Eggless Mango Cream Cake (Bakery-Style Recipe)
This Bakery-Style Eggless Mango Cream Cake is made with soft sponge cake, creamy vanilla whipped cream, and luscious mango curd for are refreshing summer dessert. Dairy-free option included.
Yield: 10 servings
Ingredients
Vanilla Cake (use room temperature ingredients)
- 240 ml Milk see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 170 g Castor Sugar or cane sugar
- 80 ml Sunflower Oil or any neutral oil
- 1 tsp Vanilla Extract
- 180 g All Purpose Flour
- 1 tbsp Cornstarch
- 1+1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Eggless Mango Curd (use room temperature ingredients)
- 240 ml Mango Purèe homemade or canned pulp (don't use mango juice)
- 60 ml Milk see notes for option
- 60 ml Water
- 60 g Castor Sugar or cane sugar
- 20 g Cornstarch
- 45 g Butter see notes for options
Vanilla Whipped Cream Frosting (use cold ingredients)
- 480 ml Heavy Whipping Cream cold; see notes for options
- 75 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
Instructions
For the Vanilla Cake
- Preheat the oven to 350°F (180°C). Lightly grease and line two 8-inch (20cm) round cake pans with parchment paper.
- In a mixing bowl, combine milk(or dairy-free milk) with lemon juice. Let it sit for 5 minutes until slightly curdled.
- Add sugar, oil, and vanilla extract. Whisk well until the sugar starts to dissolve and the mixture looks smooth and emulsified.
- In a separate bowl, sift together all-purpose flour, corn starch, baking powder, baking soda, and a pinch of salt to keep the cake light and airy.
- Gradually add the dry ingredients into the wet mixture, mixing gently with a spatula or whisk.
- Pour the batter into the prepared pans and tap it gently on the counter to release any air bubbles. Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely before layering.
For the Mango Curd (make one day ahead)
- Note: You can skip the mango curd and use freshly chopped mango cubes for the filling instead. Just be sure to add a generous amount so you still get that rich, fresh mango flavor in every bite.
- How to make mango purée: Peel and chop 2-3 ripe mangoes, then blend the flesh in a high speed blender or a food processor until smooth and silky. Strain the purée if you prefer an extra-fine texture with no fibers. For best flavor you can use varieties like Alphonso, Ataulfo, or Kent.
- In a saucepan, add mango purée, milk, water, sugar, and cornstarch together. Whisk everything well at the start while still cold to make sure the cornstarch dissolves completely and there are no lumps.
- Place the pan over medium heat and keep stirring as the mixture warms up. The sugar will dissolve and the mixture will start to smooth out.
- Continue cooking on medium-low heat, stirring constantly so the bottom doesn’t stick. As it heats, the mixture will gradually thicken and turn glossy.
- Once it comes to a boil and thickens to custard-like consistency that coats the back of a spoon, remove from heat and add butter. Mix until fully melted and the curd becomes silky and smooth.
- Transfer in a bowl. Cover with cling wrap touching the surface to prevent a skin from forming, then chill until fully set (for at least 5-6 hours) before using in cakes.
For the Vanilla Whipped Cream Frosting
- In a mixing bowl, combine the cold whipping cream, powdered sugar, and vanilla extract. Using a whisk attachment, whip the ingredients together until stiff peaks form. Make sure to keep the frosting cold during the process.
How to Assemble the Mango Cream Cake
- Place the first cake layer on a cake stand or serving plate.
- Add about 4 generous scoops of whipped cream on top of the cake layer. Spread it gently using an offset spatula, bringing it slightly toward the edges and creating a shallow “well” in the center using a spoon to hold the mango curd.
- Pour a thick ½ inch (or slightly more, depending on preference) layer of cold mango curd into the center. Spread it evenly so it sits neatly inside the cream border without spilling over the edges.
- Carefully place the second cake layer on top. Gently press it down just enough to secure it.
- Apply a thin crumb coat of cold whipped cream over the entire cake (top and sides). Chill the cake for about 30 minutes so the crumb coat firms up and the layers stabilize.
- Once set, frost the entire cake with the remaining whipped cream. Use an offset spatula or bench scraper to smooth the sides and top for a clean finish.
- Chill the cake again for at least 1 hour so the frosting fully sets and becomes firm enough for decorating.
- Finish by piping whipped cream and spooning thick swirls of mango curd on top of the cake for a rich, glossy look. Just before serving, decorate with freshly cut mango pieces to keep them bright, juicy, and fresh-looking.
- Make ahead: This cake can be prepared up to 3 days inadvance. Store it in an airtight container or under a cake cloche in therefrigerator to keep it fresh, moist, and stable.
Notes
- Cup vs Weighing Scale: The US customary cup measurement serves as a rough estimate, as it can vary. For best accuracy and consistent results, it is recommended to weigh ingredients using a digital kitchen scale in grams. Before you start any recipe, measure and prepare all ingredients so the process is smooth and stress-free.
- Tsp & Tbsp: For teaspoon (tsp) and tablespoon (tbsp) measurements, always use proper measuring spoons for accuracy, not regular eating spoons.
- Lemon Juice: Can be substituted with apple cider vinegar or white vinegar and vice versa.
- Whipping Cream: Use dairy-free unsweetened whipping cream for a vegan option, or any full-fat whipping cream of choice for best volume and stability. Chill well before whipping for best results.
- Butter: Use unsalted butter for baking and desserts. For a dairy-free version, substitute with vegan butter.
- Milk: Any full-fat milk works best for richness and moisture. Dairy milk can be substituted with almond milk, oat milk, soy milk depending on preference. Use unsweetened versions for balanced flavor.
- Sugar: Cane sugar can be substituted with granulated sugar or caster sugar. Ensure sugar is vegan-friendly (some refined sugars are processed with bone char), or opt for organic cane sugar when needed.
- Mango: Use ripe, sweet mangoes for best flavor. Fresh mango puree is preferred, but canned mango pulp (not juice) can also be used. If using canned pulp, adjust sugar as it may already be sweetened. Avoid fibrous mango varieties for smooth texture in curd and cream.