This Asian bakery-style mango cake is made with a gorgeous fluffy chiffon cake, layered with fresh and juicy mango filling and topped with an ultra-light homemade vanilla whipped cream. This summer mango cake recipe tastes even better than it looks.
This Asian bakery-style mango cake is made with a gorgeous fluffy chiffon cake, layered with fresh and juicy mango filling and topped with an ultra-light homemade vanilla whipped cream. This summer mango cake recipe tastes even better than it looks.
When the fresh ripe mangoes hit the grocery stores, you know it is time to make this soft, light, and refreshing mango cake. My easy mango cake recipe is made with a vanilla chiffon cake, whipped cream, and fresh mango filling and then topped off with more freshly whipped cream.
This mango chiffon cake closely resembles the Japanese-style strawberry shortcake but with fresh mangos instead. I love making Asian cake recipes because they are light, fluffy, and have just the right amount of sweetness. I know that this is the best mango cake recipe when all of my friends tell me it’s not too sweet!
You’ll fall in love with this mango cream cake for countless reasons. Here’s why you’ll love this easy mango cake recipe:
Tropical flavor: fresh, ripe, juicy mangoes are the star. Their natural sweetness and tropical flavors pair gorgeously with a soft, lightly flavored vanilla chiffon cake.
Light and airy texture: Chiffon cakes are renowned for their light and airy texture. The use of whipped egg white and whipped yolk mixtures create the most delicate crumb that basically melts in your mouth.
Perfect sweetness: the Asian cake itself lends itself to be much less sweet than a traditional cake. The fresh mango filling provides the cake with a natural sweetness that is not overly sugary which creates the most ideal balance.
Kitchen Equipment
You will need the following items of kitchen equipment to make this mango chiffon cake. Some items are optional
Kitchen Scale: the number one rule to baking is precision. The only way to get precise measurements for ingredients is to use a kitchen scale.
Electric Mixer: for this mango cake recipe, I used both my electric stand mixer and my electric hand mixer. You will need at least one electric mixer to whip up the egg whites.
Large Mixing Bowls: you will need large mixing bowls to mix the egg whites and egg yolk mixtures.
Fine Mesh Sieve: a fine mesh sieve will be needed to sift the cake flour and baking powder to remove any lumps.
Parchment paper: you will need to line the bottom of your cake tins with parchment paper for easy removal.
6-inch cake tin without a non-stick coating: it is important to use an aluminum cake tin without a non-stick coating so the batter can use the sides of the cake tin as a wall for the batter to crawl while it bakes. You can use three 6-inch cake tins or two 8-inch cake tins.
Cake strips: this is a nice-to-have kitchen tool. I like to use cake strips so my cakes will rise evenly and not have that dreaded hump in the middle.
Cake turntable: for even decorating, use a cake turntable.
Off-set Spatula: for even layers of whipped cream or frosting, use an offset spatula.
Piping Bags with star tip: if you plan on decorating your cake, you will need a piping bag with a star tip.
Ingredients
You will find all of the ingredients to make the best mango cake at your local grocery store.
Vanilla Chiffon Cake
Cake Flour:cake flour yields a more delicate and lighter consistency than regular all-purpose flour for the mango chiffon cake.
Baking Powder:baking powder acts as a side character rising ingredient that will ensure the mango vanilla cake will rise to create a light and airy structure.
Large Eggs Egg Whites and Yolks Separated: the egg yolks and egg whites will be separated to create the fluffiest meringue that binds the batter together, while also aiding in the rise of the Asian cake crumb. Make sure to use room-temperature eggs.
Cream of tartar:cream of tartar stabilizes the egg whites and aids the egg whites to provide stiff peaks.
Salt:salt brings out the flavors of the other ingredients and balances the sugar.
Granulated Sugar:sugar sweetens the fresh mango cake and helps the eggs froth up to create a soft and airy crumb.
Vegetable Oil:vegetable oil contributes to the moistness of the mango chiffon cake layers.
