This Mango Passion Fruit Cake is a soft, tropical dessert bursting with fruity flavor and creamy richness. Made with a light yoghurt sponge, fresh mango, and tangy passion fruit, this Mango Passion Fruit Cake is perfect for summer gatherings or special occasions.
Why You’ll Love This Recipe
This tropical cake recipe is incredibly moist thanks to the yoghurt sponge and fresh fruit. The balance of sweet mango and tangy passion fruit creates a refreshing flavor that isn’t overly heavy. It’s simple enough for home bakers yet impressive enough to serve at celebrations. Plus, the cream cheese frosting adds a smooth, slightly tangy finish that complements the fruit perfectly.
Ingredients
Yoghurt Sponge
- 100 g butter
- 200 g caster sugar
- 1/2 tsp vanilla extract
- 3 medium eggs (separated)
- 200 g natural or Greek yoghurt
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch fine sea salt
- 100 g diced mango (optional)
Mango Passion Fruit Jam
- 1 mango (about 260 g)
- 50 g caster sugar
- 2 passion fruits
- 2 tsp cornflour
Cream Cheese Frosting
- 200 g full-fat cream cheese
- 100 g unsalted butter
- 300–400 g icing sugar
- Vanilla (pod or paste)
- 1/8 tsp salt
- 1–2 tsp cornflour (optional)
Instructions
Prepare the Mango Jam
- Dice mango and add to a saucepan with passion fruit pulp and sugar.
- Cook on low heat, stirring until thickened (about 10 minutes).
- Mix cornflour with water, add to jam, and stir until smooth.
- Remove and cool completely.
Make the Cake Batter
- Preheat oven to 160°C (fan 140°C). Line two 23 cm pans.
- Cream butter and sugar until light and fluffy.
- Add vanilla and egg yolks one at a time.
- Mix in yoghurt.
- Sift in dry ingredients and combine.
- Whisk egg whites to soft peaks.
- Fold into batter with diced mango.
Bake
- Divide batter evenly between pans.
- Bake for 30 minutes until golden.
- Cool completely on a rack.
Make Frosting
- Beat cream cheese and butter until smooth.
- Add half the icing sugar, then vanilla and salt.
- Add remaining sugar and mix until silky.
- Fold in a few tablespoons of jam.
Assemble the Mango Passion Fruit Cake
- Place first sponge layer on plate.
- Spread frosting, then mango jam.
- Add second layer and frost top and sides.
Tips & Tricks
- Use ripe mango for maximum sweetness and flavor.
- Don’t overmix the batter to keep the sponge soft.
- Chill frosting slightly if it becomes too soft.
- Remove passion fruit seeds for a smoother texture if desired.
Details
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Tropical / Fusion
- Difficulty: Medium
- Dietary: Vegetarian
Notes
- Frozen mango works well if fresh isn’t available.
- You can skip adding jam to frosting for a cleaner look.
- Serve with whipped cream or fresh fruit on top.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 5 g
- Carbs: 55 g
- Fat: 20 g
FAQ
Can I make Mango Passion Fruit Cake ahead of time?
Yes, you can bake the cake layers a day in advance and assemble later.
Can I use store-bought jam?
Yes, but thicken it slightly with cornflour for better texture.
How do I keep the cake moist?
Avoid overbaking and store it properly in an airtight container.
Can I make this as a single-layer cake?
Yes, but reduce baking time slightly and adjust frosting.
What can I substitute for yoghurt?
You can use sour cream or buttermilk as alternatives.
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze unfrosted layers for up to 2 months
- Reheating: Bring to room temperature before serving
Similar Recipes
Mango Passion Fruit Cake
Ingredients
Yoghurt Sponge
- 100 g butter
- 200 g caster sugar
- 1/2 tsp vanilla extract
- 3 medium eggs separated
- 200 g natural or Greek yoghurt
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch fine sea salt
- 100 g diced mango optional
Mango Passion Fruit Jam
- 1 mango about 260 g
- 50 g caster sugar
- 2 passion fruits
- 2 tsp cornflour
Cream Cheese Frosting
- 200 g full-fat cream cheese
- 100 g unsalted butter
- 300 –400 g icing sugar
- Vanilla pod or paste
- 1/8 tsp salt
- 1 –2 tsp cornflour optional
Instructions
Prepare the Mango Jam
- Dice mango and add to a saucepan with passion fruit pulp and sugar.
- Cook on low heat, stirring until thickened (about 10 minutes).
- Mix cornflour with water, add to jam, and stir until smooth.
- Remove and cool completely.
Make the Cake Batter
- Preheat oven to 160°C (fan 140°C). Line two 23 cm pans.
- Cream butter and sugar until light and fluffy.
- Add vanilla and egg yolks one at a time.
- Mix in yoghurt.
- Sift in dry ingredients and combine.
- Whisk egg whites to soft peaks.
- Fold into batter with diced mango.
Bake
- Divide batter evenly between pans.
- Bake for 30 minutes until golden.
- Cool completely on a rack.
Make Frosting
- Beat cream cheese and butter until smooth.
- Add half the icing sugar, then vanilla and salt.
- Add remaining sugar and mix until silky.
- Fold in a few tablespoons of jam.
- Assemble the Mango Passion Fruit Cake
- Place first sponge layer on plate.
- Spread frosting, then mango jam.
- Add second layer and frost top and sides.
Notes
- Frozen mango works well if fresh isn’t available.
- You can skip adding jam to frosting for a cleaner look.
- Serve with whipped cream or fresh fruit on top.
Conclusion
This Mango Passion Fruit Cake is a vibrant, crowd-pleasing dessert that combines tropical flavors with a soft, creamy finish. Whether you’re baking for a celebration or just craving something fruity, this recipe delivers a perfect balance of sweetness and freshness.