Mango Cake With Whipped Cream

Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. 

We love fresh fruit treats such as this Mango Chia Smoothie Bowl, Falooda and Pineapple Cupcakes with Whipped Cream.

Mango Cake with Whipped Cream

I have a secret trick for this cake and that comes from India. By far, the most flavorful and best mangoes come from India. Trust me, I grew up in a home surrounded by 16 mango trees. For three years I have been wanting to share this mango cake recipe!

Alphonso mangoes, known as the king of Mangoes in India, are an intensely flavorful fruit that are not commonly found in the US market. However, they are easily available frozen and canned at Indian grocery stores and online. There is absolutely nothing like that mango flavor and you need it for this cake!

This mango cake recipe nicely combines fresh and juicy mangoes with layers of alphonso sauce. That, with the layers of whipped cream and soft sponge cake is simply magical. A fresh cream cake without those mango layers will be rather unexciting. You need the fresh fruit for the texture and the intensely flavorful alphonso mango puree to round off that unbeatable mango flavor.

Recipe Ingredients

• Easy Sponge Cake:  Eggs at room temp, Sugar, Vanilla extract or sugar, All purpose flour, Corn starch, Baking powder
• Whipped Cream Icing: Heavy whipping cream, Powdered sugar, Vanilla extract or sugar (vanilla sugar or lighter color extract is better for white whipped cream).
• Mango Cake Filling and Decoration: Fresh large mangoes, Mango puree, alphonso variety, from frozen mango chunks/puree or canned puree, available at Indian grocery stores or online, Gelatin, White baking chocolate

Tips for Choosing and Preparing Mangoes

1. Choose ripe mangoes that are not fibrous. Ripe mangoes will feel soft on the exterior and yield a bit to pressure, like ripe avocado or peach. Color is not a good indicator.
2. In India, mangoes are chosen by smelling at the stem end. Flavorful and ripe mangoes over there can fill a room with the lovely aroma. However, that may not always be a reliable test in the US.
3. Easiest way to cut a mango is slicing it with the skin close to the seed, scoring the flesh and then scooping it out. Firm mangoes can be peeled like potatoes using a sharp knife or peeler, but it may not be as easy for everyone.
4. For more detail on choosing and cutting mangoes check this out.

Check notes in recipe card for butter/oil based cake option and the link to accurate measurement guidelines.

How to Make It

*Full recipe at end of post.

1. Easy Sponge Cake: Whisk eggs until foamy, then add sugar, vanilla and whisk at high speed until thick ribbon stage.
2. Fold in flour, corn starch and baking powder.
3. Bake cake in a lined cake pan. Use a sharp knife to cut three cake layers.
4. Whipped Cream Frosting: Whisk heavy cream with powdered sugar and vanilla until stiff peak stage. Refrigerate until use. Transfer some whipped cream to a piping bag fitted with an open star tip.
5. Mango Cake Filling: Cut mangoes chunks and mix with whipped cream. Scoop some mango balls with a melon baller.  Puree frozen alphonso mangoes or use ready made puree. Heat some puree and add gelatin. Then stir in white chocolate. Cool and transfer to a squeezable bottle.
6. Assemble the Mango Cake: Spread mango puree over the first cake layer. Dollop half the mango chunk-cream mixture over puree and gently flatten the layer. Repeat the second cake - puree - mango chunk-cream layers. Place final cake layer on top.
7. Spread whipped cream on top and sides. Smoothen icing using an offset spatula. Place the tip of puree filled bottle at top edge of the cake. Squeeze and release puree while rotating cake stand. Stop and squeeze to allow the puree to drip randomly.
8. Use whipped cream piping bag to pipe the cream puffs. Place a mango ball in the center of each whipped cream puff.

Mango Nutrition Benefits

Now let's learn a little bit about one of the most consumed fruits in the world.

