Mango Cake With Whipped Cream

Mangoes don’t ask for attention—they take it. That deep golden color, that aroma that hits you before the fruit even ripens, and that soft, juicy sweetness—it’s the kind of fruit that doesn’t just sit in the background.

It owns the spotlight. So when you build an entire cake around mangoes, it’s not about subtle flavor. It’s about bold layers, big texture, and letting the fruit steal the show from the very first bite.

I made this cake when I wanted something unapologetically full of mango—something that didn’t just “hint” at fruit but was soaked in it, stacked with it, and glazed until the top gleamed like fresh jam.

It’s soft, rich, cold from the fridge, and just firm enough to slice cleanly. The layers aren’t rushed either: pillowy sponge, silky whipped cream, bright mango jelly tucked inside like a surprise, and a shiny mango glaze to seal it all in.

It’s not your average tea-time dessert. It’s the kind you bring out when you want the table to go quiet for a second, just long enough for someone to say, “Wait—you made this?” And you did. Or at least, you’re about to.

Mango Cake With Whipped Cream And Mango Jelly Recipe

Ingredients

For The Sponge Cake (Two 8-Inch Rounds)

1 cup all-purpose flour (sifted)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large eggs (room temperature)
3/4 cup granulated sugar
1/2 cup neutral oil (like sunflower or canola)
1/4 cup whole milk (room temperature)
1 tsp vanilla extract
1 tsp lemon juice

For The Mango Jelly Layer

1 1/2 cups mango puree (fresh or canned, smooth)
1 1/2 tbsp sugar (adjust if mangoes are sweet)
2 tsp lemon juice
2 tsp agar-agar powder (or 1 tbsp if using flakes)

For The Stabilized Whipped Cream

2 cups heavy whipping cream (chilled)
1/2 cup powdered sugar (sifted)
1 tsp vanilla extract
1 tsp gelatin powder
2 tbsp cold water

For The Mango Glaze

1/2 cup mango puree
1 tsp lemon juice
1 tsp sugar
1/2 tsp agar-agar powder

For Garnish

1 ripe mango, diced into neat cubes
White chocolate curls or shavings

Instructions

Preheat oven to 340°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.

In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat eggs and sugar with an electric mixer on high until thick and pale (about 5–6 minutes).
Add oil, milk, vanilla, and lemon juice to the egg mixture. Mix briefly until combined.

Gently fold in the dry ingredients using a spatula, mixing just until no streaks remain.
Divide the batter evenly between the pans and bake for 22–25 minutes or until a toothpick inserted comes out clean.
Let cakes cool in the pan for 10 minutes, then transfer to wire racks to cool completely. Once cool, trim the tops if domed and slice each layer horizontally for 4 thin layers.

To make the mango jelly, combine mango puree, sugar, and lemon juice in a small saucepan. Sprinkle agar-agar on top and let sit for 5 minutes.
Heat the mixture over medium heat, stirring constantly. Bring it to a gentle boil and simmer for 1–2 minutes until slightly thickened.
Pour the jelly into an 8-inch lined pan or dish and refrigerate until set. Once firm, carefully slice into 2 discs the same size as the sponge layers.

For the stabilized whipped cream, place cold water in a bowl and sprinkle gelatin over it. Let bloom for 5 minutes.
Microwave the bloomed gelatin for 10 seconds until melted. Let it cool slightly (not set).
In a cold bowl, beat the cream with powdered sugar and vanilla until soft peaks form.

While whipping, slowly stream in the cooled gelatin. Continue whipping until stiff peaks form. Chill briefly before using.
To assemble, place one sponge layer on a cake board. Spread a thin layer of whipped cream evenly.
Place a mango jelly disc over the cream. Add more cream over the jelly and spread flat.

Repeat with the next sponge layer, cream, and second jelly disc, finishing with the final sponge on top.
Cover the entire cake with whipped cream, smoothing the top and sides using a spatula.
For the mango glaze, mix mango puree, lemon juice, sugar, and agar-agar. Bring to a boil, then cool slightly.

