Description
This Zebra Cake is a visually stunning and delicious marble cake featuring alternating layers of vanilla and chocolate batter that create a striking zebra stripe pattern. Moist and tender, it combines classic flavors with an eye-catching design that makes it perfect for birthdays, celebrations, or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup boiling water
Instructions
- Preheat the oven: 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.
- Combine 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 together until the mixture is light and fluffy, which will ensure a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth, well-emulsified batter. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Prepare chocolate batter: Divide the batter evenly into two bowls. In one bowl, add the cocoa powder and boiling water, stirring until smooth to create the chocolate portion of the batter. Leave the other bowl as vanilla batter.
- Create zebra pattern: Spoon 1 tablespoon of vanilla batter into the center of the prepared cake pan. Then spoon 1 tablespoon of chocolate batter directly on top of the vanilla batter. Continue alternating spoonfuls of vanilla and chocolate batters in the center, allowing the batter to spread naturally and form zebra-like stripes.
- Bake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a fluffier cake.
- Be careful not to overmix the batter once the flour is added to keep the cake tender and moist.
- Use boiling water to dissolve the cocoa powder for a richer chocolate flavor and smoother batter.
- For even stripes, spoon the batter gently and allow it to spread naturally.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
