I can never resist this classic mango cake, with its buttery crumb, rich eggs, and bright mango sweetness. It’s the kind of tea time treat that disappears slice by slice.

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I’m obsessed with this mango sponge cake because it tastes bright, rich, and unapologetic. The crumb is soft but not flimsy, with that mellow sweetness I crave beside tea or, honestly, straight from the counter.

I love how ripe mango puree brings real fruit flavor instead of just a polite hint, and unsalted butter gives it that tender, bakery-style bite I keep going back for. And the color.

Golden, sunny, impossible to ignore. But what I adore most is how simple it feels while still tasting special.

No fuss. Just mango, cake, and a slice I never want to share.

Ingredients

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All-purpose flour gives the cake its soft body without making it feel heavy.
Baking powder helps it puff up, so you’re not stuck with a flat cake.
Salt keeps the sweetness in check.
Tiny ingredient, big difference.
Soft butter brings richness and that cozy bakery-style crumb.
Granulated sugar sweetens things up and helps the cake stay tender.
Eggs add structure, moisture, and that classic sponge cake bounce.
Vanilla makes the mango taste warmer and less one-note.
Milk loosens the batter and keeps the texture nice and gentle.
Mango puree is the star, bringing fruity sweetness and sunny color.
Cold heavy cream whips into a fluffy topping that feels light but fancy.
Powdered sugar sweetens the cream softly without any gritty bite.
Fresh mango slices make it pretty.
Plus, you’ll want that juicy bite.

Ingredient Quantities

All purpose flour 1 1/2 cups (190 g)

Baking powder 1 1/2 teaspoons

Salt 1/4 teaspoon

Unsalted butter 1/2 cup (115 g), softened

Granulated sugar 3/4 cup (150 g)

Large eggs 3, room temperature

Vanilla extract 1 teaspoon

Milk 1/4 cup (60 ml), room temperature

Ripe mango puree 1 cup (240 g), divided

Heavy cream 1 cup (240 ml), cold

Powdered sugar 2 tablespoons for whipped cream

Powdered sugar 1/4 cup (30 g) for dusting or light sweetness

Fresh mango slices for garnish, about 1 medium mango

How to Make this

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1. Preheat oven to 350 degrees F (175 degrees C). Grease and line an 8 inch round cake pan with parchment paper.

2. Whisk together all purpose flour, baking powder, and salt in a bowl and set aside.

3. In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time, then add vanilla extract and milk, mixing until combined.

4. Fold the dry ingredients into the butter mixture in two additions, mixing gently until just combined and no streaks of flour remain.

5. Stir 3/4 cup of the ripe mango puree into the batter until evenly incorporated. Pour batter into the prepared pan and smooth the top.

6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

7. While the cake cools, make mango whipped cream: whip cold heavy cream with 2 tablespoons powdered sugar to soft peaks, then gently fold in the remaining 1/4 cup mango puree until swirls of mango remain.

8. Once the cake is completely cool, slice horizontally into two layers if desired, or leave whole. Spread a layer of mango whipped cream between layers and over the top and sides of the cake.

9. Dust the top lightly with the 1/4 cup (30 g) powdered sugar for a touch of sweetness and presentation.

10. Garnish with fresh mango slices and chill for at least 30 minutes before serving so flavors set.

Equipment Needed

1. 8 inch round cake pan, greased and lined with parchment paper
2. Parchment paper (cut to fit)
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer
5. Whisk for dry ingredients
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Wire cooling rack
9. Knife and cutting board for slicing mango and leveling cake
10. Fine mesh sieve or small sifter for dusting powdered sugar

FAQ

Can I use canned or frozen mango instead of fresh? Yes. Thaw frozen mango and drain excess liquid before pureeing. For canned mango, choose fruit packed in juice, drain, and puree. Measure 1 cup (240 g) of puree total, using a portion in the batter and the rest for filling or topping.

How do I prevent the sponge from becoming dense? Use room temperature eggs and milk, cream the butter and sugar until light and fluffy, and fold the flour gently to retain air. Do not overmix after adding flour and mango puree.

Can I make the cake ahead of time? Yes. Bake and cool completely, then wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 4 days. Store assembled cake in the refrigerator and consume within 2 days for best texture.

How should I whip the cream so it is stable for decorating? Chill the bowl and beaters, use cold heavy cream, and add 2 tablespoons powdered sugar as it thickens. Whip to medium-stiff peaks and avoid overbeating to prevent graininess.

