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4.7 from 111 votes

Fresh Mango Cake Recipe

This easy mango cake recipe tastes like summer with layers of mango cake, mango compote filling, and mango buttercream frosting.

Prep Time
30 mins
Cook Time
30 mins
Total Time
52 mins
Servings: 10 people
Calories: 1214 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 30.5 ounces vanilla cake mix (2 (15.25-ounce) boxes)
  • 1 cup unsalted butter melted (2 sticks)
  • 1 cup mango puree such as Goya Fruta or Kesar
  • ¾ cup milk
  • 3 large eggs
  • 2 large egg yolks
For the Compote
  • 3 cups chopped fresh mango (from 3 mangoes)
  • ½ cup granulated sugar
  • 3 tablespoons lemon juice
  • ½ teaspoon kosher salt
For the Buttercream
  • 1½ cups unsalted butter room temperature (3 sticks)
  • 7½ cups powdered sugar
  • ½ cup mango puree such as Goya Fruta or Kesar
  • 1 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Prep three 9-inch round cake pans by lining them with parchment paper and spraying them with baking spray. Set aside.
  2. In a medium-sized bowl, whisk the cake mix, butter, mango puree, milk, and eggs together. Do not overmix.
  3. Divide the cake batter into the prepared cake pans (about 479 grams per pan) and place into the preheated oven to bake for 20-22 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool to room temperature before frosting.
  4. While the cakes are baking, make the compote. Combine all of the compote ingredients in a medium-sized saucepan set over medium heat. Cook, stirring constantly, for 6-8 minutes or until most of the liquid has cooked off. Remove from heat and allow to cool.
  5. While the cakes and compote are cooling, make the buttercream. Combine all of the buttercream ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low speed for a minute to allow the powdered sugar to incorporate. Increase speed to high and allow it to beat for 4-5 minutes or until a soft and smooth buttercream has formed.
  6. Fill a piping bag fitted with a round tip with ½ cup of buttercream. Fill a separate piping bag fitted with a star tip with buttercream.
  7. Once the cakes and compote are sufficiently cooled, assemble the cake. Place the first layer of cake onto a cake stand or plate. Using the piping bag with the round tip, pipe a line around the edge of the cake to form a barrier for the compote. Pipe the ring two layers thick. Divide the compote and spoon half of it into the center of the frosting ring.
  8. Place the second layer of cake on top of the frosting and compote. Pipe another frosting ring on top of the second layer and fill with the remaining compote. Place the third layer on top. Frost the top and sides of the cake with a thin layer of buttercream.
  9. Starting in the center of the cake, using the piping bag fitted with the star tip, pipe a blob about the size of a quarter. Use the back of the spoon and press into the center of the blob and pull outwards in a swirl. Pipe another blob close to the remainder of the previous blob. Using the spoon, press into the center of the blob and pull outward. Continue this pattern in a swirl shape around the top of the cake until you reach the edge. Once you reach the sides, simply pipe and pull in a line around the cake. You should be able to have about 3 layers of blobs on the sides.
  10. Once the cake is frosted, slice and serve!

Notes

  • Storage: Store mango cake in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving 1slice Calories 1214kcal (61%) Carbohydrates 185g (62%) Protein 8g (16%) Fat 53g (82%) Saturated Fat 32g (160%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 2g Cholesterol 217mg (72%) Sodium 987mg (41%) Potassium 273mg (8%) Fiber 2g (8%) Sugar 148g (296%) Vitamin A 2528IU (51%) Vitamin C 34mg (38%) Calcium 249mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 1214

% Daily Value*

Serving 1slice
Calories 1214kcal 61%
Carbohydrates 185g 62%
Protein 8g 16%
Fat 53g 82%
Saturated Fat 32g 160%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 2g 100%
Cholesterol 217mg 72%
Sodium 987mg 41%
Potassium 273mg 6%
Fiber 2g 8%
Sugar 148g 296%
Vitamin A 2528IU 51%
Vitamin C 34mg 38%
Calcium 249mg 25%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.