Hawaiian Mango Dream Cake
Dive into a slice of paradise with this Hawaiian Mango Dream Cake, a tropical dessert that combines the luscious sweetness of ripe mangoes with a velvety cream cheese frosting. This two-layer cake is irresistibly moist, thanks to tender chunks of mango folded into the buttery batter, and is topped with optional shredded coconut and fresh mango slices for an extra burst of island flavor. Perfect for celebrations, this dream-worthy cake is easy to make and ready in just an hour. Whether you’re hosting a summer luau or simply satisfying a tropical dessert craving, this mango cake recipe is your ticket to island-inspired bliss!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups whole milk
- 1.5 cups ripe mangoes, diced (for the cake)
- 2 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cups heavy cream
- 0.5 cups shredded sweetened coconut (optional garnish)
- 0.5 cups mango slices (optional garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold the diced mango into the batter using a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and carefully remove them from the pans. Place the cakes on a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together on medium speed until smooth. Gradually add the heavy cream, continuing to mix until the frosting is fluffy and spreadable.
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
Garnish the cake with shredded coconut and mango slices, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your tropical Hawaiian Mango Dream Cake!
Nutrition Facts
Calories |
6333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 183.7 g | 918% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1339 mg | 446% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 862.8 g | 314% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 645.7 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 669 mg | 51% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
