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A plate of sliced strawberry mango marble cake slices rests in front of the cake it was cut from. The cake is made of brightly coloured pink and orange batters, marbled together,
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5 from 5 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 mins
Cook Time1 hr
Chill Time8 hrs
Total Time9 hrs 20 mins
Course: Dessert
Cuisine: Celebration
Servings: 12 People
Calories: 540kcal
Author: Marie Porter


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


  • 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
  • cup Mango pulp*
  • cup Pureed strawberries
  • Red food coloring optional
  • Yellow/orange food coloring optional
  • 1 Batch batch Swiss Meringue buttercream Optional
  • 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.


* 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.


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