Mango Cake

Mango vanilla cake layers with fresh mango filling and mango buttercream.

This cake is packed with mango. Fresh mango is baked into the cake and fills the center, freeze-dried mango flavors the buttercream frosting, and dried candied mango garnishes the top.

The cake’s layers are tender and fluffy in texture. To create this texture, I used cake flour, and I folded whipped eggs into the batter. These two things allow the cake to retain its moisture while giving it a light, airy crumb.

The icing for this cake is quite thick. I wanted the frosting to stand up to the heat of a summer day without melting. This is also why I used freeze-dried mango to add flavor without adding moisture. If you prefer a softer icing, add a little bit of cream after the sugar is incorporated. Freeze-dried mango can be found in the produce/dried fruit section of grocery stores or online.

Mango Cake

Course Dessert, Snack
Total Time 2 hours
Servings 12



  • 2 1/3 cup cake flour 289 grams
  • 2/3 tsp salt
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup butter softened 230 grams
  • 1 1/3 cup sugar 267 grams divided
  • 2 eggs
  • 1 egg white
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • 2 cup mango diced and divided
  • dried candied mango as needed for garnish


  • 1 ounce freeze dried mango
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 pinch salt
  • 4 drops liquid yellow food coloring



  • Preheat the oven to 325 degrees. Spray and line two 9 inch springform cake pans. Mix the flour, salt, baking powder, and soda. Mix the vanilla and buttermilk. Whip the eggs with 1/2 of the sugar until thick and ribbony. Transfer the egg to another bowl. Cream the butter and remaining sugar until fluffy. Scrap down the sides. Add the dry ingredients and buttermilk in 3 additions alternating between the two. Mix in 1 cup of diced mango. Fold in the egg mixture. Divide the batter between the two pans and bake for 30-35 minutes. Remove from the oven and allow to cool before frosting.
  • Place one round on a cake board or serving tray. Spread a thin layer of buttercream over the tops of both cakes. Fill a piping bag with a round tip with frosting and pipe a circle around the edge of the bottom layer. Fill the inside of the circle with the remaining 1 cup mango. Place the top layer with the frosted side down on top of the mango. Gently press the layers together. Coat the entire cake with frosting. Pipe frosting on the top to garnish and sprinkle with diced candied mango.


  • Grind the freeze dried mango into a powder in a food processor or blender. Cream the butter, salt, and sugar until fluffy. Add the mango powder, food coloring, and vanilla. Set aside until ready to use. The icing should be thick but spreadable. If it is too thick add a little cream.

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