This Mango Cake features an ultra-fluffy vanilla sponge topped with a cloud of pillowy whipped cream and glazed with sweet, juicy mango slices. The simple vanilla base and fresh cream let the mango shine. Easy to assemble, this snack cake is perfect for warm weather and sure to become a summer favorite.
Why you’ll love this Mango Cake:
- Fluffy vanilla cake – A light, moist sponge with rich vanilla flavor. It stays fresh in the fridge for several days thanks to its tender crumb.
- Pillowy whipped cream – A generous layer of fresh, whipped cream gives a soft, creamy contrast to the cake.
- Fresh mango slices – Ripe mangoes add juicy sweetness that pairs perfectly with vanilla and cream.
Ingredient Overview:
The full recipe with exact measurements and directions is included in the recipe card below.
- Cake flour – Produces a lighter crumb. Spoon and level your flour or weigh it for accuracy. (1 cup cake flour ≈ 110 g.)
- Sour cream – Use full-fat sour cream at room temperature for better structure and flavor.
- Butter – Salted butter adds flavor; bring to room temperature before baking. Unsalted is fine if preferred.
- Eggs – Room temperature eggs incorporate more easily and help create a tender sponge.
- Milk – Use room temperature milk; 2% works well.
- Vanilla extract – Use a good-quality pure vanilla for best results.
- Fresh mangoes – Choose ripe mangoes (slightly soft to the touch with color changes). Any common variety works: Alphonso, Kent, Tommy Atkins, etc.
Ingredient Substitutions:
- Dairy-free: Not tested; results may vary.
- Gluten-free: Not tested; a gluten-free flour blend may work but hasn’t been verified.
- Other fruits: Swap in peaches, plums, or berries for variety.
- Cake flour substitute: Make your own by spooning and leveling 1 cup all-purpose flour, removing 2 tbsp, then adding 2 tbsp cornstarch and sifting twice.
How to Make this Mango Cake, Step-by-Step:
Step 1: Make the cake batter. Cream butter and oil together. Beat in sugar, egg, vanilla, and sour cream. Add the dry ingredients in two additions with the mixer on low, alternating with the milk. Mix until just combined.
Step 2: Bake. Pour batter into a prepared 9-inch cake pan and bake as directed in the recipe card below. Let the cake cool completely before assembling.
Step 3: Make the whipped cream. Whip cold heavy cream with powdered sugar and vanilla on medium-high until stiff peaks form. Stop to avoid overwhipping.
Step 4: Prepare mangoes and assemble. Peel and slice mangoes. Dollop whipped cream onto the center of the cooled cake and spread to the edges with an offset spatula, creating smooth swoops. Arrange mango slices on top and optionally sprinkle with a pinch of cinnamon. Slice and serve.
Serving and Storing:
Serve immediately after assembling, or chill for 30 minutes before slicing. Avoid adding whipped cream and fruit a full day ahead, as they can soften the cake. Leftovers keep in an airtight container in the refrigerator for 3–4 days. A scoop of ice cream pairs nicely with this cake.
Expert Success Tips:
- Oven thermometer – Use one to confirm your oven’s actual temperature; accurate heat matters for even baking.
- Kitchen scale – Weighing flour ensures consistent results and avoids dense cakes caused by too much flour.
FAQs
Yes. Bake the cake layer, cool it, and wrap it tightly for up to 24 hours before assembling. Whipped cream and mangoes are best prepared just before serving.
Dense cake is often caused by too much flour (measure by spooning and leveling or weighing) or by overmixing or incorrect mixing speeds. Follow the mixing instructions and measure carefully.
Use a sharp paring knife to peel, or slice the mango cheeks off either side of the seed and score the flesh. You can also press the mango flesh against a glass rim to separate it from the skin after slicing.
Yes. Doubling the recipe makes enough batter for a two-layer cake; fill with whipped cream and fruit between layers and on top.
Recipe Variations:
- Other fresh fruits – Substitute peaches, plums, or mixed berries for the mangoes.
- Frosting – If you prefer, use a light vanilla or cream cheese frosting, though whipped cream keeps the cake airy and simple.
More Easy Cake Recipes to Love:
- Berries & Cream Cake
- Caramel Apple Crumb Cake
- Blueberry Lemon Coffee Cake
- Strawberry Shortcake Icebox Cake (no-bake)
- Mini Chocolate Cake
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Mango Snack Cake
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Ingredients
For the Cake:
- 1 cup + 3 tbsp cake flour (128 g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp salted butter, softened (57 g)
- 3 tbsp vegetable oil (27 g)
- 3/4 cup + 2 tbsp granulated sugar (184 g)
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1/4 cup sour cream, room temperature (60 g)
- 1/2 cup milk, room temperature (120 mL)
For the Whipped Cream
- 1 cup cold heavy cream (240 mL)
- 1/4 cup powdered sugar (29 g)
- 2 tsp vanilla extract
For the Mangoes
- 2 large ripe mangoes, peeled & sliced
- 1–2 tsp granulated sugar, optional
- Pinch of cinnamon, optional
Instructions
- Prep: Grease a 9-inch cake pan, line with parchment, dust with flour, and preheat oven to 350℉.
- Dry ingredients: Whisk together flour, baking powder, baking soda, and salt.
- Batter: Cream butter for about 30 seconds, add oil and mix 1 minute. Add sugar and beat on high for 2 minutes until fluffy. Add the egg and beat 45 seconds. Add sour cream and vanilla and mix on medium-low. With the mixer on low, add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix until just combined; finish folding with a spatula to avoid overmixing.
- Bake: Pour batter into the prepared pan and bake 18–23 minutes, until a toothpick comes out with moist crumbs and the center is set. Cool in the pan 10 minutes, then invert onto a rack to cool completely.
- Whipped cream: Whip cold heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form. Stop to avoid overwhipping.
- Mangoes: Peel and slice mangoes. Toss with 1–2 tsp sugar if desired and let sit briefly.
- Assemble: Spread whipped cream on the cooled cake, arrange mango slices on top with any juices, and sprinkle cinnamon if desired. Slice and serve. Store leftovers airtight in the fridge for 3–4 days.
Nutrition
Nutrition information is an approximation.