Description
A light and refreshing Mango Layer Cake made with fluffy sponge cake, rich whipped cream filling, and topped with fresh mango chunks. Perfect for summer gatherings and celebrations!
Ingredients
Scale
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Whipped Cream Filling:
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Mango Topping:
- 2–3 ripe mangoes, peeled and diced
- 1 tablespoon lemon juice (to prevent browning)
- Additional whipped cream for decoration (optional)
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Whipped Cream Filling:
- In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Chill the whipped cream in the refrigerator until ready to use.
- Prepare the Mango Topping:
- Toss the diced mango chunks with lemon juice to prevent browning and keep them fresh.
- Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a generous layer of whipped cream over the top of the first cake layer.
- Place the second cake layer on top and spread another layer of whipped cream on top.
- Generously top the cake with the fresh mango chunks, piling them in the center.
- Optionally, decorate with additional whipped cream swirls around the mango topping.
- Chill and Serve:
- Chill the assembled cake in the refrigerator for about 30 minutes to set the whipped cream.
- Slice and enjoy this light, fruity Mango Layer Cake!
Notes
- Ensure the heavy cream is well chilled for the best whipping results.
- Adjust the amount of sugar in the whipped cream based on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg