Nothing says summer quite like the bright, sweet taste of fresh fruit. This moist mango cake is like a tropical vacation in every single bite.
It is light, airy, and bursting with real mango flavor. You will love how it brightens up your kitchen table. It is the perfect treat for a sunny weekend afternoon.
Why This Recipe Is a Winner
This recipe is a total winner for your next summer gathering. It uses fresh puree to keep the sponge incredibly tender. You do not need any fancy equipment to make it.
Beginner cooks will find the steps very easy to follow. It is a great way to use up ripe seasonal fruit. Your family will keep asking for seconds every single time.
Simple Cooking Steps
Making this cake is a simple joy from start to finish. You just whisk the wet and dry ingredients in separate bowls. The mango-infused whipped cream is the secret to its success.
Even if you are new to baking, you can do this. The batter comes together quickly without any heavy lifting. You will have a golden masterpiece ready in no time.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use the ripest mangoes you can find for the best flavor.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup fresh mango puree
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup fresh mango slices for garnish
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs and granulated sugar until light and frothy.
- Add the vegetable oil, 3/4 cup of the mango puree, milk, and vanilla extract to the egg mixture, whisking until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold the remaining 1/4 cup of mango puree into the whipped cream.
- Spread the frosting over the cooled cake and garnish with fresh mango slices before serving.
Best Ways to Enjoy It
Serve this cake chilled for the most refreshing experience. It looks beautiful on a garden party table. Pair it with a cold glass of iced tea or lemonade.
For a brunch, serve it alongside fresh berries. It is light enough to enjoy after a heavy BBQ meal. Set the table and enjoy this tropical treat with your loved ones.
Keep It Fresh
Because of the whipped cream, you must store this in the fridge. It will stay fresh for up to three days. Keep it in an airtight container to prevent it from drying out.
You can bake the cake layers a day in advance. Just wait to frost it until you are ready to serve. This makes holiday entertaining much less stressful for you.
Tips for Best Results
- Always use room temperature eggs for a smoother batter.
- Do not overmix the flour to keep the cake light.
- Chill your bowl and whisk before whipping the heavy cream.
- Use a blender to make your mango puree perfectly smooth.
- Add a squeeze of lime to the mango slices for extra zing.
- Check the cake at 30 minutes to avoid over-baking.
- Ensure the cake is completely cool before adding the frosting.
Ways to Switch It Up
- Swap the milk for coconut milk for a deeper tropical flavor.
- Add a half cup of shredded coconut to the batter.
- Use a gluten-free flour blend for a sensitive-friendly version.
- Try topping with toasted macadamia nuts for a lovely crunch.
Common Questions
Can I use frozen mango?
Yes, you can use frozen mango for the puree. Just make sure to thaw it completely first. Drain any excess liquid before blending it smooth.
How do I know when the cake is done?
The edges will pull away slightly from the pan. A toothpick inserted into the center should come out clean. The top will feel springy to the touch.
Can I make this as cupcakes?
Absolutely, this batter makes wonderful cupcakes. Reduce the baking time to about 18 to 20 minutes. They are perfect for kids’ birthday parties.
I hope this moist mango cake brings a little sunshine to your home. It is so simple to make and truly delicious. Enjoy every sweet, tropical bite!
— Lidia
Moist Mango Cake
Ingredients
- 2 cups all -purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 1 cup granulated sugar
- 3 large eggs , room temperature
- 1/2 cup vegetable oil
- 1 cup fresh mango puree
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup fresh mango slices for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs and granulated sugar until light and frothy.
- Add the vegetable oil, 3/4 cup of the mango puree, milk, and vanilla extract to the egg mixture, whisking until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold the remaining 1/4 cup of mango puree into the whipped cream.
- Spread the frosting over the cooled cake and garnish with fresh mango slices before serving.
