If you do an experiment, please share with us how it goes.
This cake was absolutely delicious and easy to make. I also made some mango whipped cream to go with it and it was a huge hit! But I would not recommend making them as cupcakes. Unfortunately the cake pulled away from the cupcake liners during baking. Thank you for this delicious recipe though!
Thank you so much for sharing that with me.
Will the mangos on top turn color by the second or 3rd day
Hi Gary, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.
Hello! The recipe is great. I want to try it. Can you please in grams also write it. Thanks!
Hi Andra, you can convert it to grams just click Jump to recipe, then click Metric to convert it.
Should i still bake it in 350F even if I will halve the recipe? Also how many minutes should I set it?
Hi Vern, yes, that will not change. Cook time should not change by much but I would watch it closer to the end. Depending on your pan size.
Hi Natasha!
I only have a 9.5” springform pan here. Would that be okay?
Hi Bri, I think that will work too. If you give that a try, please share with us how it goes.
Hi Natasha!
I only have 9” springform pan here. Would that be okay if I use that pan?
oh, it is a 9.5” springform pan*
Hi Bri, that would work.
Hi, Natasha!
I will be making this cake for my fiancé next week. However, my oven is too small to bake two cakes at the same time. I’ve read the comments and I’ve seen that
1.) when I use only one round pan, it will not be as fluffy and tall and;
2.) i should bake the batter mixture right away or it will affect the cake
Therefore I thought that maybe I could divide the ingredients for the sponge cake and make two sets of the batter mixture so that the batter will not sit for too long? What do you think?
Thank you for sharing this recipe, btw! I am confident that my fiance will love this since he’s a fan of mangoes 😊
Hi Bri, I bet halving this recipe could work! I hope you love this recipe!
Hi again, Natasha!
About the baking powder. How can I accurately halve it since it is 1/2 tsp?
Hi Bri, I would measure it to 1/4 tsp.
Can I use a 9” springform pan given that I will still halve the recipe?
Hi Bri, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks for sharing your recipe. Very nice You’re great 👍 Sister Ji
You’re very welcome.
Hey Natasha, great recipe! I was just wondering what your opinion on adding banana was? And if you would recommend it, in what way do you think would be most suitable for the banana?
Hi Taku, I’m so glad you enjoyed this recipe. I have not tried this with a banana to advise. If you happen to experiment, I would love to know how you like it.
This recipe is amazing. I wasn’t sure how the cream cheese frosting would taste with mango but it was perfect. I love your recipe for cream cheese frosting. It’s delicious and not overly sweet. The cake turned out beautiful and delicious. Thank you for this recipe!!
Hi Tiffany, I’m glad you enjoyed it! Thanks for your wonderful review.
natasha, im planning to make this for my brother’s birthday which is tomorrow, but i have a 8-inch mold, so how should i modify the recipe? (im bad at maths :P)
Hi Neko, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.
Hello, I love the recipe..sounds easy but I have a 8 inch mold instead of 9 inch mold…do I use same measurements and how long do I have to bake it…
Hi Shenaaz, if your 8″ is tall enough, that should work. The cake will be slightly taller and make take a few minutes longer, but I would watch it closely towards the end.
Thanks for your reply Natasha. I will be trying this recipe this weekend for my friends birthday party. Will let you know how it went. I have already tried your Tiramasu recipe…it was a hit. Thanks.
Sounds great! I would love to hear your feedback, I hope this becomes a hit.
OMG! I did it. I made the cake….& I can’t believe it. I made it in 8inch pan and it took 23 minutes to bake. I wish I could share photos but I don’t have facebook, instagram nor twitter accounts. It was a Super hit. Thanks Natasha.
One thing I learnt is that I should bake cake a day ahead & and store in fridge..and frost the next day…as it would be much easier to slice the cake in half and frost it…
Thank you for sharing that with me, Shenaaz! I’m glad you enjoyed this recipe.
Hi Natasha, if I grease the sides of the pan, will it affect the way the cake bakes? Also, can I bake this in 2 eight inch pans? Thank you!
Hi Sammy, please see this note in the recipe “Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease pans).” It will hinder the outcome of the cake.
