White Chocolate Cinnamon Mango Cake with fresh Mango and Cream

This is a really basic white chocolate cake with fresh mangoes, mango cream, and a bit of cinnamon. It’s so easy to prepare, and it’s both delicious and fresh at the same time!! You should definitely give it a go. It’s the most amazing Mother’s Day cake I’ve ever seen!!




  • White Chocolate – 400 gms
  • Butter – 400 gms
  • Cake flour – 4 cups
  • Cinnamon Powder – 1/4th tsp
  • Powdered Sugar – 2 cups
  • Vanilla Extract – 1 tbsp
  • Whole Milk – 1 + 1/2 cup
  • Vinegar – 1 tsp
  • Baking Powder -3 tsp
  • Eggs – 5


  • Mangoes – 3 cups of finely cubed
  • Whipping Cream – 3 – 4 cups
  • Vanilla Extract – 1 tsp
  • Fine Powdered Sugar – 1 cup
  • Sprinkles – as much as you like ( optional)



  1. Preheat the oven to 180 degrees Celsius and butter and flour two cake pans. Set aside some time
  2. Combine flour, baking powder, powdered sugar, and cinnamon powder in a large mixing basin.
  3. Set aside the mixture after sieving it into another basin.
  4. Now, bring a big pot of water to a boil. Combine the butter and white chocolate in a separate dish. Place the butter and chocolate bowl over the boiling hot water’s mouth (without touching the water) and let the chocolate and butter to completely melt. Set the mixture aside to cool once it has melted.
  5. Combine the milk and vinegar in a separate basin. Set aside after stirring with a fork. It is going to curdle ( that’s what you want)
  6. Add the eggs to the bowl of your stand mixer fitted with the paddle attachment. Mix until everything is properly blended.
  7. Then, on medium speed, add the butter and white chocolate mixture and mix for one minute.
  8. After that, pour in the milk and vinegar combination, followed by the vanilla essence.
  9. Mix on low speed until everything is fully combined.
  10. In three batches, add the flour and cinnamon mixture to the wet mixture. Give the mixture a vigorous stir (stopping in the middle to scrape down the sides of the bowl).
  11. Weigh the wet mixture and divide evenly between the two muffin pans.
  12. Bake for 45–50 minutes at 180°C, or until a toothpick inserted in the center comes out clean with no batter adhering to it.
  13. Take the cake from the oven and allow it to cool to room temperature for 15 minutes.
  14. After that, run a knife over the edges of the cake and demold it, then set it aside to cool fully.


  1. Blend one cup of the diced mangoes into a fine pulp in a blender. Set aside some time
  2. Whip the whipping cream on medium speed in the bowl of your stand mixer. Add the vanilla extract and mango puree once the cream has reached a soft peak consistency. Slowly add the sugar while whipping on medium speed to firm peaks. Set aside some time ( you could make some without the mango puree just for colour contrast)
  3. To build the cake, split the cake in half, pipe the mango whipped cream on top, sprinkle chopped mangoes on top, and finish with the next layer of cake.
  4. Once you’ve reached the top, pipe a little mango cream whichever you want and finish with sprinkles!!

Source: A Cup Cake For Love

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