Tropical Mango Passionfruit Cake

Short description

A light, moist, and vibrantly flavoured cake that brings together the tropical sweetness of ripe mango with the tangy brightness of passionfruit. This dessert delivers a lively burst of sunny fruit flavours and a tender crumb, ideal for summer gatherings or any time you crave a taste of the tropics.

Why You’ll Love This Recipe

This cake offers a delightful contrast of sweet and tart, enlivened by the tropical duo of mango and passionfruit. The crumb remains moist thanks to pureed fruit folded into the batter. A light glaze or fresh fruit topping enhances the cake’s flavor and visual appeal. The recipe is straightforward enough for home bakers yet delivers an impressive and refreshing dessert that stands out among traditional layer or pound cakes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Ripe mango, pureed

• Passionfruit pulp (fresh or frozen and thawed)

• Milk or buttermilk

• Vanilla extract

• Optional: powdered sugar for glaze, extra mango or passionfruit pulp for topping

directions

1. Preheat the oven to 350 °F (175 °C). Grease and line the base of a standard 8‑ or 9‑inch round cake pan.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, mixing well after each addition.

5. Stir in the vanilla extract.

6. Alternate adding the dry ingredients and the milk (or buttermilk) into the butter–egg mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Gently fold in the mango puree and passionfruit pulp until evenly distributed throughout the batter.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer onto a wire rack to cool completely.

11. If desired, top with a simple glaze (e.g., powdered sugar mixed with a bit of passionfruit juice) or extra fresh mango/passionfruit pulp before serving.

Servings and timing

This cake recipe yields about 8 to 10 servings.
Preparation time: approximately 20 minutes for mixing and assembly.
Baking time: 45–55 minutes.
Cooling time: about 30 minutes before glazing or serving.
Total time: roughly 1 hour and 45 minutes from start to finish.

storage/reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days. To extend freshness, you may refrigerate it for up to 4 days; though chilled, allow it to come slightly closer to room temperature before eating for optimal texture.
For longer storage, wrap slices or the entire cake tightly in plastic wrap, then place into a resealable freezer bag and freeze for up to 1 month. To thaw, leave at room temperature for a few hours.
To reheat individual slices, warm gently in a microwave for 10–15 seconds or in a low oven (about 300 °F / 150 °C) for 5–8 minutes, just until warmed through—avoid over‑drying.

FAQs

What is the best way to puree mango for the cake?

Peel and cube a ripe mango, then process it in a food processor or blender until smooth. If too thick, you can add a teaspoon or two of milk to achieve a silky puree consistency.

Can I substitute fresh passionfruit pulp with store‑bought?

Yes, you can use frozen or canned passionfruit pulp as long as it is unsweetened or lightly sweetened. Thaw fully before use and drain any excess liquid if it seems too watery.

What if my mango isn’t very sweet?

If your mango lacks sweetness, consider adding a bit of extra sugar (up to 2 tablespoons) to the batter or sweetening your glaze/topping to even out the flavour profile.

Can I make this cake in a loaf pan or muffins instead?

Certainly. For a loaf pan, bake at the same temperature but reduce baking time to about 40–50 minutes. For muffins, bake at 350 °F for about 20–25 minutes or until a toothpick comes out clean.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center. The cake is done if it comes out clean or with a few moist crumbs. If batter clings to the tester, bake for a few more minutes and test again.

Can I make this cake ahead of time?

Yes. Bake the cake a day ahead, allow it to cool completely, then wrap and store at room temperature or refrigerate. Add glaze or fresh topping just before serving.

Is there a gluten‑free alternative?

You may substitute the all‑purpose flour with a 1‑for‑1 gluten‑free baking blend. Keep in mind that results may vary depending on the blend—texture could be slightly denser.

Could I use a combination of passionfruit and mango juice instead of pulp and puree?

Yes, but juices are thinner and less fibrous than purees or pulp. You may need to reduce added liquid (e.g., milk) slightly to maintain the right batter consistency and ensure the cake remains moist, not soggy.

Why is the cake crumb sometimes too dense?

Over‑mixing the batter after adding the flour can develop gluten and lead to a dense texture. Mix just until ingredients are incorporated. Also, ensure your baking powder is fresh; if it’s old, it may not leaven properly, yielding a heavier cake.

Conclusion

Tropical Mango Passionfruit Cake is an elegant and refreshing dessert that celebrates bold, fruity flavours and a tender, moist crumb. Simple to prepare yet delightful in presentation and taste, it is perfect for warm‑weather gatherings or when you want a vibrant, tropical treat. With its flexible make‑ahead and storage options, this cake is both convenient and impressive—enjoy your slice of sunshine.