Savor the tropical flavors of this luscious Easy Mango Passionfruit Cake. It is made with layers of vanilla sponge, mango buttercream, mango and passion fruit filling, fresh mangoes and cream. Serve in summer and during special occasions.
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This bright yellow Mango and Passionfruit Cake is a fun, wonderful dessert for summer and mango lovers.
It is frosted with luscious mango buttercream and has mango and passionfruit sauce between each layer, adding a tangy tropical flavor to every bite. The cake is finished with a topping of fresh cream, mango and passionfruit sauce, and ripe mango slices, a classic crowd-pleasing combination.
Every bite of this cake offers a taste of summer with its harmonious blend of sweet and tangy flavors and varying textures. It’s a reliable choice for a refreshing and satisfying dessert.
If you like mangoes, then you'll enjoy my mango upside-down cake, mango meringue cheesecake and easy mango salad.
Why You Should Try This Recipe
- It is a stunning, vibrant dessert centerpiece.
- The flavors are bold, refreshing and delicious.
- Double or triple the batter to feed a crowd
- It can be made in a square or rectangular tin.
Ingredients
Vanilla Cake
- Unsalted butter: Make sure the butter is at room temperature. This will give the cake a nice fluffy texture.
- Caster sugar: Sift the caster sugar to remove excess lumps and dirt.
- Eggs: The eggs must be at room temperature.
- Self-raising flour: Sift the flour to remove excess lumps and dirt. This will give the cake batter a smooth consistency. Do not use plain flour, which will affect the cake's texture.
- Milk: The milk must be at room temperature. Use full-fat milk for the best flavor.
- Vanilla extract:
Mango Buttercream
- Unsalted butter: Ensure the butter is at room temperature and softened before mixing to achieve the perfect texture.
- Icing sugar: Sift the icing sugar to remove lumps and bumps. This will result in a smooth buttercream.
- Mango pulp: For the best flavor, use canned mango pulp. Alternatively, you can blend your own mangoes.
Passionfruit and Mango Cake Filling and Topping
- Heavy cream/whipping cream: Make sure it is cold. This will ensure that stiff peaks form when mixing.
- Mango: Peel and chop fresh mangoes to top the cake.
- Passionfruit and mango sauce: Buy readymade passionfruit and mango sauce or make your own from scratch by blending mangoes and juice.
Tips and Substitutions
- Room temperature: The butter, eggs, and milk should be at room temperature before making the batter. This will ensure that the cake batter has the correct consistency.
- Weighing scale: Use a scale to weigh the ingredients before mixing to make the best mango passionfruit cake.
- Batter: Do not overmix the cake batter before baking, as this will result in a chewy texture. It should still have a few lumps in it.
- Oven: Make sure the oven is preheated before baking the cake to ensure that it bakes evenly and all the way through.
How to make Mango Passionfruit Cake
- Preheat oven to 175C or 350F. Then lightly grease a 7” baking tin with oil or butter and line it with parchment paper. Set aside for later.
- Add unsalted butter and caster sugar to a large bowl. Whisk the ingredients for 3-5 minutes or until fluffy.
- Next, pour one egg into the creamed butter and mix for 2 minutes or until the egg disappears. Repeat this step with the remaining eggs and add vanilla extract.
- Combine self-raising flour and baking powder. Add one-third of the flour mixture. Repeat this step until the cake batter is just combined. Do not overmix; this will result in a tough, chewy cake. If the cake batter is too thick, add 1-2 tablespoons of milk and mix until just combined.
- Next, pour the cake batter into the prepared cake tins. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a cooling rack.
Mango Buttercream
7. Whisk softened unsalted butter for one minute in a bowl. Add icing sugar and whisk for another 2-3 minutes. Then, add mango pulp, vanilla extract, yellow food coloring, and milk to the bowl. Whisk for another 3-5 minutes or until smooth and fluffy.
Assemble Cake
8. Add a layer of vanilla cake onto a plate or cake board. Then fill the first layer with mango buttercream and mango and passionfruit sauce.
9. Then place another layer of vanilla cake on top. Frost the entire cake with mango buttercream. Then use a ridged smoother around the cake.
10. Top with whipped cream, leaving a 1-inch gap in between. Add mango and passionfruit sauce to the center and add mango slices between the whipped cream gaps.
11. Serve this beautiful Moist Mango Passionfruit Cake for dessert and enjoy! You may also these No-Bake Peach Cheesecake Bars.
More Delicious Dessert Recipe
Easy Mango Passionfruit Cake
Equipment
- Two 7" Cake tins
- Parchment paper
- Hand-held electric whisk
- mixing bowl
Ingredients
- 350 g of unsalted butter room temperature
- 350 g of caster sugar
- 6 eggs room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 350 g of self-raising flour
- 1-2 tablespoon of milk
Mango Frosting
- 450 g of unsalted butter room temperature
- 600 g of icing sugar sifted
- ⅔ cup of mango pulp canned
- ½ teaspoon of vanilla extract
- A few drops of yellow food coloring optional
- 1-2 tablespoon milk optional
Filling and Topping
- 2-3 tablespoon Mango and passionfruit sauce
- Fresh mango slices
- Whipped cream
Instructions
- Begin by preheating your oven to 175C or 350F. Lightly coat a 7” baking tin with oil or butter, line it with parchment paper, and set it aside for later use.
- In a large bowl, combine unsalted butter and caster sugar. Whisk these ingredients together for about 3-5 minutes until they become fluffy.
- Next, add one egg to the creamed butter mixture and stir for approximately 2 minutes or until the egg is fully incorporated. Repeat this process with the remaining eggs, adding vanilla extract as well.
- In a separate bowl, mix together self-raising flour and baking powder. Gradually add this flour mixture to the butter and egg mixture, one-third at a time, until just combined. Be careful not to overmix as this can lead to a tough and chewy cake. If the batter is too thick, add 1-2 tablespoons of milk and stir until just combined.
- Pour the cake batter into the prepared baking tins and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a cooling rack.
Mango Buttercream
- In a separate bowl, whisk softened unsalted butter for one minute. Add icing sugar and continue to whisk for another 2-3 minutes. Then, incorporate mango pulp, vanilla extract, yellow food coloring, and milk into the bowl. Continue to whisk for an additional 3-5 minutes or until the mixture is smooth and fluffy.
Assemble Cake
- Place one layer of the vanilla cake onto a plate or cake board. Fill this layer with the mango buttercream and mango and passionfruit sauce. Then, add another layer of vanilla cake on top. Frost the entire cake with the remaining mango buttercream and smooth the edges with a ridged smoother.
- Top the cake with whipped cream, leaving a 1-inch gap in between each dollop. Add mango and passionfruit sauce to the center and place mango slices in the gaps between the whipped cream.
- Serve this stunning Mango Passionfruit Cake as a dessert and savor every bite!
Video
Notes
- Room Temperature: Ensure that the butter, eggs, and milk are at room temperature before preparing the batter. This guarantees the ideal cake texture.
- Weighing Scale: It’s recommended that you weigh the ingredients before combining them for precise measurements.
- Batter Consistency: Avoid overmixing the cake batter, as it can lead to a tough, chewy texture. A few remaining lumps in the batter are perfectly fine.
- Oven Preparation: Preheating the oven before baking is essential. This ensures that the cake bakes uniformly and thoroughly. Enjoy your baking!
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