Zebra Cake
User Reviews
5
Zebra Cake
Description
This Zebra Cake recipe consists of a vanilla batter made with all-purpose flour, baking powder, baking soda, kosher salt, butter, granulated sugar, eggs, milk, sour cream, and vanilla extract. A portion of the vanilla batter is mixed with cocoa powder, milk, and sugar to create the chocolate batter. Layers of each batter are alternately spooned into greased and floured 8-inch cake pans, forming the characteristic zebra-striped pattern upon baking.
The cake is baked at 350°F until cooked through, then cooled and frosted with a chocolate cream cheese frosting. The frosting combines butter, cream cheese, confectioners’ sugar, cocoa powder, salt, and vanilla for a rich and smooth finish.
The resulting cake has moist, tender layers with contrasting vanilla and chocolate flavors, complemented by the creamy frosting. The distinct visual pattern makes it a striking dessert for gatherings.
Ensure the baking soda and powder are fresh to achieve proper rise. Using Dutch-processed cocoa powder enhances the chocolate flavor. Measuring flour by weight or properly spooning and leveling the cup ensures accurate texture. Bringing eggs to room temperature before mixing helps maintain batter consistency. Lightly tapping the cake pans settles air bubbles without disturbing layers. Gel food coloring can be added to the vanilla batter for color variation if desired.
Ingredients
For the Vanilla Cake Batter:
- 2¾ cup all-purpose flour (330g)
- 1¼ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp baking soda
- 1 cup butter room temperature (227g, unsalted
- 1½ cups granulated sugar (300g)
- 4 egg room temperature, large
- 1 cup milk room temperature (240mL, whole
- ⅓ cup sour cream (80g)
- 1 tbsp vanilla extract
For the Chocolate batter:
- ¼ cup cocoa powder 25g, unsweetened natural or Dutch-processed
- 2 tbsp milk room temperature, whole
- 1 tbsp granulated sugar
For the Chocolate Frosting:
- ¾ cup butter room temperature (170g, unsalted
- 8 ounces cream cheese room temperature (225g
- ⅛ tsp kosher salt
- 2¾ cups confectioners’ sugar (330g)
- ½ cup cocoa powder 50g, unsweetened natural or Dutch-processed
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F. Butter and flour 2 (8-inch) cake pans.
For the Vanilla Cake Batter:
- In a large bowl, whisk together flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
- In a large liquid measuring cup, whisk together the milk, sour cream, and vanilla.
- With the mixer on low, add one-third of the flour mixture. Alternate with half of the milk mixture, and continue alternating with the remaining flour and milk mixture.
For the Chocolate Batter:
- Place 2 1/2 cups of batter in a large bowl. Add the cocoa powder, milk, and sugar. Mix just until combined.
- To Make the Layers:
- Place a large spoonful of vanilla batter in the center of each cake pan. Place a large spoonful of chocolate batter in the center of the vanilla batter. Continue alternating spoonfuls of batter until all of the batters are used. Gently tap the pans on the counter to spread the batter to the edges of the pans, if needed.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pan for 20 minutes. Carefully remove and cool completely on a wire rack.
For the Chocolate Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and salt on medium speed until smooth and creamy, about 1 minute.
- Sift the powdered sugar and cocoa powder into the bowl. Add the vanilla. Beat on low speed just until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.
For the Assembly:
- Trim the tops of the cakes to create level layers, if needed. Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting all over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.
Notes
- Verify that baking soda and baking powder are fresh to ensure proper cake rising.
- Prefer using Dutch-processed cocoa powder for a deeper, less acidic chocolate flavor.
- Measure cake flour by weight for accuracy; if using measuring cups, fluff and spoon in flour before leveling to avoid overpacking.
- Use room temperature eggs and add them one at a time to mix evenly without overmixing.
- Gently tap cake pans before baking to release air bubbles without disturbing batter layers.
- Gel food coloring can be added to the vanilla batter to introduce color without adding extra liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1016 kcal
% Daily Value*
| Calories | 1016kcal | 51% |
| Carbohydrates | 121g | 40% |
| Protein | 12g | 24% |
| Fat | 57g | 88% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 228mg | 76% |
| Sodium | 436mg | 18% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 83g | 166% |
| Vitamin A | 1856IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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