• Mangoes are an excellent source of vitamin C, a good source of vitamin A, folate, vitamin B-6, vitamin K, potassium, fiber, and some minerals such as calcium.
• They are a source of the antioxidants zeaxanthin and beta carotene. Zeaxanthin is supposed to have a protective role with eye health and prevention of macular degeneration. Studies have shown that mangoes can play a protective role against certain cancers. 
• As a source of vitamin K, mangoes can be beneficial for calcium absorption and overall bone health.
• Being a good source of fiber, it supports better weight management, regularity and blood glucose control.
• The fiber, vitamin and potassium content make it heart healthy. And due to its vitamin A and vitamin C content, this fruit is excellent for hair and skin health.

Recipe Variations

I have not tried the following variations. Just some suggestions you could try, making sure to adjust the quantities.

• Vegan: You could make vegan sponge cake and whipped coconut cream. Use vegan white chocolate. Skip the gelatin and use agar powder instead.
• Gluten Free: You could try this gluten free sponge cake.
• Dairy Free: Try the whipped coconut cream linked above under vegan.
• Egg Free: Try the vegan sponge cake linked under vegan.
• Healthier: Substitute half the heavy whipping cream with Greek yogurt as in this pineapple cupcakes recipe.
• Firmer Whipped Cream: One option to increase the stability of whipped cream is to gently incorporate mascarpone cheese or cream cheese up to ⅓ rd in volume. Of course that will make the frosting richer.

More Delicious Desserts:

• Best Baklava Recipe
• German Marzipan Stollen
• Linzer Torte (Almond Based Pastry With Raspberry Jam)
• Chia Muhallebi (Milk Pudding With Pistachios)
• Persian Love Cake
• Almond Flour Chocolate Cake

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 4 votes

Mango Cake with Whipped Cream Icing

Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. 

Prep Time1 hr

Cook Time25 mins

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Course :Dessert

Cuisine :American

Servings: 12 Wedges

Calories: 367kcal

Author: Roxana Begum

Ingredients

Easy Sponge Cake:

• ▢ 6 eggs large, room temperature
• ▢ ¾ cup sugar
• ▢ 2 teaspoons vanilla extract or sugar
• ▢ 1 cup all purpose flour
• ▢ ⅓ cup corn starch
• ▢ 2 teaspoons baking powder

Whipped Cream Icing:

• ▢ 3 cups heavy whipping cream some will be leftover, varies with piping patterns
• ▢ ¼ cup powdered sugar adjust as per sweetness of mangoes
• ▢ 3 teaspoons vanilla extract or sugar lighter color extract for white whipped cream

Mango Cake Filling and Decoration:

• ▢ 2 mangoes large, use 2 cups chunks for filling, the rest for making mango balls
• ▢ 1½ cups mango puree alphonso variety, from frozen mango chunks/puree or canned puree*, ½ cup used for mango puree dripping decoration
• ▢ 1 teaspoon gelatin use ½ tsp to thicken if puree too thin, rest for piping decoration
• ▢ 2 pieces white baking chocolate

US Customary - Metric

Equipment

• ▢
  Springform Pan
• ▢
  Cake lifter
• ▢
  Long knife
• ▢
  Stand Mixer (Recommended)
• ▢
  Offset spatula
• ▢
  Piping bag
• ▢
  Squeezable bottle
• ▢
  Piping tips
• ▢
  Melon Baller

Cook ModePrevent your screen from going dark

Instructions

Easy Sponge Cake

• Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.
• Using the whisk attachment of a stand mixer or hand mixer, whisk eggs for 1 minute at high speed until foamy.
• Gradually add sugar and vanilla extract. Whisk at full speed for 8 to 12 minutes (more time for hand mixer) until the mixture reaches thick ribbon stage.

  Tip: Drop the mixture in a "S" shape and it should hold the shape for few seconds.
• Combine flour, corn starch and baking powder. Then sift it into the egg-sugar mixture in 3 batches. Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour.
• Transfer cake batter to the prepared springform pan and bake at 350 degrees F for about 25 to 30 minutes.

  Tip: Hold the middle of palm against the cake surface. The sponge cake should feel soft and spring back, not moist, wobbly or hard.
• Cool the cake couple minutes, then run a spatula to loosen it from the edges. Invert on a wire rack, release the ring, peel the parchment paper and cool completely.

