Mango layer cake

This delicious spiced mango layer cake recipe by Drambuie is the perfect treat to share with friends this spring or summer...

Spiced mango layer cake Image credit: Drambuie

A fresh and fruity cake, the Drambuie is folded through the light cream cheese frosting and syrup for an aromatic taste.

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For the mango curd

  • 4 free-range egg yolks
  • 200g (7oz) mango, about 1 mango, puréed
  • 60g (2oz) golden caster sugar
  • 125g (4½oz) unsalted butter

For the sponge

  • 250g (9oz) unsalted butter, room temperature
  • 160g (5¾oz) golden caster sugar
  • 120g (4½oz) light soft brown sugar
  • 80g (2¾oz) clear heather honey
  • 5 large free-range eggs
  • 1½ tsp vanilla paste
  • 450g (1lb) plain flour
  • 2 tsp baking powder
  • ½ tsp ground cardamom
  • 2 tsp cinnamon
  • 4 tbsp mango kefir
  • 150g (5½oz) mango, diced

For the syrup

  • 175g (6oz) golden caster sugar
  • 3 tbsp Drambuie Honeyed Liqueur

For the cream cheese frosting

  • 200g (7oz) unsalted butter, softened
  • 200g (7oz) cream cheese
  • 400g (14oz) icing sugar, sifted
  • 2 tsp vanilla paste
  • 120ml (4fl oz) Drambuie Honeyed Liqueur


Start by making the mango curd for the filling. Whisk the eggs, sugar and mango purée together in a heavy-based pan and heat very gently, stirring continuously until the mixture thickens. Do not allow the mixture to become too hot otherwise the eggs will scramble. Once the sugar has dissolved, add the cubed butter a bit at a time, then continue to stir until it has all melted and the mixture coats the back of a wooden spoon. Run your finger down the back of the spoon and, if the line stays, it is ready. Pour into a jug and set aside to cool. You could store in the fridge overnight, or even pour into a hot sterilised jar to cool and store in the fridge well in advance.
Preheat the oven to 160ºC/Gas Mark 3. Grease and line 3 x 20cm (8in) cake tins with greaseproof paper. Finely dice the mango.
In a large bowl, soften the butter, then beat in the sugars and honey until well combined. Beat in the eggs and vanilla pasta, then fold in the flour, baking powder and spices. Stir through the mango kefir, adding a little more if the mixture seems too thick. Fold through the diced mango.
Divide the mixture between the tins, then bake in the oven for 25 minutes until a skewer inserted into the middle comes out clean. Meanwhile, make the syrup. Dissolve the sugar in 200ml (7fl oz) water over a low heat, then bring to the boil and simmer for 5 minutes.
When the cakes are cooked, remove from the oven and poke holes with a skewer all over the cake. Pour the syrup over the sponges while still warm. Leave in the tins for 20 minutes to cool, then leave to cool completely on a cooling rack. The sponges can be made a day in advance and stored in an airtight tin.
To decorate the cake, beat together the butter, cream cheese, icing sugar, vanilla extract and Drambuie Honeyed Liqueur until smooth. Spread 2 of the cakes with a layer of the mango curd. Sandwich one on top of the other, then top with the remaining plain cake. Use the frosting to ice the top of the cake using a palette knife to swirl through more mango curd.

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