recipe

Zebra Cake: the impressive dessert recipe made with striped pattern

Total time: 60 Min
Difficulty: Low
Serves: 8 people
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By Cookist
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Don’t let this impressive-looking zebra cake fool you, it’s surprisingly easy to make, even if it looks complicated at first glance. Quite similar to a marble cake, the zebra cake with its black-and-white striped pattern gets its name from the chocolate and vanilla “stripes”.

To make this striking design, you simply place glasses in a cake tin, and layer the chocolate and vanilla filling on top of each other, alternating between each other. Once baked, it’s topped with a chocolate glaze. It’s easy as that! Make it in a typical cake pan, or a Bundt pan for something different.

Once you see how easy it is to create this marbled, ‘zebra’ look, you’ll want to make it again and again! It’s definitely something you’d make if you want to impress, and no one will need to know how easy it is. It’s soft, and moist, and each bite melts in your mouth.

Zebra Cake Ingredients

Sugar – use granulated sugar.

Flour – use all-purpose flour.

Baking powder – it will make the cake rise. To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder packet.

Vegetable oil – used instead of butter; creates a moist cake.

Eggs – provide structure and rise in the cake.

Milk – use full-fat milk for the best results.

Cocoa powder – use natural, unsweetened cocoa powder.

Condensed milk – used to create a glaze.

How To Make Zebra Cake

Make the cake batter. Place the sugar in a bowl and add the eggs. Whisk until thick and foamy before adding the oil and milk and whisking again to a smooth batter. Halve the batter. Mix cocoa into the one half to create a chocolate batter.

Make the zebra pattern using glasses as a shortcut – as we did. Place three glasses upside down in a greased baking tin lined with parchment paper. Pour the batter into the cake pan, alternating between the two batters. Remove the glasses before baking. Slice the top of the cake to flatten it.

Make the chocolate glaze by whisking together the condensed milk with cocoa powder. Sprinkle with white chocolate chips and serve.

Tips

If you want a darker stripe that’s more black than brown, use dark (black) cocoa powder.

For a lighter cake, use cake flour.

Use clear vanilla extract to prevent the vanilla batter from yellowing.

Zebra Cake Variation Ideas

Instead of the chocolate glaze, you can also make a chocolate frosting or a basic buttercream.

Make a double-layer cake by slicing the baked cake in half (horizontally). Use chocolate buttercream to sandwich the layers, then top with the chocolate glaze.

How To Store Zebra Cake

Store the cake in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Can You Freeze Zebra Cake?

You can freeze the cake without the glaze. Wrap the cake layers tightly with plastic wrap, then freeze them for up to 3 months.

The zebra cake can be made ahead of time and then be assembled and glazed on the day of serving. Wrap the cake layers tightly with plastic wrap, and keep the glaze in the fridge.

Ingredients
Sugar
160 g (1 cup)
Flour
400 g (2 1/2 cups)
Baking powder
1 tbsp
Vegetable Oil
150 ml (3/4 cup)
Eggs
2
Milk
280 ml (1 1/5 cups)
Vanilla Extract
1 tsp
Cocoa powder
40 g (1/4 cup)
Condensed milk
400 g (1 1/2 cups)
extra cocoa powder
40 g (1/4 cup)
white chocolate chips

Instructions

Place the sugar in a bowl and add the eggs.

Whisk until thick and foamy. Add the oil and milk and whisk again.

Whisk in the flour and baking powder.

Whisk to form a smooth batter.

Divide the dough into two portions and add cocoa powder to the second.

Place three glasses upside down in a greased baking tin lined with parchment paper.

Pour the batter into the cake pan, alternating between the two batters.

Remove the glasses and bake at 180°C (350°F) for 45 minutes.

Meanwhile, in another bowl mix together condensed milk with cocoa powder.

When the cake is done, remove it from the oven and let it rest for a few minutes. Remove the dessert from the pan, then flatten the top of the cake by slicing off the domed cake top.

Pour the condensed-milk cocoa mixture over the cake.

Sprinkle with white chocolate chips.

Slice, serve and enjoy!

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