Vanilla Extract:vanilla extract adds a hint of warm vanilla flavor.
Milk: whole fat milk adds moisture and fat that creates a moist and fluffy crumb.
Whipped Cream and Mango Filling
Heavy Whipping Cream: heavy whipping cream is the base for this mango and cream cake.
Powdered Sugar: powdered sugar sweetens the heavy cream while also stabilizing the whipped cream.
Vanilla Extract: a dash of vanilla extract gently flavors the whipped cream.
Fresh Ripe Mangoes: use fresh, ripe mangoes. You will know if the mangos are fresh if the skin gives when pressed softly.
Substitutions and Additions
This is your mango cake recipe, you can customize it however you want! I’ve listed some substitutions and additions below.
Lemon juice: if you do not have the cream of tartar, you can alternatively add ¼ teaspoon of lemon juice instead.
All-purpose flour and cornstarch: if you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Just take out 2 tablespoons of flour from one cup of all-purpose flour and add two tablespoons of cornstarch powder to get one cup of cake flour.
Frosting: instead of making a vanilla whipped cream frosting, you can alternatively make a vanilla buttercream or any flavored frosting you’d like such as vanilla, chocolate, strawberry, lemon, etc.
Filling: instead of fresh mango pieces, you can use any fruit or jam that you prefer. Some other fruits that pair well with matcha are strawberries, pineapple, kiwis, or peaches.
How to Make Mango Cake
Here are the steps to make this fresh mango cake! I recommend reading the instructions and tips section once through before you begin.
Chiffon Cake
Prepare oven and cake pans. Preheat your oven to 350°F and line the bottom of three 6-inch cake pans with parchment paper. Do not grease. Set aside.
Mix dry ingredients. In a large mixing bowl, sift the cake flour and baking powder. Whisk to combine. Set aside.
Make the meringue. Using a stand mixer or hand mixer, beat the egg whites in a large mixing bowl until foamy. Then add the cream of tartar and beat on high until the egg whites turn pale white and frothy. While the mixer is running, slowly add ⅓ of the sugar (1/4 cup) one tablespoon at a time until the egg whites reach stiff peaks. To test, when you lift the whisk the egg whites are smooth, moist, shiny, and the tips will stand straight up.
Egg yolk mixture. Using a stand or hand mixer, beat the egg yolks, the remaining ⅔ of the sugar (1/2 cup), salt, milk, and vanilla. Beat on high speed until fluffy, and pale yellow. To test, the ribbon should hold for 3-4 seconds.
Add dry ingredients to the egg yolk mixture. Add the dry ingredient mixture into the egg yolk mixture in 3 additions and gently fold to incorporate after each batch.
Add the oil to the egg yolk mixture. Take a few spoonfuls of the egg yolk mixture and mix with the oil. Then gently combine the oil mixture with the egg yolk mixture.
Combine meringue with egg yolk mixture. Fold the egg white meringue into the egg yolk mixture in 3 parts, gently folding the batter in an upwards motion in between each addition until no streaks remain. Be careful to not over mix and deflate the batter.
Bake. Divide the cake batter evenly into the 3 parchment-lined 6-inch cake pans and gently tap the pan on your workspace to remove any large air bubbles. Bake cakes for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Let chiffon cakes cool in the pans for about 10 minutes before running a knife around the edges of the pan and releasing the cakes. Let the cakes cool completely on a wire rack before decorating.
Whipped Cream
Whip the heavy cream, sugar, and vanilla. In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on high until it thickens and reaches medium-stiff peaks. Chill in the refrigerator until assembly.
Assemble
Layer the cake. Place the first cake layer down on your cake turntable or work surface. Use an offset spatula to spread a thin even layer of whipped cream on top. Add an even layer of mango chunks on top. Then add another layer of whipped cream on top to fill in the gaps. Repeat with the remaining layers.
