Mango and Cream Cake

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Hey there! If you’re looking for a recipe to try, I’ve got a delicious one for you! 🤤🥭🍰

For a scrumptious 9” cake, you’ll need around 3-4 hours, including cooling time.

Mango and Cream Cake

Course Dessert



  • 4 large eggs at room temperature
  • 140 g of white sugar
  • 90 g of all-purpose flour
  • 1/4 tsp of salt
  • 1/4 tsp of baking powder
  • 2 tbsp of melted butter

**Mango Syrup:**

  • 1/2 cup of mango cubes
  • 1/2 cup of water
  • 2 tbsp of sugar


  • 2.5 cups of heavy cream
  • 1/4 cup of powdered sugar
  • 1/2 tsp of vanilla essence

**Mango Purée:**

  • 1/2 to 1 mango blended
  • 1 mango sliced, for decoration
  • Bake at 350F for 12 minutes


  • Preheat your oven to 350F and line two 9” baking pans.
  • For the sponge, whisk together sugar and eggs until thick and ribbony (about 5 min on high speed).
  • In a separate bowl, mix flour, salt, and baking powder; sift into the egg mixture.
  • Gently fold in without knocking out the air. Use a hand whisk and mix slowly.
  • Add the melted butter and fold gently for the right sponge texture.
  • Pour the batter into the pans and bake for 12 min or until a toothpick comes out clean.
  • Let the cakes cool on a wire rack.
  • For the syrup, mix all ingredients in a nonstick pan and cook on low heat until slightly syrupy. Mash the mango for flavor, strain, and let it cool.
  • Whip up chilled cream with powdered sugar and vanilla until it forms stiff peaks. Don’t overmix, or it will become grainy.
  • Blend half a mango and thinly slice more for decoration.
  • For assembly, divide each cake into 2 halves to get 4 layers. Brush each layer with syrup, cover with cream, and spoon over half the pulp. Repeat (you can add pulp to every layer too).
  • Cover the cake with a thin crumb coating of cream and chill for 15 min. Coat with more cream and smooth using a spatula.
  • Cover with mango slices placed in concentric circles.

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