How do you make the mango puree?
Hello Patty, I recommend watching the video and checking out the recipe again as it’s all indicated in there. I hope you love the recipe!
I made the cake following the recipe to the letter and it turned out divine. Next day it’s even better as the sponge absorb the mango juices and it’s so moist. The combination of flavours is amazing, it’s now in my top cake recipes and can’t wait to make it again. Wonderful summer cake, thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Yuliana!
Hiya. This looks great – I’m hoping to make it but wanted to make it 2 layers of sponge only (so it looks like a Victoria sponge) without the icing on the outside.. so 2 sponges with the cream/mango in between them, then the mango slices on top – would that work? Thanks!
Hi Jane, I bet that could work! If you experiment, I would love to know how you like that!
I am in love with this recipe. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Do you happen to know the ingredients for a smaller version like this?
Hi Kristina, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.
hello natasha,
im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish?
Hi Marie, the topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.
I have found that if you press the plastic wrap directly onto the fruit (whatever type of fruit you put atop a cake) and gently push all the air out, it’s perfect the next day!
Nice one, thanks for sharing that with us, Kristina!
Hi Natasha! Can I use tinned mango for this? Thank you
Hi Karen, that should still work. It may be a little more difficult to make the slices for the top since canned will be softer but for the filling it should work fine.
Thank you!
Hi Natasha, I baked this cake thrice and all the cakes were coarse in texture. Any idea how can I achieve a fine texture cake? Thanks.
Hi Lam, I would highly recommend reviewing our sponge cake video recipe with the troubleshooting tips and watching the video to see where things may have gone wrong. The most common issue is under beating the eggs and sugar in the cake base.
hello, i intend to try this recipe today but i have a question. watching many videos for making cakes, lot of the recipes include spraying sugared liquid( that i dont know what is its components yet ) so that the cake is sugared and moisturized enough. what do u think of that ?
Hi Menna, Are you referring to a simple syrup mixture? This cake has mango puree in the cake, there is no syrup necessary at all in the cake. The puree moistens the layers perfectly. I hope you love it!
Hi Natasha,
If I am making this 1 day in advance, is it best to make the sponge and then wait until day of to layer & frost or is it best to make the sponge, layer with filling and then wait to frost/top on the day of?
Hi Irene, for the freshest mango portion, I would make the sponge a day ahead then assemble and frost the day you are serving it.
I made this cake three times this summer already. It’s my family’s new favorite and my 70+ years old neighbor told me it was THE BEST cake he’s ever had. It gets a lot of “Oooh”s and “Aaaah”s. Thanks for another great recipe!
Wow! That’s just awesome! Thank you so much for sharing that awesome review with me!
Hi Natasha,
Have you or anyone else tried this recipe but gluten-free? If so, do you have any tips? For example, how the conversion would work?
Thanks in advance!
Hi Denise, I haven’t tested it, but several of my readers have reported making the cake base with a gluten-free flour with good results.
why does my sponge cake collapse?
Hi Mary, there could be many reasons why but without being there it is hard to say. With the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out that long. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Have you seen our post on measuring? That may be helpful in this case.
Thanks for your reply. I’ll have a go at it again and I hope to get better results.
I look forward to your feedback Mary!
My mangoes dried up and got discolored after putting them on the cake then chilling the cake in the fridge overnight. How do you avoid this if you need to prepare the cake in advance? Thanks!
Hi Judee, The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Air is the biggest culprit in making fruits/ vegetables brown.
Hey Natasha, just wanting to ask if I can bake such layer cakes in a one pan and then layer the cake. I don’t have space in my oven to put few baking pans at the same time. Please let me know..
Hi Bimadi, I have found that the cake rises more evenly if you bake in 2 separate pans but I have done it in a single springform pan with other cakes in the past and it bakes for 30 minutes.
How many cups of batter per pan is used? Thanks!
Hi, I honestly haven’t measured the batter that way so I don’t know.
Hye! Natasha’s Kitchen lovely post i would like to
share this post because its very helpful
Keep it up & please dont stop posting .
