Dessert

Mango Layered Chiffon Cake with Whipped Cream Recipe

ByHarper Ellington March 2, 2026March 2, 2026

Introduction

This mango cake is a light and fluffy chiffon cake layered with fresh mango chunks and silky whipped cream. Perfect for warm days, it balances sweetness with the tropical freshness of ripe mangoes, making it a delightful dessert for any occasion.

A tall round cake covered fully in smooth white cream frosting sits on a white marble plate. Around the base is a thick border made of piped cream with ridged texture. The top layer features eight white piped cream dollops evenly spaced around the edge, each topped with a small green mint leaf. Three large bright yellow mango cubes rest in the center of the cake, adding a pop of color. One slice is being lifted with a metal cake server, showing the inside with three layers of light yellow sponge cake separated by two layers of white cream and small pieces of mango embedded in the cream layers. A woman's hand gently touches one mango cube on the cake slice. The scene is set on a white marbled and tiled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) cake flour
1 teaspoon (4 g) baking powder
6 large eggs (whites and yolks separated, room temperature)
1/2 teaspoon (1 g) cream of tartar
3/4 cup (150 g) sugar (divided)
1/4 teaspoon (1 g) salt
2 tablespoons (30 g) milk
1 teaspoon (5 g) vanilla extract
1/3 cup (70 g) vegetable oil
2 1/2 cups (600 g) heavy whipping cream
1/4 cup (40 g) powdered sugar
1 teaspoon vanilla extract
2 fresh mangos (peeled and cubed)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line the bottom of three 6-inch cake pans with parchment paper. Do not grease the pans; set aside.
Step 2: In a large bowl, sift together the cake flour and baking powder. Whisk to combine and set aside.
Step 3: Using a mixer, beat the egg whites until foamy. Add cream of tartar and continue beating on high until pale and frothy. Gradually add ⅓ of the sugar (about ¼ cup) one tablespoon at a time until stiff peaks form.
Step 4: In another bowl, beat the egg yolks with the remaining ⅔ of sugar (½ cup), salt, milk, and vanilla extract on high speed until fluffy and pale yellow, forming a ribbon when lifted.
Step 5: Gently fold the dry flour mixture into the egg yolk mixture in three additions until just combined.
Step 6: Mix a few spoonfuls of the egg yolk mixture with the vegetable oil, then fold this back into the yolk mixture gently.
Step 7: Carefully fold the egg white meringue into the egg yolk mixture in three parts, folding upwards gently until no streaks remain. Avoid over mixing to keep the batter airy.
Step 8: Divide the batter evenly among the prepared pans. Tap the pans gently to release air bubbles. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool the cakes in the pans for 10 minutes, run a knife around the edges, and release. Cool completely on a wire rack. Trim tops for even layers.
Step 10: For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract on high speed until medium-stiff peaks form. Refrigerate until ready to use.
Step 11: Assemble the cake by placing one layer on your surface. Spread a thin layer of whipped cream, then scatter mango cubes evenly. Add another layer of whipped cream to fill gaps. Repeat with remaining layers.
Step 12: Apply a thin crumb coat of whipped cream over the entire cake. Chill for 15 minutes, then spread a final smooth layer of whipped cream. Decorate with piped cream and mango chunks.
Step 13: Chill the assembled cake in the refrigerator for 1-2 hours before slicing and serving to allow flavors to meld.

Tips & Variations

Make sure eggs are at room temperature for better volume when whipping.
Use ripe but firm mangoes to avoid excessive moisture in the cake layers.
For a citrus twist, add a teaspoon of lime zest to the whipped cream.
Substitute mango with other soft fruits like peaches or strawberries if desired.

Storage

Store the mango cake covered in the refrigerator for up to 2 days. Keep it tightly wrapped to prevent the whipped cream from absorbing fridge odors. Reheat is not recommended as the whipped cream and fresh fruit are best enjoyed chilled and fresh.

How to Serve

A three-layer round cake with smooth white frosting covering the outside sits on a white marble plate. The bottom layer has piped white whipped cream swirls around the base. The top of the cake is decorated with evenly spaced whipped cream dollops, each topped with fresh green mint leaves and bright yellow mango cubes. Inside, the cake reveals light yellow sponge cake layers filled with white cream and small mango pieces in the middle layer. A woman's hand is gently placing a mango cube on top of a slice being lifted from the cake with a silver cake server, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

While cake flour creates a lighter texture, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch. This mimics the lower protein content of cake flour.