Air Fryer Mango Strawberry Bundt Cake
This air fryer mango strawberry bundt cake is my latest recipe for the Summer baking series! Make use of those gorgeous Summer fruits & still be able to bake, by using an air fryer!
Air Fryer Mango Strawberry Bundt Cake
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What Is This Air Fryer Mango Strawberry Bundt Cake?
This is an easy to make bundt cake, filled with strawberries & mango. Flavoured with mango extract, both in the cake batter & the glaze.
With minimal work you can have a good looking bundt cake, that does not even need any food colouring to make this complimentary pink glaze.
But the best part is that this cake can be made in a small basket air fryer using a slightly smaller bundt tin.
Why Make This Bundt Cake?
- Easy & straightforward
- Step-by-step instructions
- Video tutorial
- Money & energy-saving
- Make in the oven or small basket air fryer
- Tastes amazing!
- Minimal decoration required
- Slightly smaller cake – less waste
- Great Summer bake
- Swap up for seasonal fruits
Ingredients & Alternatives
This mango strawberry air fryer bundt cake is made from the following ingredients:
- Unsalted Butter
- Caster Sugar
- Eggs
- Mango Extract
- Orange Extract
- Orange Juice
- Flour
- Baking Powder
- Strawberries & Mango
For Decoration:
- Icing/Powdered Sugar
- Mango Extract
- Strawberry Juice (from above)*
- Orange Juice
*See notes below
Unsalted Butter
Unsalted butter is always recommended for sweet or savoury baking, to ensure the best & consistent results. Use about to expired double/heavy cream, to make your own butter & buttermilk.
Eggs
Medium to large UK sized eggs are used & US equivalent is large to extra large sized. Also make sure the eggs are at room temperature before using.
Sugar
We use Caster Sugar a lot in British baking, and works better for creating structure for a lighter cake.
US equivalent being Extra/Super Fine Sugar or you can make your own by blitzing granulated sugar. See my sugar comparison photo as a reference.
Mango Extract
While the mango extract is optional, I highly highly recommend using it for a loving & different taste to the usual vanilla extract.
My favourite extracts are made by UK company Foodie Flavours. I have used the mango extract in several recipes with great success. Add to the cake batter & add to the glaze for a really tasty experience.
Try the mango extract in my Air fryer Mango cranberry Scones, or how about another air fryer recipe? Air Fryer Genoise Cream cake, where you can swap up your fruit.
**Full disclosure – Foodie Flavours gifted me several extracts for recipe testing. I am not paid by them, just recommend products that I genuinely trust & love using.
If you want to try with Passion Fruit extract, then use my affiliate code for The Craft Company where you can buy extracts and so many other baking ingredients & equipment. Buying through my link to Passion Fruit Extract At The Craft Company, generates a small commission for me, at no cost to you.
Orange Extract
A little orange extract pairs nicely with the mango extract, enhancing the flavour. Try making your own alcohol-free orange extract.
Flour
For this recipe I have tested using Plain (All Purpose) flour & UK Self-raising flour. Just omit the baking powder if using the Self-raising flour.
Orange Juice
Pure orange juice is used to loosen the cake batter, as well as providing the liquid for making the glaze. You can instead use water in both cases, a different flavour fruit juice or even milk at a pinch.
Mango & Strawberries
This would not be a mango strawberry bundt without strawberries & mango!
Use fresh strawberries & mango in the cake batter. For the fresh strawberries, you want to macerate them a little to extract the juice. This stops the cake being soggy & also we have a use for that juice! All directions for this are given below.
You can alternatively use frozen or tinned/canned strawberries & mango. For tinned/canned, treat like the fresh above.
For frozen fruit, do not defrost first. Leave in a small chopped state (see photos below) & only remove from the freezer when you have already prepared the cake batter.
Then it needs to be coated in flour before adding to the batter. More on that in the instructions below.
Equipment
Basic baking equipment needed. You don’t need to use an air fryer but here are the details on the one I used.
Air Fryer
I always test my air fryer recipes in my first air fryer – this is a Mi brand, small 3.5 litre (3.1 quart) basket air fryer. (See photo collage).
