There’s something enchanting about the vibrant colors of fresh mangoes, especially when they’re layered within a fluffy cake. As summer approaches and the weather beckons us to enjoy lighter desserts, I find myself reaching for this Fluffy Asian Bakery-Style Mango Cake. It’s the kind of dessert that not only makes your taste buds dance but also brings back memories of sunny afternoons, filled with laughter and the sweet aroma of baked goods wafting through the air.
Perfect for gatherings, this cake seamlessly merges the airy texture of a chiffon base with the natural sweetness of ripe mangoes, finished off with a luscious vanilla whipped cream frosting. With each slice, you’ll experience the comforting richness that feels indulgent yet refreshingly light. So, if you’re tired of the same old fast food routine, why not elevate your dessert game and impress your friends with a homemade treat that’s as delightful to look at as it is to devour? Let’s dive into this tropical paradise of flavors!
Why is Mango Cake a must-try?
Light and Airy: The chiffon base provides an incredibly fluffy texture that melts in your mouth, leaving you wanting more.
Natural Sweetness: Fresh mango filling enhances the cake’s flavor, offering a delightful sweetness without overpowering your palate.
Visual Appeal: Layered with vibrant mango and topped with fluffy whipped cream, this cake is a feast for the eyes!
Versatile Delight: Perfect for summer gatherings, birthdays, or simply a refreshing treat after dinner, it suits any occasion.
Easy to Make: With simple steps and easy-to-find ingredients, even novice bakers can impress their friends with this showstopper. If you need more cake inspiration, check out our delicious dessert recipes.
Mango Cake Ingredients
For the Cake Base
• Cake Flour – Provides structure to the cake; substitute with all-purpose flour if needed.
• Baking Powder – Helps the cake rise; ensure it’s fresh for optimal fluffiness.
• Eggs (6 large) – Core ingredient for moisture and stability; room temperature eggs mix best.
• Cream of Tartar – Stabilizes egg whites for meringue; lemon juice can substitute effectively.
• Sugar (¾ cup) – Naturally sweetens the cake while aiding meringue formation; coconut sugar offers a unrefined alternative.
• Salt – Enhances overall flavor; kosher or fine salt works well.
For Additional Moisture
• Milk (2 tbsp) – Adds moisture to the cake; almond milk is a great dairy-free option.
• Vegetable Oil (⅓ cup) – Keeps the cake moist; consider melted coconut oil for a unique flavor.
For Flavor
• Vanilla Extract (1 tsp) – Infuses delightful flavor; pure extract provides the best richness.
For the Whipped Cream Frosting
• Heavy Whipping Cream (2 ½ cups) – Adds volume and a luxurious texture; must be cold before whipping.
• Powdered Sugar (¼ cup) – Sweetens the cream; ensure it’s finely powdered for the best texture.
For the Mango Filling
• Fresh Mangoes (2) – The star ingredient that contributes fresh and natural sweetness; always use ripe mangoes for the best flavor.
With these bright and bold ingredients, you’ll be well on your way to creating an irresistible Mango Cake that will impress everyone at your next gathering!
How to Make Mango Cake
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Preheat Oven: Begin by setting your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining them with parchment paper, ensuring an easy release once baked.
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Mix Dry Ingredients: Sift together the cake flour and baking powder in a bowl. This helps to remove lumps and ensures even distribution of the leavening agent. Set aside for later use.
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Prepare Meringue: Beat the egg whites in a clean, dry bowl until foamy. Add the cream of tartar, then gradually mix in ⅓ of the sugar until you achieve stiff peaks—this will take about 3-5 minutes.
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Mix Egg Yolks: In another bowl, whisk the remaining egg yolks with the remaining sugar, salt, milk, and vanilla until the mixture is fluffy and pale—approximately 2-3 minutes.
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Combine Mixtures: Carefully fold the sifted dry ingredients into the egg yolk mixture until just combined. Then gently fold in the vegetable oil, followed by the meringue in three parts, being cautious to maintain that airy texture.
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Bake: Divide the batter equally among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before trimming.
