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Zebra Cake Recipe

Yellow and chocolate cake batters are layered together to create a gorgeous two-layer Zebra Cake. Filled and covered with a silky smooth chocolate frosting!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 291 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2¼ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1½ cups granulated sugar
  • 3 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups buttermilk at room temperature
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon milk
For the Frosting
  • 20 tablespoons unsalted butter at cool room temperature
  • 1 cup powdered sugar
  • ¾ cup Dutch-process cocoa powder
  • Pinch salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate melted and cooled slightly

Instructions

    Cup of Yum
  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
  4. Add the dry ingredients all at once and beat on low speed until just combined.
  5. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
  6. Make the Chocolate Batter: Transfer 2 cups of the batter to a separate medium bowl. Gently whisk in the cocoa powder and milk until completely incorporated.
  7. Drop a large spoonful (I use a medium cookie scoop for this!) of one batter in the center of each pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other until you’ve used all of the cake batter. Give each pan a gentle shake to level out the batter.
  8. Bake for 28 to 32 minutes, or until a skewer inserted into the center of the cake comes out with a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
  9. Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
  10. Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 84mg (28%) Sodium 119mg (5%) Potassium 281mg (8%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 170IU (3%) Calcium 119mg (12%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 52g 17%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 84mg 28%
Sodium 119mg 5%
Potassium 281mg 6%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 170IU 3%
Calcium 119mg 12%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.