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Zebra Cake

This Zebra Cake is one master piece. Slathered in decadent chocolate cream cheese frosting, the real visual stunner happens when you cut into it and reveal the whirls and swirls of beautiful batter. Get ready to wow!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 616 kcal
Course: Dessert
Cuisine: American

Ingredients

Zebra Cake
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups sugar granulated
  • 2 large eggs
  • 2 cups milk
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • ¼ cup cocoa powder
Chocolate Cream Cheese Frosting
  • 8 ounce cream cheese softened at room temperature
  • ½ cup butter unsalted, softened at room temperature
  • 2 ½ cups icing sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon almond extract
  • 1 tablespoon milk or 2
  • ¼ teaspoon salt

Instructions

Zebra Cake
    Cup of Yum
  1. Preheat the oven to 350℉. Grease a 8 inch springform pan with cooking spray or butter.
  2. In a large bowl combine the flour with the salt, baking powder and baking soda, sugar.
  3. In another bowl combine the eggs, milk, vegetable oil and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until everything is well combined and smooth, but do not over mix.
  5. Divide the batter in half. Mix in the cocoa powder in half the batter.
  6. Add one tablespoon of each batter to the prepared pan then alternate with a tablespoon of each batter to create the layers. Begin in the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat these steps until all batter has been used. 
  7. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool completely before frosting.
Chocolate Cream Cheese Frosting
  1. In a large bowl using a hand-held or stand mixer fitted with whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Add the butter and beat until combined.
  2. Add the icing sugar, cocoa powder, almond extract, 1 tablespoon milk, salt and beat on medium-high speed until combined and creamy. Add 1 more tablespoon of milk to slightly thin out, if desired, though the frosting should be quite thick. Taste, then add another pinch of salt if desired.
  3. Assemble the cake: Spread the frosting into a thick layer all over the top and sides. Top with berries, if preferred. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting.

Notes

  • You can make this cake just as easily in a bundt pan if that's what you have on hand or if you'd like a different shape to your Zebra Cake.
  • You can used boxed cake if you'd like to make the prep time even shorter for this recipe, it will come out moist and scrumptious as long as all the other directions are followed!
  • Sour cream can be added to the cake recipe to make the moisture level in this cake go off the charts, just 1/3 of a cup will do. If you find the batter is too wet with this addition, just add a bit more flour.
  • This cake can be stored in the fridge for 3 - 4 days in an airtight container. If you'd like to freeze this recipe, be sure to wrap the cake unfrosted in plastic wrap and aluminum foil and it should last for up to 3 months, make the icing day of and allow the cake to thaw overnight. Enjoy!

Nutrition Information

Serving 1slice Calories 616kcal (31%) Carbohydrates 89g (30%) Protein 9g (18%) Fat 28g (43%) Saturated Fat 19g (95%) Cholesterol 84mg (28%) Sodium 566mg (24%) Potassium 384mg (11%) Fiber 3g (12%) Sugar 64g (128%) Vitamin A 550IU (11%) Calcium 157mg (16%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 616

% Daily Value*

Serving 1slice
Calories 616kcal 31%
Carbohydrates 89g 30%
Protein 9g 18%
Fat 28g 43%
Saturated Fat 19g 95%
Cholesterol 84mg 28%
Sodium 566mg 24%
Potassium 384mg 8%
Fiber 3g 12%
Sugar 64g 128%
Vitamin A 550IU 11%
Calcium 157mg 16%
Iron 2.6mg 14%

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