Homemade Mango Cake

August 17, 2022

This Asian-style Mango Cake is the perfect summer dessert with a fluffy sponge cake and mango filling.

Mango Cake is prepared with fresh and juicy mango and vanilla whipped cream. Serve this light and delicious fruit cake for brunch, a birthday or special occasion.

Tropical mango cake recipe that explodes in your mouth! Try this recipe, which you can prepare with simple ingredients now.

Mango CakePhoto By Petite Gourmets
Taste Score: %93
Difficulty Medium
Servings 8 people
Preparation 70 mins
Cooking 25 mins
Total 95 mins

Homemade Mango Cake Recipe Video

Tips

  • Use fresh and ripe mango.
  • Instead of all-purpose flour, you can use gluten-free flour types such as almond flour and oat flour.
  • Do not over mix the dough. Otherwise, gluten will be exposed and the dough will become tough.
  • Cool the cake completely. After baking the sponge cake layers, allow them to cool to room temperature before applying the cream. Otherwise, the cream may melt on the cake.

Ingredients

Directions

Cake

  1. Preheat the oven to 350 ˚F (175˚C). Line two 9 inch cake pans with parchment paper.
  2. Beat six eggs in a countertop mixer until frothy, about one minute.
  3. Gradually add a glass of sugar to the eggs. Mix the ingredients at high speed.
  4. In a separate bowl, mix the flour and baking powder well with a whisk or fork.
  5. Sift the flour mixture one-third at a time into the dough mixture. Gently fold to combine, being careful not to over-mix the dry ingredients.
  6. Before baking the cake in the preheated oven, divide the dough evenly among the prepared cake pans. Bake in the oven for about 25 minutes.
  7. Take the cakes out of the oven. Let it cool for about 15 minutes.
  8. Invert cakes onto a cooling wire. Cut horizontally in half and refrigerate at room temperature for 30 minutes.

Frosting

  1. To make heavy cream, beat the cream using an electric mixer or whisk until soft peaks form.
  2. Then add the powdered sugar, and vanilla and continue beating until stiff peaks form.
  3. Put the cream in a piping bag, make it ready for use, and store it in the refrigerator.
  4. Remove the outer half of each mango, avoiding the middle stone. Peel and chop the mangoes. Add these pieces of mango flesh to a blender and puree. Taste the mango puree at this point and add a little sugar if needed; add a teaspoon of sugar so as not to make the puree too sweet.

Assemble

  1. Mix the mango puree and cream in a bowl.
  2. Put one of the cake layers on the plate. Spread the mango cake filling on the first layer of the cake. Then put a layer of sponge cake on top and again spread the mango cream filling on the cake. Spread the remaining cream mixture over the cake and around the edges.
  3. Decorate the top of the cake with mango slices. Refrigerate for at least 1 hour before slicing.
Nutrition Facts
Serving Size 1 Mango Cake
Serves 8
Amount Per Serving
Calories341
% Daily Value*
Total Fat 10.5 g13.5%
Cholesterol 120 mg40%
Sodium 141 mg6.1%
Protein 6.6 g13.2%
Potassium 281 mg6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Mango Cake?

Mango cake is a sponge cake that has a mango filling and topping. The filling is typically a mango puree, with the topping being thinly sliced mango.

What To Serve with Mango Cake?

Here are our delicious recipes that you can serve with Mango Cake:

How To Store Mango Cake?

Mango cake is best stored in the refrigerator in an airtight container. This cake will last up to 3 days.

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Recipe byPetite Gourmets

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