Easy Mango Cake (With Mango Buttercream Frosting)
Easy mango cake recipe, homemade with simple ingredients and Alphonso mango puree. This tropical loaf cake is naturally yellow, soft and moist with flavors of coconut, cardamom and vanilla. Paired with mango buttercream frosting and decorated with white chocolate shavings and loops.
Servings: 9 Slices
Calories: 480kcal
Ingredients
- ¾ cup Butter Unsalted, Room temperature
- 1 cup Granulated sugar
- 3 Eggs Large, Room temperature
- 2 teaspoon Vanilla extract Can also use combination of 1 teaspoon vanilla extract and 1 teaspoon coconut extract
- 1 cup Mango puree Alphonso mango puree
- 2½ cups Cake flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 tablespoon Coconut Shredded or desiccated
- ¼ teaspoon Cardamom powder You can add up to ½ teaspoon if you really like this flavor and aroma
Frosting and Decoration
- 3 cups Mango frosting
- 1-2 cups White chocolate shavings
- 1 cup Melted white chocolate Or use colored candy melts. I colored my melted white chocolate with orange oil-based food coloring.
- ¼ cup Colorful granulated sugar Or sanding sugar. I colored mine orange.
- 2 tablespoon Colorful sprinkles
Instructions
- In a a mixing bowl, cream butter and sugar together until the mixture is pale and fluffy.
- Add eggs, mango puree, vanilla extract and mix until combined.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, shredded coconut and cardamom powder.
- Dump the the dry mixture into the wet mixture and mix until everything is just combined. The batter will be thick but don't over-mix!
- Pour the batter into a greased/floured loaf pan (Dimensions: 9x5x3). Use a spatula or the back or a spoon to spread out the batter.
- Bake at 350 degrees F for 40-50 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool to room temperature.
- Then, slice it in half lengthwise and fill it with mango frosting.
- Also use a spatula to spread icing over the entire cake.
- Cover the top and sides with white chocolate shavings.
- For the chocolate loop decor, pour melted chocolate (any color you like) in a squeeze bottle. You can also use a piping bag and make a very small cut for the opening with scissors. Place a sheet of wax paper on a cookie tray. Pipe little loop shapes on wax paper. They don't need to be perfect. Before the chocolate sets, quickly toss sprinkles or colored sugar on top of these loops. Let chocolate set and harden. You can chill in fridge or freezer to speed up this process. Gently peel the loops away from the wax paper and carefully push them on top of your frosted cake. Enjoy!
Notes
- For best flavor, please use Alphonso mango puree. It's sweet and not tart like many other varieties.
- Do not over-bake the cake because it will make it very dry.
- Don't frost or decorate a warm cake or else the icing will melt and you will end up with a mess.
- Please use unsalted butter to prevent this cake from becoming too salty.
- Use room temperature ingredients because it allows them to mix together evenly and smoothly.
- Please grease and flour your pan or line with parchment paper to prevent the cake from sticking to the pan.
- For best cake texture, use cake flour instead of all-purpose flour. I have linked my quick homemade substitute recipe in the ingredients section of this recipe card.
- Read additional tips and variations.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 480kcal | Carbohydrates: 63g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 279mg | Potassium: 200mg | Fiber: 1g | Sugar: 37g | Vitamin A: 864IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg