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!
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!
A word about the food coloring – I did use food coloring in the cake pictured, and I recommend the use of coloring. 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.
Enjoy! Oh, and if you do enjoy it – and other unique cake recipes – be sure to order my new cookbook, “Evil Cake Overlord“, as it’s full of them 🙂
Strawberry Mango Marble Cake
|3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3 1/2 oz Instant vanilla pudding mix
1 cup Water
1 1/2 cups Butter, melted
2 Tbsp Pure vanilla extract
1/3 cup Mango pulp*
1/3 cup Pureed strawberries
Red food coloring, optional
Yellow/orange food coloring, optional
1/3 cup Mango pulp OR strawberry puree
Preheat oven to 350°F (180°C). Liberally grease two 8″ or 10″ round cake pans 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.
* 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.
|Interested in making wickedly delcious 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! Order your copy here.