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Make Whipped Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla until medium-stiff peaks form—about 4-6 minutes. Chill the whipped cream until you’re ready to assemble the cake.
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Assemble Cake: Layer the cooled cake with whipped cream and mango chunks, continuing until all layers are stacked. Apply a crumb coat of whipped cream and refrigerate for about 30 minutes to set.
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Chill: Refrigerate the completed cake for 1-2 hours before serving, allowing the flavors to meld beautifully.
Optional: Garnish the top with additional mango chunks or fresh mint leaves for an extra pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Fluffy Asian Bakery-Style Mango Cake?
This delightful mango cake creates a refreshing and tropical experience that deserves equally delicious companions.
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Coconut Sorbet: A creamy complement that enriches the tropical theme while balancing the cake’s sweetness, refreshing the palate.
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Tropical Fruit Salad: Mix fresh fruits like pineapple, kiwi, and strawberries to create a vibrant, juicy side that enhances the mango flavors beautifully. Each bite brings a touch of summer.
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Chamomile Tea: The gentle floral notes of chamomile offer a soothing contrast to the rich layers of the cake, making it an ideal pairing for a tranquil afternoon tea.
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Mint Mojito: A refreshing non-alcoholic drink with zesty lime and mint, the mojito adds fizzy freshness that enhances the cake’s tropical essence.
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Grilled Pineapple: Caramelizing pineapple not only intensifies its sweetness but also introduces a smoky flavor that complements the lightness of the cake perfectly.
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Yogurt Parfait: Layer some creamy yogurt with mango puree and granola for a delightful contrast in texture that works beautifully alongside your cake.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc accentuates the tropical flavors while providing a sophisticated touch to your dessert spread. Each sip refreshes the palate.
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Matcha Green Tea: This earthy beverage enhances the flavor experience and adds visual interest when served alongside the colorful mango cake, bringing balance to the sweetness.
Mix and match these delicious options to create a memorable dessert spread that transforms your mango cake into a full-fledged summer celebration!
Storage Tips for Mango Cake
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Fridge: Store the mango cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its freshness and moisture.
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Freezer: For longer storage, freeze the mango cake layers without whipped cream for up to 1 month. Wrap each layer tightly in plastic wrap, then place in a sealed bag.
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Reheating: If frozen, thaw the cake in the fridge overnight before serving. For a refreshing treat, enjoy it chilled straight from the fridge!
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Serving: Garnish with fresh mango slices or mint just before serving for a vibrant touch. The natural sweetness of the mango cake shines best when freshly prepared.
Expert Tips for Mango Cake
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Room Temperature Eggs: Make sure your eggs are at room temperature for smoother mixing, which helps create a lighter mango cake.
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Sift Dry Ingredients: This crucial step prevents lumps in the batter and ensures even baking, leading to that fluffy texture.
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Gentle Folding: When combining mixtures, fold gently to preserve the airiness of the meringue; over-mixing can deflate your cake.
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Cool Completely: Allow the cakes to cool entirely before trimming. This helps maintain the cake’s structure when you stack the layers.
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Chill Cream: Start with cold utensils and cream for whipping; this guarantees a voluminous whipped cream frosting that complements the mango layers perfectly.
Make Ahead Options
Preparing this Fluffy Asian Bakery-Style Mango Cake ahead of time can be a game changer for busy home cooks! Bake the chiffon cake layers and store them, tightly wrapped in plastic wrap, at room temperature for up to 24 hours to maintain their freshness. You can also make the whipped cream and refrigerate it for up to 3 days; just give it a quick re-whip before using. As for the mango filling, dice the ripe mangoes and refrigerate them in an airtight container for 1-2 days to keep them fresh and prevent browning. When you’re ready to serve, simply assemble the cake with the whipped cream and mango filling—this way, you’ll have a stunning dessert without the last-minute rush!
Mango Cake Variations
Feel free to take creative liberties with this recipe to make it your own!
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Mixed Berries: Swap fresh mango with a combination of strawberries, blueberries, and raspberries for a deliciously tart twist. The bright colors will add a pop to the cake!
