Name: Mango Cake Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 1 h 28 min
Cuisine: Tropical
Ingredients: 1 1/2 cups (180g) cake flour, sifted; 1 tsp baking powder; 1/4 tsp salt; 4 large eggs, room temperature; 3/4 cup (150g) granulated sugar; 1/2 cup (120ml) whole milk, warmed; 1/4 cup (60ml) vegetable oil; 1 tsp vanilla extract; 1 1/2 cups (360ml) heavy whipping cream, chilled; 3 tbsp powdered sugar; 1 tsp vanilla extract; 2 ripe mangoes, thinly sliced; 1/2 cup (120ml) mango puree (fresh or store-bought); 1 cup (240ml) whipped cream (reserve from above or whip separately); 1 ripe mango, thinly sliced for garnish; A few mint leaves for decoration (optional)

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Why You’ll Love This Recipe

Mango Cake is the ideal treat for any mango lover. The sponge cake is light and airy, while the mango cream filling provides a smooth, fruity richness that melts in your mouth. The fresh mango slices add a burst of color and sweetness, making this cake not only delicious but also visually stunning. It’s the perfect balance of lightness, sweetness, and creaminess, making it ideal for any celebration or even a casual afternoon dessert.

Ingredients

For the Sponge Cake:

1 ½ cups (180g) cake flour, sifted
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup (150g) granulated sugar
½ cup (120ml) whole milk, warmed
¼ cup (60ml) vegetable oil
1 tsp vanilla extract

For the Mango Cream Filling:

1 ½ cups (360ml) heavy whipping cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
2 ripe mangoes, thinly sliced
½ cup (120ml) mango puree (fresh or store-bought)

For the Mango Frosting and Decoration:

1 cup (240ml) whipped cream (reserve from above or whip separately)
1 ripe mango, thinly sliced for garnish
A few mint leaves for decoration (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mango Cake Recipe

Directions

1. Make the Sponge Cake:

Preheat your oven to 170°C (340°F) and grease and line two 8-inch round cake pans with parchment paper.

2. Sift Dry Ingredients:

In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

3. Beat Eggs and Sugar:

In a large mixing bowl, beat the eggs and granulated sugar on high speed for 6 to 8 minutes until the mixture becomes pale, thick, and fluffy.

4. Combine Liquid Ingredients:

In a small jug, stir together the warm milk, vegetable oil, and vanilla extract.

5. Incorporate Liquids:

With the mixer on low speed, gradually pour the milk mixture into the egg mixture until just combined.

6. Fold in Dry Ingredients:

Using a spatula, gently fold in the sifted flour mixture in two additions, mixing only until no streaks remain to avoid deflating the batter.

7. Bake the Cakes:

Divide the batter evenly between the prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

8. Make the Mango Cream:

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the mango puree into the whipped cream until fully incorporated and smooth. Keep refrigerated until ready to use.

9. Level the Cakes:

If needed, level the tops of the sponge cakes using a serrated knife to create even layers.

10. Assemble the Cake:

Place one sponge layer on a serving plate. Spread a generous layer of mango whipped cream over the top. Arrange thin slices of fresh mango evenly across the cream layer, covering the surface.

11. Add Second Cream Layer:

Spread a thin layer of mango cream over the mango slices to help the top layer adhere.

12. Finish Assembly:

Place the second cake layer on top and press down lightly to secure. Frost the top and sides with the remaining whipped cream.

13. Garnish:

Decorate the top with fresh mango slices and mint leaves (optional). Serve chilled.

Servings and Timing

Servings: This recipe yields 8-10 servings.
Prep Time: 30 minutes
Cook Time: 28 minutes
Additional Time: 30 minutes (for cooling and assembling)
Total Time: 1 hour 28 minutes

Variations

Other Fruit Options: You can substitute the mango puree with other tropical fruits like passion fruit, pineapple, or peach puree for a unique twist.
Whipped Cream: For an even richer frosting, you can add a bit of cream cheese or mascarpone cheese to the whipped cream.
Add Nuts: Garnish the cake with chopped pistachios, toasted coconut, or almond flakes for added texture and flavor.

Storage/Reheating

Storage: Store the cake in the refrigerator in an airtight container for up to 3 days.
Freezing: You can freeze the cake layers (unfrosted) for up to 1 month. Let the layers cool completely before wrapping them in plastic wrap and foil. Thaw overnight in the fridge before assembling and frosting.
Refrigeration: Since this cake contains whipped cream and fresh fruit, it’s best served chilled.

FAQs

Can I make this cake ahead of time?

Yes, you can make the sponge cake a day ahead of time. Store the cake layers in an airtight container at room temperature or refrigerate them until you’re ready to assemble.

Can I use canned mango puree instead of fresh?

Yes, canned mango puree works perfectly if fresh mangoes are unavailable. Just be sure to choose a good-quality puree with no added sugar.

Can I use a different type of frosting?

Yes, if you prefer a different type of frosting, you can use buttercream or a cream cheese frosting instead of whipped cream.

How can I make this cake more colorful?

For an even more colorful look, you can dye the whipped cream or frosting with a few drops of food coloring to match the bright tropical colors.

Conclusion

This Mango Cake is the perfect dessert for any occasion that calls for something light, fresh, and fruity. With its fluffy sponge cake, silky mango cream filling, and refreshing mango slices, it’s sure to become a favorite in your dessert repertoire. Whether you’re hosting a tropical-themed party or just craving a sweet treat, this mango cake will bring a burst of sunshine to your table!

Mango Cake Recipe

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This Mango Cake is a refreshing tropical dessert with fluffy sponge layers, silky mango cream, and fresh mango slices, making it a delightful treat for any occasion.

Author: Amy
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 1 hour 28 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Tropical
Diet: Vegetarian

Instructions

Preheat the oven to 170°C (340°F) and grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 6 to 8 minutes until the mixture becomes pale, thick, and fluffy.
In a small jug, stir together the warm milk, vegetable oil, and vanilla extract.
With the mixer on low speed, gradually pour the milk mixture into the egg mixture until just combined.
Using a spatula, gently fold in the sifted flour mixture in two additions, mixing only until no streaks remain to avoid deflating the batter.
Divide the batter evenly between the prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the pans and let them cool fully on wire racks before assembling.
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the mango puree into the whipped cream until fully incorporated and smooth. Keep refrigerated until ready to use.
If needed, level the tops of the sponge cakes using a serrated knife to create even layers.
Place one sponge layer on a serving plate. Spread a generous layer of mango whipped cream over the top.
Arrange thin slices of fresh mango evenly across the cream layer, covering the surface.
Spread a thin layer of mango cream over the mango slices to help the top layer adhere.
Place the second cake layer on top and press down lightly to secure. Frost the top and sides with the remaining whipped cream.