Mango Buttercream Cake

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November 4, 2020

The completed mango buttercream cakes.Mango is a very common fruit in my place. Our favorite delicacy that's made of mangoes is the dried ones and green mangoes with shrimp paste. This time, I'm going to share my newly learned sponge cake with ripe mango filling and mango buttercream.



  • Sponge Cake
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 3 large eggs (egg whites and yolks separated)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil (or melted butter)
  • Mango Filling
  • Mango filling
  • 3 large ripe mangoes cut into cubes
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • Mango Buttercream
  • 1 cup softened unsalted butter
  • 1/2 cup vegetable shortening (optional)
  • 2 cups powdered sugar (or as needed)
  • 1/2 portion of mango filling (best when pureed)
Ingredients for mango buttercream cake.
Ingredients for the mango filling.


    Mango Filling

    1. Let's start with the mango filling since we have to cool it down before using. So, mix all ingredients together in a saucepan. Just cook over medium-low heat with constant stirring until color turns translucent and mixture becomes very thick. Set aside and chill.
    2. A bowl full of mango filling.

    Sponge Cake

    1. Separate the egg whites and egg yolks. Beat egg whites until fluffy.
    2. A mixing bowl with batter.
      Whipped cream in a bowl.
    3. Gradually add 1/2 cup portion of sugar while continuously beating until stiff peaks form. Set aside.
    4. Cream together egg yolks and the remaining sugar until pale yellow.
    5. Whisking the mixture in a bowl.
      Mixing the batter.
    6. Add oil, then milk and continue mixing.
    7. Whisking a mixture in a bowl.
      Mixing the sponge cake batter.
    8. Sift together all purpose flour and salt over egg yolk mixture. Mix until evenly combined.
    9. Sifting the flour.
      Mixing the batter.

    10. Now, fold in the meringue using the spatula. Do not over-mix.
    11. Adding meringue to the top of the batter.
    12. Transfer batter in a round 9 inch baking pan. Do not grease your baking pan. Bake at 180 degrees C (350 F) for 30-40 minutes or until toothpick inserted comes out clean.
    13. The batter covered with meringue.
    14. Cool it down before applying your buttercream.
    15. The baked sponge cake.
      The baked sponge cake.

    Mango Buttercream

    1. Cream the butter until fluffy.
    2. Add vegetable shortening. Cream them together until soft and silky. It helps sustain stability of the buttercream but it's optional.
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    4. Gradually pour sifted powdered sugar while continuously beating the mixture.
    5. Gradually add half of the mango filling. You can puree the filling if you don't want chunks on your buttercream. It will be a little bit hard to pipe if there's chunks of mango in it.

    Assemble the cake.

    1. You can either cut the cake into half or leave it as is. If you cut it, fill one layer with mango filling then cover with the other half.
    2. Cover the cake with buttercream. Decorate with your preferred design.
    3. Put the rest of the mango filling on the top of the cake.
    4. You can drizzle it with chocolate or caramel syrup to add flavor.
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