Thanks for share such kind of
nice information with us .
You’re welcome and that would be awesome!
It would be great to have all ingredients in grams. 1 cup of butter, it is not clear how much is it. And oz, it is clear just for Americans.
Hi Natalia, click on “metric” in the recipe card.
Loved it…. When dat mango puree and cream cheese filing hits d mouth its magic…. Thanks for sharing
Super! Thank you for sharing your experience with us, we appreciate it.
What a fantastic cake, i made it this week-end and ohh my god ! It was absolutly delicious! Thanks a lot Natasha ! I make many of your receipes and it’s a big succes 😋😍
So great to hear that you loved my recipes! Thank you so much for your great feedback.
Hi, Natasha. Do you have any idea regarding the use of ladyfingers instead of the sponge cake for this recipe? I would use ladyfingers dipped in the mango piuree. Thank you so much in advance!
Hi Lavinia, I have not tested this with ladyfingers to advise. If you do happen to experiment please let me know how you like that.
Hi Natasha! I’ve been wanting to make this cake for a while and finally I made it today. I followed the recipe exactly and it came out great! My family and friends were so impressed with how beautiful the cake was and they loved the taste. It wasn’t overly sweet and packed with fresh mango taste! I had extra mango puree so I used it to plate the cake. My daughter told me this is her new favorite cake which made my day. Thanks for sharing great recipes on your site!
Wow that made me smile! Thanks for sharing that with us, Joanne. It’s very inspiring for us, we appreciate it.
Very tasty, and the frosting is amazing, the best one yet. Thanks again Natasha
I’m so happy you enjoyed that Lana!
Hi, Natasha. Would heavy cream be a good substitute for cream cheese in the frosting? Has any1 tried it for this recipe? Thanks very much.
Hi Paulette, I’ve looked through the comments and I don’t see that anyone has made that substitution to advise. If you do experiment, I would love to know how you like that.
Thanks for your prompt reply, Natasha. And thanks for this mango recipe. A keeper! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Oh so delectable! Tasted like ice cream! I used Chaunsa & Sindhri mangoes – so sweet already that there was no use to add sugar. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! This recipe works for two 8 x 2 inch springform pans. More power to your online presence!
Hi Paulette I saw that you used whipping cream and confection sugar. Can you tell me how you did that as I’m not a fan of the cream cheese frosting. And what issue did you have the first time. Thanks
Thanks for your prompt reply, Natasha. And thanks for this mango recipe. A keeper! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Oh so delectable! Tasted like ice cream! I used Chaunsa & Sindhri mangoes – so sweet already that there was no use to add sugar. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! This recipe works for two 8 x 2 inch springform pans. More power to your online presence!
Hi Would heavy cream beaulette used instead of cream cheese in the frosting? Has any1 tried it for this recipe? Thanks very much.
Hi Paulette, I haven’t tested that to advise. If you experiment please let me know how you like that.
I have been wanting to make this cake for a while and I finally did for Father’s Day. It looked beautiful. Unfortunately my husband did not care for it much and neither did I. The cake had the texture of white cornbread. I know it was sponge cake but if ever make again, I will use a different type cake.
Thank you for sharing that feedback with us Delia. This should be light and fluid. I recommend checking out our post on measuring to make sure you measured your dry ingredients accurately.
Hi Natasha do you recommend which mangoes are best for this recipe?
Hi, I just use the regular mangos that are pictured above.
Thank you so much for this recipe Natasha. Looks very scrumptious.
I’m so glad you enjoyed that! Thank you for that great review!
Thank you so much for the wonderful recipe! Baked this for Father’s Day today and it turned out beautiful and super delicious!❤️
Yay so great to hear that. You are very welcome and thank you so much for your excellent review!
Hi Natasha,
I’ve made this cake twice and has been a big hit. I would like to try this cake with peaches. Have you tried this before? Any modifications to adapt to using this type of fruit?
Thanks,
Mike
Hello Mike, so great to hear that. I have not tried using peaches yet but I imagine that should work too. Please share with us how it goes if you do an experiment!
Well I tried with the peaches and they were hard with no flavor (after a week of ripening them) so I made your strawberry cake instead! Another big hit! Thanks!