The air fryer basket is 17cm (6.75″) wide & so a 6″ tin is ideal. It isn’t noisy & does not heat up the kitchen, so ideal for the rare heat waves we have.
Bundt Tin
As mentioned above, a 6.5″ (17cm) bundt tin is used. Sometimes is referred to as a ‘Kugelhopf Pan’. 6.5″ (17cm) at its widest end, depth of 3.5″ (9cm) and inner tube of diameter 2″ (5cm). No cups for us in the UK, but I have measured it to be approximately a 5 – 6 cup pan.
Greasing The Bundt Pan
Always always, grease the bundt tin. I recommend homemade lining paste (AKA Cake Goop). Use for any greasing in baking but the best for bundts.
Make your own lining paste with oil, flour & vegetable shortening & store in the fridge for anytime you need. Less expensive than cake-release spray or butter & flour. Brush in upwards strokes & apply 2 generous layers.
Recipe Yield
This makes one 6″ bundt cake, that can yield 10-11 slices that are not too big or small & ideal for sharing.
Step-By-Step Instructions
Prepare The Strawberries
1.Start by macerating the fresh strawberries. (If using frozen, skip this, don’t defrost & only remove from the freezer once the cake batter is ready).
2.Chop the strawberries into small pieces (about 3/4cm, 1/3″). Then add to a bowl & add in 1 tsp of granulated sugar (or caster sugar if you wish). Toss to coat & leave for 30 minutes for the strawberry juices to be extracted.
For tinned/canned strawberries/mango, drain well & add half the sugar, leaving for more liquid to come off.
3. Place the strawberries over a small sieve, suspended over a jug & leave for the red juices to drain off while you prepare the batter. (See Photo collage 2- ***we will be using the liquid).
Prepare The Cake Batter
1.Cube the butter in small pieces about 1cm, ⅓″ & leave to soften (this happens faster when the butter has a smaller surface area). See Photo collage 2. Alternatively, watch this hack I tried – Soften Butter In About 12 Minutes.
2. Add in the Caster sugar to the softened butter & use an electric mixer to ‘cream together’ until well combined, slightly paler in colour and spreadable.
3. Then add in the eggs, one egg at a time, mixing well in-between each addition.
4. Add 12-15 drops of the Foodie Flavours mango extract (or try the passion fruit), as well as the orange extract. (Try making our own alcohol-free orange extract)
5.Next sieve over the flour & baking powder (omit the baking powder if using UK Self-raising flour) & sieve as high as you can to incorporate as much air as possible.
See Photo collage 3.
6. Start to mix the batter by hand with a spatula before adding in the orange juice.
7. Again, start to mix the orange juice in by hand.
8. Then move onto using an electric mixer, on a slow speed to start, and mix until all combined. But do not over-mix as it can produce a dense cake.
9.Beat until all combined & no flour patches remain at the bottom of the bowl. You can even use the mixer just for 30 seconds and then mix any remaining flour in by hand.
See Photo collage 4.
10. Come back to the draining strawberries (there should be more liquid that has collected.) Reserve the liquid and place the macerated strawberries into a bowl.
11. Add 1/2 tsp flour to the strawberries & toss to coat. **If using frozen fruit, remove from the freezer now, chop small if needed & coat in the flour.
12. Add in the mango pieces & add 1/2 – 3/4 tsp more flour to coat more. See Photo collage 5..
13. Add about 1/3 of the strawberries & mango to the cake batter. Fold in very gently with a rubber/silicone or plastic spatula, (see the video for how to do this properly).
14. Add in 2 more increments, but hold back about 12 – 18 pieces of the fruit.
Prepare The Bundt Tin
1.Well grease your bundt tin with Lining Paste (Cake Goop), cake release spray, or butter & flour.
2. Here I used homemade lining paste (aka Cake Goop), & brushed on in upward strokes. Making sure to get into all the nooks & crannies.
3. Then go over with a second coat, to ensure easy removal of the bundt cake.
(See note above these instructions on bundt tin details)
Baking The Cake
1. Carefully spoon the cake batter into the bottom of the greased bundt tin. Then smooth off the top layer before adding the reserved strawberry & mango pieces on the top of the batter.
