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Mango Cake Recipe

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3.9 from 61 reviews

This luscious Mango Cake features a light and airy vanilla chiffon cake layered with fresh mango chunks and fluffy whipped cream. The combination of delicate chiffon texture and sweet, juicy mango creates a refreshing and elegant dessert perfect for any occasion.

Ingredients

Vanilla Chiffon Cake

  • 1 cup (120 g) cake flour
  • 1 teaspoon (4 g) baking powder
  • 6 large eggs, whites and yolks separated, room temperature
  • ½ teaspoon (1 g) cream of tartar
  • ¾ cup (150 g) sugar, divided
  • ¼ teaspoon (1 g) salt
  • 2 tablespoon (30 g) milk
  • 1 teaspoon (5 g) vanilla extract
  • ⅓ cup (70 g) vegetable oil

Whipped Cream

  • 2 ½ cups (600 g) heavy whipping cream
  • ¼ cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract

Mangoes

  • 2 fresh mangoes, peeled and cubed

Instructions

  1. Prepare oven and cake pans: Preheat your oven to 350°F (175°C). Line the bottom of three 6-inch cake pans with parchment paper but do not grease the pans. Set aside for later use.
  2. Mix dry ingredients: In a large mixing bowl, sift together the cake flour and baking powder, then whisk to combine evenly. Set aside.
  3. Make the meringue: Using a stand or hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating on high speed until pale white and frothy. Gradually add ⅓ of the sugar (¼ cup), one tablespoon at a time, while mixing, until stiff peaks form — egg whites should be smooth, moist, shiny, and hold firm tips when the whisk is lifted.
  4. Prepare egg yolk mixture: In another bowl, beat the egg yolks with the remaining ⅔ of the sugar (½ cup), salt, milk, and vanilla extract on high speed until fluffy and pale yellow. The batter should form ribbons that hold for 3-4 seconds when lifted.
  5. Add dry ingredients to egg yolks: Gently fold the dry flour mixture into the egg yolk batter in three additions, folding carefully to maintain airiness without over mixing.
  6. Incorporate oil: Mix a few spoonfuls of the egg yolk batter with the vegetable oil to loosen it, then gently fold this mixture back into the egg yolk batter until evenly combined.
  7. Combine meringue with egg yolk mixture: Fold the meringue into the egg yolk batter in three parts. Use an upward folding motion until no streaks remain, taking care not to deflate the batter.
  8. Bake the chiffon cake: Divide the batter evenly among the prepared cake pans. Tap the pans gently on the counter to remove large air bubbles. Bake for 20-22 minutes or until a toothpick inserted in the centers comes out clean. Allow cakes to cool in the pans for 10 minutes, then run a knife around the edges and remove them to cool completely on wire racks. Trim the tops to make even layers.
  9. Whip the cream: In a large chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high until medium-stiff peaks form. Refrigerate the whipped cream until ready to assemble.
  10. Assemble the cake: Place one cake layer on your work surface or cake turntable. Spread a thin, even layer of whipped cream using an offset spatula. Add a layer of cubed fresh mangoes, then another layer of whipped cream on top to fill the gaps. Repeat with the remaining layers.
  11. Decorate and chill: Apply a thin crumb coat layer of whipped cream over the entire cake and refrigerate for 15 minutes to set. Apply a final layer of whipped cream, decorating with a piping bag fitted with a star tip and mango chunks as desired. Chill the fully assembled cake in the refrigerator for 1 to 2 hours before slicing and serving.

Notes

  • Add the sugar gradually to the egg whites to prevent meringue collapse; add one tablespoon at a time while mixing.
  • Whisk egg whites to stiff peaks – tips of meringue should stand straight up with slight droop.
  • Beat egg yolk mixture until pale yellow and ribbon forms that holds for 2-3 seconds to ensure proper aeration.
  • Mix vegetable oil with a small scoop of batter before folding into yolk mixture to avoid deflation.
  • Sift and gently fold dry ingredients until just combined to avoid dense cake or clumps.
  • Fold meringue into batter in 3 parts using gentle upward motions to maintain fluffiness.
  • Tap cake pans on surface to release large air bubbles before baking.
  • Use cold heavy cream for whip cream and do not overwhip; aim for medium-stiff peaks.
  • Chill cake after crumb coat to stabilize before final icing.
  • Chill fully assembled cake before slicing to prevent melting and ensure clean cuts.
  • Store leftover cake in an airtight container refrigerated for up to three days due to whipped cream freshness.

Find it online: https://deliciousyum.com/mango-cake-recipe/