Zebra Cake: Striped Chocolate & Vanilla Cake Recipe
Zebra Cake is a visual delight and a marvel of baking magic, inspired by the animal's distinctive stripes. This cake artfully alternates layers of vanilla and chocolate batter to create a stunning striped effect when sliced. Originating as a playful twist on the classic marble cake, it is an ideal dessert for both adults and children, bringing joy and surprise to the dining experience.
Equipment
- 9-inch (23cm) round cake pan
- Electric hand mixer or stand mixer
- 2 large mixing bowls
- Fine-mesh sieve for sifting flour
- Wire cooling rack
- Tablespoon measure or small ladle (for pouring batter)
Ingredients
- 1 cup granulated sugar 200g
- 4 large eggs at room temperature
- 1 cup whole milk preferably full-fat, 240ml
- 1 cup vegetable oil 240ml
- 1 tsp vanilla extract pure
- 2 cups all-purpose flour sifted, 250g
- 1 tbsp baking powder 12g
- ⅛ tsp fine salt a pinch
- 3 tbsp dark unsweetened cocoa powder 18g
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Grease a 9-inch (23cm) round cake pan, line the base with parchment paper, then lightly flour the sides, tapping out any excess.
- In a large mixing bowl, beat the sugar and eggs together until light and fluffy. The mixture should be pale yellow and thickened, which takes about 2-3 minutes with an electric mixer.1 cup granulated sugar, 4 large eggs
- Gradually add the milk, vegetable oil, and vanilla extract, continuing to mix on low speed until well combined.1 cup whole milk, 1 cup vegetable oil, 1 tsp vanilla extract
- In another bowl, sift together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, mixing just until smooth.2 cups all-purpose flour, 1 tbsp baking powder, ⅛ tsp fine salt
- Divide the batter evenly into two bowls. Stir the cocoa powder into one portion of the batter until evenly mixed.3 tbsp dark unsweetened cocoa powder
- To achieve the zebra effect, hold your spoon or ladle close to the pan surface and pour 3 tablespoons of vanilla batter into the centre of the prepared pan. Then pour 3 tablespoons of chocolate batter directly into the centre of the vanilla pool. The weight of each new pour pushes the previous layer outward to form concentric rings. Continue alternating until all batter is used — do not tilt or shake the pan between pours.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Storage: Keep tightly wrapped at room temperature for up to 2 days, then refrigerate for up to 3 more days. Bring slices to room temperature for 20 minutes before serving.
Freezer-friendly: Wrap individual slices in cling film then foil and freeze for up to 2 months. Thaw overnight in the fridge or 1 hour on the counter.
Make-ahead: Prepare and divide the batter the night before, cover both bowls, and refrigerate. Give each a gentle stir before pouring — the baking powder will still provide a good rise.
Pro Tips: If the cocoa makes the chocolate batter noticeably thicker than the vanilla, stir in 1 teaspoon of milk to match the consistency. Even batters = even rings.
Deeper chocolate flavour: Add ½ teaspoon of instant espresso powder to the cocoa batter — it intensifies the chocolate without adding coffee taste.
Nutrition
Serving: 1servingCalories: 409kcalCarbohydrates: 42gProtein: 6gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 77mgSodium: 195mgPotassium: 115mgFiber: 1gSugar: 21gVitamin A: 148IUCalcium: 118mgIron: 2mg
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