2.***If you make any mess with the cake batter on the inner section of the bundt or up the sizes, don’t worry. Just wipe the batter off then brush a bit more lining paste (or whatever you used to grease the bundt). Just to make sure none of the cake sticks later.
3. Tap the bundt a few times on the worktop/counter.
4. Now add the cake tin to the bottom of the air fryer basket. (If your air fryer is deeper, raise the tin up a little if possible, but not essential).
5. Bake in the air fryer @ 170°c/350°f for *20 minutes. (Pre-heat your air fryer if your particular model requires it).
6. The cake will have risen, be set on top & golden, but it needs more time. So cover with foil, then place a metal spoon on top to keep the foil in place. **Any moving foil or paper is a fire hazard in an air fryer***.
7.Bake a further 6 minutes but now @ 180°c/375°f.
8. A cocktail stick will come out clean of crumbs (but maybe have a little wet fruit on it). If you want to use a food thermometer, a temperature of at least 93°c/200°f, ( or between 93-98°c, 200-210°f) means the cake should be cooked all the way through.
9. Leave on a cooling rack for 30 minutes (a taller one is better, see Photo collage 9).
10. Place a plate or cake stand on top of the cake, hold altogether & flip over, before releasing the cake.
11. Leave to cool before adding any glaze.
Preparing The Glaze
1.You can prepare the glaze/icing now while the cake cools, or even the day before. Just cover with cling film/plastic wrap & leave somewhere cool & away from sunlight. Just note that if making day before, you will need to thin a tiny bit before using it.
2. Add the sieved icing/powdered sugar to a small bowl.
3.Add 5 drops of the Foodie Flavours mango extract (or 1/2 tsp of another other brand), before adding 1 tsp of the reserved strawberry liquid.
4. Mix by hand with a spoon, taking the time to push the back of the spoon into the sugar, making it take on as much of the liquid as possible. (See video).
5.Add 1/2 tsp of the liquid & again mix well. It will start to become pink now & be a bit clumpy/paste-like.
6.Add in 1/4 tsp, mix again & work into a thick paste. (See the 1st image in Photo collage 11 below).
7.Now use a 1/8 tsp, & add to make a thick shiny glaze.
From here, see how the glaze falls into the bowl to determine how much more liquid is needed. A little amount can make a big change, so best to go gradually.
8. You can use at this stage for spreading on as a thick glaze, that will not have any drips or movement.
9. For thick but pourable glaze, add another 1/8 tsp (or a little less) & see how it falls back into the bowl. Thick ‘trails’ or being able to draw/write with the icing as it lands, means it is thick enough, with some body.
10. This consistency will easily spread, and drip down slowly & you will be able to manipulate how you want.
11. For a more liquid glaze, add some more and it should fall quickly & evenly off the spoon & not leave as much of a trail on the surface of the glaze. (See my video for this & look out for a glaze tutorial video soon).
Decorating The Cake
1.Once the cake is cool you can add the glaze. If you made ahead, you might need to mix & add a few drops of liquid to bring back to the right consistency.
2.Add the glaze to the top of the cake with a small spoon, very gradually adding to the top most part of the cake & spread on to cover the top of the cake only.
3. Add another layer of the glaze & as you go along, let a little of the glaze fall into a groove on the cake (optional). The glaze might fall itself or might need a little help with a cocktail stick to encourage it to move & in the direction you want.
Don’t let it go all the way down on to the plate as doesn’t look as neat. You can let it drip down into the centre hole of the cake, giving more glaze to cake.
4.Finish the cake off with some orange zest & decorate around the plate with some strawberries and mango pieces.
5. Leave the glaze at least 15 minutes to set.
Serving & Storing
1.The cake can be sliced into 6 to 8 servings.
2.Serve with some more strawberries & mango. Enjoy with a hot tea or coffee.
3.Add a little cream or even ice-cream on the sides for a tasty dessert after dinner.
4.Store the cake under a cake dome or in a metal cake tin, at room temperature for at least 3 days. On warmer days in the Summer, no need to place in the fridge, (as it can cause condensation). Just store it in a darker cooler area till consumed.
