Soft layers of vanilla sponge meet sunny tropical fruit in this light and elegant cake that feels like a little slice of paradise. Filled with luscious mango and finished with airy passionfruit chantilly cream, it’s a dessert that looks delicate but delivers bold, bright flavor—perfect for birthdays, showers, or any moment that calls for something beautifully sweet and refreshing.

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Mango Passionfruit Chantilly Cake

This mango passionfruit chantilly cake features soft vanilla sponge layers filled with bright mango purée and frosted with light, airy passionfruit chantilly cream. Sweet, tangy, and refreshing, it’s a tropical-inspired dessert that feels elegant yet light, perfect for celebrations or warm-weather gatherings.

Course Cake, celebration dessert, Dessert

Cuisine Fusion, Island-Inspired, Tropical

Keyword chantilly cake, fruit filled cake, layered cake, light whipped cream frosting, mango cake recipe, mango passionfruit cake, passionfruit dessert, summer cake, tropical cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 12 slices

Calories 420kcal

Cost $20 for the entire recipe

Equipment

• Two 8-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• measuring cups
• Measuring spoons
• saucepan
• Cooling rack
• Offset spatula or icing spatula

Ingredients

Vanilla Sponge Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter room temperature
• 1¾ cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk room temperature

Mango Filling

• 1½ cups mango purée fresh or canned, smooth
• 2 tablespoons sugar adjust to taste
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon lime juice
• Passionfruit Chantilly Cream
• 2 cups cold heavy whipping cream
• ½ cup powdered sugar
• ⅓ cup passionfruit pulp with or without seeds
• 1 teaspoon vanilla extract

Optional Garnish

• Fresh mango slices
• Passionfruit pulp
• Edible flowers
• White chocolate curls

Instructions

Bake the Cake

• Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
• Whisk flour, baking powder, and salt together.
• Cream butter and sugar until light and fluffy, 3–4 minutes.
• Add eggs one at a time, mixing well, then add vanilla.
• Alternate adding dry ingredients and milk, beginning and ending with dry.
• Divide batter evenly between pans.
• Bake 25–30 minutes, or until a toothpick comes out clean.
• Cool completely before assembling.

Make the Mango Filling

• In a saucepan, combine mango purée and sugar over medium heat.
• Stir cornstarch with water and add to the pan.
• Cook until thickened, about 2–3 minutes.
• Remove from heat, stir in lime juice, and cool completely.

Make the Passionfruit Chantilly Cream

• In a chilled bowl, whip heavy cream until soft peaks form.
• Add powdered sugar, passionfruit pulp, and vanilla.
• Whip until light, fluffy, and spreadable (do not overwhip).

Assemble the Cake

• Place one cake layer on a serving plate.
• Spread an even layer of mango filling.
• Top with a generous layer of passionfruit chantilly cream.
• Add second cake layer.
• Frost the top and sides lightly with remaining chantilly cream.
• Decorate with mango, passionfruit, or flowers as desired.

Notes

• Use fully ripe mangoes for the brightest flavor and smoothest filling.
• Passionfruit pulp with seeds adds a lovely visual texture, but seedless pulp works just as well for a smoother cream.
• Make sure the cake layers are completely cooled before assembling to prevent the chantilly cream from melting.
• Chill the bowl and beaters before whipping the cream for the best volume and stability.
• If the chantilly cream feels too soft, refrigerate it for 10–15 minutes before frosting.
• This cake keeps well refrigerated for up to 3 days; store loosely covered.

FAQ

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Assemble and frost the cake the day you plan to serve it for the freshest texture.

Can I use canned fruit instead of fresh?
Canned mango purée works well for the filling, especially when fresh mangoes aren’t in season. For topping, fresh fruit is recommended for the best appearance.

Does chantilly cream hold up at room temperature?
Chantilly cream is best kept chilled. If the cake will be out for serving, limit room-temperature time to about 30–45 minutes.

Can I make this cake taller with more layers?
Yes, you can double the recipe and stack four layers, but be sure to chill between layers for stability.

What size pan works if I don’t have 8-inch pans?
Two 9-inch pans will work; the layers will just be slightly thinner and may bake a few minutes faster.

🍰 More Light & Fruity Desserts You’ll Love

If you enjoyed this mango passionfruit chantilly cake, these Sugar Cloud Baking desserts share the same bright flavors, soft textures, and elegant sweetness:

• Strawberry Lemonade Crinkle Cookies – Soft cookies with a fresh citrus twist
• Currant Sweet Bread – Lightly sweet and perfect with tea or coffee
• Jasmine Rose Shortbread Cookies – Floral, delicate cookies with an elegant finish
• Matcha French Toast – Soft, lightly sweet breakfast with a gentle green tea flavor

These recipes pair beautifully with fruit-forward desserts and keep your table feeling light, fresh, and special—perfect for sharing or celebrating ☁️💗