I didn’t waste much time coming up with this recipe.
My second kid is crazy about zebras, so with his birthday just around the corner, I decided to wow him with a zebra birthday cake. His big day turned out a huge hit without burning a hole in my wallet – so, you see, a win-win situation.
Why Kids And Adults Alike Absolutely Adore Chocolate Zebra Cakes
- Vanilla and chocolate are the ultimate combo platter. If you can’t decide between the two classics, this recipe will hit the jackpot!
- Everyone might have differing opinions about the most drool-worthy parts of the recipe. Some are team moist vanilla, while others dig headfirst into the rich chocolate. Either way, this cake’s got something for everyone — a total crowd-pleaser, hands down!
- The mesmerizing zebra stripe design steals the show everywhere. It’s an awesome topic for conversation and a total hit with the kiddos – who are likely to go wild for its playful look.
- Making this cake at home is easier than you’d think, even if you’re a baking newbie. With basic ingredients already stashed in your kitchen (plus a little muscle when alternating batters), you’ll have that zebra pattern down pat!
The Best Way To Make Zebra Cake
Vanilla Cake Batter
Step 1.
In a tiny bowl, sift the baking powder and flour until mixed. Set that aside for a second.
Step 2.
In a larger bowl, beat the sugar, eggs, and vanilla until creamy and pale. Then, add the milk and flavorless canola oil — just enough to combine everything!
Step 3.
Next, slowly add our flour mixture (from Step 1) into your bowl of wet ingredients. I often do it in two batches. Mix it all up on low speed until everything’s nicely combined. But again, do NOT go crazy with the beating. We want a smooth batter, not a dense, tough one!
Chocolate Cake Batter
Step 4.
Grab a big bowl and mix ¼ cup of milk with black cocoa powder until smooth and combined.
Step 5.
Here’s where things get fun!
Take about a third of the vanilla batter we whipped earlier and pour it into the cocoa/milk mixture. Mix it all until you’ve got two batters — chocolate and vanilla — with smooth, similar consistency! If your chocolate batter seems slightly thicker, add more milk until both batters match up.
Step 6.
Next, let’s prepare our cake pan. Grease an 8” pan with oil, then line it with parchment paper so nothing sticks.
Zebra Pattern
Step 7.
It’s time for my favorite part: creating the zebra pattern!
Start by spooning 3 tablespoons of vanilla batter onto the pan’s center. Then, layer 3 tablespoons of chocolate batter right on top. Keep repeating until you’ve used up all the batter.
What if you’re short on time? You can always pour a batter over another and swirl it together with a serrated knife for a clean, marbled effect like these cupcakes. (But be warned: you won’t get that cool zebra pattern.)
Step 8.
After all your cake batter is in the pan, grab a cookie cutter or knife and draw lines from the outer edge towards the center. That will give you the coolest flower pattern in the world.
Step 9.
Place the airy cake in your preheated oven (with both lower and upper heat set at 320°F) and let it bake for about 45 minutes until a small toothpick poked into the middle comes out mostly clean.
Step 10.
Once it’s done baking, take it out of the hot oven and leave it on a wire rack for 15 minutes before you lift it off the pan. And there you have it: your very own zebra cake layers!
Speaking of patterns, this chocolate marble banana bundt cake also steals hearts with its gorgeous design. Or if you crave a bite-sized treat with a no-less-appealing appearance, a marble cupcake will hit the spot. Check it out!
Notes
1. From my experience, regular cocoa powder has a more natural chocolate flavor with a slight acidity.
On the other hand, Dutch-processed cocoa powder has been treated with an alkali to offset the acid, resulting in a richer, MUCH darker chocolate taste that’s super smooth but not too bitter – my all-time favorite.
Whatever works for you is, of course, up to you. Feel free to experiment!
2. I bet you must have looked through pictures of zebra cakes on the Internet and wish to achieve the same beautiful zebra stripes.
But hey, there’s no need to stress about absolute perfection! A little marbling within the batter is perfectly acceptable. Some natural mixing will occur as you pour or dollop the batter, and that’s also okay. When baked, it will still create a beautiful zebra pattern.
3. Want more controlled placement and less mixing? Squeeze bottles for the rescue! Take out two bottles and fill each with batter (one vanilla, one chocolate), then dollop them alternately into the pan. Trust me, the zebra stripes will look WAY more defined.
4. You don’t have to stick to the classic vanilla-chocolate combo, you know? Sure, they are classics of a zebra cake, but you can switch them for other options – cream cheese and raspberry swirl frostings, for example. Don’t forget to dust the cooled cake with powdered sugar for a simple yet charming touch!
FAQs
Can I Use A Boxed Cake Mix For Zebra Cake?
Yup, if you’re in a pinch. Just follow the box instructions to prepare the batter, then divide it in half. Add cocoa powder to one-half of the mix for the chocolate batter!
How Long Does Zebra Cake Stay Fresh?
You can store them in an airtight container (or wrap them in plastic wrap) at room temperature for up to 3 days. Need to store them a bit longer? Great news: they will stay fresh in the refrigerator for up to a week! Bring them back to room temperature before serving, and you’re golden.
Good luck with your zebra layer cake!
Discover More Unique Cake Recipes:
Zebra Cake Recipe
Ingredients
Vanilla batter:
- 1 ¾ cups spooned and leveled all-purpose flour
- 1 ½ tsp baking powder
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract or vanilla paste
- ½ cup milk, room temperature
- ½ cup flavorless canola oil, vegetable oil, or sunflower seed oil
Chocolate batter:
- 2 heaping tbsp unsweetened cocoa powder
- ¼ cup milk, room temperature
Instructions
Vanilla Batter
- Sift the baking powder and flour in a tiny bowl until mixed. Set that aside.
- In a larger bowl, beat the sugar, eggs, and vanilla until creamy and pale. Then, add the milk and flavorless canola oil — just enough to combine.
- In two batches, slowly add our flour mixture (from Step 1) to your bowl of wet ingredients. Mix on low speed until nicely combined, and do not go overboard.
Chocolate Batter
- Mix ¼ cup of milk with dark cocoa powder in a big bowl until smooth.
- Pour ⅓ vanilla batter into the cocoa/milk mixture. Mix until you’ve got two batters — chocolate and vanilla — with similar consistency. If your chocolate batter seems slightly thicker, add more milk until both batters match up.
- Grease an 8” pan with oil, then line it with parchment paper.
Zebra Pattern
- Spoon 3 tablespoons of vanilla batter onto the pan’s center. Then, layer 3 tablespoons of chocolate batter right on top. Keep repeating until you’ve used up all the batter. (If short on time: Pour a batter over another and swirl for a clean, marbled effect).
- Grab a skewer or knife and draw lines from the outer edge towards the center.
- Place the cake in your preheated oven (with lower and upper heat set at 320°F) for about 45 minutes. Check for doneness: a small toothpick poked into the middle comes out mostly clean.
- Leave it on a wire rack (out of the oven) for 15-18 minutes, then lift it off the pan. Serve and slice!
Notes
- You can use regular cocoa powder for a classic chocolate flavor or try Dutch-processed cocoa powder to yield a richer, darker taste.
- Distinct stripes are ideal, but a little intermingling of the batters still creates a beautiful zebra pattern. Don’t be too fixated on that.
- Consider using a squeeze bottle for each batter for easier layering and more defined stripes.
- Chocolate or vanilla frosting are classics, but you could also try a cream cheese frosting, a raspberry swirl frosting, or even a simple dusting of powdered sugar.
