This Mango Cake is soft, fluffy, and perfectly moist, bursting with fresh mango flavor. If you're looking for the best mango cake, this is it! Enjoy a slice as a snack or with whipped cream for a simple summer dessert!
If you are looking for delicious mango recipes to try this summer, make this mango mug cake or the mango kulfi recipe!
A Quick Look at the Recipe
✅ Recipe Name: Mango cake
🕒 Ready In: ~ 50 minutes
👪 Serves: 12
🧑🍳 Main Ingredients: Fresh ripe mangoes, eggs, sour cream, butter, sugar, flour and leavening.
📌 Difficulty: Moderately easy recipe
Why you’ll love this mango cake recipe?
Making the perfect mango cake turned out to be much trickier than I expected! Unlike many cake recipes, you can't simply fold chopped mangoes into the batter or add lots of mango puree and expect great results.
I first tried adding fresh mango chunks, but they released too much moisture as they baked, leaving the cake soggy, slightly gummy, and surprisingly lacking in mango flavor. Then I tried adding more mango puree, but since mangoes are mostly water, the extra moisture made the cake dense and weighed it down.
After baking at least a dozen test cakes, I finally landed on this recipe. Two eggs give the cake the lift it needs, while sour cream keeps the crumb incredibly soft and tender. The result is everything I was hoping for—a mango cake that's bursting with fresh mango flavor, wonderfully soft and fluffy, perfectly moist, and worth every bite.
- maria doss
Jump to:
Best mangoes for making the best mango cake
Use fresh, ripe mangoes that are naturally sweet and low in fiber. Ataulfo (Honey or Champagne) and Kent mangoes are my top picks because they have smooth, creamy flesh that blends into a silky puree and gives the cake amazing flavor.
If you can find Indian mango varieties, even better! Alphonso, Kesar, and Banganapalli mangoes are incredibly fragrant, naturally sweet, and have a beautiful golden color gives the cake a beautiful yellow color and extra delicious.
Whatever variety you choose, make sure the mangoes are fully ripe. Underripe mangoes won't be sweet enough and can leave the cake with a slightly tart flavor.
Skip the canned mango pulp for this recipe. It contains added sugar, which makes the cake overly sweet and can also affect the texture.
Tips for Success
- Use ripe, non-fibrous mangoes: Choose mangoes that are sweet, juicy, and low in fiber for the best flavor and smoothest puree.
- Measure the mango puree carefully: Use 1 scant cup of fresh mango puree (1 cup minus 1 to 2 tablespoons). I tested this recipe several times, and this amount gives the cake the perfect balance of fluffiness and moisture. A full cup of puree makes the cake a little denser and extra moist (still delicious, just a different texture!).
- Don't skip the sour cream: Just ¼ cup of sour cream gives the cake a rich flavor and an incredibly soft, tender crumb. Plain yogurt (not Greek yogurt) works in a pinch, but I highly recommend sour cream for the best texture and flavor. Greek yogurt makes it sturdier and less fluffier.
- Serving suggestion: This mango cake is delicious on its own with a cup of coffee or tea. For an easy summer dessert, serve it with a dollop of whipped cream.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. It stays wonderfully soft and moist!
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More Mango Desserts To Try
Mango Cake
Equipment
- 8-inch baking pan
Ingredients
- 2 medium ripe mangoes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick) at room temperature
- ½ cup + 1 tablespoon sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
- Make mango puree. Choose ripe, sweet mangoes, then cut and scoop out the flesh. Blend it in a mini food processor or small blender until smooth. Measure out 1 SCANT CUP of mango puree (slightly less than one full cup). 👉 It may seem like a tiny difference, but it's important! Using slightly less than 1 cup gives the cake a light, fluffy, and slightly moist texture. A full cup of puree will make the cake noticeably moister and less fluffy.
- Prep. Preheat oven to 350°F (177°C). Grease the bottom and sides of an 8-inch cake pan and line the bottom with parchment paper.
- Mix flour mixture. Add the flour, baking powder, baking soda and salt to a small bowl and mix to combine.
- Beat butter and sugar. Add the butter and sugar to a medium bowl and beat with an electric mixer for 4 to 5 minutes, scraping down the sides of the bowl every minute or so. The mixture should look light, pale, and fluffy.
- Finish batter. Add the eggs and beat for about 1 minute, then scrape down the sides of the bowl. Add the 1 scant cup of mango puree and the vanilla extract, and beat for about 30 seconds. The mixture may look slightly curdled at this point—that's completely normal, so don't worry!Add half of the dry ingredients and mix just until combined. Scrape down the sides again, then beat in the sour cream. Finally, add the remaining dry ingredients and mix just until no streaks of flour remain. Be careful not to overmix!
- Bake. Transfer the batter to the prepared cake pan and spread it into an even layer, smoothing the top with a spatula. Bake for 29 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack until completely cooled.
- Serve. This mango cake is delicious on its own, but even better with a dollop of whipped cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
There's just something about a soft, lightly simple cake for everyday snacking with a cup of coffee or tea, then frosted ones. If you're the same, you also have to try my Almond Flour Lemon Cake or the wildly popular Orange Walnut Cake—they're two of my all-time favorites.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
