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–+ servings
Easy Mango Passionfruit Cake

Easy Mango Passionfruit Cake

This Easy Mango Passionfruit Cake is a delicious tropical dessert that combines moist layers of vanilla sponge cake with rich mango buttercream and tangy passionfruit sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 125 g Unsalted Butter room temperature
  • 200 g Caster Sugar can substitute with granulated sugar
  • 3 large Eggs room temperature
  • 1 tsp Vanilla Extract use pure for best results
  • 2 tsp Baking Powder ensure it's fresh
  • 250 g Self-Raising Flour or all-purpose plus baking powder
  • 100 ml Milk can substitute with dairy-free options
For the Mango Buttercream
  • 150 g Mango Pulp canned or fresh
  • 200 g Icing Sugar sifted
  • 1 drop Yellow Food Coloring optional
For the Topping
  • 100 ml Mango and Passionfruit Sauce store-bought or homemade
  • 1 large Fresh Mango Slices ripe for decoration
  • 200 ml Whipped Cream

Equipment

  • mixing bowl
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • 7-inch round cake tins
  • Parchment paper
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 175°C (350°F). Line two 7-inch round cake tins with parchment paper and lightly grease the sides.
  2. In a mixing bowl, beat together the unsalted butter and caster sugar on medium speed for 3 to 5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, and stir in the vanilla extract until smooth.
  4. In a separate bowl, whisk together the self-raising flour and baking powder, then gently fold into the wet ingredients, adding milk as necessary.
  5. Divide the batter between the prepared cake tins and bake for approximately 30 minutes, or until a toothpick comes out clean.
  6. Cool the cakes in the tins for a few minutes before transferring to a wire rack to cool completely.
  7. To make the mango buttercream, whisk the butter until creamy, gradually adding the sifted icing sugar until smooth and fluffy.
  8. Incorporate the mango pulp and optional yellow food coloring into the buttercream until fluffy and combined.
  9. Layer one cake on a serving plate, spread with mango buttercream and drizzle with mango and passionfruit sauce, then add the second layer and frost the entire cake.
  10. Decorate with whipped cream piping, more sauce, and fresh mango slices before serving.
  11. Slice and enjoy your Easy Mango Passionfruit Cake chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother batter, and avoid overmixing to maintain a light texture.

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