Description
A visually stunning and delicious Zebra Cake featuring alternating layers of vanilla and chocolate batter, creating a zebra stripe pattern. This classic cake is moist, flavorful, and perfect for special occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Chocolate Batter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup boiling water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which ensures a tender cake texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare Chocolate Batter: Divide the batter into two equal portions. To one portion, add the cocoa powder and boiling water, stirring until smooth to create the chocolate batter. Leave the other portion as the vanilla batter.
- Create Zebra Pattern: Spoon 1 tablespoon of vanilla batter into the center of the prepared pan, then spoon 1 tablespoon of chocolate batter directly on top. Continue alternating spoonfuls of vanilla and chocolate batter in the center, allowing the batter to spread naturally forming zebra stripes.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before serving to preserve its texture and make slicing easier.
Notes
- Ensure the boiling water is added carefully to the cocoa powder to avoid lumps, making a smooth chocolate batter.
- Alternating the batter spoonfuls slowly helps create a more defined zebra pattern.
- Use room temperature butter and eggs for better mixing and cake texture.
- Allow the cake to cool completely before slicing for clean, neat zebra stripes.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