More Air Fryer Treats
Check out some of my other air fryer recipes below. Some sweet, some savoury, but money saving!
Left to right – Butter & flour-free Genoise cream cake. My Air fryer meringue with the 3 methods. Popular Air fryer British scones & pineapple upside-down bundt cake in the air fryer. Or go to the air fryer page.
Recipe Card
Mango Strawberry Air Fryer Bundt Cake
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Electric Hand/stand mixer
- Medium mixing bowl
- Plastic/silicone baking spatula
- Sieve
- Bundt Tin (6½"/15¼cm bundt, see notes*)
- Lining Paste/Cake release spray
- Wooden Cocktail stick
- Cooling rack
- Air fryer of regular oven (see notes)
- Zester
Ingredients
For The Sponge:
- 112 grams Unsalted Butter (4 oz, 1 stick, ½ cup, cubed small & softened)
- 112 grams Caster Sugar (4 oz, ½ cup Extra/Super Fine Sugar*)
- 3 Medium Eggs (medium to large, or large to extra large US size), at room temperature)
- 12-15 drops Mango Extract* (drops for Foodie Flavours extracts, or 1-1½ tsp other extract)*
- ½ tsp Orange Extract (optional, see notes*)
- 30 grams Mango pieces (1 oz, chopped small, fresh or frozen*)
- 100 grams Strawberry pieces (3½ oz, chopped small, fresh or frozen)*
- 142 grams Plain Flour (5 oz, 1 cup + 2 tbsp All Purpose Flour)
- 1¾ tsp Baking Powder (omit if using UK Self-raising flour)*
- 2 tbsp Orange Juice (30ml, 1 fl oz)
For The Glaze:
- 125 grams Icing Sugar (4 oz, 1 cup. Powdered/Confectioners' Sugar, sieved)
- 5 drops Mango Extract* (Drops for Foodie Flavours, or ½-¾ tsp other brand)
- Strawberry Liquid (from above)
- Orange Zest
Instructions
Preparing The Strawberries
- Begin by macerating the 100 grams Strawberry pieces. Chop into small pieces about ¾cm, ⅓" & place in a small bowl. Then add 1 tsp granulated sugar & toss to coat. Leave for 30 minutes for the juices to extract.
- ***If using frozen, don’t defrost & only remove from freezer when the cake batter is prepared. For canned/tinned strawberries/mango, drain them well & add½ tsp sugar & leave to see if anymore liquid comes off.
Prepare The Cake Batter
- Cut the 112 grams Unsalted Butter in small cubes about ½", 1cm size & leave to soften.
- Using an electric mixer, beat the softened butter with the 112 grams Caster Sugar, 'creaming together' until slightly paler & spreadable. Then add in the 3 Medium Eggs, one egg at a time.
- Add 12-15 drops of Foodie Flavours (12-15 drops Mango Extract*). Try passion fruit, or 1-1½ tsp other brand mango extract). As well as the ½ tsp Orange Extract. Then sieve over the 142 grams Plain Flour & 1¾ tsp Baking Powder. (Omit the baking powder if using UK Self-raisng flour). Start to briefly mix by hand with a spatula before adding in the 2 tbsp Orange Juice. Start to mix on low speed with the mixer & beat until combined. Ensuring not to over mix and only mix until no flour remains. Leave to the side.
- The strawberries will have drained off more liquid now, that we will be using. Add the strawberries to another bowl and add ½ tsp flour, tossing to coat. Then add in the 30 grams Mango pieces, before adding another ½-1 tsp flour to coat them all. (**For frozen fruit, only remove from freezer at this point, chop small if needed & then coat in flour). Add ⅓ of the fruit to the cake batter, folding in gently with a spatula. Then repeat 2 more times (but hold back about 12 pieces of the fruit.)
Grease The Bundt Tin:
- **Never use a bundt tin without greasing it. Here I am using homemade lining paste (Cake Goop), but cake release spray or softened butter & a coating of flour work too. Brush the lining paste on in upward strokes & apply 2 generous layers.
