Red Ribbon Mango Cake Recipe: Amazing 5 Tips & Variations

I’m so excited to share this joyful recipe—a rendition of the Red Ribbon mango cake recipe. I’ve crafted my version; you can bake at home, capturing that light chiffon, luscious mango cream, and fresh mango glory.

How To Make Red Ribbon Mango Cake Recipe?

Recipe Time & Yield

• Prep time: 30 minutes
  
• Bake time: 25–30 minutes
  
• Assembly & chilling: 1 hour
  
• Total time: ~2 hours
  
• Yield: One 8‑inch three-layer cake, serves 12
  

Equipment Needed

• 8″ or 9″ round cake pans (2 or 3)
  
• Electric mixer (stand or hand)
  
• Mixing bowls
  
• Rubber spatula
  
• Wire cooling rack
  
• Cake turntable and serrated knife (optional)
  
• Piping bag with star tip (optional)
  

Ingredients

Cake

• 1 ½ cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp salt
  
• ⅔ cup unsalted butter, room temperature
  
• 1 cup granulated sugar
  
• 3 large eggs, room temperature
  
• 1 tsp vanilla extract
  
• ½ cup buttermilk
  

Mango Layers & Frosting

• 1 cup mango puree (fresh Philippine or Kent mangoes)
  
• ½ cup chopped fresh mango
  
• 2 cups heavy whipping cream, cold
  
• ¼ cup powdered sugar
  
• 1 cup mango puree (extra for frosting)
  

Instructions

1. Prepare & Bake Cake

• Preheat oven to 350°F (175 °C). Grease and flour 8″ pans.
  
• In a bowl, whisk flour, baking powder, and salt.
  
• Beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then vanilla.
  
• Alternately add dry mix and buttermilk, beginning and ending with dry. Don’t overmix.
  
• Divide batter evenly. Bake 25–30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then move to a rack.
  

2. Make Mango Frosting

• Whip cold cream with powdered sugar to soft peaks.
  
• Gently fold in 1 cup mango puree until swirled.
  

3. Assemble the Cake

• If needed, level cake tops.
  
• Place the first layer on the plate. Spread ~½ cup frosting. Top with chopped mango.
  
• Repeat with the second layer. Reserve the third for topping.
  
• Cover sides and top with remaining frosting. Chill 30 minutes for a firm finish.
  

4. Decorate

• Pipe piped rosettes or swirls on top edges.
  
• Fill the center with extra mango puree.
  
• Arrange fresh mango slices over the top.
  

Nutrition Facts (per serving, 1/12th slice) Of Red Ribbon Mango Cake Recipe

These match closely with Red Ribbon’s Mango Supreme slice:

• Calories: ~300 kcal
  
• Fat: 19 g (Sat fat ~10 g)
  
• Carbohydrates: 34 g (Sugars ~24 g)
  
• Protein: 3 g
  

Serving Suggestions Of Red Ribbon Mango Cake Recipe

1. Serve chilled or slightly chilled for the creamiest texture.
   
2. Pair with iced tea, mango iced coffee, or a tropical fruit punch.
   
3. Add a small scoop of mango sorbet on the side for extra indulgence.
   

Amazing 5 Tips & Variations Of Red Ribbon Mango Cake Recipe

1. Buttermilk swap: Use 1 cup milk + 1 Tbsp lemon juice, let sit 10 minutes.
   
2. Gluten-free option: Use a 1:1 gluten-free flour blend.
   
3. Light version: Replace half the cream with whipped coconut cream.
   
4. Tropical twist: Add passionfruit puree to the frosting swirl.
   
5. Mini version: Bake in six-inch pans for a smaller celebratory cake.
   

Health Benefits Of Red Ribbon Mango Cake Recipe

1. Fresh mangoes provide Vitamins A & C, antioxidants, and fiber.
   
2. Made with real fruit—no artificial flavoring.
   
3. You control sugar—use less powdered sugar in frosting to reduce sweetness.
   

Conclusion

This homemade take on Red Ribbon’s Mango Supreme is a true crowd-pleaser. Soft chiffon layers, bright mango puree, and velvety mango frosting come together to create a cake that’s tropical, beautiful, and bursting with real flavor.

I hope you enjoy baking and savoring every fruity bite! Let me know how your cake turns out—I love seeing your creations. Thank you for reading this article on the red ribbon mango cake recipe.