Zebra Cake Recipe
Zebra Cake is a stunning dessert that masterfully marries the soft sweetness of vanilla with the rich depth of chocolate. Its signature feature is the mesmerizing marbled pattern that appears once it’s sliced, creating a delightful surprise for anyone who tries it. This cake isn’t just visually appealing—it’s also incredibly delicious, making it perfect for special occasions or simply as a beautiful centerpiece for family gatherings.
Ingredients and Preparation
To make the Zebra Cake, you’ll need a few essential ingredients that bring together the contrasting flavors of vanilla and chocolate while ensuring the texture is soft and moist.
Essential Ingredients
For this recipe, gather 4 eggs, 1 cup of softened butter (200 g), and 1 cup of sugar (200 g) to form the base of the batter. These work together to create the structure of the cake while adding richness. The use of 1 cup (240 ml) of milk helps to loosen the batter, making it easy to mix, while 1 tsp of vanilla extract adds that classic aromatic sweetness. In terms of dry ingredients, 3 cups (375 g) of all-purpose flour, 2 tsp (10 g) of baking powder, and 1/4 tsp of salt ensure the cake rises beautifully and remains balanced in flavor. For the chocolate batter, you’ll need 3 tbsp (25 g) of cocoa powder, 1/4 cup (50 ml) of milk, and an additional 1 tbsp (15 g) of sugar to provide a deep chocolatey contrast.
Preparing the Chocolate Batter
To create the chocolate component of the Zebra Cake, start by mixing the cocoa powder, 1/4 cup of milk, and the extra tablespoon of sugar until smooth. It’s important to ensure there are no lumps, as the batter needs to be velvety and well-combined to achieve a perfect marbled look. The mixture should be thick yet pourable, integrating seamlessly into the vanilla batter later.
Step-by-Step Instructions
Prepping the Cake Pan and Oven
Begin by setting your oven to 180°C (350°F), allowing it to reach the correct temperature while you prepare the batter. Grease a 24 cm (9 in) round cake pan thoroughly and line it with parchment paper. This will prevent the cake from sticking, ensuring it comes out cleanly and maintains its beautiful layers.
Mixing the Vanilla Batter
In a separate bowl, sift the flour, baking powder, and salt together. Sifting helps to incorporate air into the mixture, which results in a lighter texture. Set aside. In your main mixing bowl, cream the softened butter and sugar together until light and fluffy. Gradually add the eggs one by one, ensuring each is fully mixed before adding the next. Finally, stir in the vanilla extract, blending it into the mixture for that lovely vanilla aroma.
Creating the Chocolate Batter
Once the vanilla batter is mixed, separate two cups of the mixture and fold it into the cocoa powder and milk mixture you prepared earlier. Stir well until the chocolate batter is uniform and smooth. This will become the base for your alternating layers that create the zebra effect.
Layering for the Zebra Effect
To achieve the iconic zebra pattern, use a spoon to drop a tablespoon of vanilla batter into the center of your prepared pan. Follow this by spooning a tablespoon of chocolate batter directly on top of the vanilla. Continue alternating spoonfuls, always placing them in the center of the pan, allowing the batter to spread outwards. This method will naturally create the striped, zebra-like pattern. If you prefer a more abstract look, you can swirl the batters gently with a knife to form a marbled effect.
Baking and Testing for Doneness
Place the pan in the preheated oven and bake for 50 to 60 minutes. To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Once baked, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Recipe Tips
Ensure your butter is softened, not melted, for a smoother batter and better rise.
If your zebra pattern isn’t spreading evenly, gently tap the pan on the counter to help level the layers.
For a flavor variation, try adding a pinch of cinnamon or espresso powder to the chocolate batter for a deeper taste.
What to Serve With This Recipe
Zebra Cake pairs beautifully with a drizzle of chocolate glaze or a dusting of powdered sugar for an elegant finish.
Fresh berries such as strawberries or raspberries add a burst of color and tanginess, complementing the cake’s richness.
For beverages, serve this cake with a freshly brewed cup of coffee or a soothing tea, enhancing its flavors with each bite.
