Homemade Mango Vanilla Cake

If you ask me, mango vanilla cake is pure comfort in dessert form.

This tropical-meets-classic cake brings together sweet mango chunks and smooth vanilla in every bite. The fruit adds natural moisture while the vanilla keeps things familiar and cozy.

It starts with a simple vanilla cake base that gets folded with fresh mango pieces before baking. A light vanilla buttercream frosting tops it off, letting the mango flavor shine through without competing.

It’s the kind of cake that works for birthday parties or just because you want something special on a Tuesday.

What Kind of Mangoes Should I Use?

For this mango vanilla cake, you’ll want to choose ripe but firm mangoes that aren’t too soft or mushy. Ataulfo mangoes (also called honey or champagne mangoes) are perfect because they’re sweet, creamy, and less fibrous than other varieties. Tommy Atkins and Kent mangoes also work well and are more commonly found in most grocery stores. When selecting your mangoes, give them a gentle squeeze – they should yield slightly to pressure but still hold their shape when sliced. If your mangoes are a bit underripe, you can let them sit on the counter for a day or two until they develop that sweet, fragrant smell near the stem end.

Options for Substitutions

This light and fluffy cake is pretty forgiving when it comes to swaps:

• Mangoes: Fresh mangoes are best, but you can use frozen mango chunks (thawed and drained) or even canned mango slices in a pinch. Other tropical fruits like peaches, strawberries, or kiwi work great too.
• Cornstarch: If you’re out of cornstarch, you can replace it with an equal amount of all-purpose flour, though the cake will be slightly less tender.
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even melted butter (cooled slightly) will do the job.
• Whipped cream: You can make your own by whipping heavy cream with sugar, or use store-bought whipped topping. For a lighter option, try whipped coconut cream from a chilled can.
• Vanilla essence/extract: Both vanilla essence and extract work fine. If you don’t have either, try almond extract (use half the amount) or just skip it – the mango flavor will still shine through.
• Hot water: Regular room temperature water works if you don’t want to heat it up, though hot water helps create a more tender cake.

Watch Out for These Mistakes While Baking

The biggest mistake when making this delicate sponge cake is deflating your meringue by folding too aggressively – gently fold the egg whites into the batter using a spatula in a cutting and folding motion to keep all that precious air you just whipped in. Another common error is not having your eggs at room temperature, which makes it much harder to achieve the proper volume when whipping, so take them out about an hour before you start baking. Overbaking is also a real concern with this type of cake, so start checking for doneness a few minutes before the recommended time – the cake should spring back lightly when touched and just barely pull away from the sides of the pan. Finally, make sure your mangoes are ripe but still firm when slicing, as overly soft fruit can make your layers soggy and difficult to cut cleanly.

What to Serve With Mango Vanilla Cake?

This tropical cake is pretty perfect on its own, but a scoop of vanilla ice cream or coconut sorbet makes it even more special for dessert lovers. Since the mango and vanilla flavors are already so rich and sweet, I like to serve it with a hot cup of coffee or black tea to balance things out. Fresh berries like strawberries or raspberries add a nice tart contrast if you want to mix up the fruit flavors, and a drizzle of passion fruit coulis can make it feel extra fancy for special occasions. For a casual afternoon treat, this cake pairs beautifully with a glass of cold milk or even some sparkling water with lime.

Storage Instructions

Refrigerate: This mango vanilla cake needs to stay chilled since it has whipped cream and fresh fruit. Cover it loosely with plastic wrap or store it in a cake container in the fridge for up to 3 days. The fresh mango slices will start to soften after that, but it’ll still taste great!

Freeze: You can freeze individual slices wrapped tightly in plastic wrap for up to 1 month. Just keep in mind that the mango pieces might get a bit softer once thawed, and the whipped cream texture will change slightly. It’s still delicious, just different!

Serve: Take the cake out of the fridge about 10-15 minutes before serving to let it soften just a bit. If you’re serving frozen slices, let them thaw in the fridge for a few hours first. The cake tastes best when it’s nice and cold, so don’t leave it out too long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 26-32 g
• Fat: 100-115 g
• Carbohydrates: 190-215 g

Ingredients

For the sponge cake layers:

• 4 large egg yolks
• 1 1/2 tbsp heated water
• 2 tsp vanilla essence
• 2 tbsp neutral oil
• 1/3 cup granulated sugar (for yolk mixture)
• 1/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 tsp baking powder
• Pinch salt
• 4 large egg whites
• 1/3 cup granulated sugar (for whites)

For the whipped cream filling:

• 2 1/2 cups whipping cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

For the mango topping:

• 3 to 4 large ripe mangoes, peeled and sliced

Step 1: Prepare the Cake Batter

• 1 1/2 tbsp heated water
• 1/3 cup granulated sugar (for yolk mixture)
• 4 large egg yolks
• 2 tsp vanilla essence
• 2 tbsp neutral oil
• 1/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 tsp baking powder
• pinch salt

Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin.

In a large bowl, whisk together the heated water and 1/3 cup granulated sugar (for yolk mixture).

Add the egg yolks and vanilla essence, whisking until the mixture doubles in size and becomes pale and fluffy.

Mix in the neutral oil.

