Vanilla Mango Cake

Jul 30, 2026 · By VanillaGoods

Baking Cakes cupcakes Origin: Tahitian Vanilla: Extract Medium

This classic butter cake has a tender crumb, clean vanilla flavor, and enough structure for layering or frosting. Smooth ripe mango puree adds bright tropical flavor alongside the vanilla. Toasted coconut adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 25 min

Cook 30 min

Cooling 45 min

Total 1 hr 40 min

Servings 10

Diet —

Ingredients

2.0 cups (240.0 g)all-purpose flour
1 ½ cups (300.0 g)granulated sugar
¾ cup (170.0 g)unsalted butter, softened
3.0 (150.0 g)large eggs
1.0 cup (240.0 ml)whole milk
2.0 tsp (8.0 g)baking powder
½ tsp (3.0 g)fine sea salt
2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract

Mango filling

1 ¼ cups (300.0 g)smooth ripe mango puree
¼ cup (50.0 g)granulated sugar for mango filling
1.0 tbsp (8.0 g)cornstarch
1.0 tbsp (15.0 ml)fresh lime or lemon juice

Inclusion

100.0 g (100.0 g)unsweetened toasted coconut flakes, cooled

Make it at home

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Instructions

Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
Beat the butter and sugar on medium-high speed for 3 to 4 minutes. The mixture should be pale, fluffy, and visibly increased in volume.
Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla. If the batter begins to look curdled, add a spoonful of the measured flour.
Whisk the flour, baking powder, and salt together. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix on low and stop as soon as the batter is smooth.
Fold the unsweetened toasted coconut flakes, cooled into the finished dough or batter just until evenly distributed; do not overmix. The inclusions should be distributed without overworking the base.
Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes. The cakes are done when the tops spring back lightly and a tester inserted near the center comes out clean or with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn them onto a rack and let them cool completely before filling or frosting.
While the cake layers cool, whisk the mango puree, sugar, cornstarch, and citrus juice in a saucepan. Cook over medium heat, whisking constantly, until the filling bubbles and becomes thick enough to hold a trail from the whisk, about 3 to 5 minutes. Transfer to a shallow bowl, cover the surface, and cool completely.
When both cake layers and mango filling are completely cool, spread the mango filling over one layer, leaving a 1/2-inch border, then place the second layer on top. Chill briefly before slicing if the filling feels soft.

Tips

Optional add-in: fold 100 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional add-in, cacao nibs: fold 100 g cacao nibs into the finished dough or batter just until evenly distributed.
Optional finish, citrus glaze (¾ cup confectioners' sugar, 1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully cooled cake.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled cake just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened, ¾ cup confectioners' sugar, 1 tbsp whole milk): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled cake.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled cake.
Optional finish, maple glaze (¾ cup confectioners' sugar, 2 tbsp pure maple syrup): whisk the confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully cooled cake.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla mango cake?

Plan on 25 minutes of prep and 30 minutes of cooking, plus 45 minutes to rest, chill, or cool. It makes 10 servings.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

451 Calories / serving

19.6g Fat

65.3g Carbs

5.8g Protein

44.5g Sugar

Whole recipe (10 servings): ~4510 cal · 196g fat · 653g carbs · 58g protein · 445g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 451 calories

What it takes to burn one serving

Brisk walking 85 min·5.0 mi·~9950 steps
Walking uphill or incline treadmill 61 min·3.1 mi·~6100 steps
Moderate cycling 46 min·9.2 mi
Swimming laps 63 min
Jogging 44 min·3.7 mi·~7050 steps
Stair climbing 42 min·~3800 steps
Dancing 73 min
Bodyweight circuit training 46 min
Cleaning, errands, or playing with the dog 105 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.