Mango Passionfruit Birthday Cake with Tropical Whipped

I made this mango passionfruit birthday cake with tropical whipped cream for my mom’s summer birthday and it instantly became the star of the day with its vibrant layers and juicy filling. I remember how the mango slices glistened in the sunlight and the fresh whipped cream swirls gave the whole cake an island feel and just one bite made everyone close their eyes and smile.

Ever since that sunny afternoon and because the tropical flavors burst through every soft bite and the cake looks so bright and festive without being too heavy it’s been my favorite dessert for warm-weather parties. It’s a beautiful balance of sweet and tangy and it brings the tropics to the table no matter where you are.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the base of the sponge with light structure.
• Baking powder – Gives the cake layers their soft rise.
• Salt – Enhances the natural sweetness of the mango and passionfruit.
• Unsalted butter – Adds richness and keeps the crumb moist.
• Granulated sugar – Sweetens the cake and helps create a golden crust.
• Eggs – Bind the batter and give it a fluffy lift.
• Vanilla extract – Adds a warm backdrop that pairs well with the tropical fruits.
• Whole milk – Helps the batter blend smoothly and stay moist.
• Mango puree – Adds fruity flavor between the layers.
• Passionfruit pulp – Brings tangy brightness and exotic flair to the filling.
• Heavy whipping cream – Whips into a light topping for the layers.
• Powdered sugar – Sweetens and stabilizes the whipped cream.
• Fresh mango slices – Used for the top garnish to showcase freshness.
• Fresh passionfruit (optional) – Adds a seedy, juicy finish for visual and flavor contrast.

Tools You’ll Need

• Mixing bowls – For preparing the batter and whipped cream separately.
• Whisk – Ensures dry ingredients are evenly blended.
• Electric mixer – Makes creaming butter and whipping cream quick and easy.
• Cake pans – I use three 8-inch pans to create distinct layers.
• Offset spatula – Great for smoothing layers and whipped cream.
• Rubber spatula – For folding and scraping without overmixing.
• Serrated knife – Helps level cake layers if needed.
• Piping bag – To swirl whipped cream decoratively on top.
• Cooling rack – Allows cakes to cool evenly and completely.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F and preparing three 8-inch pans by greasing them and lining the bottoms with parchment paper.

Step 2: Combine Dry Ingredients

In a medium bowl I whisk together the flour, baking powder, and salt and set the mixture aside while I prepare the wet ingredients.

Step 3: Cream Butter and Sugar

I beat the butter and sugar until light and fluffy then add the eggs one at a time mixing well after each addition and then I stir in the vanilla.

Step 4: Add Milk and Combine

I alternate adding the dry ingredients and milk into the butter mixture and mix just until smooth being careful not to overmix.

Step 5: Bake and Cool

I divide the batter between the pans and bake for 25–30 minutes until a toothpick comes out clean and after cooling in the pans for 10 minutes I transfer them to a wire rack.

Step 6: Whip the Tropical Cream

I beat the heavy cream and powdered sugar until soft peaks form and I set it in the fridge to chill slightly while preparing the fruit layers.

Step 7: Prepare Mango and Passionfruit

I use store-bought or homemade mango puree and mix in fresh passionfruit pulp for a smooth and bright filling.

Step 8: Assemble the Layers

I place the first cake layer down and spread a layer of mango passionfruit mixture then a thick layer of whipped cream and I repeat this process for all three layers.

Step 9: Decorate the Top

I pipe whipped cream around the top edge and arrange mango slices like flower petals and spoon a bit of fresh passionfruit in the center for a tropical finish.

Step 10: Chill and Serve

I chill the cake for about 30 minutes before slicing so the layers hold together well and the flavors have time to meld.

Tips

I like to use ripe, fresh mangoes for the best flavor but frozen puree works well in a pinch. If you want more passionfruit punch I recommend straining out half the seeds and mixing the pulp with a spoonful of honey for a sweet-tart touch. Also make sure the cake layers are fully cool before assembling so the whipped cream stays fluffy and firm.

Ways to Serve

At summer birthdays or tropical-themed parties

With coconut milk iced lattes or mango smoothies

Decorated with mint leaves for a touch of green

As a light dessert after a grilled or seafood dinner

With mini fruit skewers on the side for added fun

Frequently Asked Questions

Can I use canned mango for the mango passionfruit birthday cake with tropical whipped cream?

Yes and I recommend choosing one without added sugar or straining if it’s too thin to keep the filling from sliding.

How do I store mango passionfruit birthday cake with tropical whipped cream?

I store it covered in the fridge for up to three days and serve it chilled for best flavor and texture.

Can I make the mango passionfruit birthday cake with tropical whipped cream in advance?

You can and I suggest baking the layers the day before and assembling them fresh the next morning for best presentation.

See You in the Kitchen

I hope you give this mango passionfruit birthday cake with tropical whipped cream a try because it’s full of sunshine and fruity flavor and it’s the perfect way to brighten up any special day. Let me know how yours turns out and tag me if you decorate it with your own tropical twist!

Happy Cooking!

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