Baking The Bundt Cake:
- Add the cake batter to the greased bundt & level off the top. Tap on the counter/worktop a few times before placing in the air fryer basket. Bake at 170°c/350°f for 20 minutes. (Pre-heat your air fryer if your particular model requires it).
- Open the air fryer and the cake will have risen and be golden. It needs to be cooked in the centre. So cover the top with foil & place a metal spoon on top to keep the foil down. **Any flying paper/foil is a fire hazard in an air fryer**. Bake for a further 6 minutes, but now at 180°c/375°f.
- The cake is ready with an internal temperature of 93-98°c, 200-210°f, or a cocktail stick (inserted almost as far as it can go), comes out clean of crumbs but maybe a little wet from the fruit. Leave to cool on a cooling rack for 30 minutes. Then place a plate or cake stand on top, hold everything together & turn it all over. The cake should release easily. Leave to cool completely.
Preparing The Glaze
- Add sieved 125 grams Icing Sugar to a bowl and add in 5 drops Mango Extract* by Foodie Flavours (or passion fruit) extract. (½ tsp of other brand extract). Then add 1 tsp of the reserved strawberry liquid. Mix by hand, using a metal spoon making the sugar take on the liquid.
- Now add ½ tsp of the Strawberry Liquid& mix really well till you have a slightly pink clumpy/paste-like mixture. Then add ¼ tsp of the liquid & work into a thick paste. Now use ⅛ tsp to very gradually add in more liquid to get the thick but pourable consistency. Let the glaze drip off the spoon back into the bowl & watch how it falls. You want a steady stream to drip down – not pouring but not stopping & starting either. (See my video or the step-by-step instructions above). For me another ⅛ tsp was enough but it really varies & why best to go very gradually.
- ***The glaze can be made a day ahead, but will need thinning a little before using. Cover with cling film/plastic wrap, leave out at room temperature away from direct sunlight.
Decorating The Cake:
- Once cooled you can add the glaze. Start by spreading on small spoons worth on the top most part of the cake. Then go around with a second layer, allowing some glaze to start to drip down the grooves if you like. You can use a toothpick to guide the icing. Let it fall down the middle of the bundt cake too.
- Finish off with some Orange Zest& add some strawberries and mango pieces around the bottom of the cake & then leave at least 15 minutes for the glaze to set.
Serving & Storing:
- Slice the cake to serve as it is with a favourite tea or coffee. Or add some whipped cream or ice-cream and some more fruit on the side.
- Store the cake in a cake tin or under a cake dome at room temperature (the fridge can cause condensation). But keep somewhere cool in hotter days and it will be fine for at least 3 days.
Notes
Flour – use UK Plain Flour (or US All Purpose Flour), with baking powder. For UK Self-raising, omit the baking powder.
Mango – use fresh, frozen or canned/tinned mango. For frozen, no need to defrost.
Strawberries – fresh, frozen or canned/tinned. Strawberries will need macerating (as per the directions).
Air Fryer Or Oven – can be made in any oven or air fryer, even a small 3.5 litre (3.1 quart) basket air fryer.
Bundt Tin – 6.5″/17cm Kugelhopf bundt pan, 3.5″/9cm deep, (approximately a 5 – 6 cup pan.)
Greasing The Bundt – always well grease a bundt tin. I recommend homemade ling paste (cake goop).
Recipe Yield – one bundt cake with 10-11 slices.
***For more details & step-by-step directions & images, see before this Recipe card.***
More air fryer recipe – check out my air fryer page. (See Genoise air fryer cake above).
More Bundt Cakes – take a look at my cakes page.
Nutritional Information -I am not a qualified nutritionist & all values are approximate. Based on using all the ingredients listed above, in the same size bundt tin. Where 1 serving is 1 slice from a yield of 10 slices. Make bigger or smaller slices & these values will change. All values calculated via MyFitnessPal.com.
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This is outstanding! I have yet to make a cake in the air fryer but I do have a pan that fits in it. Somewhere. I need to find it… (sigh)
Wow, thanks so much Sally! The air fryer is perfect for baking in the hot weather. Get that bundt pan found! Once you see all your other baking equipment you have forgot about, it will inspire you for some more great bakes.