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Coconut Cream: Use coconut cream instead of heavy whipping cream for frosting to evoke a tropical vibe. This delightful alteration pairs beautifully with mango.
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Almond Flavoring: Substitute vanilla extract with almond extract for a unique nutty flavor. It enhances the sweet fruitiness, bringing a different dimension to this classic cake.
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Chocolate Ganache: Top the cake with a rich chocolate ganache for a lovely contrast to the sweet mango layers. Drizzle it on for a beautiful finish that will wow your guests.
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Spicy Kick: Add a pinch of cayenne pepper to the mango filling for a surprising burst of heat that brilliantly complements the sweetness of the fruit. Just a little will create a fascinating flavor experience.
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Lemon Zest Infusion: Grate some lemon zest into the batter for a refreshing citrus flavor that brightens the overall taste profile. This additional brightness will make each bite feel light and refreshing!
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Gluten-Free Flour: Substitute cake flour with a gluten-free all-purpose blend if you’re looking to cater to guests with dietary restrictions. Ensure it contains xanthan gum for best results.
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Nut Crust: For added texture, consider incorporating finely chopped pecans or walnuts into the base. This twist provides a delightful crunch that beautifully contrasts the light cake layers.
Mango Cake Recipe FAQs
What kind of mangoes should I use for this cake?
Absolutely! Always opt for ripe mangoes to ensure the best flavor. Look for mangoes that yield slightly to pressure and have a vibrant color. Avoid those with dark spots or a wrinkled skin, as they may not be ripe enough and could affect the cake’s sweetness.
How should I store the Mango Cake?
You can keep your mango cake fresh by storing it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap the individual cake layers (without frosting) in plastic wrap and place them in a sealed bag to freeze for up to 1 month. This way, you can enjoy your delicious cake for a special occasion later!
Can I freeze the mango cake? If so, how?
Yes! Freezing the cake is a great option. To do so, allow the baked layers to cool completely, then wrap each layer tightly in plastic wrap. Place the layers in a zipped freezer bag or an airtight container to avoid freezer burn. When you’re ready to enjoy, just thaw in the refrigerator overnight before decorating and serving!
What should I do if my cake layers sink in the middle?
Very! A sinking cake could indicate underbaking, so make sure you’re using a toothpick test to ensure it’s done—when it comes out clean, it’s ready! Additionally, gently folding your ingredients together helps keep the air from deflating, which is key for a light and fluffy result. If this happens frequently, consider checking your oven temperature as it might be too hot.
Is this cake suitable for those with dairy allergies?
For sure! You can easily adapt this mango cake to be dairy-free by swapping the heavy cream for a non-dairy whipped cream alternative like coconut cream or almond whipped cream. Also, replace the milk with almond milk or any other plant-based milk that works for you. Just ensure that your sugar and vanilla extract are also dairy-free.
Can I use other fruits other than mango in this recipe?
Absolutely! This recipe is quite versatile. Feel free to replace mangoes with other fresh fruit such as strawberries, peaches, or even berries. Just keep in mind that if you’re using fruits with higher moisture content, it may slightly alter the texture of the filling, but that fruity flavor will be just as delightful!
Irresistibly Fluffy Mango Cake Perfect for Summer Celebrations
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining them with parchment paper.
- Sift together the cake flour and baking powder in a bowl and set aside.
- Beat the egg whites until foamy, then add the cream of tartar and gradually mix in ⅓ of the sugar until stiff peaks form.
- Whisk egg yolks with the remaining sugar, salt, milk, and vanilla until fluffy.
- Fold the dry ingredients into the egg yolk mixture, then gently fold in the vegetable oil and meringue.
- Divide the batter among the prepared pans and bake for 20-22 minutes until a toothpick comes out clean.
- Beat the heavy whipping cream with powdered sugar until medium-stiff peaks form. Chill until ready.
- Layer the cooled cake with whipped cream and mango chunks, then apply a crumb coat of whipped cream and refrigerate for 30 minutes.
- Chill the completed cake for 1-2 hours before serving.