This mango cake is what dessert dreams are made of—fluffy chiffon layers, whipped vanilla cream, and juicy mango chunks in every bite. Inspired by those light and airy cakes you find in Asian bakeries, it’s the perfect treat for when you want something sweet, but not too heavy. The combination of soft cake, fresh fruit, and whipped cream makes it refreshing and satisfying all at once.
You won’t need any fancy ingredients—just a few eggs, fresh mangoes, and some patience while it cools and sets. The magic really happens with the chiffon cake: it's super fluffy thanks to whipped egg whites and gets its richness from a delicate mix of vanilla and milk. Once you stack it up with clouds of whipped cream and golden mango pieces, it turns into a cake that’s both elegant and comforting.
Ideal for birthdays, summer gatherings, or just a cozy weekend baking project, this mango cake is a total showstopper. It looks fancy, tastes incredible, and stores beautifully in the fridge. Now let’s get into the good stuff—how to make it!
🍰 Ingredients
Vanilla Chiffon Cake:
- 1 cup (120g) cake flour
- 1 tsp (4g) baking powder
- 6 large eggs, whites and yolks separated (room temp)
- ½ tsp (1g) cream of tartar
- ¾ cup (150g) sugar, divided
- ¼ tsp (1g) salt
- 2 tbsp (30g) milk
- 1 tsp (5g) vanilla extract
- ⅓ cup (70g) vegetable oil
Whipped Cream:
- 2½ cups (600g) heavy whipping cream
- ¼ cup (40g) powdered sugar
- 1 tsp vanilla extract
Filling & Topping:
- 2 ripe mangoes, peeled and diced
🧁 How to Make It
Make the Chiffon Cake:
- Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper on the bottom. Don’t grease them—this helps the cake rise.
- Mix dry ingredients in a bowl: sift the cake flour and baking powder together and set aside.
- Whip the egg whites with cream of tartar until foamy, then slowly add ¼ cup of sugar (one tablespoon at a time) until stiff peaks form.
- Beat egg yolks with the remaining sugar, salt, milk, and vanilla until pale yellow and thick ribbons form.
- Gently fold the dry ingredients into the egg yolk mix in 3 additions. In a small bowl, mix a spoonful of the batter with the oil, then fold that back in to keep things light.
- Fold the meringue into the yolk mixture in 3 parts using a gentle motion. Don’t overmix—just until there are no more streaks.
- Divide the batter into pans, tap to release air bubbles, and bake for 20–22 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pans, then transfer to a wire rack and let them cool completely before trimming the tops.
Whip the Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Store it in the fridge until you’re ready to assemble the cake.
Assemble the Cake:
- Place the first cake layer on your turntable. Spread a thin layer of whipped cream, top with diced mangoes, and cover with another layer of cream.
- Repeat with the second and third layers, then coat the whole cake with a thin crumb coat of whipped cream.
- Chill the cake for 15–30 minutes, then spread on the final layer of whipped cream. Decorate with piped cream and extra mango chunks.
🧊 Final Touches & Tips
- Always add sugar to the egg whites gradually—this helps your meringue stay fluffy and stable.
- Make sure to whisk the yolk mixture until it’s pale and holds a ribbon for a few seconds.
- Gently fold the batter and stop once it’s fully combined—overmixing will deflate your cake.
- Chill the cake for 1–2 hours before serving so it slices cleanly and holds its shape.
📦 Storage
This cake needs to stay cool! Keep it in the fridge in an airtight container and enjoy it within 3 days for the best texture and flavor.
Let me know if you want a chocolate version or maybe a matcha one next! 🍃🍫
