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Mango Chiffon Cake with Buttercream Frosting

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Before June ends, I’d like to share a Filipino Mango Chiffon Cake with Buttercream Frosting recipe. This month has been a celebration of sorts for us: Birthdays – mine, my son, Tim; an aunt celebrating her 99th birthday as I type this; birthdays of nieces, nephews, brother-in-law, best friends; anniversaries and best of all, this blog’s 10th birthday.

One of the first Philippine dessert recipes I blogged 10 years ago was a Mango Chiffon Cake. To this day it is a reader’s favorite. Mangoes are the Philippines’ national fruit and my favorite because I grew up with mango trees in our farm. I like to bake or cook with it. Or enjoy a fully ripened one daily.

I love birthdays. It is a milestone I am grateful for. My life has been rich with the love of my family and friends. So many people have blessed me in many ways with their time, love, generosity and friendship. The people who genuinely care for us are those who encourage and challenge us to become the best version of ourselves. And if you are surrounded by this kind of caring, then you are fortunate and blessed.

Some readers call this a chiffon cake, some think it is a sponge cake. A chiffon cake is a hybrid of a sponge cake. This cake relies on the whipped egg whites and baking powder for it to rise. Using oil makes the cake moist and fluffy. I made my reliable white buttercream frosting to slather and spread between the layers and all around. The fresh mangoes on top were a reminder of how sweet life and blogging has been through the years. I hope my recipes have helped you. Thank you for making my recipes a part of your mealtimes.

Mango Chiffon Cake with Buttercream Frosting

This Filipino Mango Chiffon Cake with Buttercream Frosting is a classic chiffon cake flavored with mango juice. A light, basic buttercream frosting fills the three-layered cake and can be spread on top and the sides. Fresh, fully ripened mango slices garnish the top. This cake is an Asian in America recipe from a past blog post.The buttercream frosting was inspired by The King Arthur Flour Baker's Companion All-Purpose Cookbook. Serves 4 to 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Mango Chiffon Cake Buttercream Frosting
Servings: 6 people
Calories: 802kcal
Author: Asian in America recipe


  • Round cake pans: 8 inch or 9 inch; Bundt cake pan; or Round tube pan
  • Round melon baller to shape mango balls.; Wilton pastry bag and decorator tip # 12


For the Mango Chiffon Cake

  • 2 cups cake flour sifted
  • 3/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar to add to egg whites
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • 3/4 cup mango juice pureed from fresh, ripe Ataulfo mangoes or use canned juice

For Buttercream Frosting

  • 5 1/2 Tablespoons (2/3 stick, 2 5/8 ounces) unsalted butter softened at room temperature
  • 1/3 cup (2 ounces) vegetable shortening (Crisco)
  • 1/8 teaspoon salt
  • 4 to 5 cups organic confectioners' sugar, sifted (powdered sugar)
  • 2 teaspoons white vanilla extract
  • 1/3 cup milk or heavy cream

For Cake topping:

  • 2 whole fresh, ripe mangoes Ataulfo variety; shaped into balls 1-inch diameter using a melon baller.


To bake the cake:

  • Preheat the oven to 325 F degrees. Grease three 8-inch cake pans and set aside.
    Sift together in a large bowl the dry ingredients by whisking with a wire whisk 2 to 3 times: Cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
  • Using a cake stand mixer, beat the egg whites and cream of tartar in a bowl, at the highest speed. After about 3 to 5 minutes, when there are no more bubbles left in the whites, add the remaining 3/4 cup granulated sugar gradually. Add a few tablespoons at a time.
    When peaks form and whites are shiny, turn off the cake mixer and set the whites aside.
  • In the large mixing bowl of dry ingredients, make a well in the center. To the well in the middle, add the oil, yolks, 3/4 cup mango juice. Beat with a mixer at medium speed for about 4 to 5 minutes till blended and batter is smooth.
    Using a large rubber spatula, gradually fold the mango-yolks batter into the beaten egg whites. Fold in 3 batches slowly - this prevents the batter from dropping.
  • Pour batter into greased cake pans. For this cake, I used three 8-inch metal cake pans. Bake at 325 F for 35 to 40 minutes. Then at 350 F for 10 minutes.
    Test the cake if done by piercing the tip of a small sharp knife in the middle. If knife tip is clean, cake is done.
    Remove cake pans from the oven. Allow cakes to cool on counter for 5 to 10 minutes. When pans are cool enough to handle, loosen cakes on sides with a sharp knife. Turn over and cool on cake racks for 40 minutes to 1 hour. Cake layers must be completely cool before adding the frosting.

To make the Buttercream frosting:

  • In a large mixing bowl, using a cake mixer, beat the butter, shortening and salt together. Beat for about 2 to 3 minutes till mixture is fluffy.
    Gradually add the confectioners' sugar, half a cup at a time. Alternate a teaspoon of the milk with each half cup of the sugar. Add the vanilla in between adding the sugar and milk. By the time you have finished adding the entire amount of confectioners' sugar and milk, the frosting would have turned thick and have a creamy consistency for frosting.
    The frosting should be able to hold its own on the cake and not be drippy. If it is still liquid-like, add half a cup of confectioners' sugar and keep mixing with the cake mixer.
    This will yield about 4 to 4 1/2 cups of frosting. Cool in the refrigerator for about 30 minutes before frosting the cake.

To frost the cake:

  • Fill a pastry decorating bag with the buttercream frosting. Using a Wilton Tip # 12 pipe a decorative trim around the edge of the bottom of the first layer.
    Using a metal spatula, fill the top of the first cake layer with frosting. Spread it evenly.
    Place the second cake layer on top of the first. Spread frosting evenly. Repeat with a third layer.
    Ice the cake all over starting at the top with about 2 inches of frosting. Then frost the sides with about 1-inch thick of icing. Use the spatula to make the frosting smooth all around.
    Use the pastry bag with the Wilton tip # 12 to pipe a decorative trim around the edge of the top layer.
    Decorate the top of the cake with round-shaped mango balls.
    Refrigerate the cake till ready to slice and serve.


Serving: 1g | Calories: 802kcal | Carbohydrates: 82g | Protein: 12g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 257mg | Sodium: 122mg | Potassium: 365mg | Fiber: 1g | Sugar: 50g | Vitamin A: 640IU | Calcium: 126mg | Iron: 1.1mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.

Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.

If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker PotBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected].

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