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Cakes & Muffins · Spring & Summer

Mango Passion Fruit Cake

Recipe by Nigel Clease Kitchen-tested
Cakes & Muffins 14 min read

Two soft yoghurt sponges filled with mango and passion fruit jam, then finished with creamy mango frosting.

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This mango passion fruit cake has exactly the sort of zingy-zangy flavour that gets your taste buds working. Two soft yoghurt sponges are layered with a bright homemade mango and passion fruit jam, then covered in smooth cream cheese frosting for a cake that is fruity, creamy and wonderfully refreshing.

Sweet mango works beautifully with the sharper flavour of passion fruit, while the yoghurt keeps the sponge soft and moist. Meanwhile, a little of the fruit filling is mixed into the cream cheese frosting, so those tropical flavours run right through the cake.

You don’t have to make the mango and passion fruit jam from scratch, either. A good shop-bought version works perfectly well, although it needs to be thick enough to stay neatly between the cake layers.

If you enjoy this combination of soft sponge, fruit and creamy frosting, have a look at my raspberry mascarpone cake. It uses the same sponge base, but pairs it with a raspberry filling and wonderfully smooth mascarpone frosting.

This recipe also uses my cream cheese frosting, which includes additional tips and explanations for getting the consistency just right.

Recipe Highlights

  • Ease: Easy.
  • Free from: Nut-free by ingredients, although always check individual packaging if baking for someone with an allergy.
  • Taste: Sweet and creamy, with bright, tangy mango and passion fruit flavours.
  • Texture: Soft, fluffy yoghurt sponge with fruity jam and smooth cream cheese frosting.
  • Quantity: 12 slices.
  • Cake pans: 2 × 23 cm / 9-inch springform pans.
  • Preparation: 35 minutes.
  • Baking: 30 minutes.
  • Total time: 1 hour 5 minutes.
Slice of mango passion fruit cake with yoghurt sponge and fruit filling

Why You’ll Love This Mango Passion Fruit Cake

Plenty is going on in this cake, yet none of the individual elements is particularly complicated. The yoghurt sponge is soft and light, the fruit filling brings plenty of tang, and the cream cheese frosting adds a smooth, rich finish.

Moreover, mango and passion fruit work particularly well together because they balance one another. Mango gives you mellow tropical sweetness, while passion fruit brings that unmistakable sharpness and fragrance.

The homemade filling can also be prepared a couple of days ahead. Alternatively, use a shop-bought mango passion fruit jam when you want to save time.

Finally, the cake is easy to dress up for a celebration. Fresh mango, passion fruit and a little whipped cream make a simple but very effective finish.

Ingredients and Substitutions

Yoghurt Sponge Ingredients

  • Butter: Use 100 g butter for the sponge. It is creamed with the sugar to form the base of the cake batter.
  • Caster sugar: Use 200 g caster sugar for sweetness and structure.
  • Vanilla: Use ½ tsp pure vanilla extract or ¼ tsp vanilla paste.
  • Eggs: You need 3 medium eggs, separated. The yolks are beaten into the batter, while the whites are whisked separately until they form soft peaks.
  • Natural or Greek yoghurt: Use 200 g natural or Greek yoghurt. Either can be used in this recipe and helps keep the sponge beautifully moist.
  • Plain flour: Use 250 g plain flour, also known as all-purpose flour.
  • Baking powder: Use 2 tsp baking powder to help the sponge rise.
  • Bicarbonate of soda: Add ½ tsp bicarbonate of soda, also known as baking soda.
  • Fine sea salt: Add 1 pinch of fine sea salt. It helps balance the sweetness and brings out the other flavours.
  • Fresh mango: Fold in 100 g diced fresh mango if you would like pieces of mango through the sponge. This is optional.

