Mango Cake

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!

Course Dessert

Cuisine American

Keyword mango cake, mango cake recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 149kcal

Author Maria Doss

Equipment

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

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.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. It stays wonderfully soft and moist!

Nutrition