Decorate. Add a thin layer of whipped cream over the cake for a crumb coat. Chill in the refrigerator or freezer for 15 minutes. Then spread on a final layer of whipped cream. Decorate with a piping bag fitted with a star tip and mango chunks.
Chill. Chill the mango vanilla cake in the refrigerator for 1-2 hours before slicing and serving.
Tips for the Best Mango Cake
Add the sugar to the egg whites gradually. Adding too much sugar all at once to the egg whites might cause the meringue to collapse. Gradually add the sugar while the mixer is mixing one tablespoon at a time.
Whisk the egg whites to stiff peaks. You will know the egg whites are at stiff peaks when you remove the whisk and the tip of the meringue stands straight up and slightly droops over.
Whisk the egg yolk mixture until pale yellow. You will know when to stop when you lift your electric mixer and create ribbons with the batter and the ribbons hold for at least 2-3 seconds.
Mix the vegetable oil with a small scoop of batter first. This will allow you to incorporate the oil without deflating too much of the egg yolk batter.
Make sure to sift and fold the dry ingredients until JUST combined. Cake powder needs to be sifted to prevent any unwanted clumps! Also, over-mixing will reduce in lower cake volume whereas under-mixing will result in a dense cake bottom.
Combine the meringue in 3 parts. The easiest and most foolproof way to not deflate your batter is to combine the meringue into your chiffon cake batter in 3 parts. Make sure to gently fold the meringue in an upward motion and stop when you no longer see any streaks.
Remove air bubbles from the matcha cake batter. Shock the batter by gently tapping it onto your workspace from about 3 inches above your workspace. Do this before you place the cake into the oven to remove any remaining large air bubbles.
Tips for Whipped Cream and Decorating
Before whipping, use cold heavy whipping cream. For the whipped cream, it is best to use cold straight from the refrigerator. Make sure to whip until medium-stiff peaks form and try not to overwhip!
Chill after crumb coat! Lightly coat the cake with a thin crumb coating and chill in the refrigerator for at least 15-30 minutes to stabilize the cake.
Chill before slicing. Since this mango cream cake is filled and decorated with whipped cream, it must be chilled before slicing to prevent it from melting and falling apart.
Storage Instructions
Since the frosting is made with whipped cream, the fresh mango cake must be refrigerated. You can store this mango cream cake in the refrigerator in an airtight container for up to three days.
Frequently Asked Q’s & A’s
How do I pick a good mango?
You can tell a mango is ripe by how it feels. When you hold the mango, and the skin gives a little when you gently press it, then it is ripe. It is similar to how an avocado feels when it is ripe. It should not be overly soft or squishy.
How do I cut a mango?
There are two different ways to cut a mango. A mango has one long flat seed in the center.
Cut off the two cheeks of the mangos. Then cut vertical and horizontal lines throughout each cheek without cutting the skin. Then scoop out the mango with a spoon.
You can peel the mango first, then cut the two cheeks of the mango, then dice accordingly. This way may be more slippery, but it will yield cleaner diced pieces.
What can I make ahead of time?
The chiffon cakes can be made in advance. Make sure to cool them, wrap them in plastic, and freeze them. Make sure to defrost them for 1-2 hours before assembly.
What size pans can I use for this mango cake recipe?
I used three 6-inch pans that I had to trim since the cakes were very fluffy. You can also use
Two 8 or 9-inch pan will be slightly thinner and you will need to reduce the bake time by 5 minutes.
This Asian bakery-style mango cake is made with a gorgeous fluffy chiffon cake, layered with fresh and juicy mango filling and topped with an ultra-light homemade vanilla whipped cream. This summer mango cake recipe tastes even better than it looks.
Prepare oven and cake pans. Preheat your oven to 350°F (175°C) and line the bottom of three 6-inch cake pans with parchment paper. Do not grease. Set aside.
Mix dry ingredients. In a large mixing bowl, sift the cake flour and baking powder. Whisk to combine. Set aside.