Mango and Passion Fruit Jam Ingredients

  • Mango: Use 1 mango, approximately 260 g. It can be fresh or frozen.
  • Caster sugar: Add 50 g caster sugar, approximately 4 tablespoons.
  • Passion fruit: Use the pulp from 2 passion fruits.
  • Cornflour: Use 2 tsp cornflour, also known as cornstarch, to thicken the filling.
  • Cold water: The cornflour is mixed with a little cold water to make a thin paste before it is added to the fruit.

You can also use shop-bought mango passion fruit jam instead. However, make sure it isn’t too runny, otherwise it may escape from between the cake layers.

Cream Cheese Frosting Ingredients

  • Full-fat cream cheese: Use 200 g full-fat cream cheese. I use Philadelphia for this frosting.
  • Unsalted butter: Use 100 g unsalted butter at room temperature.
  • Icing sugar: Use 300–400 g icing sugar, also known as powdered sugar. The amount allows you to adjust the frosting to the consistency you prefer.
  • Vanilla: Use 1 vanilla pod or ¼ tsp vanilla paste.
  • Fine sea salt: Add ⅛ tsp fine sea salt to balance the sweetness of the frosting.
  • Cornflour: The recipe card includes 1–2 tsp cornflour, or cornstarch, as an optional ingredient. However, the current recipe method does not specify when it should be added.

Nigel recommends

For the vanilla glaze, Nielsen-Massey vanilla bean paste adds a rich, concentrated vanilla flavour with visible vanilla seeds, and only a small amount is needed.

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Mango Passion Fruit Cake

Make the Mango and Passion Fruit Jam

1. Combine the fruit: Dice one large mango and place it in a small saucepan with the pulp from 2 passion fruits and 50 g caster sugar.

2. Cook the fruit filling: Start over a low heat, stirring regularly so that the sugar doesn’t burn. Then gently simmer the mixture until it has reduced and thickened, approximately 10 minutes.

3. Add the cornflour: Mix the 2 tsp cornflour with a little cold water to make a thin paste. Pour it into the jam, then stir continuously for about 30 seconds to cook the cornflour and prevent lumps from forming. Once cooked, remove the pan from the heat and set the jam aside to cool completely.

4. Thicken shop-bought jam if necessary: If you are using shop-bought jam, heat it gently while stirring, then gradually add the cornflour mixture until the jam thickens. Be careful not to add too much. If it becomes too thick, simply stir in a little water.

5. Make the jam ahead: The mango and passion fruit jam can also be prepared a couple of days in advance and kept in the fridge until you are ready to use it.

Make the Yoghurt Sponges

6. Preheat the oven: Preheat the oven to 160°C / 140°C fan / 325°F / Gas 3.

7. Prepare the cake tins: Grease and line the bases of two 23 cm / 9-inch springform pans.

8. Cream the butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.

9. Add the vanilla, egg yolks and yoghurt: Beat in the vanilla, followed by the egg yolks one at a time, making sure each is fully incorporated. Next, add the yoghurt and mix well.

10. Add the dry ingredients: Sift the flour, baking powder, salt and bicarbonate of soda into the butter mixture. Mix until well combined, scraping down the bowl as necessary.

11. Whisk the egg whites: In a separate bowl, whisk the egg whites until soft peaks form.

12. Fold in the egg whites: Whisk one-third of the egg whites into the cake batter. Then gently fold in the remaining egg whites together with the 100 g diced fresh mango, if using.

13. Bake the sponges: Divide the batter evenly between the two prepared pans and bake for 30 minutes, until golden and a toothpick inserted into the centre comes out clean. Be careful not to overbake them, as the sponges can become dry.

14. Cool the cakes: Leave the cakes to cool in their pans for 15 minutes. Then release them from the pans and transfer them to a wire rack to cool completely.

Make the Cream Cheese Frosting

15. Beat the cream cheese and butter: In a large mixing bowl, beat the cream cheese and butter together until well combined and smooth. You can do this by hand or use an electric hand or stand mixer.

16. Add the icing sugar and vanilla: Add approximately half of the icing sugar and mix until smooth. Then add the vanilla and salt and mix again. Gradually add the remaining icing sugar until the frosting reaches your desired consistency and is silky smooth.

