Ingredients
Method
- STEPS1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease two 6-inch round cake tins with butter or cooking spray and line the bottoms with parchment paper.2. Cream butter & sugar: In a large mixing bowl, cream 150 grams softened butter and 150 grams caster sugar together until pale and fluffy. This takes about 3–4 minutes with a hand or stand mixer — don't rush this step, it creates a light sponge.3. Add eggs & vanilla: Add 3 large eggs one at a time, beating well after each addition. Add 1 teaspoons vanilla essence and beat on low speed for 2 minutes until the mixture is smooth and airy.4. Fold in flour: Sift 150 grams all-purpose flour and 1 teaspoons baking powder together. Add to the batter in small additions, folding gently with a spatula each time. Stop as soon as the flour is just combined — overmixing makes the sponge dense. The batter should be soft enough to drop off a spoon.5. Bake the sponge: Divide the batter evenly between the two prepared tins and smooth the tops. Bake at 170°C (340°F) for 25–30 minutes, until risen, golden, and springy to the touch. A toothpick inserted in the centre should come out clean.6. Cool completely: Let the cakes cool in the tins for 5 minutes, then loosen the edges with a knife and turn out onto a wire rack. Remove the parchment paper and allow to cool completely before frosting — rushing this step will melt your buttercream.7. Make the buttercream: Beat 140 grams softened butter (for buttercream) in a large bowl until soft and smooth. Add half of 280 grams icing sugar and beat on low speed until combined. Add the remaining icing sugar, 3 tablespoons milk, and 1 teaspoons vanilla extract (for buttercream). Beat until light and fluffy. Add a little extra milk if needed to reach a spreadable consistency.8. Prepare the mango: Peel and dice 2 pieces ripe sweet mangoes, diced and mashed. Set aside half the diced mango for the filling. Mash or lightly crush the other half to use as a topping — or keep all pieces whole if you prefer a chunkier finish.9. Assemble the cake: Place one sponge layer on a serving plate. Pipe or spread buttercream around the edges to create a 1-inch border. Fill the centre with half the diced mango. Gently place the second sponge on top. Cover the entire cake with remaining buttercream using a flat spatula.10. Decorate & serve: Arrange remaining fresh mango on top. Optionally, press white chocolate shards around the sides for an elegant finish. Refrigerate until ready to serve. Enjoy!
**Tips for the best mango cake:**- Use the ripest, sweetest mangoes you can find — Alphonso or Ataulfo mangoes work beautifully for their sweetness and low fibre.- Make sure the cake is fully cool before assembling — even slightly warm layers will melt the buttercream.- Pat diced mango dry with a paper towel before adding to the filling so it doesn't make the layers soggy.
**Make ahead:** The sponge layers can be baked a day ahead, wrapped in cling film, and stored at room temperature. Assemble on the day of serving for best results.
**Storage:** Assembled cake can be refrigerated for up to 2 days. Cover loosely so the mango doesn't dry out.
**Variations:**- Swap buttercream for whipped cream for a lighter, less sweet version.- Add a thin layer of mango jam between the sponge and buttercream for an extra flavour punch.- Make it dairy-free by using vegan butter and plant-based milk in the buttercream.
**FAQ:**- *Can I use frozen mango?* Yes — thaw completely and pat very dry before using.- *Can I make this as a single-layer cake?* Absolutely — bake in one 8-inch tin for 35–40 minutes.- *Why is my sponge dense?* Most likely overmixed flour or butter/sugar not creamed long enough.