Make the meringue. Using a stand mixer or hand mixer, beat the egg whites in a large mixing bowl until foamy. Then add the cream of tartar and beat on high until the egg whites turn pale white and frothy. While the mixer is running, slowly add ⅓ of the sugar (1/4 cup) one tablespoon at a time until the egg whites reach stiff peaks. To test, when you lift the whisk the egg whites are smooth, moist, shiny, and the tips will stand straight up.
Egg yolk mixture. Using a stand or hand mixer, beat the egg yolks, the remaining ⅔ of the sugar (1/2 cup), salt, milk, and vanilla. Beat on high speed until fluffy, and pale yellow. To test, the ribbon should hold for 3-4 seconds.
Add dry ingredients to the egg yolk mixture. Add the dry ingredient mixture into the egg yolk mixture in 3 additions and gently fold to incorporate after each batch.
Add the oil to the egg yolk mixture. Take a few spoonfuls of the egg yolk mixture and mix with the oil. Then gently combine the oil mixture with the egg yolk mixture.
Combine meringue with egg yolk mixture. Fold the egg white meringue into the egg yolk mixture in 3 parts, gently folding the batter in an upwards motion in between each addition until no streaks remain. Be careful to not over mix and deflate the batter.
Bake. Divide the cake batter evenly into the 3 parchment-lined 6-inch cake pans and gently tap the pan on your workspace to remove any large air bubbles. Bake cakes for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Let chiffon cakes cool in the pans for about 10 minutes before running a knife around the edges of the pan and releasing the cakes. Let the cakes cool completely on a wire rack. Then trim the tops for even layers.
Whipped Cream
Whip the heavy cream, sugar, and vanilla. In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on high until it thickens and reaches medium-stiff peaks. Chill in the refrigerator until assembly.
Assemble
Layer the cake. Place the first cake layer down on your cake turntable or work surface. Use an offset spatula to spread a thin even layer of whipped cream on top. Add an even layer of mango chunks on top. Then add another layer of whipped cream on top to fill in the gaps. Repeat with the remaining layers.
Decorate. Add a thin layer of whipped cream over the cake for a crumb coat. Chill in the refrigerator or freezer for 15 minutes. Then spread on a final layer of whipped cream. Decorate with a piping bag fitted with a star tip and mango chunks.
Chill. Chill the mango vanilla cake in the refrigerator for 1-2 hours before slicing and serving.
Notes
Tips for the Best Mango Cake
Add the sugar to the egg whites gradually. Adding too much sugar all at once to the egg whites might cause the meringue to collapse. Gradually add the sugar while the mixer is mixing one tablespoon at a time.
Whisk the egg whites to stiff peaks. You will know the egg whites are at stiff peaks when you remove the whisk and the tip of the meringue stands straight up and slightly droops over.
Whisk the egg yolk mixture until pale yellow. You will know when to stop when you lift your electric mixer and create ribbons with the batter and the ribbons hold for at least 2-3 seconds.
Mix the vegetable oil with a small scoop of batter first. This will allow you to incorporate the oil without deflating too much of the egg yolk batter.
Make sure to sift and fold the dry ingredients until JUST combined. Cake powder needs to be sifted to prevent any unwanted clumps! Also, over-mixing will reduce in lower cake volume whereas under-mixing will result in a dense cake bottom.
Combine the meringue in 3 parts. The easiest and most foolproof way to not deflate your batter is to combine the meringue into your chiffon cake batter in 3 parts. Make sure to gently fold the meringue in an upward motion and stop when you no longer see any streaks.
Remove air bubbles from the matcha cake batter. Shock the cake by gently tapping it onto your workspace from about 3 inches above your workspace. Do this before you place the cake into the oven to remove any remaining large air bubbles.
Tips for Whipped Cream and Decorating
Before whipping, use cold heavy whipping cream. For the whipped cream, it is best to use cold straight from the refrigerator. Make sure to whip until medium-stiff peaks form and do not overwhip!