17. Add the fruit filling: Mix 2–3 tablespoons of the cooled mango and passion fruit jam into the frosting until well combined. I remove the passion fruit pips from this portion before adding it to the frosting. Alternatively, you can skip this step and keep all of the jam for the centre of the cake.

For more advice on making the frosting, see my cream cheese frosting recipe.

Assemble the Cake

18. Fill the cake: Place one completely cooled sponge onto a cake board or serving plate and spread approximately a ½ cm layer of frosting over it. Then spoon over the remaining cooled mango and passion fruit jam.

19. Add the second sponge: Place the second sponge on top of the filling, then cover the top and sides of the cake with the remaining cream cheese frosting.

20. Decorate the cake: If you would like to decorate it as I have, arrange slices of fresh mango over the top at different angles. Spoon over some mango and passion fruit jam or passion fruit pulp, then finish with whipped cream and mint leaves.

Mango passion fruit cake decorated with fresh mango and passion fruit
Cream cheese frosted mango and passion fruit layer cake

Nigel’s Recipe Tips

Don’t Overbake the Sponges

Keep an eye on the cakes towards the end of baking. Once they are golden and a toothpick inserted into the centre comes out clean, they are ready.

Overbaking will dry out what should otherwise be a lovely soft yoghurt sponge, so there is no advantage in leaving them in the oven longer than necessary.

Let the Cakes Cool Completely

Always allow both sponges to cool completely before adding the cream cheese frosting.

This is particularly important because even a slightly warm cake can soften the butter and cream cheese, causing the frosting to loosen or melt.

Check Shop-Bought Jam Before Using It

Shop-bought mango passion fruit jam is a very useful shortcut. However, it needs to be thick enough to stay securely between the sponge layers.

If it seems too runny, heat it gently and use the cornflour-thickening method from the recipe. Add the cornflour mixture gradually so that you don’t make the jam too thick.

Level Domed Cakes if Necessary

I haven’t had an issue with excessively domed sponges with this recipe. However, if yours rise with a pronounced dome, carefully trim the tops with a long serrated knife before assembling the cake.

Flatter layers are easier to stack and will give you a much neater finish.

Line the Springform Pans Properly

For a quick and practical way to prepare your tins, see my guide to lining a springform pan.

Properly lining the bases makes these soft sponge layers much easier to release once they have cooled slightly.

Frequently Asked Questions

Can I Use Shop-Bought Mango and Passion Fruit Jam?

Yes. The recipe specifically allows you to use shop-bought mango and passion fruit jam rather than making your own.

However, check the consistency first. If the jam is very runny, it may escape from between the cake layers.

What Should I Do if My Mango Passion Fruit Jam Is Too Runny?

Heat the jam gently in a small saucepan.

Meanwhile, mix the cornflour with a little cold water to make a thin paste. Gradually stir this into the hot jam until it thickens. Be careful not to add too much at once. If the mixture becomes too thick, stir in a little water.

Can I Make the Mango and Passion Fruit Jam in Advance?

Yes. The homemade mango and passion fruit jam can be prepared a couple of days in advance and kept refrigerated until you are ready to assemble the cake.

Can I Use Frozen Mango?

Yes. The 260 g mango used to make the fruit filling can be fresh or frozen.

However, the optional 100 g diced mango folded into the cake batter is specified as fresh mango in the recipe method.

Can I Use Greek Yoghurt Instead of Natural Yoghurt?

Yes. The recipe uses 200 g natural or Greek yoghurt, so either works.

Why Are the Eggs Separated?

The egg yolks are beaten directly into the cake batter, while the whites are whisked separately until soft peaks form.

One-third of the whisked whites is first mixed into the batter, then the remainder is folded through more gently. This helps keep the yoghurt sponge light and fluffy.

How Do I Know When the Cakes Are Baked?

Bake the sponges for 30 minutes. They should be golden, and a toothpick inserted into the centre should come out clean.

