Description
This Mango Cheesecake Cake is a decadent tropical layered dessert featuring moist mango cake layers paired with a creamy cheesecake center and finished with a luscious mango cream cheese frosting. Perfectly balanced with bright mango flavors and rich textures, this cake is a refreshing treat ideal for warm weather or any special occasion.
Ingredients
Scale
For the mango cake layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango purée (fresh or canned)
- ½ cup plain yogurt or sour cream
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the mango cream frosting:
- 1 cup heavy cream
- ½ cup mango purée
- ½ cup powdered sugar
- 8 oz cream cheese, softened
Optional garnish:
- Fresh mango slices
- Mint leaves
- Shredded coconut
Instructions
- Make the cheesecake layer: Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream. Pour into the prepared pan and bake for 35–40 minutes, or until just set and slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours or overnight.
- Make the mango cake layers: Preheat oven to 350°F. Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, mango purée, and yogurt. Gradually mix in dry ingredients until just combined. Divide batter between the pans and bake for 22–26 minutes, or until a toothpick comes out clean. Cool completely.
- Make the mango cream frosting: In a large bowl, beat cream cheese until smooth. Add mango purée and powdered sugar and mix well. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream into the mango-cream cheese mixture until light and fluffy.
- Assemble the cake: Place one mango cake layer on a serving plate. Top with the cheesecake layer (carefully remove from pan and peel off parchment). Add the second mango cake layer on top. Spread mango cream frosting evenly over the top and sides of the cake. Chill for 1 hour before serving. Garnish with mango slices, coconut, or mint if desired.
Notes
- You can use frozen mango chunks for the purée—just thaw and blend until smooth.
- This cake is best chilled and served slightly cold for a refreshing tropical flavor.
- Ensure the cheesecake layer is fully cooled and chilled before assembling to avoid melting the frosting.
- For best results, use ripe mangoes for the purée to enhance the natural sweetness.
