Two Tier Mango Cake with Cream Cheese Frosting


Summer's here, and so are Mangoes!! This is a cake which his made for the summer, moist, fluffy and bursting with flavour of sweet & sour mangoes. The cream cheese is just like a cherry on the top. So let's get more into it.
What kind of Mangoes are best suited for this Cake?
I would suggest for you to go with sweeter variant of Mangoes. Probably, something like an Alphonso or Chausa.
Cream Cheese Brands for the Frosting
Honestly, you can use any cream cheese you have available at your nearby stores. Some brand which I like and can be used are Dlecta, Flanders, and Philadelphia. The latter will cost a bomb though, so just a fair warning.
Few things to keep in mind while baking a Cake:
1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.
2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it's required.
3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.
4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.
Single Tiered or Two Tiered?
As it's quite noticeable in the picture above, both the layers have been prepared to kept thin. Honestly, you don't need to divide your batter in two tins if you don't want to. But yes, if you want that extra bedded layer of cream cheese frosting then PLEASE, do divide into two tins. If you are making a Single Tiered cake, use a 9 inch round cake tin. For a two-tiered cake, use two 6 inches round cake tin.
Tips for Cream Cheese Frosting
My absolute favorite frosting, and it's so easy to make. But here are some tips to keep in mind.
1. Softened Butter & Cream Cheese: Use only softened ingredients, you would need to whip up your cream cheese first and you won't get the correct result from cold Cream Cheese. You need to do the same when you make Cheesecakes as well. Same goes for butter, you would need to whip it.
2. Use Icing Sugar: Don't substitute with Castor Sugar or Granulated Sugar. Both Caster & Granulated won't blend well with the Cream Cheese mix, even if you try for a long long time.
3. Refrigerate the Frosting: Remember, temperature is key! A frosting which is soft and warm won't hold well on your cakes. Icings should be cold!
Can I Plan Ahead?
Yes most definitely, I did too! I made this cake for my friend's birthday. I prepared both my cake bases on a Sunday and I assembled the cake on Monday. While I only kept them for one day, the cake bases can stay without frosting for 2-3 days. You would need to individually cling wrap both the cake bases tightly so no air can penetrate through.
So let's get to it now!
Prep Time 25 mins
Cook Time 20 mins
Assembly Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine Where do Cakes come From?
Yields 1 Cake


  • oven
  • Stand Mixer (Optional)
  • Spatula
  • Utensils
  • Cup Measurers


For the Mango Cake:

  • 2 cups All Purpose Flour or Cake Flour
  • ½ cup Vegetable Oil
  • 2 tsp Baking Powder
  • 1 cup Mango Puree
  • ½ tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1 cup Caster Sugar
  • ¼ cup Milk

Cream Cheese Frosting

  • 1 cup Cream Cheese (softened)
  • ½ cup Butter (softened)
  • 1 tsp Vanilla Extract
  • 1 cup Icing Sugar

For the Topping:

  • 1 cup Cubed Mangoes


  • Preheat the oven to 180°C and generously line a 9 inch or 2*6 Inch Cake Pans with Vegetable Oil and Dry Flour, depending upon your tier-cake choice.
  • In a bowl with a whisk or in a stand mixer with a paddle attachment, beat together Oil and Sugar, until pale-ish in color. Next, add the mango puree and vanilla extract, and mix until combined.
  • Combine the dry ingredients (flour, baking powder and baking soda). Mix well until combined.
  • Fold the dry ingredients into wet, in batches. Alternative with milk, beginning and ending with flour mixture. Here's the sequence, for you to follow Flour-Milk-Flour-Milk-Flour.
  • Pour the mixture into 1 or 2 cake pans, depending upon the cake you are making. Bake for 25 to 30 mins. Use a cake tester or a toothpick to check if it's done, by inserting it into the centre of the cake. All ovens work differently so keep checking the cake from the outside. Avoid opening the oven too much.
  • Leave the cake to cool for 10 minutes before turning the cake out. Patience is important at this point. Until then, keep yourself busy while making the Cream Cheese Frosting.
  • To make the cream cheese frosting, combine the softened Cream Cheese with the Butter and mix well, until fluffy. Next, add Vanilla Extract, followed by Icing Sugar and mix well. Check for taste!
  • If you're making the two tiered cake, simply start by taking a cake base, follow it up with a layer of cream cheese frosting. Add another base on top of it, followed by another layer of the cream cheese. Top it up with some fresh cubed mangoes.
  • Alternatively, if you are making a single tier cake. Simply top the cake base with cream cheese, and follow it up with some fresh cubed mangoes. Have fun eating this!

Closing Note

I love this cake. I baked it for my friend's birthday and it was a hit. Try it for your friend's birthday or just call summer home. For more desserts, follow the links below:
Keyword Cake, desserts, mango, summer, sweet, sweets

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