This Mango Cake captures the quiet joy of mango season, evoking summer birthdays and cherished recipes. This Tropical Layer Cake is a balanced, thoughtful dessert—soft sponge layers paired with mango whipped cream and fresh fruit, offering a light yet satisfying treat. Perfect for celebrations or a cozy slice after dinner, it’s a reward for slowing down.
Why You’ll Love Mango Cake
This Mango Cake is a standout Tropical Layer Cake:
- Balanced Flavors: Sweet mango meets subtle whipped cream.
- Perfect Texture: Airy sponge with creamy, fruity layers.
- Simple Elegance: Stunning without fussy decoration.
- Versatile Treat: Ideal for birthdays, gatherings, or quiet moments.
- I made this for a friend’s party, and it was the ultimate Tropical Layer Cake hit!
Ingredients for Mango Cake
Here’s what you’ll need for Mango Cake (serves 8–10):
- For the Sponge Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- ¼ cup whole milk, warmed
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- For the Mango Whipped Cream:
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- ½ cup mango puree (from 1–2 ripe mangoes)
- 2 fresh mangoes, peeled and thinly sliced
- Optional Garnish:
- Fresh mint leaves
- Mango slices, arranged in spirals
Ingredient Tips:
- Mangoes: Use Alphonso or Ataulfo for firm, sweet flesh.
- Flour: Sift for a lighter sponge texture.
- Cream: Keep cold for stiff peaks in whipped cream.
- Eggs: Room temperature for better volume when beaten.
- Equipment: 8-inch round cake pans (2), mixer, serrated knife, spatula.
Directions for Mango Cake
Let’s bake this delightful Mango Cake!
Bake Sponge Cake
- I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining with parchment. In a bowl, I sift 1½ cups flour, 1 tsp baking powder, and ¼ tsp salt.
- In another bowl, I beat 4 eggs and ¾ cup sugar with a mixer on high for 5 minutes until pale and fluffy.
- I combine ¼ cup warmed milk, ¼ cup oil, and 1 tsp vanilla, then fold into the egg mixture.
- I gently fold in the dry ingredients until just combined.
- I divide the batter between pans and bake for 18–20 minutes until a toothpick comes out clean.
- I cool in pans for 10 minutes, then transfer to a wire rack.
Prepare Mango Whipped Cream
- I blend 1–2 mangoes to make ½ cup puree, straining if needed for smoothness.
- In a chilled bowl, I whip 2 cups cold heavy cream with ½ cup powdered sugar until soft peaks form.
- I fold in the mango puree gently for a vibrant filling for this Mango Cake.
Assemble Cake
- I level the cooled cakes with a serrated knife for even layers.
- On a serving plate, I place one sponge and spread a thick layer of mango whipped cream.
- I arrange thin slices from 1 mango over the cream.
- I top with the second sponge and cover the cake with remaining whipped cream, smoothing with a spatula.
- For decoration, I arrange mango slices in a spiral on top and add mint leaves.
Chill and Serve
- I refrigerate the Mango Cake for 30 minutes to set the cream, then slice and serve chilled for clean cuts and blended flavors.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 28 minutes
- Servings: 10
- Calories: ~350 kcal per slice
- Macros per Serving: 40g carbs, 5g protein, 20g fat, 1g fiber
Variations for Mango Cake
Try these twists on Mango Cake:
- Passionfruit Swap: Use passionfruit puree in the whipped cream.
- Berry Layers: Add raspberries or strawberries between layers.
- Coconut Touch: Sprinkle toasted coconut on top for tropical flair.
- Spiced Sponge: Add ½ tsp cardamom to the batter for warmth.
- Mini Cakes: Bake in 4-inch pans for individual servings.
Storage
I store Mango Cake covered in an airtight container in the refrigerator for up to 2 days to maintain freshness, as fresh mangoes soften over time. I make it a day ahead for best flavor melding but avoid freezing, as the whipped cream and mangoes become watery upon thawing. For transport, I keep it chilled in a cooler to preserve structure.
Serving Ideas
Make your Mango Cake a star Tropical Layer Cake:
- Classic: Serve as a Tropical Layer Cake with iced tea or coffee.
- Garnish: Add edible flowers or extra mint for elegance.
- Pairing: Enjoy with mango sorbet or a light sparkling wine.
- Presentation: Display on a cake stand for a summery centerpiece.
- Occasion: Perfect for birthdays, bridal showers, or summer gatherings.
FAQs
Which mangoes are best for this cake?
Alphonso or Ataulfo mangoes are ideal for their sweet, firm texture that holds up in layers.
Can I use canned mango puree?
Yes, but ensure it’s unsweetened and strain for smoothness; fresh puree gives the best flavor.
Why did my sponge turn dense?
Overmixing or skipping gentle folding can deflate the batter; fold carefully to keep it airy.
Can I make the cake ahead of time?
Yes, assemble up to a day in advance and refrigerate, but don’t freeze due to the fresh mangoes.
How do I prevent the cream from sliding?
Chill the cake after assembly and pat mango slices dry to reduce moisture.
More Delicious Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
This Mango Cake is a balanced, thoughtful dessert with soft sponge layers, creamy mango whipped cream, and fresh fruit that tastes like a reward for slowing down. Perfect for summer celebrations or quiet moments, this Tropical Layer Cake brings joy with every slice. Bake it, make it your own, and savor the simple elegance of mango season.
Mango Cake
Ingredients
FOR THE SPONGE CAKE
- 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
FOR THE MANGO CREAM FILLING
- 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)
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
Instructions
- MAKE THE SPONGE CAKE: Preheat the oven to 170°C (340°F) and grease and line two 8-inch round cake pans with parchment paper.
- SIFT DRY INGREDIENTS: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- 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.
- COMBINE LIQUID INGREDIENTS: In a small jug, stir together the warm milk, vegetable oil, and vanilla extract.
- INCORPORATE LIQUIDS: With the mixer on low speed, gradually pour the milk mixture into the egg mixture until just combined.
- 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.
- 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.
- COOL COMPLETELY: Remove the cakes from the pans and let them cool fully on wire racks before assembling.
- MAKE THE MANGO CREAM: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- ADD MANGO PUREE: Gently fold the mango puree into the whipped cream until fully incorporated and smooth. Keep refrigerated until ready to use.
- LEVEL THE CAKES: If needed, level the tops of the sponge cakes using a serrated knife to create even layers.
- ASSEMBLE THE CAKE: Place one sponge layer on a serving plate. Spread a generous layer of mango whipped cream over the top.
- ADD MANGO SLICES: Arrange thin slices of fresh mango evenly across the cream layer, covering the surface.
- ADD SECOND CREAM LAYER: Spread a thin layer of mango cream over the mango slices to help the top layer adhere.
- 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.
- DECORATE: Garnish the cake with additional mango slices arranged in a spiral or flower shape. Add mint leaves if desired for color contrast.
- CHILL BEFORE SERVING: Refrigerate the assembled cake for at least 30 minutes before slicing to help the layers set and flavors meld.
Notes
- For best results, use ripe but firm mangoes that slice cleanly. Alphonso, Ataulfo, or Kesar mangoes work well for flavor and texture. Cake can be made one day in advance and stored covered in the refrigerator.
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