Mini Mango Drizzle Cakes

I’m probably taking a few liberties calling this a drizzle cake, since the drizzle doesn’t go over it while it’s still warm. I was working in between family weekend events, so baked this one night and didn’t get a chance to finish them until the next day.

Also, one of the reasons the glaze soaked a little into the top of the cake is that I leveled off the tops of the cake so they were even. Quite often, when using my favorite Norpro mini cheesecake pan for mini-cakes, they are rounded when they come out of the oven. So depending on how they’re going to be decorated, I frequently level them off (and if I eat a few of the bits of the top to make sure it turned out all right, I’m not telling!)

This shows you the glaze drizzle right after applying it to the leveled, cooled cakes. I spooned the glaze on the top and pushed it just to the edges, and let it drip down on the outside if it wanted to, but didn’t push it.
Also, you can see how it’s starting to drip down into the holes at the top of the cake; it will look thinner and less solid white by the time you serve them, given some of the glaze drips into the cake.

So, having started this entry somewhat in the middle, let me back up a second and go back to the beginning! The idea for this one came from when I was at my local grocer’s and found that mangos were on sale. I’d also just gotten my latest Bake from Scratch magazine the night before and found a recipe for “Mango Sour Cream Cake” so figured I could adapt it to the mini version for my tea.

This is not a difficult cake to make, but there are several parts that come together to make it – the sugar/butter for creaming, the eggs/vanilla, sour cream/milk, the dry ingredients, and the diced mango, as shown below. I’m a huge fan of getting everything prepped, so that by the time you take out your mixer, it all comes together rather quickly.

As these are mini-cakes, I recommend dicing the mango quite small so you get it in every bite. And don’t forget to hold some back so you can put 4-5 small diced pieces on top of each finished cake.

When I first put all the mango into the batter, I was a little taken aback because it looked like SO MUCH mango! Yet, it works, it turned out not to be too much, and it just means you get lovely mango through and through these little cakes.

Below you can see how the cakes come out of the oven, with the little hump that I basically slice off for a more level top that takes both the glaze and the extra diced mango garnish more successfully than if they remained slightly humped.

From here you’re just about done – level and add the glaze, and top with the bit of diced mango you have left over. I wouldn’t add the mango garnish until shortly before serving them, just so they don’t leach moisture into the glaze.

I think you’ll find these lovely moist little cakes for an afternoon tea, just bursting with mango flavor, light and refreshing with the hint of lemon and elderflower in the glaze (or lime, if that’s your preference). Enjoy!

Mini Mango Drizzle Cakes

  • Servings: ~30 2-inch diameter mini-cakes or one 8-inch large cake
  • Difficulty: easy
  • Print


  • 3/4 c. unsalted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1 3/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/4 c. sour cream, room temp
  • 3 Tbsp. whole milk, room temp
  • 1 1/4 c. diced, peeled mango + extra for garnish if desired
  • 1 1/2 c. powdered sugar
  • 2 Tbsp. lime juice (I used half lemon juice, half elderflower cordial)
  • Garnish: extra diced mango


Preheat the oven to 350° F. Spray your mini-cake pan (I use the Norpro mini cheesecake pan) with baking spray with flour (same if you are making one 8-inch cake). If you have the patience to line the mini-holes of your cheesecake pan with parchment, go for it – I only sprayed, and the cooled cakes came off when I carefully inserted a paring knife between the cake and the removable bottoms). Use parchment if you are doing the large cake.

Using a stand or hand mixer, cream together the butter and sugar at medium speed until pale and fluffy, about 3-4 minutes. Scrape the sides of the bowl down and make sure it’s all mixed together. Add the eggs one at a time, mixing until fully integrated before adding the next. Add the vanilla and mix in.

In another bowl, sift together the flour, baking powder, salt and baking soda.

In a separate small bowl mix together the sour cream and milk. Then at low speed alternately add the flour and sour cream mixtures, starting and ending with the flour. Beat until just combined after each addition, scraping down the sides of the bowl as needed.

Gently fold in the diced mango at the end with a spatula. For the mini-cakes, use about one and a half tablespoon-full of batter into each of the wells (will come up about 3/4 of the way). For the large cake, spread the batter evenly in the tin.

For the mini-cakes, bake 16-18 minutes, until a toothpick comes out clean and they are turning golden brown at the edges (you want a little color!). For the large cake, bake 50-55 minutes. Let cool in the pan on a wire rack for at least 10 minutes before removing. Then remove from the pan and let cool completely on the wire rack.

To make the glaze, whisk together the powdered sugar and lime juice (or lemon/elderflower mix). (If you want to cut and level off the tops because they are slightly humped, it will help the drizzle get into the cake, and give you a level top for garnishing with extra mango bits.) Drizzle over the top of the cooled cake and garnish with extra diced mango, if desired. Hold off on adding the mango until just before serving so you don’t get moisture leaching out of the fruit. Let stand until glaze is set, about 15 minutes. It will keep, refrigerated, in an airtight container for several days.

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