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!
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.
Evil Cake Overlord
Interested in making wickedly delicious cakes? You'll LOVE my second cookbook, Evil Cake Overlord!
We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more!
Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it!
More Cake Recipes!
Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)
Bundt, Sheet, & Upside Down Cakes
Bananas Foster Upside Down Cake
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Bundt Cake
French Martini Upside Down Cake
Mango Mojito Upside Down Cake
Pina Colada Bundt Cake
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Strawberry Mango Marble Cake
- 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
- 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.