Mango Cheesecake Cake Recipe

This Mango Cheesecake Layer Cake combines the rich flavors of cheesecake with the tropical sweetness of mango. It’s a delightful dessert that is perfect for special occasions or a sweet treat at home.

The recipe is straightforward and can be made with basic baking techniques. This Mango Cheesecake Cake Recipe is sure to impress your guests and satisfy your sweet cravings.

Delicious Mango Cheesecake Layer Cake

This cake features layers of creamy mango cheesecake sandwiched between fluffy vanilla cake layers. The cake is topped with a fresh mango glaze, making it a refreshing dessert option. It takes about 1 hour and 30 minutes to prepare and bake, serving approximately 10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
16 oz cream cheese, softened
1 cup mango puree (fresh or canned)
1 cup powdered sugar
1 tablespoon lemon juice
1/4 cup heavy cream
Fresh mango slices for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the mango puree, powdered sugar, and lemon juice, mixing until well combined.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the mango cheesecake filling over the first layer. Top with the second cake layer and spread the remaining filling on top.
Make the Glaze: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in any remaining mango puree until smooth. Pour the glaze over the top of the cake, allowing it to drip down the sides.
Garnish: Decorate with fresh mango slices around the top of the cake. Chill in the refrigerator for at least 2 hours before serving.