Description
This Mango Layer Cake is a refreshing tropical dessert featuring light and fluffy sponge layers layered with sweet whipped cream and fresh mango chunks. Perfect for warm weather or special occasions, this cake combines classic baking techniques with vibrant fruit flavors for a delightful treat.
Ingredients
Scale
Sponge Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Whipped Cream Filling
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Mango Topping
- 2–3 ripe mangoes, peeled and diced
- 1 tablespoon lemon juice (to prevent browning)
- Additional whipped cream for decoration (optional)
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain an airy batter. Mix in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Fill Cake Pans: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Place pans in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which prevents the whipped cream from melting when assembled.
- Make the Whipped Cream Filling: In a cold mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract using a mixer until soft peaks form, ensuring a light and smooth consistency.
- Chill the Whipped Cream: Place the whipped cream in the refrigerator to keep it firm until it’s time to assemble the cake.
- Prepare Mango Topping: Toss the peeled and diced mango pieces with lemon juice to prevent browning and maintain their fresh, vibrant appearance.
- Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate or cake stand.
- First Layer of Cream: Spread a generous layer of whipped cream evenly over the top of the first cake layer.
- Add Second Cake Layer: Carefully place the second cake layer on top of the whipped cream and spread another even layer of whipped cream over it.
- Top with Mangoes: Pile the fresh mango chunks in the center of the top whipped cream layer, distributing them evenly for a beautiful presentation.
- Decorate (Optional): Use additional whipped cream to create decorative swirls around the mango topping for an elegant finish.
- Chill to Set: Refrigerate the fully assembled cake for about 30 minutes to allow the whipped cream to firm up and flavors to meld.
- Serve and Enjoy: Slice the chilled Mango Layer Cake and savor this light, fruity tropical delight.
Notes
- Ensure the cakes are completely cooled before assembling to prevent whipped cream from melting.
- Use ripe, sweet mangoes for the best flavor and texture.
- If preferred, the cake can be decorated with toasted coconut flakes for additional tropical flair.
- This cake is best served within 24 hours to enjoy the fresh whipped cream and mangoes.
- Leftovers should be stored refrigerated and consumed within 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
