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Mango Cream Naked Cake

This elegant Mango Cream Naked Cake features a soft, buttery vanilla sponge layered with fluffy mascarpone whipped cream and juicy fresh mangoes. Light, creamy, and bursting with tropical flavour, it's the perfect homemade cake for birthdays, summer gatherings, afternoon tea, or any special occasion.
Prep Time25 minutes
Cook Time50 minutes
Cooling and Assembly1 hour

Ingredients

Cake Ingredients:

  • 155 g All-purpose flour
  • 150 g Granulated sugar
  • 57 g Softened unsalted butter
  • 60 g Neutral oil
  • 2 Large eggs
  • 120 g Buttermilk
  • 1 tsp Vanilla extract (5 g)
  • 1 tsp Baking powder (4 g)
  • ½ tsp Baking soda (3 g)
  • ¼ tsp Salt (1.5 g)

For Mascarpone Cream:

  • 250 g Cold mascarpone
  • 250 ml Cold heavy cream
  • 30–40 g Icing sugar
  • 1 tsp Vanilla extract

For Filling & Decoration:

  • 250–300 g Diced/sliced fresh mango
  • Fresh daisies

Instructions

  • Preheat the oven to 175°C (350°F) and grease a 6-inch cake pan. Line the base with parchment paper to ensure the cake releases easily after baking and gives clean, even layers.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This helps distribute the leavening agents throughout the batter for an even rise.
  • In a separate large mixing bowl, beat the softened butter and sugar together for 4–5 minutes until the mixture becomes pale, light, and fluffy. Proper creaming incorporates air into the batter, resulting in a soft and tender sponge.
  • Slowly drizzle in the oil while continuing to beat until fully incorporated. The combination of butter and oil gives the cake both rich flavour and long-lasting moisture.
  • Add the eggs one at a time, mixing well after each addition to ensure the batter remains smooth and emulsified. Stir in the vanilla extract until evenly combined.
  • Gradually add the dry ingredients to the batter, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the cake light and fluffy.
  • Pour the batter into the prepared cake pan and smooth the surface evenly. Bake for 40–50 minutes, checking from the 40-minute mark, until a toothpick inserted into the centre comes out clean or with only a few moist crumbs.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For easier slicing and assembly, chill the cooled cake for 20–30 minutes, then carefully slice it horizontally into two even layers using a serrated knife.
  • While the cake cools, prepare the mascarpone cream by whipping the cold mascarpone, heavy cream, icing sugar, and vanilla extract together until smooth, thick, and able to hold soft peaks. Be careful not to overwhip.
  • Place the bottom cake layer onto a serving plate and spread an even layer of mascarpone cream over the surface. Scatter the diced fresh mango evenly across the cream, ensuring every slice will have plenty of fruit.
  • Carefully place the second cake layer on top and gently press down to secure the filling without squeezing it out.
  • Spread the remaining mascarpone cream over the top of the cake, creating a soft rustic finish with an offset spatula or the back of a spoon.
  • Decorate with fresh mango pieces and edible daisies for a beautiful finish. Refrigerate the assembled cake for at least 1 hour before serving to allow the filling to firm up and the flavours to meld together.