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92 comments
- Naome Grab
Never been a mango fan until this recipe! This is amazing and I loved how easy Tatyanas recipes are to follow ?
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- tatyanaseverydayfood
This recipe is definitely one to try! 🙂 Enjoy!
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- Bridget
Hi, how does the chocolate effect the frosting? Is there a substitute if I want a chocolate free cake?
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- tatyanaseverydayfood
Hi Bridget! The chocolate helps stabilize the frosting. You can omit the chocolate and add an additional 4 oz cream cheese (12 oz total). Enjoy!
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- Irina
My favorite cake to make!
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- tatyanaseverydayfood
So glad you enjoy it!! 🙂
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- ANGELINA BARANOVA
This cake looks so good! I’m definitely going to try this during the summer!
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- tatyanaseverydayfood
Thank you! 🙂 It’s perfect for summer – enjoy!
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- Julie
Mmmm, I was drooling looking at the picture! Definitely making it soon! Thank you for the wonderful recipe!
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- tatyanaseverydayfood
It’s such a great cake – so light and fluffy and fruity! Enjoy! 🙂
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- Angelina Baranova
This looks amazing! I need to make this one day this summer for sure!
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- tatyanaseverydayfood
Yes, for sure! It’s so light and fluffy and delicious! 🙂
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- tatiyana
Thank you so much for your delicious recipes! I love making your cakes
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- tatyanaseverydayfood
You’re very welcome, my pleasure! So glad you enjoy my recipes! 🙂
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- amna atif
Hi Tatyana! I’ve been craving for cake the whole year and planning to make it tomorrow for my daughter’s birthday as she loves mangoes! i live in Pakistan where we have the most ripe and sweet mangoes ! is it alright to reduce the sugar amount a bit in the cake and the whipped cream frosting? will post pics if i am successful!:)
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- tatyanaseverydayfood
Hi Amna!! I’m so excited for you to try the cake, I hope you love it! 🙂 Yes, you can reduce the sugar for the cake and cream for a less sweet cake. Happy birthday to your daughter! 🙂
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- Luda
Made this cake twice already. Love that refreshing taste of fresh mango. Wonderful recipe.
Do you think it would work if instead of mango I purée fresh strawberries? (I would assume I would need to run them through a sieve)- Reply
- Veronica
Hi. My sister made this cake and it was so delicious. We all loved it and couldn’t get enough. Can I double the recipe and bake the sponge cake in two 13×9 pans?
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- tatyanaseverydayfood
Hi Veronica! I’m so glad you enjoyed the recipe! 🙂 It’s one of my favorites! Yes, you can absolutely double this recipe for larger pans. Enjoy!
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- Vanessa
Made this cake four times already! Love it!
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- tatyanaseverydayfood
That is so amazing!! 🙂 I’m so glad you enjoy the recipe! 🙂 One of my favorites!
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- Jean
I used to 8″ pans, followed the directions, so what went wrong? The cakes overflowed the pans, after 12 minutes they were not even close to set. Help!
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- tatyanaseverydayfood
Hi Jean! Oh, no! I’m so sorry that happened. How much did you fill each pan? I usually fill mine about half way full. Overfilling the pans will cause the batter to overflow and it will take longer to bake. Hope the recipe turns out better for you next time!
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- Tisya
Hi Tatyana! I was planning to make this cake for my mother’s birthday, which is coming up in a couple days. Your sponge cake with mango buttercream looks amazing! I was wondering how many days I could keep the frosting in the fridge for, till it gets spoiled. If I have any leftover cake batter, would I be able to use this recipe for cupcakes? Will there be any moderations I will have to make? Please let me know, I am looking forward to trying this recipe soon!
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- tatyanaseverydayfood
Hi Tisya! I’m sure your mom would love this cake for her birthday! You can make the frosting the day before, just keep it chilled. You may need to give it another whisk the day of when you’re assembling the cake. You shouldn’t have any cake batter leftover but if you do you can use the cake batter for cupcakes, too! They would bake around 13 to 15 minutes. Hope everyone enjoys the cake!
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- tiya
Hello,
I would like to make this cake but i haven’t had luck with finding sweet mangoes. Could you suggest if I can use tinned mango puree instead?
