This delicious Mango Cake: An Incredible Ultimate Recipe for Everyone comes together in about 30 minutes and is all about that one-bowl baking method for a quick and easy dessert that your family will love! Switch up the ingredients to suit your taste, feel free to use fresh or frozen mango, or even throw in a few nuts or spices if that’s how you roll! This cake is perfect for a fun weeknight dessert, or maybe even as a fancy treat to impress your friends. Let’s dive into this divine dessert adventure!
Ingredient Breakdown
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup ripe mango puree
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Fresh mango slices (for decoration)
- Whipped cream (for frosting, optional)
How to Make Mango Cake
Creating a delightful Mango Cake is easy if you follow these simple steps:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Make sure to get the sides too, nobody wants their cake to stick!
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. This step is super important, it makes sure everything is evenly distributed.
Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy about 2-3 minutes. The smell will be incredible, trust me!
Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated.
Incorporate Mango Puree: Stir in the ripe mango puree and vanilla extract until the mixture is smooth and combined. Just take a moment to appreciate how vibrant and luscious the batter looks!
Combine Mixtures: Gradually add the dry flour mixture to the wet butter mixture, alternating with the milk, mixing until smooth. Don’t overmix; just gently stir until everything is combined, this will help keep the cake light and tender!
Pour Batter: Divide the batter evenly between the prepared cake pans. Use a spatula to scrape every last bit out; it’s too good to waste!
Bake: Place the pans in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in their pans for about 20-25 minutes. Then, transfer them to wire racks to cool completely. This waiting is the hardest part!
Frost the Cake: Once the cakes are completely cool, you can frost them with whipped cream (if you like) and decorate with fresh mango slices. Just wow!
This cake is an absolute dream to whip up and will leave you feeling like a total superstar in your kitchen.
Why I Love This Recipe
This is my go-to recipe when I need to impress but don’t have all day to spend in the kitchen. It feels like comfort food with a tropical twist! It reminds me of warm summer evenings with my family, enjoying a sweet treat together outside under the stars. I’m a real sucker for that moist, melt-in-your-mouth cake, and the best part is this is so versatile! You can switch up the fruits or even make it chocolate (more on that later).
If you loved this Mango Cake, be sure to check out my Matcha Cake, my Oreo Cheesecake Cookies, or my Quick and Easy Baklava!
Why This Recipe Works
Crowd-Pleaser
With its bright flavors and moist texture, this cake is a surefire hit! Seriously, I’ve made it for family gatherings, potlucks, and casual get-togethers. Everyone loves it!
Customizable
You can use whatever ingredients you have on hand. Swap out mango for any fruit you love think peaches, pineapple, or even berries! The secret to a delicious cake is playing around until you find your perfect mix.
Quick & Easy
This cake comes together all in one bowl! Minimal cleanup means you’ll be enjoying your dessert faster. It’s perfect for busy weeknights or last-minute gatherings.
Make-Ahead Friendly
You can bake the cakes a day in advance and store them in the fridge. Just frost them when you’re ready to serve, and you’ll look like a baking rockstar without the stress!
Perfectly Moist
Loaded with tons of flavor from the mango and butter, this cake stays delightfully moist, making it irresistible. You might want to save a slice for breakfast (just sayin’).
Serving & Storage
Serving Suggestions
Enjoy a slice of mango cake on its own, but it absolutely shines when paired with a scoop of vanilla ice cream or a dollop of whipped cream. For breakfast, I love a slice with a cup of coffee trust me, it’s divine!
Storage
This cake keeps well in an airtight container in the fridge for up to 3-4 days.
Reheating Instructions
To bring it back to life, a quick reheat in the microwave for about 10-15 seconds does the trick, just until it’s warm!
Freezer Friendly
YES! You can freeze the un-frosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, let it thaw in the fridge overnight, then frost and serve!
So there you have it your new favorite recipe! This mango cake is bound to become a classic in your household. Whether it’s a birthday, a summer picnic, or just an exciting new dessert for a Tuesday night, this cake fits the bill for all your sweet needs!
I hope you’ll give this one a try. Happy baking! And remember, cooking is all about having fun, experimenting, and enjoying the process. Can’t wait to hear how yours turns out! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Mango Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy for about 2-3 minutes.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the ripe mango puree and vanilla extract until the mixture is smooth.
- Gradually add the dry flour mixture to the wet mixture, alternating with the milk, mixing until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
- Check for doneness by inserting a toothpick in the center—if it comes out clean, the cakes are done.
- Allow the cakes to cool in their pans for about 20-25 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with whipped cream and decorate with fresh mango slices if desired.