Oh so sorry to hear that the peaches didn’t work. But glad to know that the strawberry cake was awesome!
Hi Natasha! I have always wanting to try making these but it looks intimidating until now that I finally did it and it’s really super easy following your step by step procedures. I wanted to share a picture but it won’t let me. Anyway thanks for this great recipe! I will try it with other fruits next time. The sponge cake is awesome! My newest favourite go-to recipe.
That’s so great! Thank you for sharing that wonderful feedback with us Rodalyn!
So great to hear that and I’m glad that you decided to give this recipe a try!
Hi Natasha! I tried this today but my sponger cake was a little hard, almost bread texture. I baked it at 28 minutes on 350 F. I don’t what should I adjust next time. Thanks.
Hi Charmaine, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. I also recommend checking this post on measuring to make sure too much flour wasn’t used.
Hi Natasha!
I love love love your recipes!! Was going to try this today and was wondering why we haven’t added any butter or oil in the sponge ?
Hi Mahima, Butter is not required for this batter.
The cake was lovely& very tasty. Definitely impressed my guests!
If there is only one thing to comment is the website layout: too much information; add-ons etc. it is very hard to use& find recipes. Please try to find a solution for that& share your wonderful recipes with us.
I waited until summer to make this recipe, since now we can get nice, ripe mangos. I made the cake and we couldn’t stop eating it. The mango puree and cream cheese frosting complement each other so well! The sponge cake was pretty simple and I liked that there were minimal ingredients in the recipe.
That’s so great! It sounds like you have a new favorite!
Hi Natasha , I like all your cooking and for sometime I was thinking to make a mango cake . I have a quick question. For how long a mango cake can last best in the fridge .
Thanks !
Hi Rupa, with fresh mango, I would assemble the day before for best results. You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. The topping looks best when assembled the day of or day before it is served.
Hi ,
I have a 6 inch pan can you let know the adjusted measurement.
Hi Sharmi, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. You may need to do some adaptation.
I made this cake and it turned out awesome!!! Thank you so much!
You’re welcome! I’m so glad you enjoyed that!
Tried making mine just now, only problem I have is the cake did not fluff up to your level in the picture, otherwise everything went smoothly!
Hi Jackson, it sounds like there was a hiccup with the sponge cake. With the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out for an extended time. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Have you seen our post on measuring? That may be helpful in this case.
Hi Natasha! Can I use cake flour instead of all purpose flour?
Your recipes are the best! Tried many of them. Keep on sharing please.
Thank you!
Hi Jay, I haven’t tested this recipe with cake flour. Since baking is such a science it may alter the texture a bit. If you experiment, let me know how you liked the recipe.
I made this cake and everyone loves it, my husband says to make another one because it’s not enough for them next time I will make it less sweet though. It taste like mango float for us and we loved it so much
Sounds like you found a new favorite Cynthia! That’s so great!
I just made this over the weekend and it was a hit! Thank you so much. I have a ton of more fresh mangos that I need to use. Would love a recipe for a mango bread pudding if you have!
That’s so great to hear! I don’t have a mango pudding recipe yet but perhaps you can do a smoothie with that instead?
hi! i was wondering if this recipie could be made with some sort of alcohol to make it more adult friendly. Has anyone tried it or have any recommendations? Thanks!
Hi Lea, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Great recipe. It was yummy. Thank you for sharing.
Glad you loved it, Arlene. Thank you for your great review!
Hi Natasha, how will I know that the egg+sugar mixture is ready?
“It will be whipped and forming thick ribbons when you pull up the whisk” – is it like the soft or stiff peak when beating egg whites?
Can I reduce the sugar? If so, by how much? Thanks..
Hi C, the eggs and sugar mixture never reach stiff peaks but stay soft. It would still work fine with 3/4 cup sugar in the cake batter. I wouldn’t use too much less since the sugar helps the cake keep its form.
Hi Natasha I wonder where to get the bag for the frosting topping I don’t know where to get it, Thanks. I love your recipes.
Hi Judy, we love the big bags for piping like this one because they can hold a fair amount of frosting.