Thanks,
Tiya- Reply
- tatyanaseverydayfood
Hi Tiya! Yes, tinned mango puree will work perfect here, too! Hope you enjoy the cake!!
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- Tiya
Thanks so much for your response! As tinned mango puree is more runny, does it impact the texture of the frosting? I do see from the video that pureed fruit is more thick. TIA
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- tatyanaseverydayfood
You’re very welcome! Hmm, if it’s a little bit thinner, perhaps you can add a little bit of gelatin to help stabilize the frosting. You can dissolve 1 tablespoon of unflavored gelatin in 2 tablespoons of water and microwave the mixture for about 30 seconds, until it’s hot and dissolved. Add the hot gelatin into the mango puree; don’t wait for it to cool. You’ll want to do this right before adding the mango into the frosting. Enjoy!
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- tiya
Thanks so much! Will try that
- Tiya
I made this cake and it was really easy and delicious.
- R
If u don’t have fresh mango puree, try with the kesar mango pulp from Indian store. Trust me you would love it!!
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- tatyanaseverydayfood
Thanks for sharing the information!
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- Bea Rose
Hi, can I fridge the cake and assemble the day after?
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- tatyanaseverydayfood
Hi! Yes, this cake will stand in the refrigerator for a few days. Enjoy!
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- melina
this one is soooo good tried it many times 👌🏻👌🏻
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- tatyanaseverydayfood
I’m so glad you’re enjoying this recipe! One of my favorites, too! 🙂
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- Vicky
Amazingly good👍! Both my neighbours and my family enjoyed it! Not super sweet but so tasty! Always love to watch your videos!
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- tatyanaseverydayfood
Thank you so much for watching! I’m glad to hear everyone enjoyed the cake!! 🙂
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- Arina
Looks absolutely stunning! Love the recipe!❤️
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- johilda rubio in
i will try this one on my hubbys birthday next month.looks very yummy and i know everybody will love it too🙏♥️😊
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- tatyanaseverydayfood
It’s the perfect cake for a birthday celebration! Have fun baking! 🙂
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- Michelle
Hello Tatyana, I have made this cake and it was very delicious. It was light and fluffy and we enjoyed it very much. I wish I could post a . I have a question though, can I use this recipe as a base for other flavours?
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- tatyanaseverydayfood
Hi! I’m so glad you enjoyed the recipe! Yes, you can use this recipe for other flavors, too!
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- Sehar
Which food coloring do u use doll?
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- tatyanaseverydayfood
I use concentrated gel food coloring by Americolor, available on Amazon!
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- tatyanaseverydayfood
Thank you! I hope they love the recipe!
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- Jesamyne G Mueller
supernice. love to follow your food recipe.
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- tatyanaseverydayfood
I’m so happy you enjoy it! 🙂
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- cvonspie
Can I make and assemble everything and then freeze for a week? Or maybe just make the cakes and freeze them and then a day before my event, make the frosting and purée and assemble the cake?
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- tatyanaseverydayfood
I recommend making just the cake layers ahead of time. Make sure to wrap them very well before freezing them. The puree and frosting are best prepared and used the same day. You can make the cake a day ahead of time; just keep it stored in the refrigerator. Enjoy!
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- Rhad
I am so lucky discovering this recipe of yours! Im from the Philipppines and known to have sweet mangoes . Tried this recipe yesterday and… It’s more than a WOW!!! They loved it. Thank you😊😊
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- tatyanaseverydayfood
Awesome! 🙂 I’m so glad you found my recipe and loved it! It’s one of my favorites, too!
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- Krithi
Hey Tatyana,
I love this recipe and wanted to try it. I followed the recipe exactly. I beat the eggs for 12 minutes as I was using a hand mixer. It’s was fluffy when it went into the oven. However it sank in the middle. What do you think went wrong?- Reply
- tatyanaseverydayfood
Hi! I’m so sorry to hear that! The cake may have sunk in the middle for a couple of reasons. Next time, try baking the cake layers for 3 to 4 minutes more, to set the cake inside completely. Also, try to increase your oven temperature by 10 degrees. Sometimes, when your oven is not hot enough, this will cause the cake to sink, too. Hope that helps!
