The Zebra Cake is an easy sponge cake with vanilla and chocolate batter that has beautiful dark stripes all over. made with cocoa powder and a basic sponge cake recipe this is simple and yum.
So it’s the finale post of A to Z Challenge – 30 days of madness, 30 days of desserts. I started the A to Z Challenge with the idea that I I’ll go by the basic Alphabet book – I am teaching my son alphabets these days and all I can think is A for Apple and B for Banana. He says A for Aappol! While I started off the challenge with an Apple Hand Pie I planned to end the challenge with the typical Z. Yes absolutely its Z for Zebra in here and here’s my Zebra Cake. I baked this one for my son’s 21st month birthday, but he’s in a hunger strike mode. So he didn’t want to taste it forget about having it! Oh how I wish I have those good eating days back! Anyways, the Zebra cake is another form of marble style cake where you can see these beautiful white and chocolate stripe patterns.
This is again a very simple cake. A basic vanilla sponge cake gets a twist in here to make this beautiful stripped zebra cake. I am quite a fan of the zebra cake and general marble cake as such because I lobe how they look and you can enjoy them with your evening tea coffee and just about any time. Last time I did a star shaped Marble Cake for one of my son’s monthly birthdays I went ahead and used white and dark chocolate for that recipe. It made the cake taste super yum. But this zebra cake is made in the traditional way – vanilla batter and chocolate batter with cocoa powder.
How to make the Zebra Pattern?
It is pretty simple. You need o layer dollops of alternate cake batter – white and dark. Let the batter spread on its own so that you have the stripes. If your cake batter is a little runny the stripes will overlap, if your cake batter is perfect you will get distinct stripes in your cake down to the bottom of the cake.
How to make the Zebra Cake?
- Flour - 3 cups
- Baking Powder - 2 teaspoon
- Salt - ¼th teaspoon
- Eggs - 4 whole, at room temperature
- Butter - 1 cup, at room temperature
- Sugar - 1 cup
- Milk - 1 cup
- Vanilla Extract - 1 teaspoon
- cocoa powder - 3 tablespoon
- Milk - ¼ cup
- sugar - 1 teaspoon
- Pre-heat oven at 180C/350F
- Grease a 9 inch baking pan and dust loose flour on the inside.
- This helps in de-molding easily, else you can use baking sheet
- In a mixing bowl mix flour, baking powder and salt. Set aside
- In another mixing bowl cream together sugar and butter till fluffy
- Add eggs at a time and whisk together well
- Add vanilla extract.
- Now fold in flour and milk in three alternate parts.
- Fold in 1 cup of flour and ⅓ of the milk, keep repeating till all the flour and milk is incorporated.
- Reserve 2 cups of the vanilla cake batter in another bowl.
- mix milk, sugar and cocoa powder in a bowl and add to this 2 cups of batter
- Mix well to make the chocolate batter
- In the baking pan spoon in white and dark batter alternately
- First a scoop of white batter, then a scoop of dark batter
- Let them spread on their own
- Once all the batter is spooned in, let it rest for 15 minutes
- Bake it in the pre-heated oven for 45 minutes at 180C/350F
- Cool it on a wire rack before serving
A TO Z CHALLENGE 2017 DESSERT A DAY POSTS
- Apple Hand Pie
- Banana Chocolate Bites
- Chocolate Tart with Strawberry
- Deconstructed Lemon Tart
- Eggless Bread and Butter Pudding
- Frozen Banana Ice-cream
- Grape Pudding
- Honey Lemon Panna Cotta
- Instant Microwave Brownie
- Just a Simple Chocolate Panini
- Kiwi Strawberry Mini Trifle
- Lemon Tart
- Microwave Carrot Mug Cake
- No -Bake Dessert Recipes 12 ways
- Oatmeal and Chocolate chip eggless cookies
- Parfait – Cookies & Cream
- Quick Banana Bread Mug Cake
- Strawberry Center Filled Cupcake
- Tea Infused Tea Cake
- Ultimate Chocolate Chip Mug Cake
- Vanilla Chocolate Duet Pudding
- Watermelon Sorbet
- Xtra Chocolate Ice-cream Float