Easy Mango Passionfruit Cake
A soft and fluffy mango passionfruit cake layered with creamy mango buttercream.Filled with tropical fruit flavors and easy to prepare.Perfect dessert for celebrations or summer treats.
Ingredients
Cake Batter
- 350 g unsalted butter room temperature
- 350 g caster sugar
- 6 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 350 g self-raising flour
- 1 –2 tablespoons milk
Mango Frosting
- 450 g unsalted butter room temperature
- 600 g icing sugar sifted
- ⅔ cup mango pulp canned or fresh
- ½ teaspoon vanilla extract
- Yellow food coloring optional
- 1 –2 tablespoons milk optional
Filling & Topping
- 2 –3 tablespoons mango and passionfruit sauce
- Fresh mango slices
- Whipped cream
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 7-inch baking tin with parchment paper.
- In a large bowl, whisk butter and sugar for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, combine flour and baking powder. Gradually fold into the mixture.
- Add milk if needed to loosen the batter slightly. Do not overmix.
- Pour batter into the tin and bake for 30 minutes or until a toothpick comes out clean. Cool completely.
Mango Buttercream
- Beat butter until smooth. Add icing sugar and mix for 2–3 minutes.
- Add mango pulp, vanilla, food coloring, and milk. Beat until fluffy and smooth.
Assemble Cake
- Place one cake layer on a plate. Spread mango buttercream and drizzle mango passionfruit sauce.
- Add second layer and frost the entire cake with remaining buttercream.
- Decorate with whipped cream, mango slices, and sauce in the center.
- This Easy Mango Passionfruit Cake is now ready to serve.
Notes
- You can use fresh mango puree instead of canned pulp
- Add shredded coconut for extra tropical flavor
- Serve chilled for a refreshing summer dessert