  Tip: If you are icing the cake next day, then leave the parchment paper on.
• The cake was about 5 cm tall. Using a sharp and long knife cut three layers of the cake. Mark layers of equal thickness by running a small sharp knife around the cake edge before passing a long knife to cut through the layers.
• To avoid the layers breaking, slide off cake layers on to parchment paper or use a cake lifter.

Whipped Cream Frosting

• Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.
• Next add powdered sugar, vanilla and combine at low speed for 1 minute.
• Increase the speed gradually and beat until stiff peaks form, making sure to stop before it turns too thick into butter.
• Make the icing just before use, as it may separate if refrigerated for too long.
• Refrigerate whipped cream. Transfer one cup of whipped cream in a piping bag fitted with a big open star tip (Wilton 1M) and refrigerate.

Mango Cake Filling and Decoration

• Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.
• Combine 2½ cups of whipped cream with 2 cups of mango chunks for the mango cream layers.
• Puree frozen alphonso mangoes or use ready made puree. If it is very thin, you can thicken using gelatin (see note 5).
• For decoration: Heat ½ cup mango puree in a small bowl set over a saucepan with simmering water. Scatter ½ teaspoon gelatin and stir until dissolved. Then stir in white chocolate pieces until dissolved. Cool and transfer to a small squeezable bottle or piping bag fitted with a small round tip.

Assemble the Mango Cake

• Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.
• Choose the best looking layer for the top, the most sturdy layer for the bottom and the least perfect looking layer for the middle layer.
• Spread ½ cup mango puree evenly over the first cake layer.
• Using a large spoon or ice cream scoop, dollop half the mango chunk and cream mixture evenly over the mango puree. Use an offset spatula to gently spread and flatten out the mango cream layer.
• Repeat the second cake - mango puree - mango chunk cream layers. Place the final cake layer on top.
• Spread about 1½ cups whipped cream on top and sides. Use an offset spatula to smoothen the icing.

  Tip: Dip the spatula in water to clean out the icing in between. You may also do a thin coating at first, refrigerate to firm it up and then spread a neat and final coating later.

Cake Decoration

• Hold the tip of puree filled bottle or piping bag at top edge of the cake. Squeeze to release puree while rotating the cake stand. Stop and squeeze to let puree drip randomly. It will set quickly on the cold cake.
• Take whipped cream piping bag from the refrigerator and pipe 12 to 16 cream puffs.
• Place a fresh mango ball in the center of each whipped cream puff. Carefully remove the parchment paper strips from under the cake before serving.

Notes

1. Measurement: It is very important to measure the ingredients accurately. You may check the metric measurements in the recipe by scrolling above and clicking on "metric".
2. If you prefer a butter/oil based cake, then use one and half times the batter in this Bienenstich cake and cut layers out.
3. Frozen Alphonso mango chunks/puree or canned puree are available at Indian grocery stores or online.
4. If the cream is over beaten, add extra liquid heavy cream and beat it to the peak stage. Separated cream can be whipped back again.
5. I did not use a stabilizer and the leftover iced cake was perfect for 3 to 4 days. But you can use a whipped cream stabilizer if you wish.
6. Extra whipped cream was for touch up or different piping patterns.
7. One option to increase the stability of whipped cream is to gently incorporate mascarpone cheese or cream cheese up to ⅓ rd in volume.
8. If you need to thicken the puree, then warm up 1 cup of puree in a bowl placed over a saucepan filled with simmering water. Scatter ½ teaspoon gelatin granules over the surface and stir until dissolved. Set aside.
9. Make extra mango puree piping mixture and test it out for practicing the drips, if this is new to you.
10. Storage: This cake tastes perfect for 3 to 4 days. There were no leftovers after that :)
11. Make Ahead: You can make the cake a day ahead but keep the parchment paper on it. Cover it well to prevent drying out.
12. You can also slice this cake into 16 wedges and it will be a good portion. Each serving will be 263 calories.

Nutrition

Serving: 1wedge | Calories: 367kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 54mg | Potassium: 187mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1835IU | Vitamin C: 14.4mg | Calcium: 79mg | Iron: 4.6mg

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