Never made this one before. I wonder if I can use fresh pineapple puree instead of mango puree? Anyone tried it?
Hi Natalya, I haven’t tested that to advise but I imagine that may work.
Hi Natasha. This cake looks beautiful and delicious. I wonder if the mango decorations stay fresh if i keep the cake in the fridge for a few hours? I mean, does the color change before it’s time to serve it? Wondering if i should cover with a layer of gelatin or something? Thank you
Thanks Sara I hope you can try this recipe soon. It’s one of our favorites! The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown.
Thanks Natasha. I baked it yesterday and wow it was super yummy. The decorations were looking perfect the day after and the cake was even more delicious. Thanks for the recipe. The only thing was, i noticed the amount of the sponge cake sugar increased by about maybe a third cup compared to before? The strawberry layer cake recipe that i got from here around 4 years ago had the same sponge cake recipe as this mango cake but less sugar. I only figured out after i baked. To be honest i liked that lower sugar sponge cake more. But all in all my family liked the cake A LOT. My next cake to bake is your poppy seed cake with rum. Can’t wait
Hi Natasha. I tried this mango cake yesterday; and my family likes it. However, this morning, i have noticed that there are discolorations on mango toppings and the taste is not the same as yesterday. I guess, this cake is best consumed the day it was served. I am wondering, how to maintain the freshness and yummyness of the cake.
Hi Che, it can help to Squeeze a bit of lemon juice over the freshly sliced mango. Some mango slices brown faster than others, especially if they were already very ripe. You are correct that it would be the most vibrant on the day it is made.
Each component of the recipe was delicious – the puree was so good I ate the leftover with a spoon and thought, why don’t people just serve mango puree for dessert, the frosting was just sweet enough without being oversweet. The sponge cake was light and tall and delicious, the sliced mango was very snitch-worthy as I decorated. And it all looked very pretty with the rose like top and the stripes in each slice. But the combination was just meh. It was fine, I suppose, but it wasn’t the kind of cake where you’re super excited about leftovers, it was just the kind where you have a slice and it’s something different and interesting and not unpleasant, but not thrilling either.
Thank you for sharing that feedback with us, Crytiva.
Dear Natasha,
I tried this recipe baking for my colleague’s birthday last week. Everybody loves it so much they thanked me and keep asking me to bake it again. I should extend their thanks to you, really for sharing this super yummy mango cake!
That’s so great! It sounds like you have a new party favorite!
Thank you for the great recipe. Everyone at my friend’s birthday loved it. It looked and tasted amazing.
That’s just awesome!! Thank you for sharing your wonderful review, Maria!
Hi …Just came across your Mango cake…Just loved it as to how it’s easy to make..and I love mangoes
I have a few dbts though..
1)I have 2 eight inch pans..will that bring much of change in baking time or temperature?
2)Abt Mangoes and puree filling …will it go brown if this cake was assembled and refrigerated in advanced.
3)The sponge cake can be made in advance?
I hope you respond to my query at the earliest…thanks a bunch n advance.
Hi, I haven’t tested this in 8″ pans so I can’t say for sure if it would overflow but I think it would work. I would keep the baking time he same and maybe go 3-5 minutes longer since the cake will be taller. The topping is best served the day it is made – as it will be most vibrant in color. The leftover portion was a couple shades darker the next day, it was still pretty and not really brown. The filling stays a nice color overnight. The sponge cake can be made a day ahead and stored at room temperature (away from outdoor draft), covered in a plastic bag.
Hi! I baked this cake for my 15 year old son for his birthday. He and everyone in our family loved it! Thanks for the recipe!
You’re welcome, Cecilia! I’m so glad everyone enjoyed that! Happy birthday to your son!
Dear Natasha, every time that I watch you cooking makes my day full of fun and learning more. Your positive energy is showing how to enjoy cooking and be happy and satisfied. I wish you all the best!
You are so nice! Thank you for that thoughtful compliment Pava! I’m so happy our blog has been helpful!
