When I recently made our mango cupcakes with fresh mango buttercream, Ella insisted upon making her own two-layer mango cake with homemade vanilla whipped cream.
You’ll love the contrast of this light cake with the melt-in-your-mouth whipped cream frosting, and the bitter-sweet interplay of the raspberries and mangoes, making this a light and fun summer dessert.
First, whip up your cake recipe (below) and portion out some of the batter into two oiled & floured, mini springform pans. (Our recipe makes enough for about 10 cupcakes and two mini cakes.)
While that is baking, pour one cup of whipped cream into a bowl, add a teaspoon of vanilla, and mix it until it froths up into homemade whipped cream — about 10 minutes. If it’s humid where you are, or your cream just doesn’t seem to be frothing up after a good 8 minutes, feel free to add a touch of cream of tartar to help it along.
Cool the cakes for about 5-10 minutes in their pans before releasing the sides and allowing it to fully cool.
Once cooled, you can start leveling out the cakes for stacking. We always cut our cakes with dental floss because it’s safe, easy, and effective!
We tend to keep the cake on one of the pan bases for easy transfer to the serving dish, and it’s not that noticeable once the frosting is added.
Once the bottom layer is leveled, you can stick the two layers together by piling some fresh whipped cream on the bottom layer and gently lining the top layer overtop.
Optionally, you could add some sliced raspberries (or mango) to the center, or even some jam, for a bit of a surprise middle.
Using an offset spatula, cover the whole cake with your fresh, homemade vanilla whipped cream!
The whipped cream gives a great texture that is very forgiving for little chefs — the beauty is in the uneven slopes and ridges in the frosting.
Top with a handful of your favourite berries and serve!
- 1½ cups mango puree
- 1/3 cup coconut oil or melted butter
- 2/3 cup Sugar (I've used both granulated white sugar and coconut sugar)
- 1 Tablespoon vanilla
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the homemade whipped cream:
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 1 teaspoon cream of tartar, optional
- Preheat your oven to 350 F.
- Whip the mango puree, coconut oil (or melted butter), sugar, and vanilla together to form a light airy batter.
- Sift the dry ingredients (flour, baking powder, baking soda, salt) together and stir in to the wet batter 1 cup at a time.
- Spoon the batter into cake pans -- we used mini springform ones -- and bake for 20-25 minutes until an inserted toothpick comes out clean.
- Meanwhile, using a mixer, whip the whipped cream and vanilla for about 5-10 minutes until it froths up into whipped cream.
- Once the cupcakes are baked through, allow them to cool on a cooling rack before icing with your homemade vanilla whipped cream. If not enjoying right away, this cake will do well in the fridge.
Today, Jenny from the Gingerbread House is sharing her recipe for Flowery Jam Tarts!
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