Can I make this recipe gluten free or dairy free? For gluten free, swap a 1:1 gluten free flour blend and check for added xanthan gum. For dairy free, use vegan butter and a plant-based heavy cream substitute that whips, such as coconut cream chilled and beaten. Texture will vary slightly.

What pan size and baking time should I use? Use an 8 or 9 inch round cake pan. Bake at 350 F (175 C) for about 22 to 28 minutes, or until a toothpick comes out clean. Adjust time slightly for pan size and oven variation.

Mango Sponge Cake Recipe Substitutions and Variations

All purpose flour: Substitute cake flour, 1 3/4 cups (220 g) and reduce mixing to avoid overworking; or use a 1:1 blend of 1 1/4 cups all purpose flour plus 1/4 cup cornstarch for a lighter crumb.
Unsalted butter: Substitute equal amount of neutral oil like vegetable or canola oil for a moister crumb, or use softened margarine for a similar texture but slightly different flavor.
Large eggs: Substitute 3/4 cup (180 g) of commercial egg replacer prepared according to package, or use 3/4 cup unsweetened applesauce for a denser, slightly sweeter cake.
Heavy cream (for whipped cream): Substitute chilled full fat coconut cream for a dairy-free option, or use a stabilized whipped topping if you need longer hold at room temperature.

Pro Tips

1) Use very ripe, fragrant mangoes for the puree. The sweeter and more aromatic the fruit, the less you will need added sugar in the whipped cream and the brighter the cake flavor will be. If mangoes are underripe, warm them gently with a teaspoon of sugar and a squeeze of lime to coax out flavor.

2) Don’t overmix the batter once you add the flour. Fold until just combined to keep the cake tender and light. Scrape the bowl and fold with a spatula gently so you do not develop gluten and end up with a dense crumb.

3) Chill your mixing bowl and beaters for the whipped cream for 10 to 15 minutes before whipping. Cold equipment helps the cream reach soft peaks faster and gives a more stable swirl when you fold in the mango puree. Fold slowly so you keep streaks of mango without deflating the cream.

4) For cleaner layering and neater slices, chill the baked cake until firm before slicing horizontally. Use a long serrated knife and a gentle sawing motion, and rotate the cake as you cut to keep an even layer. Assemble the cake on a plate you can chill, then let it rest in the fridge at least 30 minutes so the filling sets and flavors meld.

Mango Sponge Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist this classic mango cake, with its buttery crumb, rich eggs, and bright mango sweetness. It’s the kind of tea time treat that disappears slice by slice.

Servings

servings

Calories

451

kcal

Equipment: 1. 8 inch round cake pan, greased and lined with parchment paper
2. Parchment paper (cut to fit)
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer
5. Whisk for dry ingredients
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Wire cooling rack
9. Knife and cutting board for slicing mango and leveling cake
10. Fine mesh sieve or small sifter for dusting powdered sugar

Ingredients

All purpose flour 1 1/2 cups (190 g)
Baking powder 1 1/2 teaspoons
Salt 1/4 teaspoon
Unsalted butter 1/2 cup (115 g), softened
Granulated sugar 3/4 cup (150 g)
Large eggs 3, room temperature
Vanilla extract 1 teaspoon
Milk 1/4 cup (60 ml), room temperature
Ripe mango puree 1 cup (240 g), divided
Heavy cream 1 cup (240 ml), cold
Powdered sugar 2 tablespoons for whipped cream
Powdered sugar 1/4 cup (30 g) for dusting or light sweetness
Fresh mango slices for garnish, about 1 medium mango

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and line an 8 inch round cake pan with parchment paper.
Whisk together all purpose flour, baking powder, and salt in a bowl and set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time, then add vanilla extract and milk, mixing until combined.
Fold the dry ingredients into the butter mixture in two additions, mixing gently until just combined and no streaks of flour remain.
Stir 3/4 cup of the ripe mango puree into the batter until evenly incorporated. Pour batter into the prepared pan and smooth the top.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, make mango whipped cream: whip cold heavy cream with 2 tablespoons powdered sugar to soft peaks, then gently fold in the remaining 1/4 cup mango puree until swirls of mango remain.
Once the cake is completely cool, slice horizontally into two layers if desired, or leave whole. Spread a layer of mango whipped cream between layers and over the top and sides of the cake.
Dust the top lightly with the 1/4 cup (30 g) powdered sugar for a touch of sweetness and presentation.
Garnish with fresh mango slices and chill for at least 30 minutes before serving so flavors set.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.