Hi Natasha, this cake looks amazing as all of your other cakes 😉 I have a question though Why do you use cream cheese and butter in mango cake while in strawberry cake you use cream cheese and whipped cream? Can these be interchanged? Thanks!
Hi Arina, that should work fine to substitute if you enjoy the frosting on the strawberry cake.
Is there a reason why you used white butter instead of yellow butter for the cake?
Also, I have little clumps in my frosting which I believe are chunks of butter. Is it because the butter needs more time to sit at room temperature?
Hi Steve, the color difference in butter is more brand specific than anything else. I look for the white looking butter for aesthetics. If you see any chunks in your frosting, typically yes it is due to the butter or cream cheese being too cold. I would beat longer.
Hi Natasha,
Three weeks ago I tried your blackberry cake for my friend’s birthday and it turned out great!
I’m planning to try this mango cake for my husband’s birthday, but I do not have enough time to prepare it on the same day.
Can I make the sponge cake previous night and store it? If so, what would be the best way to store it? Should it be refrigerated?
Hi Jenifer, yes the sponge cake can be made ahead. Just bake, cool to room temperature and cover loosely with plastic wrap and leave at room temperature on the counter overnight. I hope you love this cake and happy birthday to your husband.
Beautiful cake, quite impressive appearance. But mediocre flavor and texture not to family’s liking. Will not make it again and husband suggested I toss this recipe. Sorry
Hi Julie, alot can depend on the flavor of your mangos – I highly recommend tasting the filling before adding it to the cake in case you ended up with a bland mango. In that case, you can add a little sugar or lemon juice to the filling to amp up the flavor.
Nope, mangos were ripe and tasted great…..I always tastes the fruit going into my cakes and pies. The problem was the texture of the cake of the cake and the puree just didn’t do it for the cake – I and the family members were not impressed. And I honestly felt I wasted 4 mangos on this cake.
Hi Julie, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off.
Yes, it was light and rose high like your video. We just didn’t care for the texture of the cake or the pureed addition. One other thing to all those people saying how many raves they got for the cake. How many times have you complimented a friend on something she cooked, even though it was bad, just because you didn’t want to hurt her feelings? Natasha you have some good recipes on this site, but this one just doesn’t do it for me or my family, and they don’t give out compliments if the food is average or bad.
Made this cake for a Planning Party and it turned out just like the pictures. Friends were impressed. I did make some changes though. Decided not to divide the layers as shown, so mine was the basic 2 layer cake. And I replaced the mango puree/frosting between the layers with a mango-lime curd. It worked very well with this cake.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Awful taste. The mango does not go well with this cake. Will not make! Being fair to those who will make it the first time for their guests, don’t do it! Tastes awful
Like most of Natasha’s recipes, but this one is very unsuccessful.
Hi Emily, I’m sorry it didn’t turn out for you. Did you by chance taste the mango to make sure it was good before adding it to the cake? It could be that you had a bad mango which can throw the flavors off. That has happened to me in the past which is why I always taste the mangos before using them in any recipe.
I’m a professional baker and yes, I tasted the mango before using it. My friend also tried this recipe and wasn’t happy with the taste. Suggest making it, trying it to make sure you like the blend, because my family didn’t want to eat it. For those who liked it, good for you. We are used to super tasty cakes 🙂 Good job on the other recipes, Natasha, you’re doing a great job!
Thank you for sharing that with us, Emily!
Hi Natasha! I made this cake for my family and friends and they loved it. It’s a great recipe and the flavor it’s amazing. Thank you for your dedication and hard work. Blessings
Super! So great to hear that Claudia, this recipe is one of our favorites too, thanks for giving a great feedback.
I made this cake about 10 times now and everybody loves it! It goes away in no time. People ask for a recipe and some people even asked me to make it for sale.
I think your issue with the cake must have been due to “pilot error”! I made this cake for a family reunion and it was a HUGE hit! Everyone commented that I should have made two because it went so fast and no one had an opportunity for seconds!
We made this for my husband’s birthday and were licking the plates! Thank you for this recipe. I can see it being a family favorite, easily
That’s so great! It sounds like you have a new favorite!
I made this cake. was a big hit in my house. will definitely make it again.
