mango snack cake

This Mango Cake has a layer of ultra fluffy vanilla cake, a cloud of pillowy whipped cream, and sweet, juicy mango slices on top. The fresh cream & simple vanilla cake allow the mango flavor to shine through beautifully. This snack cake is incredibly easy to throw together and I know you’ll make it again and again this summer!

this recipe

Why you’ll love this Mango Cake:

• Fluffy Vanilla Cake – I defy you to find a more fluffy, soft sponge cake than this one! It’s easy to make, incredibly moist (it’s such a moist cake that it stayed fresh in the fridge for 5-6 days), and full of rich vanilla flavor. Whoever said vanilla cake is boring hasn’t tried this one!
• Pillowy Whipped Cream – A pile of pillowy, fresh cream sits atop this fluffy cake and provides a blanket for our mango slices to lay on.
• Fresh Mango Slices – Fresh mango slices are the perfect way to top off this simple cake! Their juicy sweetness pairs perfectly with a basic vanilla cake and homemade whipped cream.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post.

• Cake Flour – Cake flour produces a lighter crumb in cakes, and I highly recommend using it! Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour. 1 cup of cake flour weighs 110 grams, whereas 1 cup all-purpose flour weighs 130 grams. (Some people standardize at 120, 125, or 130 – I’ve chosen 130.)
• Sour Cream – Use full fat sour cream, at room temperature.
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Let it come to room temperature before baking.
• Eggs – This recipe uses a mix of egg whites and whole eggs to create the perfect vanilla cake. Let them come to room temperature first.
• Milk – Just like our other cold ingredients, your milk needs to be at room temperature. I use 2% milk.
• Vanilla extract – Use a good quality, pure vanilla extract for the best flavor.
• Fresh Mangoes – Get fresh, ripe mangos at your local grocery store. They’re ripe when they have a bit of give when you apply gentle but firm pressure. Essentially, they shouldn’t be hard, just like a ripe peach or avocado. The skin will also change from mostly green to having yellow and reddish orange patches. Mangoes are easier to find than mango puree, at least at the stores I tried so that’s why I went with this option! Besides, nothing can beat a fresh mango! Use whatever type of mangoes your store has – whether that’s alphonso mangoes (the all orange type) or kent or tommy atkins mangoes – the red and green variety.

Ingredient Substitutions:

• Dairy-free – I have not tested a dairy-free version of this cake. Let me know if you try it!
• Gluten-free – I have not tested a gluten-free version of this cake. Let me know if you try it!
• Other Fruits – See recipe variations at the end of this post for more fruit ideas.
• Cake Flour Substitute – Make your own cake flour by spooning & leveling 1 cup of flour into a measuring cup, using a flat edge to level it off. Add to a mixing bowl, then remove two tablespoons (scoop & level them off). Add two tablespoons of corn starch, then sift this mixture twice. This is important to evenly mix the ingredients and to give the same light texture as cake flour.

How to Make this Mango Cake Recipe Step-by-Step:

Step 1: Make Cake Batter. Start with the wet ingredients. Cream together the butter & oil in a large mixing bowl. Then, beat in the granulated sugar, eggs, vanilla, and sour cream. Slowly add the flour mixture with the mixer on low. Then, repeat with the milk.

Step 2: Bake. Fill your cake tin with the batter and bake in a preheated oven as directed in the recipe card below. Let the cake cool completely before adding the cream & mangoes.

Step 3: Make Whipped Cream. In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract in a large bowl on medium high until stiff.

Step 4: Prepare Mangoes & Assemble. Dollop whipped cream onto the center of the cake, and gently spread it towards the edges with an offset spatula, creating pretty swoops. Spoon sliced mangoes over the top of the cake, and add a sprinkle of cinnamon if desired. Slice & enjoy!

Serving + Storing:

Slice & serve immediately once the cake is assembled! You could also chill it in the fridge for 30 minutes or so before serving. But, I don’t recommend adding the whipped cream & fruit a day ahead.

This would be delicious with a scoop of ice cream, as well! Store leftovers in an airtight container in the fridge for 3-4 days.

Expert Success Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Recipe Variations:

• Other Fresh Fruits – Feel free to swap in any other fruit you like to top this cake with! Try sliced peaches, plums, or berries. You can also use one of my fruit compotes, like Strawberry Compote or Blueberry Sauce.
• Frosting – If you want, you can use a vanilla frosting on this cake. Since it’s meant to be a simple, light cake I think the whipped cream pairs best, but you can use 1/4 of the cream cheese frosting recipe from my White Birthday Cake.

More Easy Cake Recipes to Love:

• Berries & Cream Cake
• Caramel Apple Crumb Cake
• Blueberry Lemon Coffee Cake
• Strawberry Shortcake Icebox Cake (no-bake!)
• Mini Chocolate Cake

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