Sift in the all-purpose flour, cornstarch, baking powder, and a pinch of salt, then gently fold into the wet mixture until just combined.

Step 2: Beat and Fold the Egg Whites

• 4 large egg whites
• 1/3 cup granulated sugar (for whites)

In another large bowl, beat the egg whites until foamy.

Gradually add the remaining 1/3 cup granulated sugar (for whites) and continue beating until stiff peaks form.

Carefully fold the beaten egg whites into the egg yolk batter from Step 1 in 2-3 additions, making sure not to deflate the mixture.

Step 3: Bake and Prepare the Sponge Layers

Pour the combined batter from Step 2 evenly into the prepared cake tin.

Bake for 40-50 minutes, or until the cake is level and springs back when pressed in the center.

Invert the cake on a wire rack to cool completely.

Once cooled, refrigerate the cake to chill.

Unmold the cake, gently rub the outer caramelized crust off, and set aside until assembly.

For an extra light sponge, I always let the cake chill in the fridge before layering.

Step 4: Make the Whipped Cream

• 2 1/2 cups whipping cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

In a large bowl or stand mixer, combine the whipping cream, granulated sugar, and vanilla extract.

Whisk on high speed until stiff peaks form.

Transfer most of the whipped cream into a piping bag fitted with a large round tip for easy spreading.

Reserve some cream in the fridge for final decoration.

Step 5: Prepare the Mangoes

• 3 to 4 large ripe mangoes, peeled and sliced

Peel the mangoes.

Cut one mango into large cubes for decorating the top of the cake.

Thinly slice the remaining mangoes for layering between the cake.

I find that using ripe, sweet mangoes makes a huge difference in the final flavor.

Step 6: Assemble and Decorate the Cake

• sponge cake from Step 3
• whipped cream from Step 4
• thinly sliced mango from Step 5
• mango cubes from Step 5

Slice the chilled sponge cake (from Step 3) horizontally into three equal layers.

Place the first cake layer on a turntable and spread a thin layer of whipped cream (from Step 4) over it.

Layer thinly sliced mango (from Step 5) over the cream, add more cream, and top with the next cake layer.

Repeat the process, then finish with the final sponge layer.

Use a palette knife to cover the cake with a thin layer of cream, spinning the turntable to get a smooth finish.

Place the remaining cream in a piping bag fitted with a star tip and pipe a decorative border around the cake’s edge.

Decorate the top with the cubes of mango (from Step 5).

Chill in the fridge for 1-2 hours before serving to help the cake set and develop flavor.

Homemade Mango Vanilla Cake

Delicious Homemade Mango Vanilla Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 5 hours hrs

Servings 4

Calories 1825 kcal

Ingredients

  

For the sponge cake layers:

• 4 large egg yolks
• 1 1/2 tbsp heated water
• 2 tsp vanilla essence
• 2 tbsp neutral oil
• 1/3 cup granulated sugar (for yolk mixture)
• 1/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 tsp baking powder
• pinch salt
• 4 large egg whites
• 1/3 cup granulated sugar (for whites)

For the whipped cream filling:

• 2 1/2 cups whipping cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

For the mango topping:

• 3 to 4 large ripe mangoes, peeled and sliced

Instructions

 

• Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin. In a large bowl, whisk together the heated water and 1/3 cup granulated sugar (for yolk mixture). Add the egg yolks and vanilla essence, whisking until the mixture doubles in size and becomes pale and fluffy. Mix in the neutral oil. Sift in the all-purpose flour, cornstarch, baking powder, and a pinch of salt, then gently fold into the wet mixture until just combined.
• In another large bowl, beat the egg whites until foamy. Gradually add the remaining 1/3 cup granulated sugar (for whites) and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the egg yolk batter from Step 1 in 2-3 additions, making sure not to deflate the mixture.
• Pour the combined batter from Step 2 evenly into the prepared cake tin. Bake for 40-50 minutes, or until the cake is level and springs back when pressed in the center. Invert the cake on a wire rack to cool completely. Once cooled, refrigerate the cake to chill. Unmold the cake, gently rub the outer caramelized crust off, and set aside until assembly. For an extra light sponge, I always let the cake chill in the fridge before layering.
• In a large bowl or stand mixer, combine the whipping cream, granulated sugar, and vanilla extract. Whisk on high speed until stiff peaks form. Transfer most of the whipped cream into a piping bag fitted with a large round tip for easy spreading. Reserve some cream in the fridge for final decoration.
• Peel the mangoes. Cut one mango into large cubes for decorating the top of the cake. Thinly slice the remaining mangoes for layering between the cake. I find that using ripe, sweet mangoes makes a huge difference in the final flavor.
• Slice the chilled sponge cake (from Step 3) horizontally into three equal layers. Place the first cake layer on a turntable and spread a thin layer of whipped cream (from Step 4) over it. Layer thinly sliced mango (from Step 5) over the cream, add more cream, and top with the next cake layer. Repeat the process, then finish with the final sponge layer. Use a palette knife to cover the cake with a thin layer of cream, spinning the turntable to get a smooth finish. Place the remaining cream in a piping bag fitted with a star tip and pipe a decorative border around the cake's edge. Decorate the top with the cubes of mango (from Step 5). Chill in the fridge for 1-2 hours before serving to help the cake set and develop flavor.