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Mango passionfruit chantilly cake with vanilla sponge layers, creamy whipped frosting, fresh mango slices, and passionfruit drizzle on a pastel pink cake stand.
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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
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 30 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.