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute the eggs with flaxseed or applesauce. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.
How can I store the Zebra Cake to keep it fresh?
To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2-3 days or in the refrigerator for up to a week.
Can I freeze the Zebra Cake?
Yes, this cake freezes well. Once fully cooled, wrap it in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Why didn’t my zebra stripes turn out well?
If your stripes blend together, it could be because the batter was too runny or the spoonfuls were too large. Next time, use smaller spoonfuls and ensure both batters are thick enough to hold their shape.
The Zebra Cake is as delightful to eat as it is to look at, with each slice revealing its intricate, chocolate-and-vanilla marbled design. Whether you’re serving it plain or with a glossy chocolate glaze, this cake is bound to impress. So, next time you’re craving something both beautiful and delicious, give this cake a try and don’t be afraid to experiment with new flavors or patterns to make it your own.
Ingredients
4 eggs
1 cup (240 ml) milk
1 cup (200 g) sugar
1 cup (200 g) butter, softened
1 tsp vanilla extract
3 cups (375 g) all-purpose flour
2 tsp (10 g) baking powder
1/4 tsp salt
For the Chocolate Batter
3 tbsp (25 g) cocoa powder
1/4 cup (50 ml) milk
1 tbsp (15 g) sugar
Instructions
Preheat your oven to 180°C (350°F) and prepare a 24 cm (9 in) round cake pan by greasing and lining it with parchment paper.
In a separate bowl, sift together the flour, salt, and baking powder. Set this dry mixture aside for later use.
In another small bowl, combine the cocoa powder, 1/4 cup of milk, and 1 tbsp of sugar, mixing well until smooth.
Using a mixer, cream together the softened butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract for added flavor.
With the mixer set to low, begin alternating between adding the milk and the flour mixture, doing so in small increments until everything is fully incorporated.
Once the batter is smooth, separate two cups of the mixture into a different bowl and mix it thoroughly with the cocoa mixture to form the chocolate batter.
In the prepared cake pan, start layering the batter by spooning one tablespoon of the plain batter into the center of the pan, followed by one tablespoon of the chocolate batter directly on top. Continue this process, alternating batters, to create a zebra pattern. If you prefer a simpler approach, pour the batters in layers and swirl them together with a knife to achieve a marbled effect.
Place the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes on a wire rack before carefully removing it from the pan.
Serve plain or with a rich chocolate glaze for added indulgence. Enjoy!
Zebra Cake Recipe
Ingredients
- 4 eggs
- 1 cup 240 ml milk
- 1 cup 200 g sugar
- 1 cup 200 g butter, softened
- 1 tsp vanilla extract
- 3 cups 375 g all-purpose flour
- 2 tsp 10 g baking powder
- 1/4 tsp salt
- For the Chocolate Batter
- 3 tbsp 25 g cocoa powder
- 1/4 cup 50 ml milk
- 1 tbsp 15 g sugar
Instructions
- Preheat your oven to 180°C (350°F) and prepare a 24 cm (9 in) round cake pan by greasing and lining it with parchment paper.
- In a separate bowl, sift together the flour, salt, and baking powder. Set this dry mixture aside for later use.
- In another small bowl, combine the cocoa powder, 1/4 cup of milk, and 1 tbsp of sugar, mixing well until smooth.
- Using a mixer, cream together the softened butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract for added flavor.
- With the mixer set to low, begin alternating between adding the milk and the flour mixture, doing so in small increments until everything is fully incorporated.
- Once the batter is smooth, separate two cups of the mixture into a different bowl and mix it thoroughly with the cocoa mixture to form the chocolate batter.
- In the prepared cake pan, start layering the batter by spooning one tablespoon of the plain batter into the center of the pan, followed by one tablespoon of the chocolate batter directly on top. Continue this process, alternating batters, to create a zebra pattern. If you prefer a simpler approach, pour the batters in layers and swirl them together with a knife to achieve a marbled effect.
- Place the pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes on a wire rack before carefully removing it from the pan.
- Serve plain or with a rich chocolate glaze for added indulgence. Enjoy!