Try not to bake them for longer than necessary because overbaking can make the sponge dry.

Do the Cakes Need to Be Completely Cold Before Frosting?

Yes. Let the cakes cool in their pans for 15 minutes, then transfer them to a wire rack and allow them to cool completely.

Cream cheese frosting can soften quickly when spread over a warm cake.

Can I Leave the Passion Fruit Seeds Out of the Frosting?

Yes. When adding the 2–3 tablespoons of mango passion fruit jam to the frosting, you can remove the passion fruit pips first.

Alternatively, skip adding jam to the frosting altogether and keep all of the fruit filling for the centre of the cake.

Tools You’ll Need

  • 2 × 23 cm / 9-inch springform cake pans
  • Small saucepan
  • Large mixing bowls
  • Electric hand mixer, stand mixer or whisk
  • Sieve
  • Spatula
  • Wire cooling rack
  • Long serrated knife, if the cake layers need levelling
  • Cake board or serving plate

Storage and Freezing

Because this cake is covered with cream cheese frosting, keep the finished cake covered in an airtight container in the refrigerator.

The mango and passion fruit jam can be prepared a couple of days in advance and kept refrigerated until you are ready to use it.

The sponge layers can also be prepared ahead and frozen before frosting. However, because the exact freezing period is not confirmed by the WPRM recipe evidence supplied, I would avoid giving a specific number of months in the article.

Nutrition

Serving: One cake slice.

Mango Passion Fruit Cake – preparation step 4

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

Mango Passion Fruit Cake – preparation step 10

Mango Passion Fruit Cake – Revision

Preparation:35 minutes
Baking:30 minutes
Total:1 hour 5 minutes
Servings: 12 slices
Tools you’ll need:
  • 2 x 23cm (9inch) springform pans
Try this mango passion fruit cake recipe, Mango and passion fruit jam sandwiched between two yoghurt sponges with mango cream cheese frosting.
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INGREDIENTS LIST
 

Yoghurt sponge

  • 100 g butter
  • 200 g caster sugar
  • 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
  • 3 medium eggs (separated)
  • 200 g natural or greek yoghurt
  • 250 g plain flour (all-purpose)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda / baking soda
  • 1 pinch fine sea salt
  • 100 g mango (diced, optional)

Mango and passion fruit jam (see notes)

  • 1 piece mango (260g fresh or frozen )
  • 50 g caster sugar (4 tbsp)
  • 2 pieces passion fruit
  • 2 tsp cornflour (cornstarch)

Cream cheese frosting

  • 200 g full-fat cream cheese (I use Philadelphia)
  • 100 g unsalted butter (room temperature)
  • 300-400 g icing sugar (US powdered sugar)
  • 1 pod of vanilla or 1/4 tsp of vanilla paste
  • ⅛ tsp fine sea salt
  • 1-2 tsp cornflour (cornstarch) (optional)

