Mango Cake
A light and fresh mango cake made with fluffy sponge layers, silky mango whipped cream, and juicy mango slices. This cake delivers a balanced flavor with just the right amount of sweetness and a creamy finish that complements ripe mangoes perfectly.
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.