The Best Fresh Mango Cake with Cream Cheese Frosting is the one that you make at home. If you are the box cake mix type of person, you will be surprised what an amazing cake you can make from scratch. If you have nver tried making a cake without a box mix, this might be your inaugural voyage into scratch baking!
Mangoes can be baked into a cake, but they lose the butter and acid flavor combo that makes mangoes so luscious. IMHO, the best way to use mangoes is always fresh! Of course pureed mangoes in a chilly beverage next to a swimming pool are a delight! But we are talking cake here, so let’s stick to the subject!
I wanted to pair the fresh mangoes with a rich butter cream frosting, but you can’t get any richer than cream cheese! I stole this frosting recipe from my 14 Carrot Cake recipe (which really is the best carrot cake recipe ever!)
Better than a Box
Then, I combined it with this old fashioned yellow cake recipe. I love this cake recipe because it is very easy and reliable – which is exactly why we use box cake mixes! This recipe is a great level up, especially if you don’t want to go back to the super market for a cake mix!
You can definitely make the yellow cake a day in advance and then frost and fill later. In fact, the cake will be a bit more solid and will hold its’s shape better the next day. Just wrap in plastic wrap after the cake has completely cooled and leave at room temperature. for up to 24 hours, or 2 days in the refrigerator.
A new feature in my recipes will be how much cake batter a cake recipe makes. Box cake mixes make 4-6 cups of cake batter. Bundt cake molds hold up to 12 cups of cake batter. This recipe produced 8 cups of cake batter. It is difficult to know which cake pan to use if you have no idea how much cake batter your recipe will yield. I really like changing the shapes of my cakes, and the cake batter yield is important info when choosing the right sized cake pan.
I hope you enjoy this Fresh Mango Cake as much as we did! It is even better the next day when all of the flavors have soaked in – so delicious!Print
The Best Fresh Mango Cake with Cream Cheese Frosting
2 cups all-purpose flour (250g)
1 ½ cups sugar (300g)
1 tbsp. baking powder (12g)
1 tsp. salt (4g)
½ cup butter, softened (115g)
1 cup milk (240ml)
1 tsp. vanilla (5ml)
3–4 fresh mangoes, peeled and diced (1-1.5kg)
¼ cup sugar (50g)
Cream Cheese Frosting:
1 stick butter, softened (4oz/115 grams)
8 oz. pk cream cheese, softened (250g)
1 tsp. vanilla (5ml)
1 lb. powdered sugar, sifted (500g)
Preheat oven to 350°F (176°C). Grease and flour 2 x 8” (20cm) round cake pans, or a 9″ x 13″ (23cm x 33cm) cake pan or 4 x 6” (15.24cm) round cake pans as shown in the photo.
In a large bowl sift together flour, sugar, baking powder and salt. Set aside.
In a separate bowl, combine the butter, milk and vanilla. Use an electric hand mixer to beat the mixture together. Add the eggs one at a time and mix well.
Pour the cake batter into the prepared cake pans. Bake for 35-40 minutes, testing with a toothpick for doneness. Remove from oven and allow cakes to cool for 10 minutes. Remove from pans and cool completely on wire racks. Once cooled, you can also wrap the unfrosted cakes in plastic wrap and store in the refrigerator overnight.
Prepare the mangoes by sprinkling ¼ cup (50g) of sugar. over the peeled and diced mangoes. Stir to combine the mangoes well with the sugar. Mangoes can be used immediately for assembling cake or stored in the refrigerator overnight for cake assembly later.
For the cream cheese frosting, combine the butter and cream cheese in the bowl of an electric mixer. Mix well over low speed. Add the vanilla. Slowly add the powdered sugar one spoonful at a time and incorporate into cream cheese mixture.
When you are ready to assemble the cake, frost the bottom layer with approximately 1/3 cup (65ml) of the cream cheese frosting. Add a ¼ of of the fresh mangoes. Continue with all layers in this fashion. Do not add mangoes to the top of the cake until the cake is fully assembled and completely frosted. Garnish with the remaining fresh mangoes and mint.
This cake recipe makes 8 cups of batter
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