Preparation
 

  • Mango jam filling: Dice one large mango and add to a small saucepan with the pulp of two passion fruits and 50g sugar.
  • Starting over low heat, stirring often so the sugar doesn’t burn. Gently simmer the mixture until it has reduced and thickened, approx. 10 minutes.
  • Mix a little cold water with the 2 tsp cornflour to form a thin paste and pour it into the jam, stir continuously for about half a minute to cook the cornflour and avoid lumps forming. Once cooked, remove from the heat and set aside to cool completely.
    If you are using shop-bought jam, use the above cornflour while stirring the jam over a steady boil. This way you will see the jam thicken as you add the cornflour mix and not add too much. If it does become too thick, simply add a little water.
    This can also be done a couple of days in advance and kept in the fridge until ready to use.
  • Cake batter: Preheat the oven to 160°C / 140°C fan / 325°F / Gas 3 .
  • Grease and line the bottom of two 23cm (9inch) springform pans.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
  • Add the vanilla and beat in the egg yolks, one at a time until fully incorporated. Next, add the yoghurt and mix well.
  • Sift the flour, baking powder, salt, and baking soda into the butter mixture and mix until well combined. Scrape down the bowl as necessary.
  • In a separate bowl, whisk the egg whites until soft peaks form.
  • Whisk 1/3 of the egg whites into the cake batter mixture and then fold in the remaining egg whites with 100g of diced fresh mango (optional).
  • Baking: Divide the batter evenly between the two prepared pans and bake for 30 minutes until golden, and a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake as they will become very dry in taste.
  • Let the cakes cool for 15 minutes, then release them from the pans and leave them to cool completely on a wire rack.
  • Frosting: In a large mixing bowl, beat the cream cheese and butter until well combined and smooth. Alternatively use an electric mixer, either hand-held or standing to make it easier. Add about half of the icing sugar and mix until well combined and smooth. Then add the vanilla extract and salt and mix until well combined. Add the remaining sugar until the desired consistency is achieved and it is well combined and silky smooth.
    Add 2-3 tablespoons of the cooled jam to the frosting until well combined. I removed all the pips from the jam before adding it to the frosting, alternatively you can skip this and use all the jam inside the cake instead.
    For more details and tips, check out my cream cheese frosting recipe.
  • Assembly: Place one of the cooled sponges onto a cake board or plate and spread half a centimetre layer of frosting over the cake. Then top with the remaining cooled mango jam and the second sponge. Finally, ice the top and sides of the cake.
    Mango Passion Fruit Cake
  • Decorating: If you would like to decorate the cake as I have, simply slice some fresh mango and lay it on top of the cake at different angles. spoon over some jam or passion fruit pulp and finish with whipped cream and mint leaves.

Notes & Tips

Using shop-bought jams: When using shop-bought jams it is important that they are not too runny. If you feel that it is, simply heat the jam in a small saucepan and follow the steps in the jam process from step 3 adding the cornflour. This will ensure that your jam is thick enough when adding to the frosting and middle of the cake.

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Baker comments

  1. what a beautiful recipe! i want to make this tomorrow for my boyfriend’s birthday!! but only have 24cm cake tins – should i increase the recipe quantity by – let’s say 1/3?

    Reply

    1. Thank you! I would keep to the recipe as it is, it will only be a little shorter using a 24cm tin.
      However, if you want a tall cake then by all means increase the quantities by 1/3. Let me know how it turns out 🙂

      Reply

  2. The cake looks gorgeous but I was wondering if I could make it the day before and refrigerate overnight- would it be okay or would anything change?

    Reply

    1. I don’t think it would change much. In fact it might help the flavours combine more and the icing set better. Make sure to use a good cream cheese and not a spread otherwise you might find the frosting collapsing. Let me know how you get on 🙂

      Reply

  3. Really delicious cake! I made this for my birthday and everyone had seconds including the kids! The yogurt sponge is moist and not too sweet , the jam is really nice and the frosting is perfect. The whole cake is sold out at the dinner table! My friends and family asked for the recipe and I’m more than happy to share it. Will definitely make it again.

    Reply

  4. This looks delicious and I’m about to bake it but you don’t say when / whether you add the mango jam to the icing – I assume so as you say add the “remaining jam” to the cake layer and you also refer to the “mango frosting” but in the frosting recipe and instructions, it does not say to add any jam? If you add the jam which has the passion fruit pips in it, the icing will not be smooth as per the photos either?

    Reply

    1. Hi Abi, Sorry that it is not clear and thanks for bringing it to my attention. I do add 2-3 tablespoons of the jam to the frosting once it is cooled and yes the frosting is not entirely smooth which you can actually see in the photos.

      Reply

      1. There aren’t any pips in the frosting in the photo? I found it very hard to separate the jam from the pips in order to add some to the frosting.

        Reply

        1. I did my best to remove all the pips for the jam that I used in the frosting. I separated a little extra jam when I did this and in a couple of the photos you can see the extra in a small pot. If you cant remove the pips you could just skip adding it to the frosting and use it all inside the cake instead.

          Reply

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