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Bakery-Style Mango Cake

A tender and light sponge cake filled with bright mango whipped cream, perfect for parties or casual gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Asian, Bakery
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Measure flour properly by spooning into the cup and leveling with a straight edge.
  • 1.5 cups sugar
  • 1 cup water Can be substituted with coconut milk for a tropical flavor.
  • 0.5 cups vegetable oil Keeps the crumb moist and tender.
  • 2 large eggs Use room-temperature eggs for better emulsification.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
For the Filling
  • 1 cup fresh mango puree Strain excess juice if very thin.
  • 2 cups fresh mango, diced Start with ripe, but firm mangoes.
  • 1 cup heavy cream Whip to soft peaks; overwhipping will make it grainy.
  • 1 tablespoon powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add water, vegetable oil, eggs, and vanilla extract, mixing until smooth.
  3. Divide the batter evenly between the prepared cake pans.
  4. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
Filling and Assembly
  1. Whip the heavy cream with powdered sugar until soft peaks form. Fold in fresh mango puree and diced mango.
  2. Once the cakes are chilled, layer them with the mango filling in between. Top with remaining whipped cream and additional mango pieces.
  3. Chill for at least 2 hours before serving to set the layers.

Notes

Serve slices chilled for the cleanest presentation. Let the cake sit 5–10 minutes at room temperature before slicing for a softer mouthfeel. Use a hot, dry knife for neat slices; wipe the blade between cuts. Store the cake covered in the refrigerator for up to 3 days or freeze individual slices for up to 1 month.