Fresh Mango Cake Recipe

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This mango cake has a sponge cake base, a fresh and juicy mango, and a light vanilla whipped cream frosting. You won’t find a cake as moist and wonderful as this Mango Cake.

Yield: One 6-inch cake, about 6–8 servings
Prep and assembly: About 40 minutes
Bake time: Approximately 55–70 minutes
Cooling: Allow 1–2 hours
Chilling after assembly: At least 2 hours

Ingredients

For the Sponge Cake

• 3 large eggs, separated, at room temperature
• ¼ cup (60 ml) whole milk
• 3 tablespoons (45 ml) neutral vegetable oil
• ⅓ cup (about 43 g) cornstarch
• ⅓ cup (40 g) all-purpose flour, spooned and leveled
• ⅓ cup (67 g) granulated sugar
• Pinch of salt

For the Whipped Cream

• 2 cups (480 ml) cold heavy whipping cream or thickened cream suitable for whipping, at least 35% fat
• ½ cup (60 g) powdered sugar, sifted
• 1 teaspoon vanilla extract

For the Filling and Topping

• 2 large ripe mangoes

Instructions

Make the Sponge

1. Prepare the oven and pan. Preheat the oven to 350°F (175°C) conventional or 320°F (160°C) fan. Line the bottom of a 6-inch round cake pan, at least 3 inches deep, with parchment paper. Leave the sides ungreased. Use a solid-bottom pan to keep water from leaking into the cake.
2. Mix the yolk batter. Whisk the egg yolks, milk, and oil together in a large bowl. Sift in the cornstarch, flour, and salt. Whisk just until smooth, scraping the bottom of the bowl to incorporate any dry pockets.
3. Beat the egg whites. In a separate clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, a tablespoon at a time, while beating. Continue until the whites are glossy and hold firm peaks. Stop before they look dry or clumpy.
4. Fold the batter. Fold about one-third of the beaten whites into the yolk mixture to lighten it. Add the remaining whites in two batches, folding gently with a spatula. Scrape along the bottom and lift the batter over itself until no white streaks remain.
5. Prepare the water bath. Pour the batter into the prepared cake pan and gently level the surface. Set it inside a larger baking pan. Place the pans on the oven rack, then carefully pour freshly boiled water into the outer pan to a depth of about ½ inch. Keep water out of the batter.
6. Bake until cooked through. Bake for approximately 55–70 minutes, checking from 50 minutes. The top should be lightly golden, the center should spring back when gently pressed, and a skewer inserted into the middle should come out clean. If the top colors before the center is cooked, loosely cover it with foil.
7. Cool completely. Carefully lift the cake pan out of the water bath and place it on a wire rack. Let the cake cool completely in its pan. Run a thin knife around the edge, turn the cake out gently, and peel away the parchment. Turn it right side up.

Prepare the Mango and Cream

8. Cut the mangoes. Peel the mangoes and cut the flesh away from the flat pits. Cut roughly two-thirds of the flesh into thin slices for the filling and the rest into small cubes for the topping. Blot any excess surface juice with a paper towel.
9. Whip the cream. Beat the cold cream in a chilled bowl on medium speed until it begins to thicken. Add the powdered sugar and vanilla, then continue beating until the cream holds firm, smooth peaks. Stop as soon as it holds its shape; overbeating will make it grainy. Keep refrigerated until needed.

Assemble the Cake

10. Slice the sponge. Use a long serrated knife to cut the cooled cake horizontally into three even layers. Place the bottom layer on a serving plate or cake board.
11. Fill the layers. Spread a thin layer of whipped cream over the sponge. Arrange half the mango slices in a single layer, leaving a small border around the edge. Spread a little more cream over the fruit to fill the gaps. Add the second sponge layer and repeat with the remaining mango slices and more cream.
12. Frost and decorate. Place the final sponge layer on top. Spread whipped cream over the top and sides, reserving some for piping if desired. Pipe a border around the top and arrange the mango cubes inside it.
13. Chill before slicing. Refrigerate for at least 2 hours so the filling can firm up. Cut with a sharp knife, wiping the blade between slices.

Tips

• Weigh the flour and cornstarch if possible. Small measuring differences matter in a sponge this size. Too much can make it dry or difficult to fold.
• Keep yolk out of the whites. Even a little fat can interfere with whipping. Separate each egg into a small bowl before adding the white to the mixing bowl.
• Don’t force three layers from a short cake. If your sponge hasn’t risen enough to cut comfortably, make two layers and use one layer of mango filling.
• Keep the mango filling thin. Thick pieces or overlapping piles of fruit make the cake harder to stack and slice.
• Frost shortly after whipping. Plain whipped cream works well for a cake kept chilled and served promptly, but it will soften in a warm room.

Make Ahead and Storage

Make ahead: Bake the sponge a day ahead. Once completely cool, wrap it tightly and refrigerate. Prepare the mango and whip the cream when you’re ready to assemble.

Refrigerate: Keep the assembled cake covered in the refrigerator. For the best texture, serve within 24 hours and finish within 2 days; the cut mango gradually releases juice into the cream.

Serving: Keep the cake chilled until shortly before serving. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F (32°C).

Freezing: Freeze the unfrosted sponge, well wrapped, for up to 1 month for best quality. Thaw it wrapped in the refrigerator before filling. The assembled cake is better kept refrigerated because the fresh mango can become watery after thawing.

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