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- Aide
Hello Tatyana,
With the mango puree instead of using fresh mangoes can they be substiute for frozen mangoes? If so how will it work.- Reply
- tatyanaseverydayfood
Hi! Yes, frozen mangos will work great, too. Just defrost them first. You’ll need about 1 1/2 cups of mango puree. Enjoy!
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- DT
Made this with reduced sugar. I love it! The cake is so spongey and goes perfectly with the mango puree and the awesome frosting. I also added some mango cubes. I found the frosting abit too soft though, and may try stabilising it with whipped cream in future. Gonna try more recipes from Tatyana!😊
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- tatyanaseverydayfood
Hi! I’m so glad you enjoyed the recipe with the reduced sugar! I do love the texture of this cake – one of my favorites! Thank you for taking the time to write a review!
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- DT
Back to say that I’ve made this cake 3 times now, and I almost think it’s the best cake I’ve made to date (and I’ve baked quite a number as an avid baker). It’s so fresh and fragrant, and the cream is not heavy like regular buttercream. Thank you once again for sharing the recipe 🙂
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- tatyanaseverydayfood
Hi again! I’m so happy to hear that! It always makes my day to hear back such positive feedback about my recipes!
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- Tatiana S.
I made this cake for my son’s birthday, and it was a hit. It was a nice treat for the summer.
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- tatyanaseverydayfood
That’s so wonderful to hear! I’m so glad you enjoyed it for your son’s birthday! Thank you for taking the time to leave a review!
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- Aimee
Why can’t let us print your recipes?
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- tatyanaseverydayfood
All my recipes are printable! Please head down to the printable recipe card. You’ll find the large ‘print’ button at the top of the recipe card.
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- Randy
Help! I have tried this two times and failed each time. The middle fell in both times and was not cooked. I live in high altitude (5000 feet) and know that adjustments must be made. I reduced the sugar by 2 tablespoons, increased flour by 3.5 tablespoons, increased the temperature to 365 and baked for 24 minutes. It should be noted that I did not allow the eggs to come to room temperature, if that makes any difference. The cake is cooked around the edges and nearly raw in the middle, and I use the exact same size pans as shown in the video. I was thinking about either increasing the temperature or the baking time, or both. Do have any suggestions on how I can fix this? Thank you.
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- tatyanaseverydayfood
Hi Randy! I’m so sorry you’re having difficulty with the recipe! The temperature of the eggs is probably not the issue. However, they do need to be extra fluffy and cold eggs just take longer to whisk. I would recommend increasing your oven temperature by about 10 degrees F. This will help set the batter faster so it doesn’t fall. Increase the baking time until the sponge cake is completely set in the middle. It should spring back when tapped in the middle lightly. Are you perhaps using dark pans that have a non-stick coating? Those sometimes will bake faster around the edges.
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- Randy
Tatyana, so you wouldn’t do any adjustments to the ingredients, but simply make the eggs more fluffy and increase the temperature by 10 degrees?
As far as the pans, I am not using dark pan. I am using the exact silver pans you show in your video.
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- tatyanaseverydayfood
Hi Randy! Please check out my previous comment to adjust the ingredient amounts. You would actually want the eggs slightly less fluffy.
Perfect! Those are great pans!- Reply
- Lindsey
Hi, thank you for the lovely recipe! What food coloring color do you suggest to get to that color?
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- tatyanaseverydayfood
My pleasure! I’m so glad you enjoyed it! I recommend using concentrated gel food coloring. You can do a few drops of yellow and red, or orange.
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- Jennifer T Robinson
Made this cake and even though it was late at night the family tried it and loved it…wish I could share the picture of it..very delicious…thanks for sharing this recipe Tatyana!
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- tatyanaseverydayfood
Hi Jennifer! That’s so wonderful to hear! I’m so happy you and your family loved the cake!
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- Domenica DeGrave
This is the best cake I ever made. So delicious! I recommend this cake. I made it for my daughter’s Birthday and everyone loved it. 5 Stars ⭐️
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- tatyanaseverydayfood
That’s so wonderful to hear! I’m very happy the cake was a hit with everyone! Thank you for leaving a review!