Pour the slightly warm glaze over the top of the chilled cake, letting it drip slightly down the edges.
Chill the cake for 1–2 hours to set completely.
Garnish with mango cubes arranged neatly around the top edge and decorate with white chocolate curls.
Slice cleanly with a sharp, warm knife and serve chilled.

Can I Use Canned Mango Puree Instead Of Fresh Mangoes?

Yes, you definitely can—and it often works better for consistency.

Canned mango puree is smooth, ready to use, and usually made from ripe Alphonso mangoes, which are known for their rich flavor and color.

It’s especially helpful when fresh mangoes aren’t in season or don’t taste sweet enough.

If you’re using fresh mangoes, make sure they’re fully ripe, soft, and sweet. Puree them and strain if needed for a smooth texture.

What Can I Use Instead Of Agar-Agar In The Jelly And Glaze?

If you can’t find agar-agar, here are a few good substitutes to set the jelly and glaze.

Gelatin (unflavored): It’s the closest alternative, but keep in mind it’s not plant-based. It works best in chilled desserts, not ones that stay at room temperature too long.

Cornstarch: It gives a pudding-like texture, not a firm jelly. It’s better for sauces or thick layers that don’t need to hold shape.
Pectin: Used mostly in jams, this can work but needs sugar and acid to activate, which makes it a bit more tricky to control.

So, for this cake, agar-agar gives the cleanest finish and sets well at room temperature.

How Do I Keep The Mango Cake Layers From Sliding?

Because the layers are soft and filled with cream, stability matters. Here’s how to keep your cake stacked neatly and safely.

Chill between layers: After adding each layer of cream and jelly, place the cake in the fridge for 15–20 minutes before adding the next. This firms things up and prevents slipping.
Use stiff whipped cream: Make sure the whipped cream is stabilized with gelatin. It helps it hold shape without becoming runny.

Align layers properly: Trim and place sponge layers evenly so the weight is balanced across the cake.
Chill after assembling: Let the full cake set in the fridge for at least 2 hours before slicing.

How Long Can I Store This Mango Cake?

This mango cake is best when fresh, but it stores well for a couple of days if done right.

In the refrigerator: Keep it covered in an airtight container or with plastic wrap for up to 3 days. The whipped cream and mango components stay stable if kept cold.
Avoid freezing: The whipped cream can change texture and become grainy after thawing, and the jelly may lose its firm shape.
Slice as needed: Only cut what you’ll serve to keep the rest moist and fresh.

Can I Make The Mango Cake Ahead Of Time?

Yes, and that actually makes it taste even better.

Bake the sponge cake one day earlier: Wrap the cooled layers tightly and store them at room temperature or refrigerate.
Prepare jelly a day before: Let it set in the fridge and keep covered until assembly.
Assemble the whole cake 4–6 hours before serving: This gives it enough time to chill, firm up, and develop flavor without losing freshness.

Add toppings just before serving: Fresh mango cubes and white chocolate curls look and taste best when added at the last moment.

What Type Of Mango Is Best For This Cake?

The type of mango you use makes a big difference in taste and color.

Alphonso mango: Sweet, rich, and deeply colored, this is the top choice if available.

Ataulfo (honey mango): Smooth, not fibrous, and very sweet—great for purees.
Kent or Keitt: Less sweet but good if fully ripe. Blend and strain to get rid of fibers.
Avoid fibrous varieties: Strings ruin the texture of the puree and glaze.

Can I Turn This Into A Birthday Or Celebration Cake?

Absolutely. This mango cake can be styled beautifully for any celebration with a few easy tweaks.

Double the recipe: For a taller or bigger cake that feeds more people.
Use gold or white decorations: Add edible pearls, dried mango flowers, or a cake topper to make it more festive.

Pipe cream decorations: Use leftover whipped cream to add borders, swirls, or rosettes around the top or base.
Serve chilled with care: Keep it refrigerated until just before cutting, so it holds shape during celebrations.