Go Back
–+ servings
Strawberry Mango Split Cake

Sweet Strawberry Mango Split Cake for a Tropical Treat

Indulge in the joyful flavors of Strawberry Mango Split Cake, a tropical dessert that combines vibrant fruit and fluffy cake for a delightful treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar consider using brown sugar for richer flavor
  • 1/2 cup unsalted butter softened; margarine works as a substitute
  • 1/2 cup milk dairy-free milk like almond or oat is a great alternative
  • 2 Large eggs flax eggs can be used for a vegan option
  • 1 tablespoon baking powder ensure it's fresh for the best rise
  • 1 tablespoon vanilla extract almond extract can offer a twist
  • 1/2 teaspoon salt
For the Toppings
  • 1 cup fresh strawberries can use frozen if thawed and dried well
  • 1 cup fresh mango substitute with peaches or pineapple if mango is not available
For the Frosting
  • 1 cup heavy cream whipped topping is a lighter choice
  • 1/4 cup powdered sugar can reduce for a less sweet taste

Equipment

  • round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Strawberry Mango Split Cake
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans with unsalted butter or cooking spray, then lightly dust with flour.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt until evenly mixed, then set aside.
  3. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add in the eggs one at a time, beating well after each addition, and mix in the vanilla extract until well blended.
  5. Gradually add in the milk while alternating with the dry flour mixture until combined; do not overmix.
  6. Fold in the chopped strawberries and diced mango gently into the batter.
  7. Divide the batter between the prepared cake pans, then bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  9. Whip the heavy cream with powdered sugar until stiff peaks form.
  10. Assemble the cake by frosting one layer, adding fruit, then repeating with the second layer, finishing with decorative fruit on top.
  11. Slice the cake and serve it to family and friends.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending and to achieve a lighter cake. Avoid overmixing the batter for optimal texture.

Tried this recipe?

Let us know how it was!