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- Shibani
Hey, Tatyana! Could the cake sponges be baked 2 days ahead then covered tightly in cling film and kept at room temperature and then assembled the day after (i.e. a day before consumption) and kept in the fridge?
Many thanks ☺️
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- tatyanaseverydayfood
Hi! Yes, that will most definitely work. Just wrap them very well so the layers don’t dry out. Hope you love the cake!
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- Randy
Tatyana,
I tried to make this cake, but the sponge cake kept falling in the middle. Being in Denver, over 5,000 feet, I tried to adjust for altitude but did not have any luck. Can you suggest how I can adjust the cake recipe for altitude?
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- tatyanaseverydayfood
Hi Randy! I’m sorry to hear that! I did some research online for high altitude baking and here are a few tips: 1) Reduce the amount of baking powder by 1/4 teaspoon. 2) Increase the flour amount by 2 tablespoons and reduce sugar by 1 tablespoon. 3) Beat the eggs slightly less, as eggs that are too well beaten can expand, then collapse too quickly. 4) Increase the oven temperature by 15 to 25 degrees. I would start with 15 degrees and check to see that the sponge cake doesn’t brown too quickly.
Hope these tips help!- Reply
- Sabina
Hi Tatyana!!!
Thanks you again for all of the gorgeous recipes and food. Videos are great!
I made this beautiful mango cake twice now and it’s always been a success.
I was wondering if it’s possible to use gluten free flour? Instead of all purpose. I have my sister over this weekend and I think she would love this cake but sadly she is gluten intolerant.Thank you
Sabina x- Reply
- tatyanaseverydayfood
Hi Sabina! I’m very happy you’re loving the recipe!
The sponge cake will be very fragile with a gluten-free flour but it will work. The texture will be different. I recommend using a gluten-free baking flour mix for best results.- Reply
- Sabina
Thank you so much for such a quick response. Would you recommend using the same amounts?
Thank you
Sabina- Reply
- tatyanaseverydayfood
Yes, I would try to stick with approximately the same amounts, but read the flour packaging, too. Most gluten-free baking flour mixes work 1 to 1, but some may recommend a bit more flour.
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- Mita
Hi Tatyana,
I like that your recipe is easy to follow and with fewer steps compare to other mango cake recipes. The other recipes seperates the 5-6 egg whites (meringue) and yolks and then eventually combine it. Where as your recipe suggests 8 eggs and didn’t seperate the yolks from the whites. I am wondering if the cake comes out better, fluffier by seperating the eggs or your recipe does that too? what is the difference between the two processes?Thank you!
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- tatyanaseverydayfood
Hi Mita! I’m so glad you found my recipe!
If the whole eggs are beaten properly, I find that I get better results than when separating the eggs. I’ve used this sponge cake recipe for more than 15 years and it always turns out great for me. I hope you enjoy the cake!- Reply
- Shibani
Hey, Tatyana! I was thinking of making a coconut cream cheese frosting and using this as a base by replacing the mango purée with coconut cream – do you think that would work?! 🙈
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- tatyanaseverydayfood
Hi! I think that would work. I would need to look at the actual recipe to give you a definitive answer. I recommend using just the coconut fat/cream, not the liquids, as they would make the frosting too watery. Enjoy!
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- Shibani
That’s exactly what I’m planning to do – I will let you know how it turns out 🥰 for the record, I absolutely LOVED your mango whipped cream frosting, I just wanted to try something a little different this time. Thank you so much for the swift response as ever!
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- tatyanaseverydayfood
I hope it turns out amazing! I’m so glad you enjoyed the mango version! 🙂
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- Shenaaz Mistry
Hi, Tatyana,
I tried this cake, followed all instructions but the batter overflowed within 10mins. What went wrong please help.
I set timer for 22 mins but was not cooked…set other 2 more mins…what shld i do to save the cake.- Reply
- tatyanaseverydayfood
Hi! I’m so sorry that happened. What size baking pan are you using? Make sure the pans are no more than half full, since the batter rises quite a bit during the baking process.
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