How to Make Strawberry Mango Split Cake
Creating this cake involves a few simple steps, ensuring that each layer comes together to create a perfect balance of flavors and textures.
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy. Add melted butter, milk, and vanilla extract. Gradually fold in the dry ingredients, mixing until smooth. Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 2: Whip the Cream
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will be the creamy filling between the cake layers.
Step 3: Assemble the Cake Layers
Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then evenly distribute sliced strawberries and diced mangoes. Drizzle with a little strawberry preserves or fruit syrup for added sweetness.
Step 4: Add the Second Layer
Place the second sponge cake layer on top and repeat the process—spread whipped cream, add more fruit, and drizzle with syrup for extra flavor.
Step 5: Decorate the Cake
Cover the entire cake with a light layer of whipped cream. Arrange fresh strawberries, mangoes, and optional blueberries on top for a vibrant, decorative finish. Drizzle with additional fruit syrup for a glossy effect.
Step 6: Chill and Serve
Refrigerate the cake for at least 1 hour before serving. This helps the flavors meld together and makes slicing easier. Serve chilled and enjoy!
How Long to Bake the Sponge Cake
The baking time for the sponge cake can vary based on oven temperature accuracy and cake pan size. Follow these general guidelines for perfect results:
- Two 8-inch cake pans – Bake for 20-25 minutes at 350°F (175°C).
- One 9-inch cake pan – Bake for 25-30 minutes at the same temperature.
- Cupcake versions – If making cupcakes, bake for 15-18 minutes until golden brown.
You’ll know the sponge cake is ready when a toothpick inserted in the center comes out clean, and the top is lightly golden. Let the cakes cool completely before assembling.
How to Store Leftovers
If you have leftover Strawberry Mango Split Cake, follow these simple storage methods to keep it fresh and delicious:
- Refrigerator – Store the cake in an airtight container or cover it with plastic wrap and keep it in the fridge for up to 3 days. The whipped cream may soften slightly, but the cake will still taste amazing.
- Freezer – If you need to store it longer, slice the cake and wrap each piece in plastic wrap. Store in an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Tips for the Perfect Strawberry Mango Split Cake
To achieve a beautifully layered and flavorful cake, follow these expert tips:
- Use Fresh, Ripe Fruits – Select sweet, ripe mangoes and fresh strawberries for the best flavor. Avoid overripe fruits, as they may become too mushy.
- Chill the Whipped Cream – Whipping cream holds its shape best when cold. Chill your mixing bowl and beaters before whipping to ensure a stable texture.
- Let the Cake Cool Completely – Warm cake layers can melt the whipped cream, making assembly messy. Let them cool before adding fillings.
- Drizzle Syrup Before Serving – For extra flavor and a glossy look, drizzle a little fruit syrup right before serving.
- Customize with Other Fruits – Feel free to add blueberries, raspberries, or even kiwi slices for more color and flavor variety.
Save this recipe to try later and impress your guests with a stunning and delicious Strawberry Mango Split Cake!
