Easy Mango Cake Recipe

If you are seeking a delightful treat that bursts with tropical flavor and comes together with little fuss, this Easy Mango Cake will become your new favorite dessert. It’s moist, naturally sweet thanks to ripe mangoes, and boasts a tender crumb that melts in your mouth. With layers of luscious mango-infused cake paired with a creamy mango buttercream and a vibrant mango compote, this recipe is a tropical dream come true. Whether baking for a special occasion or just craving a sunny slice of happiness, this Easy Mango Cake offers pure joy in every bite.

Ingredients You’ll Need

Every ingredient here plays a crucial role in crafting a cake that’s full of flavor, beautifully textured, and visually inviting. From the fresh mango adds natural sweetness and vibrant color, to the plant milk and vegetable oil which keep the cake wonderfully moist and tender.

• Chopped Fresh or Frozen Mango, 1½ cups: Use ripe mangoes for a sweet and flavorful base, or frozen if fresh aren’t available.
• Mango Puree, 1 cup: Adds intense mango flavor and moisture, achievable by blending the chopped mango.
• Plant Milk, ½ cup: Keeps the cake dairy-free and tender, choose almond, soy, or oat milk.
• Vegetable Oil, ¾ cup: Ensures the cake stays moist and soft even after baking.
• Lemon Juice, 2 tablespoons: Provides a subtle tang that enhances the mango’s sweetness.
• Vanilla Extract, 2 teaspoons: Rounds out the flavors with warm, comforting notes.
• Granulated Sugar, 1¼ cup: Balances the tartness and adds sweetness to the batter.
• Baking Soda, 1¼ teaspoons: Helps the cake rise for a light texture.
• Salt, 1 teaspoon: Intensifies the sweetness and balances flavors.
• All-Purpose Flour, 3 cups: The foundation of the cake, providing structure and softness.
• Additional Fresh or Frozen Mango, 2 cups: For making the compote topping to elevate the mango flavor.
• Granulated Sugar, ¼ cup (optional): Sweetens the compote according to your taste.
• Mango Puree, 1 cup (for buttercream): Adds a creamy mango essence to the frosting.
• Granulated Sugar, 1 cup: Sweetens the mango custard base for the buttercream.
• Cornstarch, 10 Tablespoons: Thickens the mango custard for the frosting.
• Plant Milk, 2½ cups: Used in the mango custard, keeps the buttercream dairy-free.
• Vanilla Extract, 2 teaspoons: Infuses the custard with depth and warmth.
• Salt, ½ teaspoon: Balances and enhances sweetness in the buttercream.
• Vegan Butter, 6 sticks: The base for the luscious, fluffy buttercream frosting.
• Confectioners Sugar, 1 cup: Adds delicate sweetness and smooth texture to the frosting.

How to Make Easy Mango Cake

Step 1: Prepare Your Cake Pans and Oven

Begin by prepping two 7-inch cake pans with a light layer of grease and parchment paper lining. This will ensure your Easy Mango Cake layers come out effortlessly after baking. Preheat the oven to 350 degrees Fahrenheit to get it ready for a perfect bake.

Step 2: Make the Mango Cake Batter

If you’re using fresh or frozen (thawed) mangoes, blend them into a smooth puree using a food processor. If using store-bought mango puree, you can skip this step. Add all remaining ingredients—the flour, sugar, oil, lemon juice, plant milk, baking soda, and salt—into the food processor or combine in a large bowl and mix by hand until smooth and homogenous. The result is a batter bursting with vibrant mango flavor and rich moisture.

Step 3: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Place them in the hot oven and immediately reduce the heat to 325 degrees Fahrenheit. Bake for 30-35 minutes or until the tops are springy to the touch and a toothpick inserted comes out with moist crumbs. Once done, allow them to cool in the pans until safe to handle, then transfer to a cooling rack to cool completely.

Step 4: Prepare the Mango Buttercream

Soften the vegan butter at room temperature until pliable but still firm. Meanwhile, create the mango custard by combining mango puree, sugar, cornstarch, and plant milk in a saucepan. Cook whisking constantly until boiling and thick. Stir in vanilla extract, strain the custard to remove lumps, then chill until cold and set. Whip the vegan butter with salt until light and fluffy, then gradually beat in confectioners sugar and the chilled mango custard until silky and smooth.

Step 5: Make the Mango Compote

Gently simmer chopped mangoes with optional sugar in a saucepan until soft and saucy. Use a stick blender to create a chunky sauce or leave it rustic for texture. This vibrant compote adds an irresistible fruity touch on top of the finished cake.

Step 6: Assemble the Easy Mango Cake

Layer your cooled cake rounds with a generous spread of mango buttercream in between. Top with the mango compote and more buttercream if desired. The combination of luscious frosting, tender cake, and fresh compote will delight every bite.

How to Serve Easy Mango Cake

Garnishes

To elevate your Easy Mango Cake presentation, consider adding thin mango slices or small edible flowers atop the frosting for a fresh, elegant touch. Toasted coconut flakes or crushed pistachios also bring a lovely crunch and visual contrast.

Side Dishes

This cake pairs beautifully with a dollop of vegan whipped cream or a scoop of coconut ice cream on the side. Fresh berries such as raspberries or passion fruit pulp provide a tangy counterbalance that complements the mango’s sweetness perfectly.

Creative Ways to Present

Try turning this Easy Mango Cake into mini layer cakes using cupcake pans, or make a trifle by layering cake cubes, mango buttercream, and compote in clear glasses. For a tropical twist, serve slices with a drizzle of passion fruit syrup or a light dusting of cinnamon.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Easy Mango Cake covered in the refrigerator to keep the buttercream fresh. It will stay delicious for up to 3-4 days, allowing the flavors to meld beautifully.

Freezing

You can freeze the cake layers before assembly by wrapping them tightly in plastic wrap and placing in a freezer-safe container. When ready to use, thaw layers overnight in the fridge. Assembled cake can be frozen as well, but place plastic wrap directly against the frosting to prevent freezer burn.

Reheating

For the best experience, serve the cake chilled or at room temperature. If preferred warm, let the slice sit at room temperature for an hour. Avoid microwaving as it may melt the frosting and affect the cake’s texture.

FAQs

Can I use canned mango puree instead of fresh mangoes?

Absolutely! Canned mango puree works wonderfully and saves prep time. Just ensure it’s pure mango without added sugars for the best flavor balance.

Is this Easy Mango Cake vegan?

Yes, the recipe uses plant-based milk and vegan butter, making it entirely vegan and suitable for plant-based diets.

Can I substitute the plant milk with dairy milk?

Definitely! Feel free to use your preferred dairy milk if you’re not avoiding dairy; it will not noticeably change the texture or taste.

How ripe should the mangoes be?

Use mangoes that are ripe but not overripe—soft with a slight give and fragrant—so they provide natural sweetness and vibrant flavor without being too mushy.

Can I make this cake gluten-free?

This recipe calls for all-purpose flour, but you can experiment with gluten-free blends. Just make sure they are suitable for cakes and keep an eye on moisture levels.

Final Thoughts

Making this Easy Mango Cake feels like bringing a slice of sunshine right into your kitchen. It’s approachable enough for bakers of all levels while delivering a show-stopping result filled with tropical freshness and luscious creaminess. I encourage you to give this recipe a whirl soon—once you taste it, it might just become your go-to for any occasion that calls for something sweet and special.

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