Mango Cake With Buttercream Frosting Recipe

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Are you looking for a way to make your celebrations a little sweeter and a lot more memorable?

The mango cake with mango pulp is here to add a burst of tropical flavor to your dessert table.

Made with fresh or frozen mangoes, this cake brings a taste of sunshine whatever the season.

Combining the natural sweetness of mangoes with the creamy richness of a custom buttercream, this recipe is straightforward and fun to make.

Follow along as we blend, bake, and build a dessert that’s bound to be the highlight of any gathering.

Ready to treat yourself and your loved ones to a slice of something special? Let’s bake a mango cake with buttercream frosting that will keep everyone coming back for more!

Table of Contents

Mango Cake Recipe

Ingredients

Cake

1½ cups chopped mango (fresh or frozen, to make 1 cup puree)
Alternatively: 1 cup mango puree (240ml)
½ cup plant milk (118ml)
¾ cup vegetable oil (177ml)
2 tablespoons lemon juice (30ml)
2 teaspoons vanilla extract (10ml)
1¼ cups granulated sugar (250g)
1¼ teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour (375g) *check notes

Mango Compote

2 cups mango (fresh or frozen)
¼ cup granulated sugar (50g) *optional

Mango Buttercream

1 cup mango puree (237ml)
1 cup granulated sugar (200g)
10 tablespoons cornstarch (80g)
2½ cups plant milk (600ml)
2 teaspoons vanilla extract (10ml)
½ teaspoon salt
6 sticks vegan butter (672g)
1 cup confectioners’ sugar (120g) *check notes
Or use your favorite buttercream recipe!

Equipment Needed

Two 7-inch cake pans
Parchment paper
A food processor or blender
An oven
A cooling rack
A medium saucepot
A mesh strainer
An electric mixer with a whip attachment

Instructions

Start by greasing your cake pans and lining them with parchment paper.
Turn your oven on to 350°F to warm it up.
Put your mangoes (fresh or thawed if frozen) into the food processor and blend them into a puree. If you’re using canned mango pulp, you’re already one step ahead! Now add the flour, sugar, oil, lemon juice, plant milk, baking soda, and salt to the mango in the food processor. Blend everything together for about 10 seconds until it’s nice and smooth.
Pour the cake batter evenly into your prepared pans.
Put the pans in the oven, then lower the temperature to 325°F. Bake for about 30-35 minutes. You’ll know it’s done when the cake springs back if you gently press the center or a toothpick inserted in the middle comes out with just a few moist crumbs.
Let the cakes cool in their pans until they’re safe to touch. Then, flip them onto a cooling rack to cool completely.

Making The Buttercream

Let your vegan butter soften at room temperature. It should be pliable but still firm.
Blend 2 large mangoes into a puree using a food processor or use canned mango pulp if you prefer.
Pour the mango puree, sugar, cornstarch, and plant milk into a medium saucepot. Whisk constantly and bring it to a boil.
Mix in the vanilla extract and strain the mixture through a mesh strainer onto a clean sheet pan. Let it cool in the fridge until it’s set and cold.
Using your electric mixer with the whip attachment, whip the vegan butter and salt. Keep going until it looks light, fluffy, and a bit whiter (about 5 minutes). Remember to scrape the sides and bottom of the bowl often.
Now mix in the sifted confectioners’ sugar and whip for another minute or two until it’s smooth.
Gradually add the chilled custard to the whipped vegan butter. Continue whipping at high speed until everything is well mixed and the buttercream is silky smooth.

Making The Mango Compote

In a medium saucepot, cook chopped mangoes with a bit of optional sugar until they turn into a chunky sauce. Use a stick blender if you like it smoother.