Chill after crumb coat! Lightly coat the cake with a thin crumb coating and chill in the refrigerator for at least 15-30 minutes to stabilize the cake.
Chill before slicing. Since this mango cream cake is filled and decorated with whipped cream, it needs to be chilled before slicing to prevent it from melting and falling apart.
Storage Instructions
Since the frosting is made with whipped cream, the fresh mango cake must be refrigerated. You can store this mango cream cake in the refrigerator in an airtight container for up to three days.
Hi, I have just tried to make the cake and have a few questions 🙂
1. When do I add vanilla extract? It’s in the ingredients but not mentioned as to when to add.
2. For the sugar, it got me flustered as I am using metric measurement and realised 150g is total but I need 50g for egg white and 100g for the egg yolk right?
3. For the egg yolk mixture, what does it mean to test ribbons for 3-4secs. Is it like meringue we expect stiff peaks and for this we expect a peak but then drops after 3-4secs?
4. For the folding in of the meringue, it took me ages to get to no white streaks, any other tips? As I fear I had to achieve no white streaks but also to not overmix.
5. When baking the cake looked really good and puffed up (is that expected?), but when I took it out it deflated 🙁 do you have any other tips on how to keep them high as I fear they are now quite thin layers. (I feel my point #4 may have made this all go awol).
Just waiting for it to cool now so hope the frosting and assembly of cake instructions are easy.
Hi! So glad you made our recipe!
1. The vanilla you will add it in the egg yolk mixture in step 4.
2. Yes, you are correct with the sugar measurements.
3. Its not exactly like a meringue with stiff peaks. To test for ribbons, you will lift your whisk up from the batter and draw a “figure 8” with the batter and if it holds for 3-4 seconds then its ready to go.
4. I usually use a rubber spatula and mix by scraping the edge of the bowl and lifting from the bottom center and then folding over itself. I do so very gently to try to not pop all the bubbles from whipping the eggs earlier.
5. Yes, you may have deflated the cake by over mixing. If you are worried about a flat cake, you can always add a 1/2 teaspoon of baking powder to your flour mixture to ensure your cake will rise and not solely rely on the egg whites.
Hi, I have just tried to make the cake and have a few questions 🙂
1. When do I add vanilla extract? It’s in the ingredients but not mentioned as to when to add.
2. For the sugar, it got me flustered as I am using metric measurement and realised 150g is total but I need 50g for egg white and 100g for the egg yolk right?
3. For the egg yolk mixture, what does it mean to test ribbons for 3-4secs. Is it like meringue we expect stiff peaks and for this we expect a peak but then drops after 3-4secs?
4. For the folding in of the meringue, it took me ages to get to no white streaks, any other tips? As I fear I had to achieve no white streaks but also to not overmix.
5. When baking the cake looked really good and puffed up (is that expected?), but when I took it out it deflated 🙁 do you have any other tips on how to keep them high as I fear they are now quite thin layers. (I feel my point #4 may have made this all go awol).
Just waiting for it to cool now so hope the frosting and assembly of cake instructions are easy.
Thanks for any advice on any of the above!
Hi! So glad you made our recipe!
1. The vanilla you will add it in the egg yolk mixture in step 4.
2. Yes, you are correct with the sugar measurements.
3. Its not exactly like a meringue with stiff peaks. To test for ribbons, you will lift your whisk up from the batter and draw a “figure 8” with the batter and if it holds for 3-4 seconds then its ready to go.
4. I usually use a rubber spatula and mix by scraping the edge of the bowl and lifting from the bottom center and then folding over itself. I do so very gently to try to not pop all the bubbles from whipping the eggs earlier.
5. Yes, you may have deflated the cake by over mixing. If you are worried about a flat cake, you can always add a 1/2 teaspoon of baking powder to your flour mixture to ensure your cake will rise and not solely rely on the egg whites.
I hope this helps!