Zebra cake has been making the rounds online for the past few years and I finally got down to bake this beautiful cake couple of weeks ago. This impressive looking cake is simple to make once you know the trick.The original recipe is from here and it combines chocolate and vanilla batter in the pan to create fun “zebra” stripes in the cake. The cake bakes up light and fluffy, you could do a simple white frosting or eat it plain.
It is similar to a marble cake, only that the stripes are more uniform in this case. Bake this for a play date or your next trip to the zoo. I shared the cake with some friends and their verdict was its light and yummy. So jazz up your afternoon tea with this stripy cake.
Divide the batter into portions, mix one part with cocoa and leave the other plain. Scoop 1/4 cup of plain batter in to the center of a lightly greased non-stick baking pan.
Spoon 1/4 cup of cocoa batter on top of plain batter in the cake pan.
The Important thing in the assembly of this cake is to not stop and wait for the batter to spread. Continue to alter between the plain and cocoa batter and you will notice the batter spreads automatically to create a beautiful pattern.
Continue to fill the pan, alternating between batters till all the batter is used.
Bake at 350F for 40 minutes.
Slice and serve when the cake is completely cooled.
4 large eggs, at room temperature
1 cup granulated sugar ( I used 1.25 cups)
1 cup milk ( I used fat free)
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
2 tablespoons dark cocoa powder ( Dutch-processed cocoa works best, I used Hershey’s unsweetened cocoa powder and increased sugar by 1/4 cup)
1. Preheat the oven to 350°F. Lightly grease a 9″ x 2″ round non-stick baking pan with oil.
2. In a large bowl, blend the sugar and eggs until lightened using a hand mixer, about 2 minutes.
3. On low speed blend in the oil, milk and vanilla until well combined and smooth.
4. In a separate bowl, combine the flour and baking powder. Whisk to remove any lumps.
5. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
6. Divide the batter into 2 equal portions.
7. Sift the cocoa over one portion, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
8. Spoon about 1/4 cup of vanilla batter into the center of the cake pan. Next, spoon 1/4 cup of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, until all batter is used.
9. Bake in pre-heated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes, run a knife around the inside of the pan to loosen the cake and then turn out onto a wire rack to finish cooling.