Cakes Eggless Frostings and icings layer cakes

Mango and vanilla layer cake

“Some people feel the rain. Others just get wet.”― Bob Marley

As I type this, its drizzling outside and I have never been happier to see rain. I know the summer is far from over but the little respite is more than welcome!

I have been hating on summer so much , but the truth is that summer has its perks… like ripe, juicy mangoes ! My first bake with mangoes this season ( the first of many!) is a light layer cake with an eggless cake and mango buttercream with some fresh mango drizzle on top…

The cake itself is a condensed milk concoction that I got from Craftsy , halved and baked in an 8 inch pan. Its light , tasty with a teeny tiny hint of that caramel flavour thanks to the condensed milk. It is a quick one this cake, will be in the oven in about 10 minutes ! Whats even better is that it yields a tall and sturdy enough cake to comfortably slice into three , so making a layer cake is easy peasy! The buttercream is a mango version of this delicious and smooth buttercream that I shared in my last post . Just enough mango flavour and that lovely colour. The drizzle (?glaze) punches you in the face with a burst of fresh mango flavour .

Yup. Its a cake with four components but each one is so simple that it comes together in minutes . And no sink full of dishes at the end of it !!

Recipe courtesy :Craftsy (halved here)


160 grams or 1 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tablespoons granulated sugar
200 grams sweetened condensed milk
120 ml or 1/2 cup milk , at room temperature
56 gram or 1/4 cup butter , melted
1 tablespoon vanilla essence or extract
1 tablespoon vinegar


  1. Preheat your oven to 160 c / 325 F. Line an 8 inch round pan with parchment or grease with butter and dust with flour.

  2. Whisk together all the dry ingredients – the flour, baking powder , baking soda , salt and sugar- in a mixing bowl.

  3. Add the wet ingredients – the condensed milk, melted butter , milk , vanilla and vinegar – and whisk until smooth.

  4. Pour batter into the prepared pan . It is a thick batter.

  5. Bake at 160 C/ 325 F for 32-35 minutes until the top springs back when touched and a toothpick inserted into the centre comes out clean.Cool in pan for five minutes and then remove from pan , cool completely on a wire rack.

For the Mango buttercream :

Basic buttercream courtesy : Jessica Pedemont


221 grams or 1 cup salted or unsalted butter , at room temperature
112 grams or 1/2 cup castor sugar
60 ml or 1/4 cup water
1 tablespoon vanilla essence or extract / flavouring of choice
1/4 cup thick mango puree (from 1 mango)


  1. Make the basic buttercream : beat the butter until smooth and almost white. Add 1/4 cup sugar and 2 tablespoons water and beat well until not grainy anymore. Add the remaining 1/4 cup sugar and 2 tablespoons water and beat until smooth , not grainy and preferred consistency. For step by step pictures, check out this detailed post.

  2. Add mango puree one tablespoon at a time , beating well after each addition until you get the taste as “mango” as you want. I added 1/4 cup of thick puree.

  3. The colour will be light so you can add yellow food colouring if you wish for a brighter colour. Do  not add a lot of puree at once or too much or too thin puree as it will thin out the consistency of your buttercream.

For the sugar syrup :


120 ml or 1/2 cup water
2 tbsp granulated sugar
1 tsp vanilla extract or essence
Lets make it :


  1. In a saucepan , measure out the water and sugar. Bring to boil and once the sugar dissolves , take off heat. Mix in the vanilla and let it rest until it is at room temperature.

For the Mango drizzle:

You’ ll need:


60 ml or 1/4 cup mango puree (from one medium mango)
1 tsp lemon juice
3 – 4 tablespoon icing sugar
Lets make it :


  1. Mix together the mango puree and lemon juice in a small bowl. Mix in the icing sugar one tablespoon at a time until you achieve desired thickness. It should be thick but pourable ( mine ended up a tie too thin!)

For the assembly:
  1. When the cake is cool, slice off the caramelised brown parts on the sides and top . Slice horizontally into 3 thin layers. Place one on a cake board or plate. Soak the cake layer with some cake syrup on the top and edges using a pastry brush or by sprinkling.

  2. Spread about 1/4 cup of buttercream. Place the next layer on top , press down . Soak with syrup and spread buttercream. Repeat with third layer.

  3. Spread a thin layer of buttercream on top and the sides . Chill in the freezer for 10 minutes. Smoothen. Pour the glaze on top .


  • Keep the cake refrigerated and bring to room temperature before serving. It stays fresh for about 3-4 days.
  • For taller layers , bake the recipe in a 6 inch tall cake pan for 40-45 minutes.
  • The buttercream recipe has some left over if you want to do some piping.




Don’t be fooled by the length of this post. This is one of the simplest layer cakes you can make . And it is so moist and light . You could down a good wedge of it without even feeling it . Probably not the best thing ! But a befitting way to celebrate the king of fruits!

More mango ? Try this simple eggless mango cake , the much more celebratory mango curd filling cake or the teatime mango marbled loaf!

14 thoughts on “Mango and vanilla layer cake”

    1. Hi Sas.. I don’t usually measure my cake , but the cake without frosting would be around 500 grams and with the frosting around 800 grams..

  1. Hey,
    A quick one – I am going to make this one and I want a tall cake, Can I bake this in 2 6inches pans and cut it in 4 layers? Will that work? In above recipe I can see three layers from one 8 inch cake, am I right?

  2. Im gonna bake this tomorrow for my daughter’s 6th month birthday with seasons last mangoes 🙂
    I plan to use fruity to soak cake instead of sugar syrup – what do you think ?
    I wish to ask you – wats difference in taste n texture of this vanilla cake and hotmilk eggless vanilla cake ? can pple really make out the difference ?

    1. Hi Niketa… i think frooty might be too thick and sweet for soaking. i haven’t tried the eggless version of the hot milk sponge cake , but if it is anything like the original (egg version), it ll be much lighter and spongier than this cake. this is a condensed milk based sponge and is denser than the hot milk cake. you can use either base cake recipe . as long as it is baked well, no non-baker will notice the difference :-). All the best and happy half birthday to your angel!

  3. Hi, Can i make a whipped cream frosting without a buttercream one? If yes, will the drizzle hold well on top of whipped cream?


    1. Hi Uma… you can make a whipped cream frosting… chill the frosted cake well and make sure the drizzle is thick ( you can heat it to thicken it) . Pour the drizzle when at room temperature on a chilled cake.

  4. Hi Vinita..God bless you soo much for this beautiful and easy reciepe..What can i use instead of condensed milk?Kinday reply.Thankyou

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