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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.