Strawberry Mango Marble Cake

Strawberry Mango Marble Cake - This recipe produces a moist, fruity marbled cake. It makes a great bundt cake, no frosting needed!

Originally posted March 30, 2011. Updated 2/21/2021

I love marbled cakes!

I love picking out flavors and colors to mix.

I love globbing cake batter into the pans, swirling my knife through it all.

I love the anticipation of seeing how the marbling will turn out, I love making that first cut, and I love having a slice of cake that features varying amounts of each flavor in every bite!

Strawberry Mango Marble Cake

This strawberry mango marble cake recipe produces a moist, fruity marbled cake.

It makes a great standalone cake (say, for a bundt), without needing to rely on frosting.

If you decide to forgo the frosting, feel free to serve this the same day it's baked, or even fresh out of the oven!

About that Mango Cake

Mango puree / mango pulp is available in cans, usually in the Indian or ethic section of your grocery store.

When I was in the US, I liked to use Swad Kesar Sweetened Mango Pulp , as it was readily available in our local grocer’s international foods aisle for about $3/ can.

Now that we’ve moved back to Canada, the brand that we see more often locally - Quality Alphono Mango Pulp - is the one we tend to default to.

Both taste great and work well, so go with what you have access to!

And hey, if you're looking for other reasons to buy the stuff, try our Mango Wine, Mango Lassi Popsicles, Mango Daiquiri Panna Cotta, and/or Mango Mojito ice Cream!

About that Strawberry Cake

A word about the food coloring - I did use a bit of red food coloring in the cake pictured, and I definitely recommend the use of coloring for the strawberry cake portion of this recipe.

Fresh strawberries are delicious, but can cause the batter to look sort of grey.

With just a little food coloring, the cake turns out so much prettier.

Print Recipe Pin Recipe Save Recipe Saved!

5 from 6 votes

Strawberry Mango Marble Cake

This recipe produces a moist, fruity marbled cake. It makes a great standalone cake (say, for a bundt), without needing to rely on frosting. If you decide to forgo the frosting, feel free to serve this the same day it’s baked, or even fresh out of the oven!

Prep Time20 minutes mins

Cook Time1 hour hr

Chill Time8 hours hrs

Total Time9 hours hrs 20 minutes mins

Course: Dessert

Cuisine: Celebration

Servings: 12 People

Calories: 540kcal

Author: Marie Porter

Equipment

• 2 x 8 inch cake pans
• 2 x 10 inch cake pans OR
• 1 Bundt Pan

Ingredients

• 3 cups Cake Flour
• 2 ¼ cups Granulated Sugar
• 2 tablespoon Baking Powder
• 1 ½ teaspoon Salt
• 3 ½ oz Instant Vanilla Pudding Mix 1 small box
• 6 Large Eggs
• 1 cup Water
• 1 ½ cups Butter melted
• 2 tablespoon Vanilla extract
• ⅓ cup Mango pulp*
• ⅓ cup Pureed strawberries
• Red food coloring optional
• Yellow/orange food coloring optional
• 1 Batch batch Swiss Meringue buttercream Optional
• ⅓ cup Mango pulp OR strawberry puree Optional - Only if making frosting

Instructions

• Preheat oven to 350°F (180°C). Liberally grease two 8″ or 10″ round cake pans or a bundt pan with vegetable shortening, and/or spray with baking spray.
• Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating just until smooth. Carefully add melted butter and vanilla to the batter, mixing on medium speed until smooth.
• Divide batter evenly into two bowls. Add mango pulp to one bowl, and pureed strawberries to the other. Stir both until everything is fully incorporated and smooth. Use food coloring to tint mango batter more orange / yellow, and strawberry batter more red, if desired.
• Divide batter among prepared cake pans, and marble** batters together. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes.
• Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap. Allow cake to sit overnight, make frosting & ice cake the following day.
• Prepare either American or Swiss meringue buttercream, flavoring with either mango pulp or strawberry puree.

Notes

* Mango puree is available in cans, usually in the Indian or ethic section of your grocery store. I like to use the Swad Kesar brand, myself.

** How to marble cake batter:

Using a scoop, randomly cover about half of the pan bottom with mango batter. Then, fill in the remaining empty spaces with scoops of the strawberry batter.

After the bottom is covered, drop scoopfuls of mango batter on top of the strawberry batter already in the pan… and scoops of strawberry batter on top of the 1st layer mango globs. Repeat as necessary, until the pan is about halfway full.

To marble the batters, use a butter knife, held straight up-and-down. Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the “top” and “bottom” of the pan, from your view – all the way to the other side. Then, turn the pan 90 degrees, and repeat.

Nutrition

Calories: 540kcal | Carbohydrates: 71g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 793mg | Potassium: 81mg | Fiber: 1g | Sugar: 46g | Vitamin A: 985IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 2mg

Related posts:

Mango Mojito Upside Down Cake Recipe Citrus Splendor Cake Recipe Easy Butterfly Cupcakes 3D Monarch Butterfly Cupcakes