That’s so great! It sounds like you have a new favorite, Joseph!
Hi Natasha,
I just made your mango cake for a friend’s daughter’s 1st birthday, and it was a big hit! The cake turned out amazing and the mango flavor really shines through. I used your recipe for whipped cream frosting from your ‘Russian tirimisu’ post because I wanted something ‘lighter’ than cream cheese buttercream. Will definitely be making it again – in fact, I got many requests at the party to make it for other special occasions.
Thanks so much Natasha for the delicious recipe!
You’re welcome! I’m happy you all enjoyed that! Happy birthday to your daughter!
Hi,
I love your recipes. I want to make this cake for my child’s birthday, can I make it in the evening, a day before the birthday?
Thanks
Hi! Yes, and it helps to refrigerate the cake until ready to serve.
Thank you Natasha ❤️
The cake was soooo delicious. Everybody really loved it and thought it was a bakery cake 😮
I love the way you explain each thing, you make the process so simple ❤️
Hi,can you tell me the recipe for 5inch pan?
Hi! I haven’t tested that in a 5-inch pan but here is what one of our readers wrote about using a 6-inch pan “I just made this cake for my husband’s birthday tomorrow. I divided the recipe in half and made little 6inch sponge cakes.” I hope that help.
Hi, do sponge cakes hold up well? Can I make a tall 6″ cake with this recipe and use the cream cheese frosting insude but frost outside with ermine or flour buttercream to make decorating easier?
I haven’t tested that specifically but I think that should work. We have made so many cakes with the sponge cake base! If you experiment, please let me know how you like the recipe.
Hi Natasha,
How would the sponge cake recipe change for a 10″ cake pan?
Thanks!
Irene
Hi Irene, I would bake for slightly less time since the cake layers will be thinner.
Can I substitute the vanilla extract in the cream cheese frosting with mango extract?
I haven’t tested that but I think that should work! If you experiment please let me know how you like this recipe!
Hi,
Can I make the mango puree ahead of time to assemble the cake at the destination or will it turn brown?
Thank you,
Shea
Hi Shea, the sugar will help to prevent browning but also, make sure you store it without any air touching it; i.e. place it in a ziploc bag and push out all the air before sealing. Air is what will cause the browning.
Hello Natasha. I was wondering is that too sweet for the frosting? What if I cut down the powdered sugar? Thanks
Hi Kim, we also don’t appreciate overly sweet desserts and found this to be the right balance of sweet to tangy mango.
Hi Natasha,
Thanks for the recipe! As I did not find fresh mangoes available, I bought sweetened mango puree’ from the store. I was wondering whether I should cut down the amount of sugar in the cream cheese or the sponge cake to tone down the overall sweetness.
Hi Pinaki, without testing that I cannot advise, if you experiment however please let me know how you like that!
Hi Natasha, my cake turned out very rough. The cake itself wasn’t very good what could i have done wrong? It tasted bumpy.
Hi Iris, I am always happy to help troubleshoot. If the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Were any substitutions or changes made?
Hi Natasha,
I’m hoping to make this cake this weekend, but I only have one cake pan. Is it okay to make one layer first, cool it, then make the second layer?/How long do you recommend leaving it to cool?
Thanks so much!
Hi Jane, with the sponge cake, it is definitely best to bake right away after the batter is made. It could deflate and not rise properly if you left the batter out that long. If making in 1 pan at a time, it would be best to make the cake batter twice (making half the recipe each time for a single layer). You can also use 1 9″ cake pan and 1 9″ springform pan if you have one of those on hand.
Hi,
There isn’t a large selection of fresh mangoes where I live. Can I use frozen mangoes for any part of this recipe?
Hi Christina! I think that would be a good substitute for the puree, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. You will definitely want to use fresh on top though. I hope you love it!!
I made this cake for my son’s first birthday and it came out dry. I followed step by step instructions however the cake inside was too dry. I made the strawberry cake many times and it came out most, so I was hoping for the same but unfortunately it did not.
Hi Sabina, I am always happy to help troubleshoot. Normally the mango puree adds plenty of moisture (and we sure love moist cakes!), but if the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting.
