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Irresistible Strawberry Mango Cake

Irresistible Strawberry Mango Cake

A moist vanilla–mango layer cake studded with juicy strawberries and finished with a billowy whipped cream cheese frosting. Bright, fruity, and perfect for any celebration.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour spooned and leveled
  • 1.5 cup granulated sugar
  • 2.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.5 cup unsalted butter, softened room temperature
  • 0.25 cup neutral oil such as canola or vegetable
  • 3 large eggs room temperature
  • 1 cup whole milk room temperature
  • 1 cup mango puree from very ripe mango or canned puree
  • 2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice brightens the fruit flavor
  • 1.5 cup diced fresh strawberries pat very dry
  • 1 cup diced ripe mango small dice
  • 1 tablespoon all-purpose flour for tossing the diced fruit
  • 0.5 cup strawberry jam for filling
  • 8 ounce cream cheese, softened for frosting
  • 1.5 cup heavy cream, cold for frosting
  • 0.75 cup powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting
  • 0.125 teaspoon fine sea salt for frosting
  • 1 cup fresh strawberries for garnish
  • 1 cup mango slices for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment; lightly flour the sides.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, beat softened butter with a hand mixer until creamy. Stream in the oil and beat until smooth. Beat in eggs one at a time, then add vanilla and lemon juice.
  • Stir together milk and mango puree. Add dry ingredients to the butter mixture in 3 additions, alternating with the milk–mango mixture, beginning and ending with dry. Mix just until combined.
  • Toss the diced strawberries and diced mango with 1 tablespoon flour, then gently fold into the batter.
  • Divide batter evenly between pans. Bake 28 to 35 minutes, until the tops spring back and a toothpick comes out clean.
  • Cool cakes in pans 10 minutes, then turn out onto racks and cool completely.
  • Make frosting: Beat cream cheese and powdered sugar until smooth. With mixer running, slowly stream in cold heavy cream; continue beating until thick and billowy. Beat in vanilla and salt.
  • Assemble: Place one cake layer on a stand. Spread a thin layer of strawberry jam, then add a generous layer of frosting.
  • Top with second layer. Frost the top and sides. Garnish with fresh strawberry halves and mango slices.
  • Chill 20 minutes to set the frosting, then slice and serve.

Notes

For the best texture, use very ripe mango for the puree and pat strawberries dry to minimize excess moisture. The cake keeps well refrigerated up to 3 days; bring to room temperature before serving.