Hey Natasha,
I just made this cake for my husband’s birthday tomorrow. I divided the recipe in half and made little 6inch sponge cakes. However.. when i was layering the cake.. i realized my cake started to tilt/slide one way. I don’t know why but i did follow your instructions.
Hi Arrej! Did it seem to slide due to a soft cream or too much mango filling between the layers? Resting it in the refrigerator may help with firming that up a bit.
Can I use mango pulp instead of liquifying the mango?
Hi Cassie, yes that will still work.
Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. There is a shallow crater in the cake as it continues to bake. Is that normal?
Hi Kiki! Usually the cake doesn’t rise due to under beating eggs and sugar. Was anything altered with this recipe?
I used one of the reader’s comments and halved the recipe for a six-inch cake. I beat the egg and sugar batter for 11 minutes using a hand mixer. When baking in the oven, the batter rose. But after 8 minutes, I watched it deflate. I wasn’t very happy with the shallow crater but everyone who ate the cake thought it was delicious. The sponge is full of holes and tasted a bit chewy. Is that how European sponge is supposed to be?
It may be a measurement issue when altering that. Or possibly not enough volume to the eggs and sugar when beating. I’m happy to hear everyone thought it was delicious! That’s so great!
Wanted to make this again today but Walmart didn’t have mangos so I grabbed some peaches instead.. do you think it’d still turn out the same if I substituted peaches for the mangos?
Hi Lidiya, peaches tend to discolor more than mangos so it probably wouldn’t keep as well unless you simmered the pureed peaches with lemon juice and sugar to keep it from discoloring too much. Dont boil peach puree over too high of heat since that can also cause it to darken. Let me know if you experiment with peaches!
Hi Natasha, I loved the pictures of mango cake and tried it. I followed everything to the T, but cake turned out very dry. It wasn’t much of sponge cake. I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. Quite disappointed. Was wondering what could have happened.
Hi AMD, I am always happy to help troubleshoot. Normally the mango puree adds plenty of moisture (and we sure love moist cakes!), but if the cake does not rise properly (due to underbeating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting.
Super yummylicious Natasha. Made it yesterday and it’s a hit.
Can’t thank you enough. You are making me like a pro.
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha!
I just want to let you know that I made this cake yesterday for my husband’s birthday party and it was a HUGE hit!! Everyone wanted seconds and complained that I should have made more than one!! LOL! Thanks so much for this great recipe and for the helpful step-by-step tutorial that made it a fool-proof success!
Hi Cindy! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi, I want to make this cake for my daughters birthday but how much ahead of time I can make it ?
Thanks
I have made this a day ahead and it turned out great. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day.
hi Natasha! I just wanted to say thank you for your recipes:) every time I cook anything from your website it always turns out perfect( and I’m not the best cook lol) even the cakes!
Aww thank you so much for sharing that with us! These are my favorite kind of reviews! Thank you!
Hi Natasha I would like to make your mango cake for my daughters birthday but I want to make it a bigger size like the rectangular 13×19 I think. How should I adjust the ingredients for the cake please let me know. Thanks
Hi Esther! That’s a huge pan! Are you sure it’s not a 9×13 pan? If so then yes for a 9×13 cake, you will have to double the recipe and make the cake layers separately so you don’t overwhelm your stand mixer. I hope this helps
Could you please let me know which manhos are better for this recipe, the round ones(sweeter) or the longer ones(sour)?
Thanks!
Hi Svetlana, the sweeter ones are best 🙂
Hi I want to make this cake and cover in fondant with a cake topper can you tell me will it hold the weight or is it too soft for fondant decorations .
Hi Sapna! Honestly I haven’t tested that. If you experiment, let me know how you liked the recipe and if it holds up well 🙂
I have made this countless times, Natasha. COUNTLESS!! Making it again for Friendsgiving tomorrow and I just wanted to say – THANK YOU.
You’re welcome! Sounds like you found a favorite here, Farhana! Thank you for that awesome review!
Everything in the recipe looks great. I have a small question. The sponge cake doesn’t need any butter?
Butter is not required for this batter.